1438 



FOODS AND FOOD ADULTERANTS. 



those obtained with the flesh of other animals. At the same time it 

 must be remembered that the difficulty is greatly increased by smok- 

 ing. The following comparative statement is of interest in this con- 

 nection. 



Fat from beef and horse meat. 



Hasterlik a obtained an iodin number of from 79.71 to 85.57 in work- 

 ing with intra-muscular horse fat, prepared by extracting with petro- 

 leum ether muscular tissue from which the fatty tissue had been 

 trimmed away as completely as possible. 



CANNED HAM AND BACON. 



(Tables 17 and 35. ) 



Canned ham is characterized by having a much higher percentage 

 of fat and correspondingly lower percentage of protein than any 

 products previously considered. It is therefore of less value for the 

 production of muscle and of greater value for the production of heat 

 and energy. 



Of the 14 samples examined 3 were preserved with boric acid. 

 It is probable that this preservative was added to the brine in which 

 the ham was cured previous to smoking, as it would seem entirely 

 unnecessary to preserve the contents of a can. In such a case a can- 

 ning establishment which is not in connection with a packing house, 

 and which cans material cured by other establishments, may unwit- 

 tingly turn out a product which is artificially preserved. 



The figures obtained in the examination of the fat separated from 

 these samples (Table 35) are within the range of published analyses of 

 lard, with the exception" of the melting point, which is considerably 

 lower. A low melting point, however, may be expected from the 

 methods emplo3 r ed in preparing the sample. The iodin number is 

 also somewhat higher than that of lard, thus carrying out the principle 

 mentioned under smoked beef. The high iodin number and low 

 melting point are markedly different from those obtained with beef 

 fat, and, taken in connection with the characteristic appearance of the 

 fat crystals obtained by evaporating the ether solution, afford a ready 

 means of distinguishing pork in the presence of beef. This deter- 

 mination may be found to be of value in the examination of sausage 

 and cheap meat. 



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



