UMASS/AMHERST

312066

031

Pl]lii|llll

FIVE COLLEGE
DEPOSITORY

Diseolopation In Canned LobsteFs

BY

E. G. HOOD

This thesis is not to be loaned
outside the library building. For this
purpose, use the copy in the department
where the work ot the thesis was done.

This thesis is not to be loaned
outside the library building. For this
purpose, use the copy in ihe department
where the work oi the thesis was done.

DISCOLORATION IN GANIJED LOBSTERS.

By

E, G, Hood,

Bacteriology Laboratories, Macdonald College,.

McGill University.
Canada,

Thesis submitted to the Graduate
Staff in partial fulfillment of the requirements
for the degree of Doctor of Philosophy.

Massachusetts Agricultural College, Amherst,

March I, I9EE,

0QNTKNI3

PAQE

1. Introduction 1

2» Extent and Value of the industry 3

3. Licensed factories 4

4. Description of fact-)ry methods 4

5. Questionnaire 8

6. ournmary of questionnaire , 10

7. Theories advanced as to the cause of

discoloration 15

8. Investigations of discolored loo ster cans.

introduction 17

General appearance of spoiled cans.... 18
Is discoloration bacterial? 19

Organisms in discolored and normal

lobster cans 21

A search for discoloration organisms. . 26

Preliminary experiments on blackening. 37

Evidence of other causes 38

9, Experimental spring packs.

Introduction ^9

Plan of experiments 39

Range of coating 40

Description of cans '...40

Description of marking experimental

cans 41

Methods of sterilization 43

Experimental packs 43

Inspection of packs 52

page

10. Experimental fall packs

Introduction •.

Plan of experiments 53

Experimental packs -SS

Key to inspection data 57

11. Experimental discoloration

O'-iUoes 58

Forms ®^

season il influences 74

Effect of different weights of tin coating 81

Chemical influences S2

Bacterial influences 84

12. Heat Penetration

Basis of study 85

Review of literature 86

Apparatus. . . . - 86

Time-temperature curves 87

Heat penetration and sterilization 91

Thermal death points of spore forming

bacteria in relation to sterilization 92

Sterilization in canned lobsters 96

Continuous method
Pressm'e method ►

Effect of high temperature on lobster meat 97

13. Inspection data of spring k^ack

First inspection.... ^8

Page

13. {Cont '1. )

Second inspection.,. 118

TTiird inspection 138

Pourth inspection 158

Summfiry of experimental d8ta 173

14. Inspection of fall pack

First inspection 177

Second inspection 188

Tnird inspection 199

summary of experimental dita 21Q

15. summary 212

16. Acknowledgements 216

DI3C0L0RATI0N OAKNED LOBSTERS.

I3\iIRQDUCTIQK.

Of the annuHl output of the looster canneries
of the Maritime provinces, a large number of the cans are
found immediately or ultimately with the contents darkened or
blackened, and the inner surface of the tin in such cans is
covered wholly or in part with a rust like deposit. To what
this discoloration is due has been variously explained but
almost Wholly as of purely chemical origin, yet the explanations
advanced have not in the slightest degree assisted in suggesting
measm'es to prevent discoloration. Recently it has been
found that the affected cans examined had in every instance a
bacterial flora which the unaffected cans did not have, rnethar
a generalization as to i-he cause uf the discoloration may
be dravfn from th^se results mst be determined after further
extended investigation. If the causation should definitely
prove to be bacterial in character, the measures to be taken to
counteract it would be comparatively sample and would involve
only thorough sterilization of the cans after they are

hermetically sealed.

That there are other factors involved is not
yet Wholly excluded. The discoloration of the contents of the

- 2 -

cans is "icooirnpanied., though not always, by ^ discoloration
or rust like incrustation of the internal surface of ^^-he cans.
As this discoloration of the tin, so far as present oltservations
go, never appears without a discoloration of the contents, it
would appear as if it were due to the effect on the tin of
products of the action of bacteria on the contents, but the
fact -^that in some of the spoiled tins there is no incrustation
indicates either that the bacteria concerned ire not all of the
same species, or that the surface of the tin plate used in
making the cans varies greatly in its capacity to resist
chemical action. That there is a variety in this respect in
the tin plate used seems to be indicated by the results of re-
cent investigation, but whether this generalization can be
applied to the tin plate used in the canning of lobsters can
only tee determined by special investigation.

As the lobster canning industry is one of
considerable importance to Canada and as its success depends
on ft high grade of product, a thorough and prolonged research
on the problems affecting the industry has been plainned and
carried out*

This investigation was conducted under the dirtsi^tion of
Dr. P.O. Harrison, Principal of the School of Agriculture, and
professor of Bacteriology, Macdonald College, McGill University.
The investigations were made under the auspices of the Honorary
Advisory Council for scientific and Industrial Research of
Canada, and tmder a grant from the Dominion Government, set
aside for research work on the chemistry and bacteriology of
fish ^nd i'-c products.

- 3 -

EXTENT

AKD VALUE OP THE

INDUSTRY

The extent

and value of the

Pf

1 lobster industry

Canada

Shown

by the following

figizres obtained

from the Deput.y Minister

of the

Department of Marine and Fisheries, Ottawa :-

No. of cases
canned

Equivalebt Ko.
of 1 lb. cans

Shipped fresh
No. of cwts.

Val ue

1915

163,966

7,822,368

119,599 t

4,506,155

1916

197,751

9,492, 048

84, 998

5,508.054

1917

195, 983

9, 407, 684

84,569

5,654,265

1918

107,812

5,174,976

59, 251

3,531, 104

1919

128, 759

6, 180,432

85,340

5,320,816

1820

173,825

8, 338,583

116,209

6,183,102

It is a matter of exceeding difficulty to estimate
aocvirately the annual loss sustained by the industry through
deterioration in the cpallty of the goods, by blackening and
other oanises, because the loss falls in so many directions.

First, there is a loss to the individual packer;
then to the buffer, the wholesale merchant, to the retail dealer,
and finally to the conswfier who probably bears the bulk of it,
and Whose loss can never b3 'ascertained. It has, however, been
roughly estimated by some of the larger packers that the loss
must exceed upward of a million dollars, annually.

- 4 -

LIGEK3ED FACTORIES.

For the season of 1919-20 the nurnoer of licenses
granted *c lotoster pnokers in prince Edward Island, New
Bruns^viek and Nova Sootin totalled 3S4. The number of
factories protected \}y these licenses totalled 460. In
New Brxmswiek one company operated 15 canneries, and throughout
prince Edward Island and Nova Scotia a number of companies
operated varying numbers, f^rom 2 to 10. The distribution was
as follows:-

Li cense 3 Factories
prince Edward Island 151 166

New Brtinswick 131 158

Nova Scotia 112 136

Diu'ing June, 1920, a munber of factories were visited
in New Brunsvlck for the pxrcpose of accimulating data relative
to cannery methods, processing, etc. After visiting a nuinber
of factories, it was very soon determined that a wide range of
variation existed in the methods employed.

Description of F^ctory_MethQd3 .
In order to understand how deterioration might come
about, it seems necessar,' that a short description of the
methods employed in the lobster picking industry should be
given. It Should be said in the outset that those engaged in
the industry are using their best efforts to secure satisfactory
results, vnd that any failure is due to causes entirely beyond
their knowledge, and all those with whom' I came in contact

- 5 -

Showed a. disposition to do everything in their power to forward
the investigation. At the same time, in many oases the wonder
is not that the csanned product is so bad, lout that it is as good
as it really is. Many of the factoiries are mere hovels with in-
adequate appliances for ordinary cleanliness, and under the hest
conditions it is to be remembered that the quantity and kind of
offal oonneQted with the process is admirably sxilted for the
growth of putrefactive micro-organisms. The factories are situated
upon the shore with stages leading into deep water for the acooiTEiocU
ation of boats, or the buildings themselves are at the end of a
stage connecting with the shore. Here the boats come laden with
lobsters from the traps. They are shovelled into casks, weighed,
and at once dumped into a vat of boiling water. The time of boil-
ing lis usvially seven to ten minixtes, depending upon the size of
the lobsters. They are then thrown u-pon large tables to cool,
and when cool are "broken off", that is, the tail is broken from
the body, and the claws removed and placed in separate wire baskets.

The tails are taken to the "tail table" and the meat
either "punched" or pulled. That is, either pushed out from
behind or pulled out in front with a fork. The latter method is
preferable, as otherwise the last segment of the .tail may
be broken off. The claws are cEacked with a suitable knife and
the meat shaken out; the arms are split longitudinally and the
"arm meat" pulled out with a suitable knife. The tails are next
split and the gut removed. This splitting may be done upon the
"front" or back. Front splitting Is preferable since it does

- 6 -

not interfere with the contour of the Dody. The blood which
ms coagul'ited in the claws in boiling is removed by washing
in sea water, and the tails are cleaned in the same way, care
being taken to remove as much of the "green gland" or liver as
possl'ole, which in boiling has tingd^the upper part of the tail.
The meat is placed in strainers, washed two or three times,
and is then ready to pack. Two sizes of cans are employed: qiiarter
and half pound sanitary cans. Prom reports of the 1920 questionn-
aire, 93 percent of the packers used parchment linings » However,
many have done away with this and are now using the lacquered or
enamel sanitary can. The tails are curled up and placed in the
bottom; then comes a little arm meat and the claws are laid in
rows on top. Where sea watej: is used for pickle, 2 or 3 percent
of salt is addedi where fresh water is used as high as 8 percent
is often added. The standard amount of pickle for the quarters
and halves is one half and one oujace respectively. Th6 cans are
sealed by power machines. They are then placed in shallow p^ns,
in rows, end to end, immersed in boiling water for 2i to 3 hours,
depending upon the size of the can. On removal from the bath the
cans are allowed to air cool, and are packed in cases for shipping.

-7-

Figures I to 12 Illustrate Methods Employed
in the Lohster Industry,

Fig.

I

Lohster fleet.

Fig,

E

lohster pots.

Fig.

S

Unloading at low tide.

Fig.

4

landing lobsters on factory stage.

Fig.

5

Weighing.

Fig.

6

live lobsters for toiling.

Fig.

7

Boiling vats.

Fig.

8

Boiled lobsters on cooling table.

Fig.

9

Breaking off and packing.

Fig.

10

Packing table.

Fig.

II

Closing machine and retort.

Fig.

12

Factory interior.

Fig. I.

Pi-g.

Fig. II.

Pi-g. 12.

- 8 -

In order then to ascertain if such conditions pre-
vailed throughout the industry, a questionnaire was formulated
and submitted to all licensed canneries. The questionnaire
comprised the following points of inquiry.

^UaSTIQMAIRl

1. Are your lobsters obtained on rock bottom?

2. Do you obtain your lobsters from muddy or sandy bottom?

3. Do you keep lobsters in cars?

4. Do you can any lobsters in the cars?

5. mat is the average time of boiling in the carl

6. IS the vessel in which you boil wood, iron or cement?

7. Are the tables on which the meat is taken out of wood or

metal?

8. lhat kind of can do you use, lacquered, sanitary or other

form?

9. Do you wash the cans before using them?

10. Do you use paper linings?

11. mat kind of salt do you use?

