The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1899-01-23
EMBALMED BEEF ANALYZED
WILEY AGRICULTURAL
DEPARTMINT REPORTS,
Samples of Canned Meats Taken from
Open Market and War Department.
No Traces of Horacic, Sulphurous,
Salicylic or Bensoic id-Saltpctre
I'm Corned Beef, Not In Roast Eeef.

Washington, Jan. 22.-Chemist Wiley
of the agricultural department has re-
ported to Secretary Wilson that an eX-
animation of samples of canned meats
secured both in the open market and
from the war department to determine
the presence of any chemical preserva-
tives failed to disclose any traces of
boraX, boracic acid, sulphurous acid,
salicylic or bensoic acids. The pres
ence of saltpetre was confirmed in all
the samples of canned corned beef, but
no trace of it was discovered in the roas.
beef, though common salt was present
to considerable extent. The test was
made under an order of Secretary Will
son and thirteen samples were inspect
ed, eleven purchased in the open mar
ket and two obtained from the war de-
partment. The report says:
The contents of the cans We're in ex-
cellent preservation and the surfaces of
all the cans were markedly concave,
showing that no decomposition had be-
gun. This was superinduced by the
fact that when the cans were opened
there was an appreciable influx of air:
While in the presence of even incipient
decomposition the surfaces of the cans
are usually slightly convex, and on
opening, an overflow of air may al
ways be noticed. In some kinds of
preserved meats tendencies have
peen SHOWN to the development of
class or bodies known as ptomaines,
These ptomaines of course are not de-
veloped in perfectly sterlized packages.
but may develop in those which are i'm
perfectly sterilized, or may develop in
ster1llzed packages which are opened.
but not eaten for some time after ex-
posure to the air. 1t Is therefore highly
important that the packages have been
thoroughly sterlized and they are con-
sumed after being opened without any
great delay
The quantative examination Of the
corned and luncheon beef showed that
the amount OF saltpetre present was very
small, varying from one-fifth of one psr
cent. to one hundred and forty-five-
hundredths of one per cent. The per-
centage of saltpetre was not discover
ed by analysis of roast beef. In many
instances the tin inside the cans was
d1scolored, but a careful microscopical
examination showed that the surface of
the tin in no instance was eroded The
chemist division is now conducting an
examination of the tin surfaces in or
der to determine the amount of lead
they may contain. The results will be
presented in supplemental report The
report concludes as follows:
Preserved foods, especially meats,
are not to be preferred to the fresh
articles except in those cases where it
is not possible for the articles in a
fresh state to be supplied. In the sec
ond place, it is highly important that
some competent supervising agent be
always present to inspect the packages
when they are opened in order to detect
any failure of complete sterilization in
their preparation or any evidences OF
incipient or advanced decay in their
contents. When these precautions are
observed there Is no reason to believe |
that the ingestion of preserved meats a. I
an article of food, in proper quantities, |
and in properly balanced rations, will |
in any way interfere with the health |
Or comfort of the person consuming |
them"