INSPECTION OF PACKING HOUSES. 



1385 



The meat was placed in a vat of boiling water and boiled for twenty 

 minutes, after which it weighed 204 pounds, showing a shrinkage of 

 33.79 per cent. After boiling, the meat was again trimmed and 10 

 pounds of fat and gristle were removed, leaving 194 pounds, which 

 was placed in 1-pound cans, to each of which was added I ounce of 

 "jelly" of the following composition: 



Per cent. 



Solids 2. 92 



Proteids 01 



Meat bases 01 



Ash 1. 34 



Sodium chlorid 86 



The "soup liquor" (laboratory No., 18020) weighed 631 pounds, 

 and had the following composition: 



Per cent. 



Solids 0. 58 



Proteids .08 



Meat bases 10 



Ash 21 



Sodium chlorid 04 



The canned meat is designated as laboratory No. 18013. Its com- 

 position is as follows: 



Per cent. 

 Water 56.18 



Proteids (total) 23.62 



Proteids, coagulated 21. 06 



Proteoses, peptones, and gela- 

 tin 2. 56 



Table No. 5 gives the composition of the fresh and canned meat and 

 of the material extracted by boiling and added as jelly, all expressed 

 in terms of the number of pounds of each ingredient in the total run. 



TABLE 5. The influence of canning on the composition of the beef. 



Percent. 



Meat bases 1. 56 



Fat 16.96 



Ash 78 



Sodium chlorid.. .08 



"Coagulated, 36.8 pounds; globulins, 6.5 pounds; proteoses, peptones, and gelatin, 2.6 pounds. 



b Coagulated, 43.3 pounds; proteoses, peptones, and gelatin, 2.6 pounds. 



"Coagulated, 40.8 pounds; proteoses, peptones, and gelatin, 5 pounds. 



d Sodium chlorid, 0.27 pound. 



Sodium chlorid, 0.25 pound. 



f Sodium chlorid, 0.11 pound. 



K Sodium chlorid, 0.16 pound. 



