CANNED DRIED AND SMOKED BEEF. 1435 



trated by Polenske, a who found that 7."77 per cent of the protein and 

 34.7iJ per cent of the phosphoric acid were extracted by the brine in 

 three weeks' curing, while in six months the loss was 13.78 per cent 

 of the protein and 54 per cent of the phosphoric acid. 



CANNED DRIED AND SMOKED BEEF. 



(See Tables 14 and 32.) 



Smoked beef is commonly cured by the dry process and is not sub- 

 jected to the leaching and consequent loss of meat bases, gtycogen, 

 and other soluble material as corned beef is. This fact is strikingly 

 illustrated by comparing the figures of Tables 13 and 14. It will be 

 observed that the percentage of glycogen and meat bases, as well as 

 other soluble material, such as salt, is materially higher in dried and 

 smoked beef than in corned beef. This is well illustrated by the fol- 

 lowing comparative statement: 



The variation in water content of the various samples of this class 

 is greater than might be expected; it is well known, however, that the 

 water content of canned dried beef is considerably higher than of the 

 same article when sold in bulk. Meat that is smoked for canning is 

 exposed to the action of smoke and heat for a shorter time than that 

 which is to be put on the market in bulk. The smoking is only con- 

 tinued long enough to give the desired flavor and insure the necessary 

 keeping qualities, and when that point is reached is stopped in order 

 that as much moisture as possible may be left in the meat. 



Unfortunately, the samples of fat obtained from smoked beef were 

 small and their examination less extensive than with many other 

 classes. 



The iodin number of the fats obtained from samples of dried and 

 smoked beef was markedly higher than of the meats prepared by 

 other methods. From this it was at first supposed that the process of 

 smoking meat tended to increase the iodin number of its fat. 



At the same time, according to Ballantyne b and Benedikt, c heating 

 and oxidation lower the iodin number, and of course during the smok- 

 ing process the meats are subjected to both heat and oxidation to a 

 moderate extent for a considerable time. 



a Arb. kais. Ges. Ami., 1891, 7, 471-74. 



b J. Soc. Chem. Ind., 1891, 10, p. 31. 



c Benedikt and Lewkowitsch, Oils, Fats, and Waxes, p. 250. 