12. What is the source of youc fresh water supply?

13. HOW do you close the cans?

14. DO you use resin, flux or liquid?

15. Do you to rogue?

16. lhat is the average time between filling the can and

cooking?

17. HOW long do you boil before brogueing?

18.
19.

HOW long do you boil after brogueing?

Hiat is the source of your heat - steam, hot water.

pressxire?

30. HOW many times do you heat?

31. "What is the length of time for each heating?
33. How do you cool the cans?

33. How long are the cans held in the storeroom and at
what temperature?

Discoloration »

1, Have you had discoloration or smut in your factory

during vo\a experience in packing?
3, Does it ocour at any particular time of the season?

3. Have you used more than one kind of can?

4. Do you notice any difference or advantage in one form

of can over anothacpas regards discoloration?

5. Have you any explanation as to the cause of discoloration

or smut ?

Name •

Situation of Oannery

P.O. Address

The scientific and Industrial Research odujicil have
asked me to investigate the cause of discoloration in lobsters,
in order to do this we need the co-operation and help of all en-
gaged in packing lobsters. le wish to be at the service of
those canning lobsters, and by answering the following q;jfstions,
it will aid materially in helping us to arrive at some solution
of the spoiling known as "discoloration" or "smut".

- 1 )-

SUMMARY QF QUBaTIONNAIRE

The following data were compiled tjsom 118 returned
questionnaires, representing factories in Nova Scotia, prince
Edward Island and New Brunswick. For convenience of compar-
ison, percentage figxires are given throughout the summary.
Question.

1. 51 percent of the lobsters canned in Nova Scotia,
New Bininswick and Prince Edward Island were trapped
on rock bottom,

2. 26 percent were trapped on a rock, sand and mud bottom,
21 percent on a rock and sand bott ora, and 2 percent
from sand alone,

3. 33 percent answer yes,

4. 12 percent answer yes,

5. Of t he 12 percent who practise boiling lobster in the
cars, ttielr. resultswere as follows:-

Minimum time of boiling - 5 minutes
Maximum « u » - 30
Average « " " - 14 «
6, Boiling vessels were as follows :-

74 percent used vessels of galvanized iron,
19 tt « « II wood,

4 II u II II copper,

3 II II II 1/ zinc,

1 II "I " cement .

- 11 -

Question.

7. Factory tables were as follows :-

93 percent used tables of galvanized iron,
9 « M " zinc,

3 " " " wood.

8» Kinds of cans were as follows :-

76 percent used plain sanitary cans»

7 " " lacquered " «
17 " " old-forrn-solder "
9. 37 percent washed cans before using,

54 " did not wash cans before using,
9 « Washed cans when considered necessary.

10. 93 percent used parchment linings

These were used in all cans, except in sanitary
lacquered cms.

11. 60 percent used fine table salt,
20 " " coarse salt

17 " " Liverpool.

3 " " sea water,

13, 65 percent of water was received from wells.

13
10

9
2
1

springs,
sea-
streams
lakes,
ponds.

- 12 -

Question.

13, 83 percent were machine closed.
17 " " hand

14. Of the 17 percent hand closed cans

9 percent used liquid for soldering,
5 « " flux " '»

3 • " " resin " "

15, 74 percent of oanners practised tirogueing.

16. The minimum time between filling cans and cooking was
reported immediate.

The raaximma time was four hours.
The average " » If «
One canner reported 13 hours,

17. Minimiwn time of heating before brogueing - 20 minutes
Maximum m « m « - 2 hours
Average « « « " « - 1^ "

18, Minimum time of heating after brogueing - 1 hour
Maximum " " " » - S "
Average « « " " " - l-j- "
Minimwn time of total heating where brogueing was

practised - 2 hours.
Maximum time - 3^
Average " - 2i "

Where no heat was applied after brogueing the minimum

time of heating was 2 hours.
Maximum time - 3 hours.
Average " - 2i "

- lo -

Question.

18. Wliere brogueing was not practised the miniraurn time
( Cont'd. )

of heating was 2 hours.
Maximum time - 3-^ hours.
Average m _ 3 u
23 percent practised contimious heating

35 " applied no heat after brogue ing.
50 " heated before and after brogueing

2 " did not brogue, but applied two heatings
of one and a half hours each%
One factory reported a pressure cooker, with the
following data:-

1 lb. cans - 45 minutes at 240OF.
i and i H - 40 « " 240OF.

3 percent specified any difference in time of heating
in relation to the size of the can,

19. 63 percent used open bath method.

36 " passed steam into water.
1 " used pressure.

20. 49 " practised heating once
50 " " " twice.

1 « "I « by pressure

N.B. Ihere two heatings were given in no case
was it reported as being given on different days,

21. See questions 17 and 18.

22. 48 percent practised cooling cans by water.
52 " " " " air.

- 14 -

Question.

33. Cans were held at temperature of faotpry over
varying periods of time, but no definite data
was available.

Pi ecQ lor at ion

1. 45 percent reported discoloration

55 " " no discoloration,

g, 75 percent reported that season had no effect.
25 II " as follows:-

15 percent confined discoloration to the warm

weather months, July and August.
4 percent reported early May,
3 " " fall months

3 II " as seasonal.

3. 59 percent used more than one form of can.
41 " did not.

4. 80 percent saw no advantage of one can over another,
20 II reported as follows :-

14 percent preferred sanitary can,
4 II II II lacquered,

1 II II hand sealed.,

1 II saw no difference providing tin
plate was of equal quality.

5. Discoloration was reported by many canners to be due to
a single factor. in many instances, however, discol-
oration was regarded as being of non-'specific nature,

- 15 -

5. (Cont 'd. )

and brought about only toy a combination of two
or more of the following advanced causes.

THEORIES ADVAKOED A3 TO THE CAUSE OF DI30QLQRATIQN

1. Icng, exposure of lobster in snell before canning.

2. Chemical action between exposed iron of can and lobster,

3. Shelling and packing cold lobster.

4. Unsanitary conditions,

5. Long exposure in factory.

6. Delayed processing.

7. Poor tin plate.

8. Over boiling in shell,
8, Insufficient picKle.

10. underboiling in shell.

11. packing during Jvly, August and early September.

12. packing cold and sour meat.

13. Packing dead, partially dead or soft shell lobster,

14. Discoloration due to action of acid on iron,

15. Long exposure in triaps.

16. Improper cooling of cans.

17. underprocessing of cans.

18. Sanitary can too small.

18. Feeding habits and location of lobster.

20. Hot lobster packed with cold.

21. Chemical composition of lobster.

-le-

ss. Excessive piokle,

S3. Use of fresh water s\ilDstitutes for sea water in pickle.
24. LoTsster I3lood not thoroughly washed off.

17 -

Dl800IiORED LOBSfTER 0AN8»
Introduction,

During the last few seasons, considerable anxiety Has
developed among lotoster packers regarding a discoloration
that appears in the interior of the lobster container. This
form of discoloration has been Known to some for a number of
years, and probably always existed more or less. Many paclcers,
however, Insist that the difficulty has become much greater
during the last few years. it seems probable that certain
seasons are more favorable than others. At the same ttme,
the fact that It is observed now to a greater extent than
before, would seem to Indicate that it is probably due, In
large part, to the Increasing care of consmers , and especially
of Jobbers in the inspection of foods. To-day foods and the
pacKages containing them are much more carefully scrutinized
than ever before, and an unusual appearance, which foraeriy
would have been overlooKed, is now regarded with disfavor.
TOille this condition is true within certain limitations, it
should be borne in mind that, where discoloration occurs in
lobster cans, the degree is so great that at no time would it
have scaped detection. On the other hand, it must also be
remembered that some canneries are producing at the present
time lobsters free of even a trace of discoloration, while
others are encountering the greatest difficulty under similar
conditions of handling.

- 16 -

&ENERAL APPEARAMOB OF SPOILED 0AN8,

During tHe laboratory investigation tne cans under
observation have been classified according to tne appearance
of tne contents and of the container.

1, inlcy blade discoloration of the meat«

2, inxy blacK discoloration of the can Interior.

3, Blueing of the meat.

Brown incrustation of the can Interior,

5. Brown discoloration of the paper,

6, BlacK discoloration of the paper.

7, Dull yellowish white appearance of the meat.

8. Varied other than blackening or browning; due to

bacterial decomposition; manifested in many
ways I as general decomposition resulting in
a greenish and a yellowish discoloration of
parts of the lobster meat and alteration of
the pickle, producing turbidity without the
production of color.

-19-

18 DI800L0RATI0N BAOTSRIAL?

A8 long ago as I896, ucPHall^ maoLa a detailed study
of the causae whldi produce discoloration in lobster meat.
He proved that the deterioration In color, odor, flavor and
texture were "due in the main to putrefaction, and putrefaction
to be due to the action of micro-organisms «. Finally, he
clearly Indicated sterilization as a remedy,

MGFarlane^ has favored me with the following report
of her worK:-

•The blackened tins contained meat that had undergone
decomposition, which was evident from the aiKailne pungent
odor of the meat and liquid. This was more pronounced in
the older cans.

•Bacteria wiiich might have been responsible for the
decomposition were ft>und in a number of the blacxened cans,
but not in all, and they were also found m a number of good
cans. None were found in the recently pacKed cans.

•The blaCKenlng was produced experlmentsaiy in various
tissues of the lobster's body under a variety of conditions;
but the experiments were not extensive enough to show Just
what comitions are necessary to produce the blacKening".

■^McPhall ani Bruere, Discoloration in Canned Lobsters,
Ottawa Supp. NO. 2, 29 Amual Hept,, Dept. Marine and
Fisheries,

Reparians. tJapublished report.

- 20 -

Blight '8^ experiments indicate that the discoloration
was due to the interaction of decomposing meat on the metals
of the cans, that all of the cans had not been sufficiently
sterilized by heating or had been Kept sterile and that
possibly some of the meat had begun decomposing before It
was canned,

prescott's ani underwood 's^ experiments conclude that
discoloration was due to bacterial action, and could be
overcome by proper methods of sterilization.

The writer has found m his experiments that 80 percent
of the discoloration was chemical, and the remainder bacterial;
the latter due to three causes;- (1) Bacterial action
previous to canning; (2) understerlllzatlon; (3) LeaKs,

Knight - The conditions In and around Twenty-three lobster
canning Factories In Prince Biward island and New Brunswiclc
during the summer of 1920. Report of Biological Board of
Canada, 1921.

^prescott am lUderwood. Micro-organisms and sterilizing
Processes In the canning industries. Technology quarterly X.,
1, P. 183-199.

-21'

ORGANISMS IN DISCOLOHBD AM) NORMAL LOBSTER CMS.

Introduction .

Prescott and Underwood (1897)''-, working on cans of
spoiled clams and lobsters, make the following statement:-
"Spoiled cans are sometimes found in canned clajus, and more
frequently in lobster, on the latter they are known to the
trade as "black lobster"."

Their investigation began with a careful examination
of a large number of cans of spoiled clams and lobsters. The
contents of such cans were found to be badly decomposed and,
in some cases, liquified. In other cases, darkening and odors
were present. Living bacteria were present in great numbers.
The investigators isolated species of bacteria, two classed
as micrococci, and seven as bacilli. Four of the organisms
fcrmed spores.

