Читать книгу Foods and Their Adulteration - Harvey Washington Wiley - Страница 64

—A similar lot of meat secured in the same way and from the same carcass weighed 358 pounds and was parboiled as follows: The meat was placed in water in a steam-jacketed tank, the temperature of which stood at 196 degrees F. The reduction in the temperature caused by the meat was restored by heating the contents of the retort, and it was kept at 196 degrees F. for 15 minutes. It is thus seen that this parboiling was accomplished at a temperature below the boiling point of water. After the parboiling was completed it was found that the meat weighed 235 pounds, showing a net shrinkage in weight of 123 pounds. This sample of meat was then tinned in two-pound cans with the addition to each can of two ounces of canning jelly of the following composition:

Water,	95.18	percent
Protein,	1.75	„
Common salt,	2.85	„
Ash,	.22	„

After sterilizing, the cans were opened and the contents subjected to analysis. The data obtained are as follows:

Water,	62.47	percent
Total protein,	24.88	„
Insoluble protein,	22.25	„
Proteoses, peptones, and gelatin,	2.63	„
Meat bases,	1.15	„
Fat,	9.87	„
Ash,	.91	„
Salt,	.19	„