Читать книгу Foods and Their Adulteration - Harvey Washington Wiley - Страница 69
Canning of Beef without Parboiling.
Оглавление—To determine the amount of shrinkage which takes place and the general effect which is produced by canning meats without parboiling, samples were prepared, sterilized, and canned in the usual way, with the exception of the omission of parboiling. On opening the cans it was found in each case that the meat had shrunk to about two-thirds of its former volume and that the place was occupied by a liquid containing a number of particles of solid matter. The appearance of the sample was much less inviting than that of meat canned after parboiling.
An analysis of the sample was made, with the following results: Total weight of sample, 31 ounces; weight of canned meat, 21 ounces.
| Water, | 63.83 | percent |
| Protein, | 27.25 | „ |
| Meat bases, | 1.09 | „ |
| Fat, | 4.62 | „ |
| Ash, | 1.01 | „ |
| Salt, | .04 | „ |
| Undetermined, | 1.20 | „ |
