Text-book of meat hygiene : with special consideration to ante-mortem and post-mortem inspection of food-producing animals / by Medical counsellor Richard Edelmann ... with 157 illustrations and 8 colored plates. Authorized translation, with additions, by John R. Mohler ... and Adolph Eichhorn.

  • Edelmann, Richard (Richard Heinrich), 1861-
Date:
1908
Catalogue details

Licence: In copyright

Credit: Text-book of meat hygiene : with special consideration to ante-mortem and post-mortem inspection of food-producing animals / by Medical counsellor Richard Edelmann ... with 157 illustrations and 8 colored plates. Authorized translation, with additions, by John R. Mohler ... and Adolph Eichhorn. Source: Wellcome Collection.

    97/450 (page 71)
    Conservation of Meat In the utilization of meat for human food it undergoes various proc- esses or preparations, and should it not be consumed within a certain period it must be conserved in order that it may be kept. 1. Chopped Meat The production of chopped meat by means of cutting the flesh with a knife, cleaver, rocking-knife, or meat-grinder is the simplest method of piepaiation. For this purpose beef and pork are principally used, but veal is likewise utilized to a small extent. Tbe short tendonous meat of the head, leg, and all other parts of the body, which does not find a ready sale in the butcher shop is thus worked up into a more salable product. Naturally fat is also added and chopped up with the meat in larger or smaller quantities. Chopped meat is consumed either raw, after flavoring with salt, pep- per, and onions, especially in northern and middle Germany, or is used for the preparation of meat sausage, meat balls, and various other dishes (German beefsteak, hamburger steak). In order that the chopped meat should retain the red muscular coloring matter decomposition!^ ^ ^ frequently added> which, however, do not retard all Meyer examined the bacterial contents of chopped meat by sowings on gelatin Plates and found i,695,000 to 12,7:7,000 bacteria to 1 g. 0f meat The num^r n bacteria was not influenced by the usual additions of preservative salts. 2, Sausage Ky sausage is understood a mixture of meat which is placed into a sausage covenng. For coverings the intestines are principal v emp oyed o ””','*7, i,,Verted (SeTpage 34) ; besides the esophagu! ot cattle, the _stomach of hogs and the urinary bladder of various food Sl-a“oreA ^^Cjfrcaned artificial parchment is also a cover 01 casing thj'dhferenlfcount pr|ar4'« considerably in s-i Pt 1 counties. 1 bis applies especially to those varieties of Li ■ - ge to which larger quantities of vegetable ingredients are added Ti rnnctpa, mgredieuts of sgusage are always ^cle and fat hesl^ 7r