Length of Storage. The question of how long meat can be safely kept in cold storage of this kind is one which has not been decided. It may be said, however, that the period should not be extended any longer than is necessary and that the consumers of meat should be provided in ordinary times, if transportation is undisturbed, with practically fresh meat. It is evident that if the principal meat-packing centers are Chicago, Omaha, and Kansas City the cities and parts of the country remote from these localities must have meat somewhat older than those which are near by. If we pass to distant countries, as for instance, Europe, where fresh meats are received from the United States or even from Australia, the time elapsing between slaughter and consumption must necessarily be long. Thus the length of time in which meat should be left in cold storage after it is properly matured depends upon its geographic distribution and is not a matter to be decided arbitrarily. When meats are not only kept in cold storage for transportation but are actually frozen, as is often the case, they can, of course, be kept for a much longer time than when subjected merely to a low temperature at or slightly above the freezing point. For this reason meats that are to be carried to a long distance and not to be consumed for a long time after preparation are usually frozen and kept so during transport. Effect of Low Temperature on Enzymic Action.-Attention has been called to the fact that low temperature does not inhibit enzymic action, and, therefore, it must be admitted that this continued activity must gradually deteriorate the quality of the product. The question, therefore, which is the most important is not how long can meat be kept in a frozen condition but how short a time must it be kept. In all cases, therefore, of this kind the consumer is entitled to know the length of time during which his meat has been kept frozen, and this desirable condition of affairs is easily secured by the necessary local, state, and national inspection already mentioned. Disposition of Fragments Arising From the Dressing of Beef.-It is evident that the fragments of sound, wholesome meat which is dressed for delivery to commerce are themselves edible and hence there can be no hygienic or other objection to preparations made from these fragments, such as sausage and other minced and comminuted meats which appear upon the market. In other words, the consumer is entitled to know that because a piece of meat is comminuted is no reason for supposing that it is not edible. Sausage, mince meat, comminuted meat, potted, canned, and other meats or preparations from these sound, clean, edible fragments, necessarily rejected in the process of preparing fresh meats for curing and for consumption, are entitled to the same consideration and may be looked upon with the same certainty of purity by the consumer when properly inspected and prepared as the larger pieces. The possibility of detecting any effects of disease in meats by inspection at the time of or after delivery is very remote and therefore the inspection before killing and during the process of manufacture should be a most rigid one in the case of these fragments. Such inspection and certification would restore public confidence in the purity and hygienic properties of these meats which not only are nutritious but by the spicing and condimental treatment which they receive are rendered highly palatable and desirable. DETECTION OF DIFFERENT KINDS OF MEAT. When meats are in large pieces they may be recognized by their anatomical characteristics. In order that this may be done, however, the piece of meat must either be of a sufficient size to be recognized by its shape and general appearance or must have a bone of sufficient size to indicate its anatomical character. According to the German law pieces of meat of less than eight pounds in weight are not supposed to be large enough to be recognized anatomically or otherwise with certainty. This, however, is a matter which pertains more to the meat of animals from which the bone is taken rather than to its actual size. It requires some little expert knowledge of the anatomy of animals in order to distinguish these pieces, but one who is in the habit of purchasing or cutting meats acquires this knowledge without any special study. Odor and Taste.-Each kind of meat may also be detected both by its odor and taste, as well as by its physical appearance and shape. Beef, mutton, pork, and other meats in a proper state of preparation and preservation have characteristic odors and flavors by which they are easily detected. One of the common faults of cooking is the putting together of meats of various kinds in the same oven, by means of which the odors become so intermingled that in small pieces even the experienced taster may not always be able to discriminate between them. Detection of Meat by Microscopic Appearance.-Meats are so nearly related histologically that the microscope is not a certain means of detecting the different varieties. Were this the case it would be easy to identify the different kinds of meat which may be found in a finely comminuted mixture. The expert microscopist may have difficulty in discriminating between different microscopic portions of meat, but the microscope is of practically no advantage to any but an expert and not a very great advantage to him. The fibers. of some animals vary in size, coarseness or fineness of texture, and other characteristics as much as fibers do from different animals. Detection by Chemical Examination.