foods. Eggs in combination with flour,
sugar, butter, and other materials have equally as great a value as when
used alone and as a substitute for meat.

Eggs vary in weight from 17.5 to 28 ounces, and more per dozen. They
should be purchased and sold by weight. When stored, eggs lose weight.
The egg cannot be considered as entirely germ proof, and care is
necessary in its handling and use, the same as with other food articles.
The cause of the spoiling of eggs is due largely to exterior bacterial
infection.

CANNED MEATS

142. General Composition.--Canned meats differ but little in
composition from fresh meats. Usually during the process of cooking and
canning there is a slight increase in the amount of dry matter, but the
relative proportion of protein and fat is about the same as in fresh
meat. It is frequently stated that the less salable parts are used in
the preparation of canned meats, as it is possible by cooking and the
addition of condiments to conceal the inferior physical properties. As
to the accuracy of these statements, the author is unable to say. The
shrinkage or loss in weight during canning amounts to from 30 to 40 per
cent. The liquids in which the cooking and parboiling are done are
sometimes used in the preparation of beef extracts. Salt, saltpeter, and
condiments are generally added during the canning process. Saltpeter is
used, as it assists in retaining the natural color and prevents some
objectionable fermentation changes. In moderate amounts it is not
generally considered an adulterant. An extensive examination by Wiley
and Bigelow of packing-house products and preserved meats showed that of
the latter only a small amount contained objectionable preservatives.
The authors, after an extended investigation, reported favorably upon
their composition and sanitary value, saying they found "so little to
criticise and so much to commend in these necessary products." In this
bulletin they do not classify saltpeter as an adulterant.[51]

Where fresh meats cannot be secured, canned meats are often
indispensable. Usually the nutrients of canned meats cost more than
those of fresh meats, and in their use as food much care should be
exercised to prevent contamination after opening the cans. Occasionally
the meat contains ferment materials that have not been entirely
destroyed during cooking, and these, when the cans are stored in warm
places, develop and cause deleterious changes to occur. Consequent