1434 



FOODS AND FOOD ADULTERANTS. 



FAT. 



Working with intra-muscular beef fat obtained by extracting with 

 petroleum ether muscular tissue from which the fatty tissue had been 

 trimmed away as completely as possible, Hasterlik a obtained an iodin 

 number of from 49.74 to 58.45. 



CANNED CORNED BEEF. 



(See Tables 13 and 31.) 



Corned beef contains relatively less water and corresponding!}" more 

 protein than canned roast or boiled beef. This is largely due to the 

 longer boiling it receives before canning. 



The long period of time during which corned beef is submerged in 

 a brine in the course of its preparation might be expected to reduce 

 the relative amount of meat bases and glycogen, and the repeated 

 boiling with water, to which it is subjected before canning for the pur- 

 pose of removing the salt, would naturally work in the same direction. 

 As a matter of fact, the percentage of meat bases and glycogen found 

 in the samples of corned beef examined was found to be materially 

 lower than in the case of the so-called roast beef, as will be seen by 

 the following: 



The results obtained in the examination of fat (see Table 22) are 

 very similar to those obtained with the fats of canned roast beef, the 

 melting point being somewhat lower in some cases and the iodin num- 

 ber somewhat higher than the published results for beef tallow. The 

 melting point is found to vary from 37.2 to 43.4 and the iodin num- 

 ber from 37.9 to 48.6. 



The Maumene value was found to vary from 35.5 to 37.0. No 

 preservative was found in any instance. 



The loss suffered by meat in the curing process has been well illus- 



a Forsch ii. Lebensm., 1894, 1, 127-130. 