The following experiments are of interest:-
Inoculation Experiments.

No. of cans. Treatment. Incubation. Results.

7

Punched not inoc .

37 1/2°C.

Perfect

5

II II II

II

II

5

II It II

It

H

16

Inoculated .

It

14 sooiled

3

It

II

all ^ "

12

It

n

7 "

5

II

It

all "

All cans

were sealed with solder.

1

Prescott

and Underwood, 1897. Micro-

organisms and

Sterilizing

Processes

1 in the Cannihg Industries.

Technology Quarterly X.,

1 , P . 185-199 .

_ 22 _

Efficiency of the Water Bath Treatment.

Time of heating

No .of cans. m hours « incubated. Results.

m this experiment all cans were tapped between the
two heatings and all heatings given on the same dcuir as under
factory conditions.

From these figures it is seen that 92 percent of the
cans spoiled, a far greater percentage of loss than occurs in
practice. This is accounted for by the large numbers of
bacteria planted, together with an optimum tempera tvire for
bacterial growth.

Efficiency of Continuous Heating.

NO .of cans.

Time of boiling
m hours.

Results.

2

spoiled in 48 hours.

3

5

2

• " 48 •

1

" • 64 "

3

6

2

• » 48 •

1

• ■ 64 •

3

2

" • 48 •

4

I

All spoiled.

7

• ■

8

These

results indicate that

the

organisms here dealt

with have very great resistance to heat, and that complete

_ 23 -

sterilization cannot be accomplished by the continuous method.

Tlthout fficperlmental data, they report that out or one
hundred cans heated In a retort, no spoilage occurred after
one month's Incubation at 37<>0, no temperatures were stated.

JlcPhall associated with Bruerel (1897) In their worK
on lobsters isolated and recorded four strains of bacteria;
two were coed, and two were bacilli. None of the organisms
formed spores. Bach of the four were inoculated into sterile
cans of lobster, and In due course the rules of proof were
satisfied.

Methods,

On account of the lack of specific literature, and of
descriptions of actual methods adopted In the Isolation of
bacteria from spoiled lobster cans, the procedure followed
has largely been determined by experience as the worK
progressed.

Isolation of Bacteria from the Pans.

In the examination of both discolored and normal cans,
the following procedure was adopted, oan openers and forceps
were wrapped in paper aiJd sterilized by dry heat. ihen a
sufficiently large opening had been made in the can, pieces
of lobster flesh and one c.c. of the liquor were removed with
forceps and pipettes and inoculated Into media.

McPhall anl Bruere, 1897. Discoloration in canned lobsters,
Ottawa supp, NO. 2i 29 Annual Rept,, Dept. iiarlne and
Fisheries.

- 2> -

M9dla Employed.

inoculations were first made In duplicate into cunham's
solution, lobster broth, nutrient brotb, and glucose broth,
in the case of the liquor, further transfers were made into
Petri dishes vhlch were poured with lobster and dextrose agar*
One set of the duplicate tubes were placed m a large Novy's
Jar containing sufficient pyrogalllc acid and 10 percent
sodium hydroxide for the enclosed air space. The .lar was
exhausted by means of a suction piuap, until an enclosed
manometer showed a good vacuaiB, 'i'he i&r was then Incubated
at 3700. together with the aerobic cultures, in some
isolations the paraffin oil method was ^ployed. The cultures
were examined in 18 to hours for growth; if no growth fr^s
apparent, further incubation was resorted to; if growth could
be noted, microscopic examinations and plate cultures were
made. Transfers were made to dextrose agar slopes, in all
isolations dextrose agar gave the best growths.

Aerobes and Anaerobes.

It is important to note here that in no case did
organisms grow anaeroblcaiiy and not aeroblcaliy. uany of
the spore forming organisms were facultative anaerobes, but
preferably aerobes.

Attention should be drawn at this point, that in the
canning of lObsters, the methods differ somewhat from other
canned foods, in that the cans are not exhausted by beating
or the meat preheated before packing, or are any mechanical

- 25 -

methods employed. Anaerotlc organlsDS existing under these
conditions will not multiply as do aerobes, so that the
anaerobes as a ractor la spoilage Is much less serious m
canned lobsters than In other foods.

Where sterility tests are given under inspection
data, only aerobic methods and dextrose agar were used.
Since no anaerobic bacteria were Isolated from discolored
or normal cans and all organisms developed on dextrose agar,
these were used as standard methods.

Isolated organisms.

Nineteen organisms were isolated from discolored
aixl normal lobster cans. xhese cans were secured from a
number of commercial factories and were representative of
the canning Industry.

_ ii6_

A aEAROH TOR DI8CX)L0RATI0N ORaANISMS
IN FRESH AND BOILED LOBSTERS,

intestinal Bacteria.

one of the most potent sources of Infection comes
from the Intestine of tne lobster. nw. It must be remembered
that before leaving tne cooling tables the body of tne lobster
18 separated from the tall. in doing tnis , the intestine is
broKen into two portions and from tne two open ends some of
the contents will inevitably escape, and come Into contact with
the warm meat. In the sanl-dlgested and refuse contents,
bacteria are always present. On the warm moist meat, when
lobsters are not cooled after tne first boiling, bacteria
multiply rapidly and infect the meat wherever they touch It,
As soon as the tall meat is removed from Its shell, the
Intestine is broken a second time at the extreme end, and
additional bacteria may be discharged upon the table and the
meat, with tne result that when this tall meat is transferred
to the tubs, the bacteria are scattered uniformly throughout
the washing water.

Trashing the Meat.

The next operation Is that of washing the meat before
Placing It m the tins. xhe largest portions, llKe the tall
meat, are usually wasned by hand. The exact length of time
that the water is used depends upon the Judgment of the
washer woman and tne ease with which pxire water can be obtained.

Yliere the vaslilng water Is used over» the process of Infecting
the meat goes on during the continuance of the canning of a
whole catch*

source of Water.

The source of water as brought out in the questionnaire
depetida upon ihe location of the factory, ana sea, fell, spring
or laxe water may be used, nowever, the majority of the
canneries used sea water*

in order to determine the types of bacteria asaoclated
with lobster under these conditions, their role In discoloration,
the following series of experiments were carried out:-
!• isolation of intestinal bacteria from freshly

caught lobsters.
2. isolation^ but boiled in sea water for I3t 'i^O and
23 minutes.

3* isolation, using boiled lobster which nad been
exposed on factory table for 12 hours.

if. isolation^ using lobster which had been Killed and
immersed in sea water for 24 hours.

Experiment 1.

iiro fresh lobsters and tliree boiled ones were
examined bacterloioglcaliy. The procedure of maKlng
inoculation was as follows:- The fresniy cau^t lobster
was tied by its large claws and suspended in a position
convenlait for the bleealng operation.

- 2g -

The ventral abdominal siirface was washed am the
sternuo of the 5th. abdominal segment was sterilized with
alcohol. 11th a sterile scalpel, a small Incision was made
through the body wall of this segment In the median line
which penetrated the ventral abdominal artery. The colorless
blood spurted out and was easily collected In sterile tubes,
I'hls was used m maKlng media.

'iihe body was then extended with ventral surface down,
on a clean table, and the dorsal abdominal shell was removed.
The abdominal muscles were out and folded aside, aixl the hind
gut exposed. Bmail areas on the Intestinal wall were seared
with a hot scalpel, incisions cut in these, and loops of
Intestinal contents withdrawn and immediately inoculated into
sterile broth, samples were taicen m the region of the
second, fourth aod sixth segments and labelled N, ii and h
respectively, dmaii seared pieces of abdominal flesh from
the left side in the region of the fifth segment were dropped
Into broth and these tubes labelled B, the carapace was
cut away^ also the ends of the exterior muscles, aiaX the
thoracic parts of the flexor muscles lying In the median line,
and the "green glands* were exposed,

inoculations were made using seared pieces of these
thoracic muscles A* also using seared parts from the posterior
coeca on the right side of the digestive gland mass Ui, am
from the left side LI. The terminal segment of the right
large chellped was removed and loopfuis of blood Di, m In
the large chela transferred to sterile broth. Pieces of

- 29-

Busole from the large claw of the left large chellpad were
seared and dropped Into broth 0.

The dissection was made qulcKiy, pieces of flesh and
llvar were seared before being transferred to broth, and all
precautions were taJcen to prevent contamination of parts

used aa inocula.

Lobster peptone broth aM agar were used. The distribu-
tion of bacteria in fresh and boiled lobster is indicated in
Table I .

TABI^ I*

I^esh

I
II
III
IV
V

X Boiled

I 15 mins.
II 20 "
III 25 •

+ + +

*■ ■»•

+ t +

1- +

+ t

r

f arowth*

X Temperature of water 96®0«

- 30 -

Experiment 2,

This experiment was planned to compare t^e distribution
of bacteria in boiled and fresh lobsters, and to compare vlth
the distribution of bacteria in a lobster boiled for 15 minutes
and then left exposed over night, aod in a lobster Killed and
left Immersed for 36 hours m sea water. it was observed
that there was a marKed deterioration and putrefaction in a
lobster which had been Killed and left lying over night
(temperature l»^oo). The liver was badly disintegrated and
putrlfylng, the intestine was very soft, almost liquified, and
the muscles In the region of the digestive gland were soft
am Slightly discolored,

A lobster which had bean Killed and left in sea water
(temperature lioo.) for 36 hours was examined. The liver and
intestine were not disintegrated, nor was there a marKed
putrefaction. The muscle tissues were firm and normal in
appearance. Whether there was a dissemination of bacteria
through the tissues was determined, as was also the effect of
exposing cooKed lobsters for 12 or 16 hours before canning
them*

nve lobsters of nearly equal size and welfiSit were
selected, one was bled, one was bdled In sea water at 100.
for 15 minutes, another In the same Kettle for 20 minutes and
then left on the table for 16 hours. The fifth lobster was
Killed m fresh water, then left suspended in river water for
36 hours.

inoculations were maae as in ine previous experiment
anl as follows

A - tnorado fiesH.

B - aMomlnal flesli.

0 - left large chela flesh.

Dl, D2 - right ohela flesh»

Ml, M2 - intestinal contents,

Ll> L2 - aigestlre gland.

'fhe results of this experiment are tabulated in
Table II.

TABLE zl.

Freeli

s

I, Presh

II, Boiled 15 rains.
Sea water 100.500*

III, Boiled 20 oins.
Sea water 100. 3^0.

IV Boiled 15 mins.
Left on table
16 hrs.

V, Killed in fresh
Wat er .

In sea water, 36 hrs.

ill U2

U L2 SI 02

+ uruwth

- 32 -

1. in Table III will be found a classification of
tlie isolated organlsos.

2. Of tlie flfty-slx cultures obtained originally,
twenty-one distinct types remained after t]iey liad been
grouped according to their morphological characters, growth
on gelatin ) glucose broth, litmus ml lie and lobster peptone
agar.

