Adulteration of Canned Ham and Bacon.—From the above data it is seen that the products are probably true to name, and are actually ham and bacon. The principal adulterations which are found in these articles are preservatives and coloring matters. The coloring matter usually found is saltpeter which, in one instance, was present in quantities of one-tenth of one percent and the average quantity found was one-twentieth of one percent. Saltpeter is not used as a preservative, although it is often claimed by packers that such is the case. In the minute quantities in which it is employed it has little or no effect as a preservative if, indeed, it could be deemed a germicidal substance. The principal preservative which is found is boric acid. In fourteen cases examined, however, only two contained this preservative, which shows that there is no necessity for its use on any occasion. Under the new meat inspection law all meat products prepared for interstate and foreign commerce are packed under direct supervision of the Department of Agriculture, and contain no harmful color and no chemical preservative.
Canned Tongue.—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.
Adulteration of Canned Tongue.—It is not probable that any meat, except the tongue itself, is used for canning, but the contents may not be true to name. The fat dressing employed is not specified, and probably its character and amount rest alone with the ideas of the manufacturer relative thereto. Presumably the fat should be of the same animal as the tongue. A critical examination of the fat will, however, reveal whether or not this is the case.
Saltpeter is the most common adulteration, and is used solely to impart or preserve the red color of the fresh meat. Boric acid is also occasionally employed. One of the samples contained boric acid.
Without inspection of the process of manufacture, it is not possible to be assured of the sanitary conditions of the meats which are sold as canned tongue
