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-Veat Preservalines-

by

trma G&G. Thompson.

Agricultural Colicege, June, 1900,
THESIS
These materials are precered in the form or rather coarse
powcers, anc their use, as tre name implics, is for the preservation of
all kinds orf meats, but principally such meats as saisego, Hamburg,
pressed loaf, anc cornec bocf. The arplication ov these vartous powders
tehcs to prevent the formation of germs of Cecomposition, and also to
give the meats a good color, There are as many varietics of preserva-
lines aS there are manufacturers, «nc tnen or each variety there are
any number of graces, The active crirncipics which ére founc in most of
them are:- common galt, borax, saltepetre, anc in some cases salicylic
acicé, while tne ree coloring matter is rec analine cye. In onc sample,
the XXXX Preservaline, analyzec some time berore, T Founc the active
principle to be sulfite or socium mixec with a Little rine salt.

The aquestion as to whether these materials are injurious to
the hvalth or not, is one of great. commerctal interest. It is true that
only small quantitics are useé at one time, and that doubtless no one
has ever been made seriously 111 from eating preserved meats; but there
is always the feeling against taking into the system any food that hes
been "Coctoredé." While rosaniline may be made a puertectly pure dye, ane
free from mireral poisons, nevertheless it is poisonous if taken in
large quantities, and its use in any cegree seems highly questionable,
Salt-petre and borax are often used for urcservatives and are probably
rot espectally injurious to the nealth. Salicylic acia 18 a vegutable

product, found in the blossom of the Spirea ane in the wintergreen, ane

105952
 

by certain chemical crocessces it car. also be obtained rrom pher.ol, It
is usec as an antiseptic to arrest vermentation, and 18 also used to
preserve fruits, but scientists agree tnat it 15 very oolsoroas, ard
retarcs cigestion,

Tne LOLLowing aro the qualitetive anc quantitative analyses

of seven cdirrerent greées of meat preservaltines,

JQ

"AN Poerless,"

Common salt, Nacl 61.425%
Salt-potre, KNO. 14.140
Borax - annycrous, WNab,0, RK .ORS
Salteylic acic, C,H,OHCOOK 720
MoLsture 11.75

Totel - 92,544"
Remarks: -

From various qualitative anc quantitative tests I judge the

remainger (7.457%) to be composcée of weter helé in chemical combination

anc wocrhacs some unknown organic material. T also found a trace of Sul-

furie acid (HS0,), but not er.ough to cetermine. This material is a
white coarse powéer, and is used for general purposes or preserveng,
for different kinés of meats It 1s manuracturec by the Chicego Casing

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Rec Konserving.ung's Salze,

Common salt, Nacl 23.40%
Salt-pcetre, KNOs KA. 54S
Borax - anhydrous, NAag8 {On 2A.R4
Moisture 15.18
Total - 98.76%

Remarks: -

From quéalitative anc quantitative experiments I believe the
remainder (1.24%) to be water of chemical combination, anc organic mat-
ter. This matertal is a rather fine poxéer, of a pale pink color, anéd
is uscé moro escectéaliy ror cotned beef. Tt 158 manuractured by Hellor's

Veat Preservative Co., Chicago, Tll.

Rosaline.

 

Common salt, Nacl 56. 5625%
Salt-potre, KNOsg 21.2195
Borax - anhycrous, Nags40nr 13.5072
Moisture 7 ~82309

Total - 79,0997
Remarks: =
The remainder (20.9093%) 18 water of chemical combination and
Organic coloring matzer. This substance is a gritty ecnarse povcer of a
cecp re€ color, anc is useé for general preservative purcoses, but more
€Speclally to give a rich reé@ color to the meats, sy use of the Soxhlet
ECtrraction avuparatus the coloring matter was dissolved in alcohol ane

the solution compareé with a Solution of reé Diamone Dye, dy means of a

SPECt roscoe, and by dyeing clean white Wool with the diffgrert solu-
tions. From the comparative sgfudy of the solutions T fnuneé tne coloring
matter of Rosaline to correspond very elosely to the "Fast Scarlet"
Niamon¢e Nye, manuracturec by Wells, Richardson *« Co., Loncon, Englanc.
The material Rosaline itsely’ 15 put up by Hellur's Meat Preservative

Co., Chicago, Til.

Ny" Grace,

Common Salt, NaCl 64.85%
Salt-petre, KNO.« 9.59
sorax - anhycrous, Nag840n 15.42
Moisture 4.65
Total - 92.01%

Remarks:-

The remaincer (7.99%) 15 Coubtless water or chemical
combination and organic coloring mattor, The material is a coarse pink-

ish-red powéer, an¢é is useé for orcinary preserving purposes in the

meat markets,

3" for bologna.

Common salt, Nacl 36 .5625%
Salt-petre, KNOg 28.2500
sorax - anhydrous, NAagK {On 18.8700
Moisture 72250

Total - 90.9075%

Remarks: —-

The remaincer (9,0925%) 1s probably Water or chemical combin-

ation anc organic enlioring matter, This substance is also a coarse
~Oe_

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pinkish-red powcéer, used for fereral preserving purposes. Tt is put up

by the Chicago Preservaline Co,

 

uc" Grade.
Common Salt, Nacl 42.41%
Salt-petre, KNO «x 30.30
Borax - anhydrous, NagB ,0n 13.54
Moisture 6290
Total - 42.05%

Remarks: —-

The remainder (7.95%) is probably water of chemical combine
ation and organic coloring matter. This substance resembles "B" grace
in color anc ger.eral use but it is an inferior grade of the s-me kine

of preservaline,

"Cc" for cornec beef,

Common salt, Nacl 49.72%
Salt-petre, KNO« 28.28
Borax - anhydrous, NAB Or 20.70
Yoisture 4.87

Total - 108.57%
Remarks; ~
°
The amount over run is owing to experimental errors. This

Substance is a white coarse powder, used more especially ror corned

becf., It is manufactured by the Chicago Preservaline Co.
Vwi i

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