-The most satisfactory method of detecting meats is by means of their chemical examination. There are two distinct points which are kept in view in a chemical examination. One is the presence of glycogen, which in quantities of more than one percent is characteristic of horse meat. Unfortunately, this test can only be applied to a meat in practically a fresh state, as the glycogen is rapidly changed into other forms of carbohydrate substances which make it difficult to identify. The chemical examination, therefore, which is of the most value is that which is performed upon the fat. The fat of different animals has different physical and chemical characteristics. The fats crystallize in different forms and have different melting points,—also the fatty acids derived therefrom. They absorb different quantities of iodin and bromin, and have other physical and chemical properties which are peculiar to each variety. A careful examination of the fat, therefore, will lead to an approximate degree of knowledge concerning the character of the flesh from which it has. been derived. For instance, lard and beef fat are easily distinguished from each other. In case a minced meat is made wholly of one kind of flesh or of one kind of animal the chemical examination of the fat will, with a considerable degree of certainty, lead to its identification. In the same manner, if a minced meat be made up of equal parts of two different kinds of animals the characteristics of the fats will lead to the identification of the two sources of meat. If, however, one kind of meat be mixed in only a small proportion, say 10 or 15 percent, of another, the chemical methods of separation are not to be relied upon. None of these chemical or physical methods, unfortunately, is of value in the hands of any but an expert, and, therefore, cannot be regarded as a common means of identification. For this reason the only common manner of identification of the kinds of meats which are sent out to the consumer at large must consist in the general knowledge of their anatomical, physical, palatable, and gustatory properties outlined above. In all cases the consumer must eventually rely upon the official inspection and the label which accompanies the meat or which should accompany it. Dried Meat.-A very effective method of preserving meat is practiced in certain of the arid regions of the country by exposing it to the dry air and sunlight. Meats prepared in this way are often called "jerked" meats. The small amount of aqueous vapor in the air is not sufficient to maintain the life of the ordinary fermentative germs, and they are, therefore, destroyed by desiccation. Meat which is exposed under such circumstances does not become infected with any fermentative germ, and the moisture which it contains is rapidly given off in the dry air surrounding it. For this purpose the meat is cut into thin strips and suspended by appropriate means in the air and exposed to the direct sunlight. In a short time the moisture disappears, and the hard dry pieces keep indefinitely in certain arid regions of this country. The meat also maintains a fair degree of palatability and practically all of its nutrient properties, so that when properly cooked it is a palatable and nutritious dish. Probably of all the methods of preserving meat this one is the least open to objection, since not even spices or condimental substances are necessary in order to preserve the meat from decay. By reason of the change in its physical appearance, however, which makes it less attractive, this method is not likely to come into general use in the ordinary preservation of meat. Dried beef is also prepared by preserving the meat by condimental substances and, instead of placing it in brine, drying it artificially. Chipped or dried beef is a common article of commerce and is prepared in the manner described above. This meat, however, has already been treated with condimental substances, and hence the drying is only one of the means of preservation. Dried or chipped meats are often smoked also as well as desiccated, so that in their preparation more than one method of preservation is employed. Pickled Meats.-The method of preserving meats in a liquid environment is sometimes called pickling. All kinds of meat are pickled in this way, but pork especially. The pickling brine may be simply made of common salt, though other substances, such as sugar, vinegar, and spices, are used. The brine also sometimes contains a chemical preservative which is highly objectionable on the general ground of the harmfulness of these substances. The preservative commonly used is either sulfite of soda or boric acid. The making of a pickled meat of this kind should be discouraged. The vinegar which is employed or acetic acid may be injected into the carcass before it is cut up. When the arteries or veins are filled with vinegar in this way it rapidly permeates to all parts of the meat and acts as an excellent and unobjectionable preservative in all cases where an acid taste is desired. It is claimed that carcasses which have been injected with vinegar in this way are easily preserved, and require far less salt and other condimental substances than when not so treated. As vinegar is a condimental substance used everywhere, and one which promotes digestion when used in proper quantities, the preservation of meats or the pickling of meats by a previous injection of vinegar is not objectionable. COMPOSITION OF THE FLESH OF PIGS. Extensive investigation of the composition of the flesh of pigs has been made in the Bureau of Chemistry (Bulletin 53). The pigs upon which these examinations were made were specially bred and fattened at the Agricultural Experiment Station of Iowa, and were prepared for the market by the most approved modern style of feeding. They were slaughtered according to the approved method and immediately, after proper preparation, the carcasses were placed in cold storage, where they were kept until removal for the purpose of dissection and preparation of the samples for analyses. Expert butchers from Washington were secured for the dissecting and dressing of the pigs in the manner in which it would be done for the best market. The pigs were of different varieties, namely, Berkshire, No. 1; Tamworth, No. 2; Chester White, No. 3; Poland China, No. 4; Duroc Jersey, No. 5, No. 6, No. 7; Yorkshire, No. 8. TABLE A.-WEIGHTS OF WHOLE CUTS AND DATA RELATING TO THE PREPARATION OF AIR-DRY SAMPLES. Lbs. Oz. Grams. Per ct. Per ct. Grams. Per ct. Grams. Grams. Grams. Grams. Per ct. Per ct. 31.33 58.21 36.09 52.69 234 0 10,659.6 23 5 10,574.6 60.29 22.19 Two New York shoulders, 201 0 9,298.8 20 10 9,395.5 54.97 20.01 3 0 1,594.21 1,514.1 59.78 532.5 17.65 17.04 221.I 25.10 833.0 Trimmings, 8,164.8 9 7,512.8 29.68 62.00 23.99 783.7 9.72 69.25 199.2 8.73 |