Читать книгу Foods and Their Adulteration - Harvey Washington Wiley - Страница 152

—The preparation of dried meat has already been described. There has lately been placed upon the market a number of preparations dried and finely ground, under various names, fanciful and those of the manufacturer. Inasmuch as ordinary meats are largely composed of water, it is evident that if the water can be removed without impairing the quality of the meat, great expense in transportation would be saved and the use of preservatives would be unnecessary. Various attempts, therefore, have been made to place dried meats upon the market. The meat powders are not only offered in their natural state of desiccation but also are prepared with a more or less previous digestion. One of the most common of these meat powders is known as somatose, which has been made in large quantities, and sold throughout all parts of the world. It consists largely of albumoses rather than of peptones, but this is true of a great many of the so-called peptone preparations. The composition of somatose is represented in the following table (Allen’s Commercial Organic Analyses, Vol. IV, page 384):