1388 



FOODS AND FOOD ADULTERANTS. 



of parboiling on the finished product. On opening the cans it was 

 found in each case that the meat had shrunken to about two-thirds its 

 former volume, and that with it was a considerable quantity of a liquid 

 containing a rather large amount of particles of solid matter. The 

 appearance of the sample was so uninviting that it would effectually 

 preclude its sale. The contents of one can were submitted to analysis. 

 Total weight of sample, 31 ounces. The meat weighed 21 ounces and 

 was composed as follows (laboratory No., 18015): 



Per cent. 



Water 63. 83 



Proteids 27. 25 



Meat bases 1. 09 



Fat 4.62 



Ash 1.01 



Sodium ehlorid 04 



Undetermined 1. 20 



Total 100.00 



The liquid from the same can (laboratory No., 18023) weighed 10 

 ounces and contained: 



Per cent. 



Solids 6.93 



Proteids and gelatin 1. 94 



Meat bases 1. 84 



Ash 1.22 



Sodium ehlorid 1. 15 



From these figures we find that the beef lost 32.06 per cent of its 

 weight in " processing." The material lost contained: 



Per cent. 



Water 94.08 



Proteids 1. 90 



Meat bases. . . 1. 80 



In order to compare the material thus expelled with that lost in the 

 process of parboiling in the packing house, the amount and composition 

 of the material extracted by the " soup liquor" in the previous experi- 

 ments are given below. 



(Packing house No. 1, at which the fresh beef was not sampled, and 

 No. 3, in which the meat was previously partially corned, are omitted.) 



TABLE 7. Loss by "shrinking." 



Packing house. 



Initial 

 temper- 

 ature. 



Time of 

 boiling. 



Shrinkage. 



Per cent 



of total 



weight 



lost. 



Per cent 

 of total 

 protein 



lost. 



Per cent 



of total 



meat 



lost. 



Per cent 

 of total 

 ash lost. 



No. 2 

 No. 4 

 No. 5 



No. 6 



Degrees. 

 91 



41 i 



Boiling. ! 

 10 ' 

 10 



Minutes. 



34.36 

 38.64 

 33.79 

 4G.49 

 32. 06 



0.17 

 1.49 

 1.09 

 1.29 

 2.30 



15. 38 

 45.24 

 23.33 

 50.75 

 54.69 



20. 59 

 66.66 

 44.33 

 61.76 

 38.97 



The terupearture did not exceed 91, which was maintained for the time given. 

 b Not parboiled. The loss in this sample was due to extraction by the liquid expelled from the meat 

 nring processing. 



