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.

    99/450 (page 73)
    Sausage within a certain limit (about 2 per cent.), it does not necessarily indicate in boiled or scalded sausages a deterioration, as it thickens the juice of the sausage and makes the sausage more palatable. However, the addi- tion of flour is only permissible where the consumers are aware of that practice. In sausage with keeping qualities the addition of any quantity of flour means an adulteration. The supposition that the addition of flour to the sausage filling makes the absorption of a larger quantity of water possible is erroneous, as starch flour absorbs water only in boiling, and boiling water or prepared paste is not employed in the preparation of sausage. With the addition of mixtures of egg-albumen and tragacanth, the so-called “albumina,” it is possible to produce a sausage filling consisting of 35 kg. meat and 50 kg. water, with a content of only 3 per cent, of “albumina.” Therefore such an addition must be considered as an adulteration. Although the coloring of the sausage filling is prohibited for the German Empire (see also B. A. I. Order 150, Reg. 22, Secs, r and 2) by the imperial decree of February 16, 1902, it should, however, find brief mention here The coloring, which was frequently employed in the production of sausages of keeping qualities, was principally practiced to prevent the color of the filling turning oTav and especially in order to prevent this occurrence on the cut surfaces. The turn- mg of the color is due to a change of the muscle coloring matter into a colorless modification, which does not necessarily indicate a simultaneous spoiling of the muse e su bstance. The causes_for the sausage turning gray have not yet been satisfactorily established. According to Meyer, this occurs through a loss of salt m he sausage filling, which progresses gradually toward the center by means of osmosis, and naturally may soon affect the cut surface uniformly, thereby turning gray. It is possible that an insufficient nitrite formation from the saltpeter of e sausage filling might play a part in the change of the color, which as it has lltn 'd',CT -d Kalbrenner, changes the itemog.obfn L” W red blood coloring derivative (the hemorrhodin). (See also page 96) Glage explains the turning gray of the sausage to the action of the volatile sulphur com- matter.^ “mbi“.io„ with oxygen on the muscle coloring . most frequently cochineal or the carmine “ <*>.«. A™ There are also employe,! numerous preplral^s wto T”“Lna'”“ <-nm- a|d°n'harnit, rubro-karnit, etc ), but coal-tar preparations _fad^saframn...poiiciru, xqsalin, and eosin are seldom usS~ 2-2 amoimT mu'0!0'’?’ °f “ ''SS'r Vale “d *5 wbicli contains only a small the fat 1 T 8 ma“Cr may be nhenged into better appearing meat, and meat ' may a,s<> »' d'aS'd to such an extent that ft simulates tioned’lfhMof,0' H0'CaSiSS ‘T?8 COVer) is ot by the above-men- not be permitted to be used' '’W’°lesome slan,s (for instance korollin) should [Thej^s^ol^coloring matters in the preparation of sausaue i, pro- hibited in the United States. This, iioweTer/applies only to the saus^e