The times. [volume] (Washington [D.C.]) 1897-1901, 1899-01-23
REPORT ON CANNED BEEF
Results of Mr.. Wiley's Chem
ical Analysis.
FOUND NO ANTISEPTlCS
Methods of Preserving Meats De-
scribed-The Danger of PtOmaines
samples Examined Pronounced
WhOIesomc-The Use of saItpctcr
ENpinincd-To search for Lead.

Prof H. w Wiley. chemist of the De-
partment of Agriculture, has submitted TO
Secretary Wilson a report of his analysis
of certain canned meats secured in the
open markets and furnished by the Off
Gals of the War Department. He had been
requested by the Secretary OF Agriculture
to make chemical analysis of canned
meats for the purpose of determining
whether any deleterious substance had
been added to them in the course OF their
preparation to aid in their preservation.
In his report Chemist Wiley says:
Tie object of preserving meat in alright pack
ages Is to its consumption in localities
where the shipment of fresh meat is not pratt
cable: 10 be used shiphuIId dlrng long voy-
ages; in logging. lumber, and hunting camps; in
armies marching at long distances from the
ui supply, or into countries where fresh, unpro-
tected meat speedily decays.
The principle underlying the preservation of
meat in alright compartments is the TACT that
the decay of organic matters IS not due simply to
oxidation, supposed to he the few
wears ago, but TO the action OF organisms, fer
mems, oXydases or. engines, which attack the
organic substances, decompose them. and resolve
them into their original elements or into simpler
compounds. II these organisms can be destroyed,
or their activity parayzcd, the organic substances
remain indefinitely unchanged. The destruction
or paralysis of the activity Of these organisms is
secured by the process OF sterilization by heat
by the addition of certain chemical substances
called aniseptics, which have the property Of Sis
pending or psrslyzing organic activity. In the
preservation Of vegetable animal substances in
alright packages it is presumed that sterilization
by heat is the process which has been followed,
as in the majority of cases such sterilization does
not impair to any notable extent either the paa-
liability or the digestibity of the preserved food.
On the other hand. il is well known that the
processes of digestion take place also under the
q
food which has been preserved by chemical means
tends TO retard or impair the digestive processes.
The chemical substances which preserve food from
decay without the body interfere to n greater
or less extent with the processes of digestion
within the body. For this reason hygienic and
medical authorities unanimously condemn the
OF any sOcalled preservatives in foods.
The process of preserving meat in air
tight packages is then described in detail.
The report continues:
In some kinds Of preserved meat tendencies
have been shown TO the development of a class
Of bodies known ptoranes, which poi
aiRalOdal bodies, resulting from the de-
cay and change Of heterogeneous materials in the
flesh. These ptomaines not developed in per-
fecty sterilized packages, but may develop IN
those which are impeTiectly sterilized may de-
velop in sterilized packages which opened but
not eaten for some time after exposure 10 the air.
II is, therefore, highly important in all SIch cases
10 be assured that the packages have been thor
oughiy stcrilizcd, that they in good condition
when opened. and that they consumed sftef
being opened without any great delay.
Then follows a description of the pack
ages which were examined. Continuing
the report says:
OF the eleven samples purchased in the open
market, eight. from five different packing houses,
were corned beef. Two samples, packed by
the Armour Canning Company, of Chicago. and
one by the Armour Packing Company, Kansas
City, were luncheon beef, and ono sample was
roast beef.
In every case, both in the samples purchased in
the open market and in those obtained IRON the
War Department. the contents Of the in
excellent preservation, and the surfaces Of all
the markedly concayc. showing that no
decomposition had begun. This also indi-
Gated by the fact that when the
while in the presence Of even ineipieDt deeolnpo-
sition the surfaces of the usually
slightly convex, and. opening, outflow Of
air may always he noticed.
\ careful examination was made for all Of the
the preserVatiyes which ordinarily employed
in meat products, namely, horax and hoFic acid,
smlphiteS and sulpLurous acid sacylic and ben
zoic acids. No traces Of these personalities were
found in any
An examination WAS also made for ssltpe,er.
The presence Of saltpeter confirmed III all OF
the samples Of corned beef and luncheon beef.
No trace was found in any sample Of roast bcef.
The cumulative examination Of the cuIned beef
and luncheon beef, however showed that the
amount OF Saltpetrr present very small, vary
Only in two cases did the amount exceed 0,o9 Of
per cent.
In exploration of the finding of saltpeter
in the meats, Mr.. Wiley states:
II is matter. of common information that in
the preparation Of corned beef salt and satpctcr
are always used, whether il be in large packing
house ur in private family. All recipes for its
preparation published in encyclopedias and in
the correspondence columns of our agricultural
papers and similar publications prescribe the use
Of both salt and saltpeter and corned beef pre-
pared according to these recipes would ordinarily
contain at least : much salt and greater guam
tity Of saltpetcr than is found in the samples
| ntioEed in this report.
Only preliminary examination has been made
| for lead and Tin in the contents Of the cals The
| method employed was not sufficiently delicate to
reveal traces. but if these metals were
| present in sufficient quantity Tor their exact
estimation il would indicate that fact. So far as
| can be determined by chemical analysis. the sam
pies Of meat examined were entirely appropriate
| for use as food.
| About one-t third of the report is devoted
| TO description of the appearance of the
meats when the cans were opened. Con-
| corning discolorations found on the in
side of the tins Mr.. Wiley says: They
| are due, We believe TO the natural action
| of the prOted matter upon the metal"
! In countries. notably in Germany the
| is prescribed. In Germany the content Of lead
| II not allowed 10 exceed per cent. Ia some OK
| amnations which made Some years ago in
this division OF the tins used in the prpserN alton
| OF fruits, it found that in thi, country a
much larger percentage Of lead often present,