Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/80

 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    "

Composition of the Fresh and Canned Meat.—Below is found a table similar to that already given for the other sample, showing the composition of fresh beef and the resulting canned beef.

+-+++-             |             |              |          |                  |             |              |          |      |  |  |  |                    |             |      |  |                 |             |              |          |     +-+++-              |     Lbs. |     Lbs. |   Lbs. |       Lbs. Water,       |    414.6    |     243.2    |    12.9  |       184.3 Proteins,    |    100.5    |       1.3    |          |       101 Meat bases,  |      6.7    |       3.4    |          |         4.6 Fat,         |     63.9    |      39.2    |          |        24.7 Ash,         |      6.8    |       4.2    |          |         2.6 Undetermined, |     5.5    |              |          |         2.8 |   -    |     -    |   -  |       -      Total,  |    598      |              |          |       320

From the above table it is seen that the shrinkage during parboiling amounts to 46.49 percent of the weight of the fresh meat. Of this shrinkage 82.85 percent is water, 14.11 percent is fat, 1.51 percent ash, and 0.82 percent meat bases. It is noticed that more than half of the water originally found in the meat is extracted by parboiling.

It seems rather anomalous that boiling a substance with water would extract water from it, but in the case of meats it is seen that half the water, or even more, which a meat contains is extracted from it by boiling in water.