3. It is significant to note that of the twenty-one
types Isolated » only one spore forming organism was found.

-S3-

<n I •

© H ^
BO*
■H «0 ♦»

X) I ">

dpi 2
A o
a •

09
N

n

I >>
an

ea
o

i

H
O

o

oi

bo
o

o

O
4

o
u

g

03

CM

o

S «^

O <D

u a •

H o o
o a 3*»

CB O o

a> do Pi g,

O H Vl

SH (O O ~i

3

H

■H B'H
O -H *^

• H rt

B (O ID
•

a « -

K (D

I t» cr
OS

• O Pi

H O O

1 *

BB CJ •rt

d «
o t> -•->

^< -0$
(D H
©HO

• H

M H

© a

KNBp
CM

I

• a

©

©

at ©

Vi iiO

:3 ©
© S

H

o o

o

•

s >•
• H

8 M

o

Pi

©

©

o
© a

p, 01
O -H

>.s

a H

■tH H

H ©

m >>

Q t» ©

♦» (3 «3
-H P.

O "tH

o ©

O 09

M M
©

© ■

» •

(M vD

\0

>
M M
• «

©

© a ©
•H • •

v< p © ^

■H V« H ♦»
f-H*^ ^
O* Pi 4^ O

M f4 H Ul

• ©

a ©

• o

e

■H ©

I*- © -

• so

■H O

»4 d ^

© 4^ ©

> 03 ©

fl >! p.

O ^ Pi

o o cd

© © •

• CJ >itH

B O © bO

• O Pi ^
O tl0 ©

-a

rt Vl ♦» CJ
"tl ©
© O
© © U pi
• OH H
d 05 0 © ©
(0 Vi O 4-> (4
;3 Ji Pi tH ©
O -H P4
Pi CO O ^ «-'

• Tj ©

H ® a

Tj O

OS©
«J> 0 •

O »t5
H Pi © -H
H O

m (0 &0 o
(z; © CO o

©

© a a 3 a
Pi

• • • • •

- Q J* »fN CT^ H J* lAvO

I o

El 9 ^

P (4 o

o c: •

© ^ r-l © O
H*» _ Ph ■H
► CJ 3 *J
4^ O O i-> o
iH Pi O ©

H tiori g

■MP©
>, © te Pi 3
Pi O O CT
© © Pi *H tH
> M O H

© ©
O H
■H -X»
flop

o © o •

o ;J o
O Pi P
o©©^

■rt -Q ©
© © CS
© © M
O (« ©

e o >

B C
Fi O O

o

H
O

o

•

©

©a

P4

o

+ CM

a
o

Pi

to

©
©

© • p

o ^ cr

© O T-l

"Vh H H
Pi H
© O
>»S5

a • ^
• X ©

a © ~H

OH©
-O H Pi
Pi © {«
d >>>:
H H

P « C! >>

o o o a
Pi T-i a -H

■H Ci © H
3 ©

©

P.

© ©

0 Pi

" 3

O O

O Pi

O ttf

m
©
Pi

9^

CM

-34-

«a i •

O H
0O <D
tH «>

I ©

[ass

<j c!> O

Si
o
o

1^

CO

a

(D
•H

§

H

o

o

^l

OS

o

H

o

o

14

(D
O

00

o

I I

M

;* M M
H M

o

OS a
o © o
<4 {« th

H ^^
- OS

I o
^ ^ S

01 cd Fi

M M W
H M W

• i-l CM

ir\ r--

H

g .

o o

H

H O

M
M

if

CM

O &0

o

Ctf
O Vi
Vi O

p. cr

OS

S! H

a u (a

■H O H
^1 =1 •

<J -H -H -H

» >s o d

1-i <S> "OS
O Fh JCS ©

Q t« m ^

•> -H ft

a 4^ ©

■H cS © rl
H r-» B
QQ bO Id

©

M

■H
• H

H
© O
« O
•H •

M 1-1

ITvO

m CO

o

a o

O Vi
u ©
■H ;3
p. O"

9i ft

an*

t> B ctf
O -H H
H

(-two

© H -H
«j Ctf «^
iH 00 ©

^ C O
t-l H ©

03 (D OS

t4 ^ Ctf

P.H 3

3-1 00 A oa

• © U>

2x) C
■H O
f< ^ H

© 3 ?!
SB H

o

H

I

C3

© O
©

H ©

P. P(

e c?

O -H

O -I

O H Otf

m H

^ © 00 d
© ^1 ©

•H -H O

gtf -M © bo

S d i=l

© © >>

• 60 H

*a O ®

H « Q-rt
^ H

M
M

P4

o ©

5^

CO

O Vi
otf h

© ©

•H j:| ■»-•
H M ^
•H O
O H ^

09 bo

©

© U)
4-> ^ s::

OS *» -H
M © g-^ A4
Cl ©tH U
•H t> ^ ©
-<M _ H
Pi

ctf •> © © ©
H © H -H •J
0 3 S ^

^ 4-> © O Q

T-( a Pi F< OS

O © M P P«

m

o ^ ©

Fi bO cJ

JB 3 ®

o p.
p< Pj -

P< © H •

© - ©

El © rH ©

H H-d

4 m Pi Pi

o

-35-

•H

01

H
(D

oa

<D
t-i

a
o

H
O

o

to
o

H

Pi
O

0
c

00

o

e o

Pi cs

O <M
<«H (D
■H 0

P. cr

of -H

!5 H

-<D
S3 >. "bO
©

•3 O
- * ^

« d P. d

<D TlJ O -H

o s 03 cd

1^

©

NO

04

© o
C8

© <M
H ©
ft 0

a cr

O-H

©

(Don

U -■H

o 3 ^
a> »

■H F<

OS d

■d Fi H
© 0

^ cd

ft H P4

03 Vl b>

NO

OS-H

in^ O

H* O

© O
X Pi o

■rt © o
H H
H ©

s o

CO CO

o

o

a o

Ph (d
o

<H ©

bop
a o

tH h

OS .o
©+-•+-»
Pi (0 (3
ftH O
30 W O

3
Pi

H

•H

n c
^Pi

00 m

« ©

80H CM ^-80

so (V- i^-irvifN

•H

O
OD

©

© o*

H t» -H
» H
«-> O

•H Pi O

•a

Pi 00
H O

©

© H
Pi tH
Pi (d O liH
OS Ph -
H M © Ci
P " P< tH
O -H bO
Pi (d 4-> Pi
■H H a 09
O *H © e

H >»
H

-■H
00 <-<
(0

Pi © tJ

i-l o
FJ &0 !>

d tH

H 03 O

n

NO

i i

'*^M^>

o

H

00
C}

•H
OS

o

00

A P4
S Si

r- Kj K\

-36-

8H

CD H •

© O tJ

3 <n (D

id 0 00

s ;h o

^ e> o

OQ
M

bt-»

a .-I

H

CD

o

(D
■H
SI

o

H
O

:3

o

H

I

O

<D
O

§
09

I

I M
M M

O

■H

•H

V4 o

■H V^

C ft
•H dtf
h1 P<

<D

OS fi

^ o

■H Fi

J ®

■H O
O 0)
fi V)

♦-»

•>«) -d
rt o-H

tiD 01

■H ca^s •
!t< m ^

a> 4-> >> ^
^ 0) a> o

09 Vl tlO bo

•H

•* «

o

09 CO

o •»*

O Fi

o o

(D 05

oxi

ft

m

*->

^ 0)

■a r-i

o ^

•

•

• M

M

M

• •

•

N PR ^

a«3

Q H CM r<\
3- ITvlfMCN

o o

&D

a o

(D Fi oi

O O "m

cd "w ©

<H -H ?J

Pj ft c
P OS rH
00 SJ H

~s .

K

© at
t> d H

• cl-H 3

U )^ OJ
•H - «J m

■d e »

OJ

• H " *

e 0 «

• O O OJ

O ^^ -H -H

THrf O

ir\ o *j a
o •

•H flJ

«o

00

^1

Pi 3

© «D
60H

at ©

I

■H 0> •

p <M a
o © f<

?i fS P

© crVi
td > a

T-t o o
r^ Fi-H
GO bO-M

od

H
•H

a

■H
00

X S 0

© O

©
Id H
01 C &0

■d P H

O O -H

ffi ^ 00

©
©

o o ft
o-H a
o
o o
-cS

"M
4-> © OQ
^ O

oca

cb H ed

©

©
o ♦-•

© >>
d H
t3 ©
© 00

a ©

HJ-d

H

m
00 1<\
o

H

+ a

o •

f< CS
bD O

OJ © rt
<tH C © CJ
F< -H t3 cS
:3 H OJ<H
CO © ©

© ^1 O"
H ♦» H -H
«J * H H
♦» O OJ

•H ?H a o
h1 bo m s

©
oi

o a

o •

u o

•H

O H

♦-»

© •

a] 0}
- ftH

00 3

C

o cd (0
O f< P<

a** «

00 "

o >.
H

♦»T-t ©

03 *-» C

H CJ -H

V« © S^

© o

■Cj H -H 00
O ^

© ^ § ©
O bO

O <H O

■H a

CO c\j :d ^3

-37-

Preliminary 3xperiments on Blackening.

Throughout the summer of 1920 and previous to the
factory experimental packs, some one hundred and fifty
e^eriments were conducted in the laboratory with the previous
isolated organisms to determine if bacteria were the prime
factdjr involved in the production of discoloration or blacken-
ing in canned lobsters. In that the experiments were more
suggestive than conclusive, only a brief summary will be given.

1. Sterile lobsters inoculated with organisms isolated
from spoiled cans, intestinal tract, boiling vats, and sea
water did not give typical discoloration.

2. Sterile lobster with the addition of chemically pure
metals as tin, lead, copper, iron, zinc, in various combinations
and proportions did not give typical discoloration.

S, Sterile lobster with the above metals and bacteria
did not give typical discoloration.

4. Similar experiments with salts of the metals gave
no discoloration.

5. Experiments with variable PH values of pickle,
including bacteria and metals in different combination did
not give discoloration.

6. Experiments involving bacteria, solder, gasket, and
paper linings were not typical.

7. While discoloration of varying intensities were
produced in some experiments and appeared to be typical, it

WHS, -^t times, •^coomp'-inied toy putref ?»otion , whlnh is
net typic-il of cnn lisi-'oior^tion in the majority of e-ases.

OF OTHER CAUSES ♦

From the foregoiig experiments, it was evident
that other fao+ors than the ahove must toe rcisponsible for the
discoloration. It was then decided that experimental packs
of canned lotosters should toe made under cc'/mnercial conditions
diu'ing the next licensed season.

EXPERPiMTAL SPRIx^S PAOK.
introduction.

Previous Investigations led to a decision that
experimental pacKs of canned lobsters should be made unier
comiaerclal conditions during the next licensed season.

During the spring of 1921, an experimental lab-
oratory was establlshei and equipped in a factory of the
Portland PacKlng Company at North Rustlco, Prince Edward
island.

According to the Fisheries Amendment Act 19I8,
lobster canneries are granted licenses for the spring season,
from April 25th. to June 26th. Experimental pacKs represen-
tative of the spring season were r.ade during this time.

Plan of Experiments.

The general plan of the experiments In this invest-
igation is based primarily on the "theories* advanced in the
questionnaire as to the causes of discoloration in canned
lobsters on page 15. As the woric progressed new Ideas have
been advanced, and experimental pacKs made Tiftierever warranted.

The experimental pacKs were put up as nearly as
possible according to the regular practice of canning plants.
Where lobsters were being pacKed in cans of the same size as
those used for experimental worX , experimental cans were put
m the canning line in place of regular cans, in other cases
slight changes from the regiiiar practice were made in handling
the lobster meat and pacKlng.

