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 1 2 3 
 
 1 
 
 6 
 
O. H. M. 8. 
 
 fi Dt p milf Mi n iH tr . 
 
 LABORATORY 
 
 INLAND REVENUE DEPARTMENT 
 
 OTTAWA, CANADA 
 
 BTJLLETIlSr ISTo. 164 
 
 CANNED MEATS 
 
 7397—1 
 
LABORATORY 
 
 INLAND REVENUE DEPARTMENT 
 
 OTTAWA, CANADA 
 
 BULLETIN No. 164 
 
 CANNED MEATS 
 
 Ottawa, Oetobw 10, 1»0«. 
 
 W. J. OtKALD, Em., 
 
 Depaty Minister of Inland Revenue. 
 
 81H.-I have the honour to report upon 76 «»P'- «>' C^"»f ?!t!b.*"**^ 
 throughout Can«ia in August Iwt. Thee, sample, may be cla«fled » foUow :- 
 
 BunplM. 
 
 Boneless Chicken . 
 
 " Turkey j 
 
 Brawn. jj 
 
 Cornell Beef q 
 
 Devilled Chicken - 
 
 " Ham , 
 
 Jellied Veai 1 
 
 LoafBeef 3 
 
 " Chicken ^ 
 
 " Ham g 
 
 "Veal.. ;; 3 
 
 Lunch Ham a 
 
 " Tongue j 
 
 Helroae Paste j 
 
 Pork and Beans j 
 
 Potted Beef 2 
 
 Chicken.. , . 
 
 Duok 2 
 
 Ham • 
 
 Mixed MeaU • J 
 
 Pheasant j 
 
 Sausage g 
 
 Tongue. 1^ 
 
 Turkey n 
 
 Veal 3 
 
 Roast Beef 2 
 
 " Mutton J 
 
 Smoked Beef 
 
 ■(■I 
 
 Total. 
 
 7« 
 
4 
 
 With » tiiiKle exc«ption (No. S43a«, Pbttod PheMMt) thm Uv* hftn foaod !■ 
 pwrfeot eondiUon of |.re«ervatU. Th* exMptiomI wmple, Mug » muoe' . d»t b* ia 
 Mch condition m cuaauniurx of tho •Hide prefer. -• ^ . "»7 "• » 
 
 i n.'^'*"'.'' '"''' '• ^^T ""'y ?"»•«•»»»'''• '"«•>'• in My at the above ; Mid it i« orMeat 
 in 2« Mmple^ w nearly 37 p-r cent, of the ooll«,tion. In nooMe i. the Ainoimt nwMit 
 •hovB on.- half of on« per cent of the weight, of iho Mmple. !•"—■• 
 
 Canned Me»t» form the nubject of Bulletin Na 88 (June^ 190.1), when 99 uniDlea 
 were reports.! ; and of Bulletin Na 133 (July. 1906). when 3J3 «n.p!e, were ,^£3 
 
 In this Bulletin, th« lat, Chief An»ly»t saggeeted th« pa««ibility of oweal produoU 
 bj.n^ uned in the potted or devilloi m<««t prepar.tionii ; and for the purpoM of inveiiti- 
 i,Mti.ig thM |M.int, a further ttudy of 90 ta.,.pl<« of potted meati, MiecUd from the Mine 
 wimples repirt^l in Bulletin 123, together with 41 uaplee of Muiagea oolleot«l in Jalv 
 ami .\uj{u»M906, waN ra*.le, and r«port«l in Bulletin No. 135 (September 1906). 
 
 All oi the potted uieat« were found to give reaction* for staroh ; and the infervnoa 
 WM pt.rlmp« too hurriedly drawn, that theM conUined added cereal*. In certain 
 ot these Hamplei, the inicro-Kxipe proved maiM and poUto itarches preiwnt : and this 
 un.ioubte|lly con.t.tuto8 adulteration, when not acknowledged on the label. The men 
 flndinK of «t«rch, in potted moat, i. not, however, to be ragaided a* implying fraudnhmt 
 addition of Buch. Many spiceii conUin starch (pepper ab^ut 80 per oentV • and theu 
 m^at preparations are all highly spiced. The various cooking pr^««a, ,o which the, 
 are subjwteil rsHult in such changes in the starch at to make it dilBoult, if not imDossf- 
 ble, to identify the starches specifically. impossi 
 
 The <,ue^tion. how much st«roh may legitimately be pnwent in these article* it a 
 diflicult one to tolve. In the pn»ent caMe, the starjh ha* be«i quantiUtively «*Umat«l 
 in all samplfN, with tho following resulU :— ' """"^ 
 
 No starch, or traces only . . . ^g 
 
 Below 1 per cent of starch .....!.. 17 
 
 Between 1 and 2 per cent. 5 
 
 Above 2 per cent . . !.!!.!!!!.. g 
 
 All of the samples containing above 2 per cent, of starch are sold a* " loaf* meat* • 
 with exception of the sausage. ■««»■ , 
 
 The oc-t ual amounts of sUrch found in the*e s<tmple* (by hydrolysi. and determin*. 
 tion as dextrose) are as follows : - r ^ , j j um- 
 
 Na 
 
 Nairn-. 
 
 31311. 
 
 31211 
 
 SlBl.l 
 
 33620 
 
 S!2<>ti.'i. 
 
 352!»7. 
 
 3.t319. 
 
 35310. 
 
 • X"*' J'™'! I-'W'y: McNeil 4t Libby 
 
 Ham Uiiif i „ .. .. ' 
 
 Manufnctur^. 
 
 Chicken Ijoaf. 
 . Ham Loaf 
 
 Wal Uvi! 
 
 Hausave . . 
 
 Heef Loaf.. 
 . iHaiii Loaf. 
 
 I 
 
 (}. H. Hammnfid i, Co. . 
 Libby, McNeil ft Libby. 
 
 W. Clark..." '.'...: 
 
 Libby, McNeil ft Libby. 
 
 Starch. 
 
 an 
 
 4-80 
 S-26 
 SW 
 6S7 
 
 4-oe 
 
 9-06 
 408 
 
 I,- 1 1 ^L^.i^.u" <«""^™e^' »''« d^'illed and potted meats appear to be more 
 high y spiced than the so called "loaf" preparations. None of theiTyield more than 
 two (.) per cent, of starch ; the majority of them contoin much less than 2 per cent 
 Hence It seems fair to infer that starch, in other forms than as spices ho* be^ iutro- 
 dnced into the so called " loaf" meats. Leach (Food Inspection, Ac., p. 185) says " One 
 ^cent, or more of starch present, may be due to the pepper a^ spices u.ed in 
 seasoning the sausage." tr-rr- |..vvo i>«su u> 
 
A* uinadj pdotcd out (Bull. 13ft, p. «) U mmj bt that tiM word " UmT to tatmcM 
 to eoavM Ml inplkMtion of Uie um a( (wnwU in tMr preMtntioB. If ■ooh to Mm <mm. 
 • oImt cUnitioa ot tba unn •• mMt kMkf" U ttoainble. No objMtiooa, upon ttw rouml 
 of wliolcwBiwtcM omD ba Uk«i to th« addltioo of «mU MMmnta of flcnr, uid it B«jr 
 hn that the eoiwtotraoy d«»ired by the inMi«fHtw«r raqoirM t»i« OM of g^lin:«^ 
 •Urch to give BWjMwry oob«f«»«i to the prodoet. 
 
 I beg to recommend the pablioation of thto rapoti M BalleliB No. 104. 
 
 I have the i .>iioiir to bt, Sir, 
 
 Your obadient wrvant, 
 
 A. MoOILL, 
 
 7397-2 
 
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