Читать книгу Foods and Their Adulteration - Harvey Washington Wiley - Страница 67

—The parboiling of this sample was accomplished in the following manner: The meat was first placed in cold water, 50 degrees F., and heated by means of injected steam. In five minutes the temperature had reached 122 degrees F., and at the end of eleven minutes the boiling temperature was reached and continued for one hour. The soup liquor resulting from the parboiling weighed 1,500 pounds and had the following composition:

Water,	99.08	percent
Protein,	.09	„
Meat bases,	.23	„
Ash,	.28	„
Salt,	.11	„

These data show that, as in the other cases, the chief extraction from the meat during parboiling is water and the next most important removal is of meat bases and mineral matter or ash. After sterilization in the usual way the cans were opened and the canned beef subjected to analysis. The composition of the canned beef was as follows:

Water,	56.18	percent
Total protein,	31.57	„
Insoluble protein,	27.94	„
Proteoses, peptones, and gelatin,	3.63	„
Meat bases,	1.44	„
Fat,	7.72	„
Ash,	.82	„
Common salt,	.04	„