SHRINKAGE IN PARBOILING. 



1387 



Table 6 gives the composition of the fresh meat, of the material 

 extracted by boiling, of the material added in canning, the composition 

 of the canned meat as calculated from the preceding data, and the com- 

 position of the canned meat as determined by analysis, all expressed 

 in pounds of each ingredient in the total run. 



TABLE 6. The influence of canning on the composition of the beef. 



a Coagulated, 75.9 pounds; globulins, 18.3 pounds; proteoses, peptones, and gelatin, 6.3 pounds. 



b Proteoses, peptones, and gelatin, 1.3 pounds. 



Coagulated, 91.2 pounds; proteoses, peptones, and gelatin, 6 pounds. 



d Coagulated, 89.4 pounds; proteoses, peptones, and gelatin, 11.0 pounds. 



Sodium chlorid, 1.5 pounds. 



f Sodium chlorid, 1.6 pounds. 



f? Sodium chlorid, 0.2 pound. 



h Sodium chlorid, 0.1 pound. 



From this table it appears that the shrinkage amounted to 46.49 per 

 cent of the fresh meat. Of this shrinkage 82.85 per cent is water, 

 14.11 per cent is fat, 1.51 per cent ash, and 0.82 per cent meat bases. 



Of the five experiments, conducted without extraction in salt solu- 

 tion, this one affords by far the most severe test of the process of 

 canning. The low temperature of the water in which the meat was 

 originally placed might permit the extraction of a portion of the 

 soluble globulins, and, on the other hand, the long-continued boiling 

 would have a tendency to decompose the connective tissue of the meat 

 and cause loss of the small particles of insoluble proteids separated by 

 disintegration. It was found, however, that although the shrinkage 

 was much higher than in the preceding experiments, no proteid matter 

 was extracted. The fact that the weight of proteid matter, as deter- 

 mined by analysis, is in excess of the weight as calculated from the 

 composition of the fresh beef and of the soup liquor may be attributed 

 to inaccuracy of analytical work, since the difference is within the 

 range of the limits of analytical error. 



SHRINKAGE. 



As has been previously stated, the meat is always parboiled before 

 canning. While in the plant of The G. H. Hammond Company I had 

 several cans filled with fresh uncooked beef, sealed and ""processed" 

 with the others. This was done with a view to determining the effect 



