1384 FOODS AND FOOD ADULTERANTS. 



TABLE 4. The influence of canning on the composition of the beef. 



'Coagulated, 59.1 pounds; globulins, 10.5 pounds; proteoses, peptones, and gelatin, 4.1 pounds. 



b Peptones. 



Coagulated, 69.6 pounds; proteoses, peptones, and gelatin, 3 pounds. 



d Coagulated, 62 pounds; proteoses, peptones, and gelatin, 7.4 pounds. 



Sodium chlorid, 1.9 pounds. 



'Sodium chlorid, 1.6 pounds. 



e Sodium chlorid, 1.4 pounds. 



h Sodium chlorid, 1.6 pounds. 



The shrinkage during this experiment amounted to 26.33 per cent 

 of the original meat. 



PACKING HOUSE No. 5. 



In this case six carcasses were taken from the chill room, the left 

 fore quarters used for canning and the canning meat on the right fore 

 quarters ground in a sausage mill, thoroughly mixed, and a sample 

 (laboratory No., 18036) taken for analysis. 



Its composition is as follows: 



Per cent. 



Water 65.81 



Proteids (total) 15.65 



Proteids, coagulated V 12. 55 



Globulins 2. 23 



Proteoses, peptones, and gela- 

 tin .. . 87 



Per cent. 



Meat bases 1. 02 



Fat 15. 33 



Ash . 1.00 



Sodium chlorid.- .04 



This company sometimes cans all of the fore quarters except the 

 shank, sometimes markets the third rib, and sometimes even cans a 

 portion of the meat on the shank. In this case it was attempted to 

 trim the meat so as to represent an average run. The different por- 

 tions of the fore quarters weighed as follows: 



Pounds. 



Canning meat 303. 



Two ribs 29. 



Six clods 32. 



Kolls 29. 



Shank beef.. 38.0 



Pounds. 



Shank bones 29. 



Tank bones 105. 5 



Tank fat . . 27. 



Total.. . 603.5 



