20 BULLETIN 467, U. S. DEPARTMENT OF AGRICULTURE. 
butcher’s meat, to can meat for home use, just as they do fruits — 
and vegetables. Although beef and pork are most used for this pur- — 
pose, poultry is also put up with considerable success. The birds — 
are first cooked as if they were to be used at once—sometimes boiled — 
or stewed, sometimes fried or broiled—and are packed in jars or 
cans much as fruit is. Then they are sterilized by cooking in steam 
under pressure, either in a special steam cooker or, if this is not 
available, in an ordinary wash boiler with a tight-fitting cover. If 
this second cooking is so conducted that the meat is sterilized through- 
out and the jars are then closed absolutely air-tight, there is no reason 
why such home-canned poultry should not be perfectly wholesome. 
If, however, the meat is not heated enough to kill any microorgan- 
isms which may have found their way to it, or if there is any chance 
for others inthe air to infect the cooked meat, they may develop in 
it while it is stored and cause severe poisoning when the meat is used. 
Experiments are now being made in this office under controlled con- 
ditions and with apparatus especially designed to measure interior 
temperatures in the hope of learning whether or not common house- 
hold methods of canning heat the food sutienly to sterilize it 
entirely. 
NUTRITIVE VALUE OF POULTRY. 
CHEMICAL COMPOSITION. 
The chemical composition of different kinds of poultry and poul- 
try products is given in the table below, which also includes a few 
other common food materials for purposes of comparison. Data 
regarding the composition and energy value of poultry are also shown 
in graphic form in figures 1 and 2 
Average composition of poultry, poultry products, and some other foods. 
| | 
Kind of food. | Refuse. Water. | Protein. Fat. bia Son 
| 
CHICKENS. 
Young: Per cent.| Per cent.| Per cent.) Per cent.| Per cent.| Per cent.| Calories, 
Wa purchased = too) eke 18.8 | 55. 17.8 A 0.9 615 ae 
ioftkieier ons tke ble ee 5 ee ee eee 68.4 21.9 $: 9's ose 1.1 760 
Meat, not including Pipleis= =) ee ace es: 66.9 22.6 105d eee ce 820 
DpecnTie ee OE eee Pe 70.1 20.8 nh eS i2 710 
MRIPTIG MUERL ee ee eee ee es 70.3 21.9 7.4 |) Se ee Be 700 
Meat, visible fat removed........--|.----- vee 74.5 21.8 7 Jas Wy | oe es it 500 
Siblbis kak Cpe Ue ee 71.0 19.8 B4 ibs dsts 1.3 620 
SGIVGE. “Peco ees ee ent SE eer ele ctscs net 69.3 22.4 4.2 2.4 Fey 620 
icark. S058 ae, Soo a SO Pe | it) SIFT | 72.0| 20.7 a EE i perky 600 
ED UAAZ\ | teapie Sie erties Mk er ae ge oe (pee 72.5 24.7 dN es a ape, - Bh 1.4 505 5 
Broiler: : 
AR pUTCHASE o-oo oy = ao ees are od 29.1 | “fee 15.5 Seay Met asin 8 415 
Maiple portion! 222. oe Reena (fot aes | “GRR. 20.7 os Ea Rey ee Be 715 — 
Meat, not including giblets So LE (Sas eee 69.2 Pt He | Ey ee 1.1 740 
* Ce aE A TEE 20 Reber | . 7208 18.7 SH Oy Se Ee 1.3 90. 
a : 
pias uietased” . 2.56028 an teteey ee | 17.5 46.8 17.7 17 De ae 1.0 1,035 
ie Bert. 5.0. > eee at gabia eae 56.7 21.5 Bo - ee LZ 1,255 
Meat, not including giblets*........ | a tees 55.8 21.6 D0) ae 13 1,295 
EEG SOA CA, i on, 6 a ees 63.3 20.5 1:61 Bee 1.3 970 