- 4Q -

Range of Coating

In order to determine the factors influencing erosion of
the c^na, a series of tin plate carrying varying weights of tir.
coating was ma.niifactured. The weights of tin from which the ex-
perimental cans were made is as fellows :-

A-ooke quality, approxiraa t'eiy 1,5 pounds of tin per base oox;

B-Kanner's special quality, approximately 2. 0 pounds of *in per

base oax;

0-2A Charcoal plate, " 2.5 " " " "

D-3A " " , '' 3.0 " " "

■Vvhere experimental psflcs were m^de to determine the effect
of the can contents on the plate, the four grades of plqte as
above mentioned were used together with 'he coke enamel cans.

Description of Gana.

Throughout the investigation, commercial sanitary cans
were employed. The f I'd. size was used for all experiment's. In
the study of heat penetration larger size cans were used, in-
cluding the t ro. and the 1 lb. tall and' flat.

The cans were y.si -t i fact tit ed and supplied by the American
Can OoiApany, Hamilton, Ontario. In all, 25:)0 cans were made,
including 500 each of the various grades of tin pla^e. The cans
were as follows :-

n 1'4^ Lobster dans (2-15/13" x ) made from Plain

JC'ke Plate. These cans were identified by one dot
or small depression in the side seam, and the ends
by one dot or depres.-ion in the principal bead.

- 4i -

500 1/4,5^ Lol3st6r Cans (2-15/16" X 1-i") made
from Pl^in Open Hearth Kanners' special
Plate. These t'ans were identified oy two
dots in t'ne side searn, and the ends Tdv two
dots or depression in the principal 'oeid,

500 1/45^: ]y)t>ster Cans (2-15/16" X l-f" ) made from
2A Plain Charcoal Plate. These cans were
identified by three dots in the side seam, and
the ends 'oy three dots or depressions in the
principal head.

5 00 1/4?^ Lohster Cans (s-15/16" x 1-i") made from
^ 3A Plain Charcoal Plate. These cans were
identified hy four dots in the side seam, and
the ends 'oy four dots or depressions in the
principal head.

500 1/4^^ Lohster Cans (2-15/16" x 1-i") Coke Enamel
Sanitary. These cans were identified "oy no dot
or depression in the side seam or in the "oead end.

in the inspection data, the varjous grades of plates
were designated as one dot, two dot, three dot, fomrdot
and lacquered can.

Descrljpt ion_qf _Mar king_Ex •
A simple system for marking the can ends was devlded,
'oy which it was possible to keep a complete history of the

- 42 -

t'Hn. 3/16 inaft steel figures and letters were used indiv-
idu-^lly -and in TOm'oir^ation. Covers were stamped and placed
with fne corresponding oan for rimming. jSxperimental packs
and inspection data were identified by these symbols.

M£lll2^§_o|L3ie rijj^zat .

As brou^^ht out by the questionnaire, only one percent
of the packers used pressm'e methods of sterilization. In
order to try out the feasibility of pressure cooking as con-
trasted to the continuous method; its effect upon lobster
meat, and its introduction into the industry on a more exten-
sive scale, a nujiiber of the experiraentfii packs were conducted
in duplicate,, up to the point of sterilization. One-half of
the cans were then pressured, and the remaining half cooked by
the continuous method.

The writer takes this opportunity of thanking the
American Can Company for supplying the cans gratis. Their
interest and willingness throughout the investigation have
becin f'lILly appreciated.

EXPERIMENTAL PACKS.

Experimental Paok A nnd Al»
Packed May 23, 1921.
No. of Cans, 20.

For tnis experiment lobsters were caught on the 21st.,
and placed in cages and sunk in clear water in a tide way.
They were taken from the traps the 23rd., a.m. dead. These
lobsters were then boiled the usual way. The meat from these
lobsters was quite soft, the body meat too soft to pack. The
claw meat was firmer, but still of poor consistency.

practically there would not be any chance of the body
meat going into cans, but claw meat woiad undoubtedly escape
observation and would go in among good lobsters. This meat
was packed in lacquered cans, and on top of each can, a few
pieces of good sound meat, mostly claws, and white rather
than red, were placed.

To the 10 cans marked A, factory pickle was added.
After final sterilization, the reaction of the pickle was
PH 7.6.

To the 10 cans marked Al, factory pickle was added.
In this pack the pickle was adjusted by the addition of
acetic acid, so that, after processing, the final reaction of

the can was PH 6.2.

All cans were processed one hour after packing at
temperature of 24001?, for 30 minutes.

N.B. - The salt content of the factory pickle varies from
4-10 percent, depending upon the packer.

- 44 -

Experiment =il P'^oic B and Bl .
Packed my 26, 1921.
No. of Cans, 100.

In this p^ck, the various grades of tin plate were
employed, int'luding the one dot, two dot, three dot, four
dot and lacquered can. Throughout, these cans represent a
normal commercial pack. 20 cans of each grade of plate were
packed.

50 cans marked B were processed at 240'^?. for 30 minutes.
50 cans marked Bl were boiled at 212°!'. for three hours.
The final reaction of the cans after processing was EH

7.6.

jJCjger imen t al_JPack_ 0 _ and_0
i?acked May 26, 1921.
Ho. of Cans, 100
This p^o.k was similar to B and Bl. The reaction of the
pickle was ad^usred hy the addition of acetic acid, so that,
after processing, the resulting reaction was PH 6.3.

50 cans marked 0 were processed at 24o'^F. for 30 minutes.

5 0 cans marked 01 were 'ooiled at 2l2'^F. for 3 hours.

Packed May 26, 19 21.
No. of Cans, 100.
This pack was similar to B and Bl. The final reaction
of tho cans was adjusted to P-h 3.2. 'oy the addition of acetic
acid. one and one-half times the amount of pickle xvas added.

50 cans marked B were processed at 240Q^. for 80 minutes
5 0 cans marked Dl were 'coiled at 2l2^F. for 3 hours.

P^uked May 26, 1921.
No. of G'-iHG, 100.

IMS pack was similar to B and Bl, witn the aaditior.
of one am one-Ji'-ilf times of normal faotury piokle. i?inal pH .
v,'as 7.4.

50 Lvans marked E v/ere processed ah 340^^?. fur 30 minutes
50 cans marked SI were processed at 2I2'-'F. for 3 Iiours.

Experimental Pack H and H2 .
Packed May 27r^ 18 21.
NO. Of Cans, 100.

AS in pack B and Bl the various grades of tin plate were
used. Cans were normally commercially packed. The reaction of
cans was ad;]ustea, so that, after processing, the final P.H
was 6.3. They were then exhausted W placing in a retai't for
5 minutes at- HBQ'^IP. They were immediately r«moved, rimmed and
processed.

50 cans marked H were processed at 240*~T. for 30 minutes.
50 cans marked Hg were looiled at, 212<^P. for 3 hours.
Experimental pack K and K2 .
Packed May 27, 1921.
No. of Cans, 100
As in pack H and H2 with The addition of factory pickle.
Final PH was 7.5

bO cans marked H were processed at 240^F. for 30 minutes
50 cans marked H2 were boiled at 2l2'-'F. for 3 hours.

- 4e. -

Expei'irnent'^l Pa ok L >n4_L2.
Patiked kay 27, 1921.
NO. of Cans, 80

This pjiak was similar to B and Bl. The reaotiu/:
the c^ns 'vas Hljusted by the addition of H^'etic! acid. The fin-il
?H after prooassing whs 6.2. Oornrneroial parchmen* lini-^ifes
were added to all grades of tin plate.

Lacquered cans were not used in this pack.

40 cans marked L were processed at 24 )'-'?. for 30 minutes

40 cans marked L2 were processed at 212'-*!. for 3 Hours.

_gxgerimental Pack N and 1^2.
Packed May 27, 1921.
No. of Cans, 80
Packed as in L and L2, 'out with factory pickle.

Final PJI 7.4.

4) cans marked N were processed at 240°F. for 30 minutes
40 cans marked N2 were processed at 212^>. for 3 hours.

Experimental .Pack_P .
packed May 27, 1921.
No. of Cans, 15.

During a morning's operation, unwashed arm meat was
collected. Three cans each of the various grades of tin plate
were packed, factory pickle was added, and all processed at
240OF. for 30 minutes. The final PH of the cans was 7.4.

- 47 -

Exparirnental. Pack PS .
Pfieked May 27, 1921.
.No. of Cans, 15.

packed as in P, but delayed in o-^ins 24 hours oefore
processing. Final re,aotion was PH ?.4.

N.B. This meat had an acid odor on opening cans before pro-
eessin^i .

Experimental Pack J .
Packed May 27, 1921.
NO. of Cans, 17

•The meat for this pack consisted of claw meat, taken
from the bottom of a wooden boiler. This meat was taken at
1.45 p.m., after receiving several boilings, and was represen-
tative of claw meat that is very ^often used for canning at the
end of the day's run. The final reaction was P,H 7.4.

This was packed in four dot cans with factory pickle and
processed at 24'PF. for 3v) minutes.

Experimental Pack_R ,
Packed lay 28, 1921.

No. of Cans, 5. ,

Coagiaatel lobs+er blood was collected from 7.00 to
10.00 a.m. This was packed in one ittot cans and processed
at 240*^F. for 3 0 minutes. Pinal reaction was P.H 7.2.

ExperiiTient^l Pack J X.

Peeked May 28, 1921.
No. of Cans, 5
AS in expetlmental paok R, 'out delayed in factory 7
noiiTS before processing. Final reaction was PH 7.2

Experimental Pack Q and tj4 .
Packed May 28, 1921.
i\o. of Cans, 70
For this pack lobsters were boiled at 4.1Q p.m. Snturday.
These v/ere then placed in wire baskets and held in the factory
until Monday 7.30 a.m. They were then handled under factory
conditions and packed in one dot c^ns,

35 cans were processed at 240*-'F, for 30 minutes.
3[5 c-^ns were boiled at 212*^?. for 3 ho\D?s.

Exfogrimen tal Pack_Y 3nd,_Y2.
Packed May 28, 1921.
No. of Cans, 20.
These iobste?.'s were caijght on the 28th., and placed in
cages and' sunk in clear water in a tide way. They v»r«^ taken
from the cages on the morning of the 30th dead. They were then
handled under factory conditions, packed in lacquered cans, and
processed at 240^'F. for 30 minutes.

10 cans marked Y contained factory pickle.
10 cans marked Y2 contained factory pickle, but were ad-
,1 us ted with the addition of acetic ai'id to PH fa. 2.

- 4iJ -

Experimen t al _ PagK 35 .
Pricked MHy 30, 1931.
No. of Cans, 50.

This was normal faotory pack. No piekla was added.
AS the meat was drained dry, the cans contained approximately
10 tn-. of juice and wash water. 10 c-rns each of the various
grades of plate wera packed. All cans were processed at
240^P. for 30 minutes.

Packed 'lay .30i_192l .
No. of Oans, 50.
fflhis was a normal factory pa.>k. After cans were sealed,
they were delayed 24 hours before processing. 10 cans each of
the various grades of plate were packed. All cans were proces-
sed at 340°F. for 30 minutes.

