Читать книгу Foods and Their Adulteration - Harvey Washington Wiley - Страница 75
Canned Tongue.
Оглавление—Several varieties of canned tongue are found upon the market known as ox tongue, lamb tongue, luncheon tongue, etc. The tongues of calves, steers, sheep, lambs, and swine are the ones which are usually canned, and they may be previously pickled before canning. The average composition of the canned tongue upon the market is shown from the following data based upon the examination of seventeen samples:
| Water, | 55.17 | percent |
| Fat, | 20.23 | „ |
| Protein, | 19.43 | „ |
| Meat bases, | 1.23 | „ |
| Glycogen, | .24 | „ |
| Total ash, | 3.71 | „ |
| Of which common salt, | 2.90 | „ |
The data show that in the canning of tongue a large quantity of fat is present, more than the true part of the tongue contains. Nearly all of the samples examined contained saltpeter, the largest quantity found being .15 percent.
