The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1899-01-23
NO ACID IN CANNED BEEF
CHEMIST WILEY MAKES HIS REPORT
TO SECRETARY WILSON.
Failed to Discover Any Chemical
Preservatives in the Articles
from Packing Houses.

WASHINGTON, Jan. 22.-Chemist Wiley,
of the Department of Agriculture, has re-
ported to Secretary Wilson that an examina-
ton of samples of canned meats secured
both in the open market and from the War
Department to determine the presence OF
any chemical preservatives failed to disclose
any traces of borax, boracic acid. sulphites,
sulphurous acid, salacylic or benzoc acids.
The presence of salt peter was confirmed
in all the samples of corned beef and So
called luncheon beef but no trace of it was
discovered in the roast beef, though com
mon salt was present to a considerable ex-
tent. The test was made under an order
of Secretary Wilson and thirteen samples
were inspected. eleven purchased in the open
market and two obtained from the War De-
partment. Of the former, eight from five
different packing houses were corned beef;
two packed by the Armour Canning Com
pany of Chicago, and the Armour Packing
Company, of Kansas City, were luncheon
beef, and the other sample roast beef.
The report says: The contents of the
cans were in excellent preservation and the
surfaces of all the cans were markedly con-
cave, showing that no decomposition had
begun. This was also indicated 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 outflow of air
may always be noticed.
I'm some kinds of preserved meat tenden-
cies have been shown to the development of
a class of bodies known as ptomaines, pOis-
onous alkaloidal bodies resulting from the
decay and change of heterogeneous materials
In the flesh. These ptomaines, of course, are
not developed in perfectly sterilized pack
ages, but may develop in those which are
imperfectly sterilized or may develop in
sterilized packages which are opened, but
not eaten for some time after exposure to
the air 1t is, therefore, highly important
that the packages have been thoroughly
sterilized, that they are in good condition
when opened, and that they are consumed
after being opened without any great delay.
The cumulative examination of the
corned and luncheon beef showed that the
amount of saltpeter present was very small,
varying from one-fifth of per cent to one
hundred and -forty-f -hundredths of 1 per
cent. Only in two cases did the amount
coed nine-tenths of L per cent. The approx
mate amount of common salt used can be
determined very readily by the taste and
Is naturally not greater than Is desired by
consumers, nor than would be added in its
preparation in private families. The per-
centage of salt present was not determined
by an ANALYSIS It is a matter of common
information that in the preparation of
corned beef, salt and saltpeter are always
used, whether it be in a large packing house
or in a private family.
only q preliminary examination has been
made for lead and tin in the contents of the
cans The method employed was not sutfi-
GENTLY delicate to reveal more traces, but if
these metals were present in a sufficient
quantity for their exact estimation 1T would
indicate that fact. SO far as can be deter
mined by chemical analysis, the samples
OF meat examined were entirely appropriate
for as food"
In many instances the tins inside the
cans were discOlored, but a careful micro
scopic examination showed that the surface
of the tin in no instance was erOded. The
chemist division is now conducting an eX-
animation of the tin surfaces in order to de-
ternine the amount of lead they may con-
tain. The results will be presented in a sup
Elemental report. The report concludes as
follows:
preserved foods, especially meats, are
not 10 be preferred to the fresh articles, eX
cept in those cases where it is not possible
for the articles in a fresh state to be sup
piled In the second place, it is highly i'm
portant that some competent supervising
agent be always present to inspect the pack
ages when they are opened in order to de-
tect any failure or complete sterilization in
their preparation or any evidences of in
cipient or advanced decay in their con-
tents When these precautions are observed
there is no reason to believe that the use of
preserved meats as an article of food, In
proper quantities and in perfectly balanced
rations will in any way interfere with the
health or comfort of the person consuming
them"