Ejcper imen t al_Pack_ SOi^ •
Packed iiay 30, 1921
No. of Oans, 70
in this pack lacquered cans were normally packed with meat.
To each of 10 cans, various grades of pickle were added, increas-
ing in strength by 2 percent up to 14 percent of skit. All cans
were processed at 24 0°?. for 30 minutes.

g)cgerimen t a l_Pa ok_J_X_ 3^
packed J\J-ne 4, 1921.
No. of Cans, 5
Tail meat that had been remt ved from the shell at 4.30

- 50 -

was hell over night in the factory. It wa8 packed at 8.30
a.m., normally, and processed at 240^'?. for 30 .-.inutes.
Experimental PacK_A8 .
Packed June 5, 1921.
NO. of Cans, 12-
Loijsters tooiled at 5.00 p.m. were held on the cooler
unsheued over night.. At 7. oo a.m. nex^ day they were re-
moved from the shells, packed at 8.30 a.m. in lacquered cans,
and h«ld in cans without covers till lo.OO a.m. They were
then processed at 240^^F. for 30 minutes.

jijy^er imenta_l_Pack_S . *
Packed Juhe 6, 1921 .
NO. of Cans, 12-
This was a normal pack in lacquered c-^ns. Pickle was
made from sea water, containing 7 (*rcent of salt. The pickle
used in all other packs was made from spring water., These cans
were processed at 240OF. for 30 minutes.

Kx£erimental Pack_G.S^.
Jacked June 7, 1921.
Ko^ of Cans, 12
This was a normal pack, but contained pieces of pappr
gasket, mixed with meat throughout th- This w.s

packed m lacquered can and processed at 240^^. for 30 mxnutes.

- 54 -

Experimental Pack_Tj_I.N«.
Packed June 7, 1921.
No. of Cans, 12.

Packed similar to previous pack, but with the
addition of pieces of cut tin plate.

Experimental Pack JW.
Packed June 7, 1921.
No, of Cans, 12.
Normal pack, tout containing tooth pieces of gasket
and tin plate, processed at 240°?. for 30 minutes.

jgxperimental Pack Jjjfj.
packed June 7, 1921.
No. of Cans, 6
This was a normal pack in lacquered cans. Gaskets
were removed toefore the cans were sealed, processed at
g40^F. for 30 minutes.

Experiment al_Pack jT.Q.
Packed June 8, 1921.
NO, of Cans, 6.

This was a normal pack in lacquered cans, Strips
of filter paper saturated with lead acetate solution were
added to the can , Processed at 240of. for 30 minutes.

I

- 52 -

Inspection of Packs.

On completion of the experimental packs at Rustico
and Bordon, Prince Edward Island, cans were shipped to the
iHboratory, where all inspections were carried out. Tl^ cans
were stored in the basement at approximately a temperature of
80°o. One, three, six and nine months from date of packing
inspections were made. Cans were removed from the stacks at
random, a given nuiTiber from each experimental pack.

Sterility tests were carried out after Bitting and
Bitting-Kislng dextrose agar. All plates were incubated at
37OC. for five days.

The hydrogen i-on concentration was determined by the

coloriraetrio method of Clark. ^

Fox inspection of the can interior, and its contents,
tops were removed by cutting \nnder the seam of the top side Cf
the cans. The contents were then transferred into white earthen-
ware plates and examined for discoloration. The occurrence and
amount of such was recorded by the use of the key on page 57.

Bit-ing and Bitting: Bacteriological Examination of Canned Foods.
Research Lab?ra tor?. National Cann ers' Association. Bulletxn
NO. 14, Dec. 1917.

Clark: The Determination of Hydrogen Ions. - Tfalliams and
li«ilkins, 18 20.

- 53 -

EXPERlMEi^AL_i:ALL_PAC^^^
introc-uction.

During August, 1921, an experimental latoor^itory
was set up in tne factory of iir. Howatt, Borden, prinoe

Edward Island.

according to the Fisheries Amendraent Act 1918, the
Close season extends from August 15th. to October 16th., 1921.
This applies only to the territory extending from V^est Point
to the Eastern Entrance of Viotoria Harhor. Experimental
packs representative of this season were made during the later
p.rt Of August and the early part of Gepteml^er.

Pl3.?^„of _Exper iment s .
The experiments in this investigation were carried out
Similar to those of the spring pack, inclTKling the various
grades on tin plate, style of oans, methods of marking and
processing .

Ex^er imentaljpacks .
E2C£e2?iJiental_pack_B_^M_B^
Packed August 25, 1921.
No. Of Cans, 100
in tWs pock tne various eraaas of tin pl«t» wew used,
l.clu.m t.e one two dot, ..ree do-, four dot -..u.^,.

„„. ^mrou..out. ,.ese cans «pr»sen. a normal co-erclal pacK.

.ans of each .rada of tin Plate were used. Af=er .ooKin. tne
final reaction of tue cans was PH G.8.

- 54 -

20 cans mrked B. were processed at 24')'-"~'F. for 30 minutes,
50 cans iriarKed Bl were iDolled at 2l2^'F. "^o^ hours.

Ex per irnent a l P^gjc_g_a nd_ C _1 .
packed Aug. 27, 1921.
NO. Of e:^ns, 100.
This experiment was similar to B and Bl. The pickle
in tills pack was adjusted toy the addition of acetic acid so that
after processing the final reaction of the cans was PH - 6.6.

Exper imen t a J^_Pagk_Pji.gg^_P-g »
Packed Aug. 29, 1&21.
No. of cans, 100.
This experiment was similar to G and Cl. The pickle
m t-nie was adjusted Toy the additdion of citric acid, so that
after processing the final reaction of the cans was PH 6.4.
one and one half times the quantity of pickle was added.

50 cans marked D were processed at 24ocp. for 30 ininutes.
50 cans marked D 2 were hoi led at 212*^'P. for 2i hours.

Packed Am, 29, 1921.

No. of cans, 10 0. f
This pack was siirdlar b and Bl. The pickle from
this exper Laent was adjusted toy the addition of caustic potash
solution. The final reaction after procession of the cans was
P-H 7.4.

50 cans marked E were processed at 2400?. for 30 minutes.
50 cans marked E 2 were toolled at for 2i hours.

- 55 -

gxperii'ne.rit a l_ Pa ok ^^-^-S.
Packed Aug. 26, 1921.
No. of t'-ansi 8 0.
TMs p=ick was sirnil=ir to B and B 1. Commenufii pi^roiirnent
linings were added. Tiie lacqijered cans were not used. The final
reaction was PH . 6.8.

40 cans marked L were processed at 240*^?. for 30 minutes.
40 cans marked L 2 were boiled at 2l2'''F. for 2i iiours.

Experimental Pack L and L 2.
Packed Aug. 29, 1921.
Ko. Of cans, 80
packed as in N and K 2, The pickle for this experiment
was ad;]usted hy •■he addition of citric acid. The final reaction
after processing was PH 6.4.

40 cans matfced L were processed at 240'^?. for 30 minutes.
40 cans marked L 2 were hoi led at 212^'F. for 2i hours.

ExperiiT.enta 1„ Pa ck_ }i_and_X_l .
Packed Aug. 28, 19 21.
No. of Cans, 100.
Tills pack was similar to B and E 2.
The final PH "'as 7.4.

50 cans marked X were processed at 240'^'F. for 30 minutes.
50 cans marked X 1 were boiled at 21201'. for 2i hours.

- 56 -

ExpgrimentHl Paok 3 and 3 2.
Paokecl Aug. 27, 1921.
Ito. of Cans, 100
This pack was similar to B and Bl. Tne reaction was
adjusted toy the addition of citric acid. The fin^l reaction
after processing was PJE 6.4.

50 cans marked 3 were processed at 240^F. for 30 minutes.
50 cans marked S 2 were boiled at 2l2^'F. for 2g- hours.

Experimental Pack T and T 2 .
Packed Aug. 29, 1921.
No, of cans, 54
In this pack the various grades of tin plate v/ere not
taken into consider ation. Cans were lined with corflmercial
parchment linings. one and one half times the quantity of
pickle was adied. The reaction was adj'usted lay the addition
of citric acid. These cans were exhausted by hea^^ing in flow-
ing fteam for 20 minutes. The final reaction was PB - s.4 after
processing .

27 cans marked T v/ere processed at 240'''P. for 30 minutes
27 cans marked T 2 were boiled at 2l2"-T. for 2i hours

Packed Sept. 1, 1921.
No. of Cans, 8

N 3 was a normal pack. The final reaction was PH •■ 6.6.
Two wire nails v.Bre added to each can.

N 4 was a normal pack. Thfe final reaction was P£ - 7.4.
Two wire nails were added to eacr can.

- 57 -

packed Sept. 1, 1921.
NO. Of Cms, 5

Lobster in spawn were used for this pack. The spawn was
removed by a gasoline engine exhaust. Cans were packed comrner-
oiai abd ^Joiled at 212<-'I'. for 2i hours.

Key to Inspection Data .

1. Growth on agar designated as:-

A^sent ,
Pre sent .

2. Hj-'drogen ion concentration of -pickle.

3. Discoloration on interior of can.

4. DiscL'loration of meat from interior discoloration of can.

5. Discoloration of pickle from interior discoloration of can,

3, 4 and 5 designated as :-

None ,
Trace,
Slight ,
Bad,

very tiad.

6. General appearance of meat designated as:-

Normal - Bright and keen;,
Dead - Cull in appearance
Discolored; (a) Slight
(ti) iAarked.

7. General appearance of pickle designated as:-

Normal - Clear ^'ith slightly pinkish color;
Brown - T\a'"oid;
Discolored:- Slight,
Marked.

-58-

EXPERBJENTAL DI80QLQRATI0N.

CAU8E9 OF DI30QL0RATIQN.

Results Of experimental pacKs of canned lobsters
during the spring and fall of 1921 nave proven that
discoloration was due to chemical and bacterial causes.

Ohemlcal Discoloration.

Ohemical discoloration in canned lobsters has been
found to be due to the following agencies :-

1. Liberation of hydrogen sulphide with the

formation of Iron sulphide;

2. Action of pyridine on tin plate;:

3. Variation in canning operations;

H-, Variation in PH of the can contents;

5, Disuse of parchment linings;

6, improper washing of meat.

1^ Liberation of hydrogen sulphide with the formanon

of iron sulphide.

The biacK discoloration occurring in lobster tins
which effects the can interior has been found to consist
Of very finely divided iron sulphide. This substance forms
through the union of hydrogen sulphide and iron. in the
early stages brown oxide of iron forms, which later develops
into the biacK sulphide. This substance appears to form
about the eighth or tenth day after processing. T»hen the
can is stacKed in the store room, hydrogen sulphide which

Has been formed aurlng the cooKing combines with exposed iron
m certain areas of tne can. mere tnis condition obtains,
and wnere exposed Iron is present in the can, biacK suipnide
Of iron will be formed. mere cans are processed and staclcett
m the same position, tbe blacJc subatance does not often form
on the portion of the can covered by the meat and liquor, but
always occurs in the head space. If the containers become
inverted during storage or shipping, biacK sulphide will be
formed on the bottom of the can, so that sulphide formation
may show at the headed and factory end.

