THE CANNED MEAT TRADE.

Northland Age, Volume 2, Issue 46, 19 June 1906, Page 8

THE CANNED MEAT TRADE.

Most of the canned meat furnished to the world comes from Chicago. In this city fully 90 per cent, of the meat preserved and canned in the ! United States is turned out. In 1 the Chicago plants alone something like 30,000 men are employed constantly, and a fairly good idea of their transactions may bo gained Beef-canning as a process is what ✓is known as the Appert process, which was invented in 1809. It has been well known to scientific enquiry f >r the entire period since the date of its invention, but its commercial use has been limited to the past-36 years by manufacturers and dealers in canned meats. So far nothing has been discovered that produces similar results, and it would be difficult to supersede the Appert process, as there never has been any complaint of the deterioration of the contents of cans put up by this pro-

To describe the Appert process with some particularity* suppose we take corned and roast beef—the same process will apply to either. And in order to give a fair idea of the manufacture of these articles from commencement to finish, we had better start with the animal on the hoof. It is customcry to select animals that are a little leaner than those usually sold in the meat markets. Of course, it is desirable to fill the cans with meat itself, and to include no more actual fat than is necessary' to make the meat palatable. The Government inspectors arc in constant attendance and inspect each animal before it passes into the buyer’s hands. If there is any reason for condemning the animal it is put aside and never becomes the property of the packer. Such cattle us pass this inspector, being in perfect condition and free from disease, are diiveh to the abattoir or killing-house, and. ha\ing gain submitted to a rigid internal examination by the United States authorities. Any animal, after being killed, and after a thorough examination of its internal organs, found to Im? in any way diseased, is immediately separated from those which are found to be free from disease, and is taken in charge by the United States officials, who are constantly upon the killing-floor of the All that have passed the necessary examinations, and are pronounced healthful, are then prepared in the usual manner, and placed in a cool-ing-room at a temperature of 38 to 40 degs., after having been divided into two parts, the head having been They are allowed to remain in this cooling-room for übout 48 hours, when the flesh becomes firm, and the carcase becomes thoroughly chilled. For canning purposes it is found preferable to use the fore-quarters largely, for the reason that there is less fat than upon the hind-quarters. The remainder of the animal is used for beef hams which are pickled, smoked, and used for what is known commercially as dried beef. The shanks are, of course, thrown into the fertilising vat; the loins and ribs are sold to go to the different markets, and are consumed as fresh

Now the fore-quarter is taken to the cutting-room and boned. After the removal oi tfwpbones the meat is sent to the canning-room, and when it is to be manufactured into roust beef is placed in a vat containing water at the boiling temjH*raturc, where it remains for about

&... Immediately upon immersion in jk this water, thy albumen coagulates, out the natural water in the meat, producing a shrinkage equal to nearII lv half the weight of the meat. These fif ’ conditions ami results apply equally to cooking done in the kitchens of the land as well as to that done in even, factory where the manufacture of canned meats is carried on. This twenty minutes’ boiling is onlv a partial cooking, however, which is necessary before it is 1: ( laced in the can. After the meat lias been packed in the can. the can is tightly closed by soldering on the outside.' The can'is then placed in Mi oven, heated to a very high temperature, where it remains for about two hours. This is (or the purpose

ot complete ana thorough sterensatitm, as well as for additional cooking of the meat. At the expiration of the time mentioned the can is removed from the retort and punctured, in order that any air may escape. This process does not occupy over a fraction of a second in time, inasmuch as it is absolutely necessary to close it tight before any air can re-enter. The cans thus prepared for market urc then kept in a room for several days, so that any imperfection in the process of canning will speedily develop, and such of them as are found imperfect arc destroyed. Canned goods of this description | are largely consumed by the mass of I the people, who find it advantageous I to keep them on hand, especially | during warm weather, so that meals may be prepared without the exI i>ense or inconvenience of heating arrangements. They are cooked and ready for use, and, in the case of roast beef, # require simply an addi- | tion of condiments, such as salt and ! pepper, to make them palatable. ! There arc always directions printed ion each can of roast beef that the can must be cooled before opening, and the contents removed immediately. When eaten cold after the can is chilled the meat is firm and solid, and can be easily sliced. When meals are being prepared in cooler seasons, and fires are necessary for cooking purposes, this article may be made into stews, and when mixed with vegetables and properly seasoned it is a most desirable and palatable dish. As there is no bone, and as the boiling has produced a shrinkage which expells a large portion of the water from the meat, the contents of the can contain more nutriment than is contained in fresh beef, pound for pound, and moats prepared by, this process are more economical than any other obtainable. Those meats reach the consumer cooked at a cost of about sd. per pound, and, being free from bone and gristle, are really the cheapest meat offered on the market. Jas. H. Young, in the “Weekly Telegraph,"