Preparation of Canned Beef with More Intensive Parboiling.—In another experiment, determining the effect of the changes produced upon the fresh meat, more vigorous preparatory operations were performed. Samples were secured from eight healthy carcasses for use in this determination. Half of the sample was reduced to sausage and secured for analysis as described, and the other submitted to parboiling, sterilizing, and analysis.
Composition of the Sample of Fresh Meat.
Water, 69.33 percent
Total protein, 16.81 "
Insoluble protein, 12.69 "
Globulins, 3.06 "
Proteoses, peptones, and gelatin, 1.06 "
Meat bases, 1.12 "
Fat, 10.68 "
Ash, 1.13 "
Salt, .24 "
The original sample represented over a thousand pounds. The opposite sides of the carcasses were prepared for canning and produced the following amount of articles as sold on the market:
Total weight of half carcasses, 1,761 pounds
3 ribs, 53 "
5 rolls, 43 "
5 loins, 166 "
3 tenderloins, 13 "
3 sirloin butts, 28 "
3 boneless strips, 24 "
8 rump butts, 36 "
8 flank steaks, 8 "
8 kidneys, 9 "
24 beef hams, 261 "
Shank meat, 85 "
Soft bones, 198 "
Shank bones, 107 "
Tank tallow, 132 "
Canning meat, 598 "
The above data show that only about one-third of the whole carcass is suitable for canning purposes. The best and juiciest pieces, it is noticed, are cut away and sold for other purposes. In explanation of the above data it should be stated that only the fore-quarters of the carcass were used and not the whole carcass.
In the preparation of the sample for analysis, the same selection was made as for canning, and only the canning meat was used in the preparation of the sample.
Parboiling.—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