The figures below are taken from Atwater^ from a
series of analyses of the chemical composition of lobsters.

Chemical Analysis calculated on Dry substance.

percent .

Nitrogen ^ ^, tI'It

Albuminoids ( N X 6.U5) {«*^7

^ 10.06

crude ash y 2 u.

Phosphorous as P2O5 ''gl

sulphur ,*u6

Chlorine ^

in comparing the sulphur content of lobsters. It Is
apparent that sulphur compounds are much In excess of other
oanned foods. A few figures from Sherman^ will suffice to
show this difference.

1 Atwater, W.O. - Bulletin of the U.S. .ish commission,
vol. J-oyy*

^ Sherman - chemistry of i^od and Nutrition. Second i«iltlon.
1919.

-60-

Applss - .006 percent sulphur.

Asparagus - .OH^l

Beans - .030

Olams - .22»*-

corn - .046

Mlllc - .034-

peas - .063

Tomatoes - .014

Lobsters - 1.235

The writer has labored under the impression that where
sulphur bearing proteins were abundant , the amount of volatile
sulphur compounds liberated during the processing would be
very great. An explanation of the Increase In hydrogen
sulphide was thought to be responsible for the increased
production of discoloration through sulphide formation.
It was proven that the quantity of hydrogen sulphide liberated
during the heating period was not of prime importance, as fall
pacK lobsters were found to evolve as much hydrogen sulphide
as the spring PacK lobsters, yet the degree of discoloration
was much greater in the spring than in the fall. To further
substantiate the part of hydrogen sulphide in discoloration,
it was found that where the PH of the spring pacK was
adjusted from 7.6 to 6.2, lobsters were free from discoloration,
while the adjustment of the PH of the fall PacK from 6.6 to
7.6, lobsters were highly discolored with iron sulphide.
Experimental PacKs 0 and 01 of the sprir^, and experimental
pacKs X and XI of the fall, bear out the conclusions that,
while discoloration is produced through hydrogen sulphide,
resulting in iron sulphide formation, the degree is influenced
by the hydrogen ion concentration of the lobsters.

- 61 -

The data in Table IV show the amounts of hydrogen
sulphide evolved at 212°?.

Table IV.

Amo\int of Hi'drogen sulphide Liberated in successive
Half Hour periods.

Phc-Ic. Temperature. Mg. per 800 grams of lobsters.

1 2 3 4 5

spring 2120F. .151 .526 .718 .560 .409

Fall 2120F. .141 .630 .781 .425 .389

Method Of determining hydrogen siilphide in lobsters.

300 c.c. of distilled water were added to 800 grams of

lotsters. The mixture was gently heated to boiling, and the gas

collected in 50 c.c. of tenth normal ammonical cadmixmi chloride.

At the end of half hour periods, the flask was replaced by a

new one. The precipitate of cadmium sulphide was filtered,

washed, transferred to a beaker and macerated with 100 c.c. of

water. This was acidified by the addition of dilute Hci and

immediately titrated with N ^iodine, using starch.

100

N.B. A standard method of determining hydrogen s\iiphide is

to collect the gas in cold water. Definite quantities of the

solution are then added to an excess of N iodine, and the

excess iodine titrated with N sodiurn thiosulphate . This

To

method was found to give too high results, due to the presence
of a volatile base which carried over and reduced the iodine.

- 62 -

This base was founl to te pyriaina. Khere substances of
this nature are present, the above metnod has a limited use.

2. Action of pyridine on Tin Plate.

It was thoxight that some light might be thrown upon
the subject of can erosln by a study of the lobster meat,
ordinary tin containers employed for the preservation of
lobsters are rapidly corroded and In om cans the tin lining
Is completely removed. to prevent this, the cans are lined
with parchment P8U>er, and corrosln is then only noted at the
Junction of the papers and at points where, for some reason,
the paper is pressed against the tin coating. The liquor
separated from the spring pacK lobsters was found to be PE 7»6,
The alKallnlty was also measured as foiiows:-

50 grams of this ilquoff required g,7 c.c. of tenth

normal Hci to maKe It neutral to azoiltmln;
50 grams of this liquor required 34.7 c.c. of tenth
normal Hci to maKe it neutral to methyl orange;
50 grams of this liquor required 6,2 o.c. of tenth
normal sodiiM hydroxide to maKe It neutral to
phenolph thai aL n.

These results show that this liquor contains quite a
large quantity of a moderately weaK base partly combined with
a weaK acldj and hence largely hydroiyzed to contain conslde-
abie numbers of hydroxyl ions,

TO further study this point, 2000 grams of lobsters
were ground up, covered with 95 percent alcohol, and allowed

- 63 -

to extract for two days. The extract was passed through
muslin and the filtrate distilled. The distillate gave a
strong alKallne test with litmus paper, una positive reactions
with all pyridine tests,

A 1 percent solution of pyridine was holied for one
hour with two Plates of thin tln^ each 2 by 3 Inches, in
one case 1.6 mg. and in the other case 1.2 mg. went into
solution.

It appeeo's, therefore, that pyridine exists In canned
lobsters in an alkaline medium, and explains partly the
corrosive action on tin containers.

In lobsters with a P h of 6.2 pyridine was not
distilled over. It combines with acids to form salts
which do not volatilize at 100^0 ,

3. Panning Operations.
Vacuum.

it should be clearly umerstood that the method of
canning lobsters differs somewhat from other canned foods.
In packing, the cans are not exhausted by heating or the meat
preheated before packing, or are any mechanical methods
employed. Previous to canning the meat Is boiled in the
shell, It IS then removed and washed a nxuober of times In
cold water, and finally packed with the addition of coia
pickle, uurlng the early season of packing, ihe water for
washing is very cold, so that the cans usually commence
processing at about 30^F, where cans are packed under this

-6n-

condltion, no vacuum Is present, Ulth this metliod of pacxing
it Is found that conditions for chemical discoloration are
very much favored as compared with cans with a high vacuum.

Tightness of Seam.

under factory conditions the operation of rimming is
not at all times uniform, due to machine changes necessitated
m the various size of cans, and other uncontrollable factors,
■Where the slightest degree of looseness appears in a double
seam, air will enter. This may result In a leaK, or a
reseallng of the can.

From the experimental data, it appears that where
air enters the can after processing, due to poor rimming, a
formation of rust alwavs forms, which later turns biacK,
and, in advanced cases, the portion of the can exposed in
the head space often becomes coated with a thlcX laver of a
spotted rust liKe incrustation of a greyish dull biacK,

4-. Variation in PH of the Pan contents.

The hydrogen ion concentration of the spring experimental
pacKs averaged 7,6, while the fall experimental pacKs averaged
6.6, In comparing lobster of the two pacKs, it is apparent
that the degree of chemical discoloration is much more serious
m the spring pacKs. Changes in hydrogen ion concentration
affecting chemical discoloration will be considered more fully
under the heading of chemical influences on discoloration.

- 65 -

5. Parcliment Linlnga.

Can linings of vegetable parchmeat were introducel
many years ago as a ranedy against chemical discoloration of
tlie meat from the container. The practice, so far as can
■be learned, lad to no Improvment commercially. The device
waa pretty, and gave a pleasant appearance to the can interior.

During the last few yesu'Sk the use of linings has be«n
discontinued by many pacKers, owing to the supposition that
they do not prevent discoloration. Jrom experimental data,
they are found to be helpful In the prevention of meat
discoloration from chemical discoloration of the can, and
are to be recommended.

6. improper Washing.

Ohemlcal discoloration of the meat is found to be
Influenced by the thoroughness of the washing. Ihere all
traces of blood are removed from the meat , the blueing
which characterizes the presence of blood. Is found to be
abs ent ^

2» Bacterial iJlscoloratlon.

Macterlal discoloration In canned lobsters has been
found to be due to the following agencles:-

1. Delay previous to sterilization;

2. Use of dead lobsters;

3. Understerlllzatlon;

4. Laalcs.

- 66 -

1. Delay PJenoua to stearlllzatlon.

Lobster Is one of the most perishable foods, Ihere
lobsters are aeiayed In hamllng and where bacterial action
has taKen place to any appreciable extent during canning
operations, and previous to sterilization, the resulting
product shows different degrees of discoloration. As
bacterial action is controlled by temperature, this fona of
discoloration occurs to a greater extent during the warmer
days of pacKlng, Where meat is delayed in the process of
handling, no visible changes are apparent and only after
sterilization Is the discoloration produced. This explains
why cans may be sterile on examination, and yet the meat
appear highly discolored, as if this discoloration is due
to the action of bacteria within the container or their
products upon the tin.

2» use of Dead Lobsters,

where fishing is interf erred with during high tide,
or where lobsters are caught in excess of the capacity of
the plant, it Is a common practice to hold live lobsters
in cages in ruzmlng water, under these conditions, a small
percentage die. where the lobsters eire carelessly handled,
many of these find their way to ;the boiling vats. Lobsters
m this condition, which nave undergone bacterial changes,
will produce not only darK discoloration but the meat will b«
of an inferior quality; of a dead, dull, greyish color.

- 67 -

3, qncLer sterilization,

in discolored cans mere appears to be no direct
relationship between discoloration and unsterlie cans, or
between discoloration and sterile cans, in many instances,
cans showing a marKed degree of dlecoloratlon are sterile,
on the other hand, cans that are contaminated show the same
degree of discoloration as sterile caxis. Other cans, both
sterile and unsterlie, show varying degrees of discoloration
to the normal, in unsterlie cans, either bacilli or cocci
are present, and in many cases both. No predominating strains
are present,

t-, LeaKs,

where varied forms of discoloration are found the
cause la due to leaKs. This condition Is present in only
a very small percentage of cans, so that commercially it is
not important, A careful examination of the cans before
filling and after sealing are essential.

-68-

Experlmental Forms of Discoloration.

Experimental packs showed the following forms of
discoloration to "be present. The forms under study
divide themselves into two kinds:- First, chemical,
and secondly, bacterial. For the sake of clearness,
chemical forms have been distinguisned from bacterial,
and each will be discussed in detail.

Chemical.

1. Inky black discoloration on the can interior.

2. Inky black discoloration of the meat.

2. Black discoloration of the paper lining.

4. Brown discoloration of the paper lining.

5. Inky black discoloration of the pickle.

6. Brown incrustation of the can interior.

Bacterial.

I, Inky black discoloration of the meat,
E. Blueing of the meat.

3. l>ull yellowish white of the meat.

4. Varied, other than above.

-69-

^* "^^L?-!!! discoloration of the Oan Interior.

On opening cans of this character it vms observed
that discoloration first connnenced as brownish spots
or areas, confined either to the surface or the rimmed
areas of the can. In advanced cases the brown develops to
a black. In inspection data, where discoloration was des-
ignated as trace and slight, only small areas were visible
on the tin or seam; where discoloration was designated
as bad and very bad a narrow ribbon varying in outline and
from 1/8 to l/4 of an inch in width was visible. This
color was confined to the seams and to the junction of the
cover, and bottom of the can. In some cases the blacken-
ing was confined to the top seam, in others to the
bottom, and in some to both.

Discoloration was often found to occur at the
side seam, and occasionally dark spots were scattered
irregularly over the interior of the can. Figure I,
Plate I, shows the top of a sanitary can highly
discolored by chemical action. In cans of this kind
the seams were completely blackened, and toward the
interior of the can top numerous black spots were also
visible.

Figure 2, Plate I, illustrates a normal
sanitary can top, taken from an experimental pack free
from discoloration.

Fig. I.

Pig. II.

Pig. III.
PLATE I.

- 70 -

2. inKy Blade ohemlcal Dlsooioratlon of the Meat,

mere cnemlcai discoloration on the interior of tlie can
occurred only slightly, the can contents were not affected.
However, in advanced cases where cans were hadiy discolored
the meat and liquor were affected to such a degree that the
product was unfit fOr consumption. Plate III, ilsures 1 and
2 (d) show manced areas of discoloration in the tail meat taKen
from badly discolored cans, sxperlmentai spring packs s, Bi,
S, El> K, K2, S, N2, Were typical of this type of discoloration.
Figures 1 and 2 (n) show areas normal in color, Dut lacKing In
the Keen bright color that characterizes good lobster meat.

3. Bla<ac Ohemlcal Discoloration of the paper Lining.

This form of discoloration was found to be due to
deposits of iron sulphide. Where the interior of the can
shows mailed discoloration, the parchment lining became blacken-
ed, relative to the degree of biacK upon the interior of the
tin.

Brown Ohemlcal Discoloration of the Paper Lining.

Ihere oxide of iron was formed, due to the expoSnxa.of
raw edges of iron, the linings coming in contact with this
were of a yellowish brown cast.

5. inKy BiacK ohemlcal Discoloration of the picKie.

Discoloration of the picKie was found to be due to the
formation of large quantities of iron sulphide. The sulphide

- 71-

was apparently dislodged from the can seams azvl siu'faces
and came Immediately into contact with ihe plcxie. in these
cans finely divided, iron sulphide was visible giving to the
liquor varying intensities of color. in advanced stages the
plcKle was iMcy toiaoK, in milder cases a dirty brown, varying
m degrees to a normal picKle.

6. Brown incrustation of the Pan interior.

This form of discoloration was found to be dependent
upon the tightness of the can seams. LeaKS and loss of
VAoyik result in an increased deposit of rust, which evwtualiy
leads to a black discoloration. It appeared that where air
entered the can after processing, rxxst deposits formed which
later turned blaclc. there this condition obtains in extreme
cases, the head space often becomes coated with a thlcK layer
of rust, more or less spotted, and of a dull dusty color, due
to a partial change of the iron oxide to iron sulphide from
the abundant sulphur normally present in the lobster. Figure
II, Plate 1, shows a sanitary can top, but with no biacK
discoloration about the seam of the can. in this kind of can
the whole top appeared incrusted, and of a dirty greyish black
color.

1. inky Black Bacterial Discoloration of the Jieat.

Plate H, iigures l to 9, illustrate portions of claw
meat, showing typical discoloration from bacterial action, on
the uncanned meat. Discoloration of this form appeared only
after sterilization, as explained under causes producing

bacterial discoloration on page 66 • material for the

accompanying photographs was taxen from experimental pacics 14,
Q^i 8 anl P3, The light areas (n) represent normal lobster
meat, while the outer darker areas id) are typical of discolored
meat.

Plate III, Figure 3, shows the interior of a four ounce
can with normal (n) and bacterial discolored meat ^d). Figure
4 shows the contents of a discolored can, produced by bacterial
action previous to canning. Bacteriological examination of
these cans showed no micro-organisms present,

Ihere this form of discoloration was prevalent , the claw
meat was first and most seriously affected. The ends of the
fibre bundles were first darkened, so that only the surface of
the meat appeared dark; on breaking the remainder of the tissue
looked normal. On standing after processing, or in more advancai
cases, the complete bundles were bia^ened, and the whole claw
became an inky mass,

in the tail meat discoloration occurred beneath the
epithelial cells which comprise the epidermis. This region
became first affected, and resembled claw discoloration, but
usually to a less marked degree.

2. Blueing of the Meat.

Blueing is a form of discoloration which is considered
even more objectionable than a small amount of black.
Experimental packs r and J X showed that where lobster tissue
becomes soiled with the blood and lymph, the typical blue color

- 73 -

appearea after sterilization. Blueing was found nighiy
deveiopel at the end of tne great claw, and in the near
neighborhood of the larger blood vessels,

3> Dull Yellowish irnite of the Meat,

in experimental spring pacKs A, Al, Q, Q4» T, T2, j X s,
aal AS, there was exhibited in ail the cans meat of a dull
dead appearance. Although the meat was wholesome and
possessed of the natural flavor of all good canned lobster,
It could i however J not be classed as first quality meat. It
has been found that where lobster meat becomes delayed in
handling* or where dead lobster was used, conditions of this
Kind Obtain,

if. Varied.

When a can of lobster is opened, the two most conspicuous
Kims of discoloration are sulphide of iron and blueing, and
as a general ruie these are the only two Kinds which an
exporter ob,lect8 to. There are, however, other Kinda^ of
discoloration wnich no careful buyer can afford to overiooK,
namely, patches of grey, or greenish brown, as time passes
the color ani taste of the meat becomes altered, so that the
meat is unfit for food. in these cases the cause was found
to be due to understerilization or leaKy cans. However, the
number of cans presenting this appearance was not great.

SEASONAL INTLnENOES ON DISCOLORATION,

In comparing the liquor of normal cans of lobsters, an
apparent difference was found in the hydrogen ion concentration
of the spring and fall pacK, In the Inspection data of the
normal spring pacK, the average hydrogen Ion concentration of
the liquor of sterilized cans was found to be 7.4-, while in the
normal fall pacK the hydrogen Ion concentration on the average
was 6.6. samples of meat tested before canning during the spring
pacK gave a distinct alKallne test with phenol red; similar
samples of the fall pacK were acid to the same Indicator. In
the experimental spring pacK , pacKs B and Bi, and of the
experimental fall pacKs, PacKs B and Bi , there will be found
figures representative of this change. It was of particular
interest to note that the PH of the cans was completely
changed from the alKallne to the acid side of the PH scale.
Since these differences were uniform, the only variation that
could occur from the spring pacK was the molting of the
lobsters. It was necessary then to investigate this question.

The Question of Molting.

It is worthy of inquiry to Know if there is any connection
between the change of hydrogen ion concentration and the molting
of the lobster, but before doing so, it will be necessary to
discuss the details of the process by which the shall is cast.

All shell fish grow in stages. They are surrounded by
a hard Inelastic covering, and when in the process of growth

- 75 -

this covering becomes too small » It is cast off. This is
Known as molting. The process was well studied by Vlizoul,
m the marine laboratory of Hoscoff, and by jf.b, Herri clc 2, m
the laboratory of the united states Jdshery oomrolsslon at
wood's hole, Uassachusetts , from whose excellent report many
of these physiological statements are taken. The shell of
the lobster varies In hardness and color j depending upon the
period since ine last moit. An animal wnlch has recently
cast its shell is Known to ilshermen as a "soft shell", -new
shell*, -paper shell", or -bucKle shell" lobster, and just
previously to molting as an "Oid shell", 'hard shell", or

"blacK Shell".

m i'rlnce iidward island it is unusual to obtain soft
Shell lobsters before the middle of JUiy, at which time a few
may be found in the traps with the cast off shell by ihelr
side, or the shell alone may be found, the animal having
escaped by reason of its smaller size. The newiy molted
lobster lies limp ana helpless, but is covered by a limiting
membrane, resembling in shape at least in every respect the
shell Itself. Not only is the shell cast off but the lining
of the stomach, oesophagus and intestine is exfoliated as well,
these structures being derived from infoidings of the sKln.
water is now qulcKiy absorbed and the flesh converted into a

Hitzou. Recherches sur la structure et la lormatlon des
vol, XV., 1895. PP»1«

pulpy mass. There is now a marxed increase in size ana a
rapid hardening of ihe new sneii,

itony factors go to account for this rapid growth of the
shell. On each side of the stomach of a molting lohster are
founl two bodies, an inch long and half an inch thlcK, composed
of calcareous matter and known as gastro llths. These bodies
may be, as Vltzou suggests, "dissolved In the acids of the
stomach and entering the lymph, form an Inorganic reserve
comparable to phosphatlc plaques found in the manbranes of the
foetus m ruminants". On the other hand, Herrlclc may be
right In holding that these gastrollths "represent the lime
which has been removed by absorption from the old shell
preparatory to the molt". But there is a more obvious
source of supply of the calcarous matter necessary for the
formation of the new shell. After molting the lobster Is In
the habit of swallowing fragments of shell, which are changed
m the stomach to acid phosphates and thence carried by the
blood to the locality where they are needed. It is difficult
to say what period must elapse before the shell acquires any
considerable degree of hardness. Reatimur^, speaking of the
cray-flsh, says that he has seen the new shell become hard as
the old m 24 hours, but that it usually reqxilres from two to
three days; anl Ohantran2, referring to the same animal, says
he has seen the shell resume Its normal consistency in ^0 hours.

■'■Reaumur - 8ur les dlversea reproductions qui se font dans les
ecrevisses , les omars , lee crabes , etc, , et entre
autre sur celles de leurs dambes et de leurs ecallles,
Mem. de I'Acad.Boy. des 8cl. , pp,226-2»|.5, Pl.12.

^Ohantran - observations sur I'histoire naturelle des ecrevisses.
Oompt. Rend,, t. 69, Pg. 43-45.

- 77 -

It would seem that, In the case of the lobster, there is
considerable variation in the tine required and that It Is
not taax^etable for at least a month.

Herri cK Is of the opinion that from six to eight weeks
are necessary, under ordinary conditions, to produce a shell
which la as hard as that cast off; and If lobsters were destined
for the market they would probably be In a still better condition
m ten weeKs or three months. Uany lobsters are caught and
shipped to dealers a few weeks after they have molted, but their
meat Is then soft and of Inferior quality. According to the
opinion of a canner of lobsters, 7 pounds of soft-shelled
lobster In summer or fall will yield no more than 4 pounds in
spring when the flesh Is more solid.

It is evident that in the process of molting, profound
physiological changes occur, resulting in a change In the
hydrogen ion concentration of the flesh.

It is not within the scope of the present investigation
to determine chemical changes producing an alteration In the
hydrogen ion concentration. It is essential to know, however,
that such a change does occur, and that the final liydrogen ion
concentration of the can is effected, which has a very direct
bearing upon the quality, discoloration of the meat and of
the can.

TO further prove this existing change in the hydrogen
ion concentration, a series of cans were packed to determlnB if
the change in the meat was local or craneafai » or if a difference
could be detected between hard and soft shelled lobsters during
the molting season.

Experimental Padc Z aad Z3.
PacKel Aug, 3I, 1921.
ISO. of cans, 2i|-.
POP tMB pacK only soft shellel lobsters were used.
They were "aandiel commercially and plcKed from tiie cooling
tables. The tall and the claw meat were Kept separate,
12 cans marKed Z were pacKed with tall meat,
12 cans marKed Z3 were pacKed with claw meat.
All cans were boiled at 2120p, for 2^ hours.

Experimental PacK W and T3.
Packed Aug. JL, I921.
HO. of cans, 2i»..
This pack contained only hard shelled lobsters.
Handled as In Z and Z3.

12 cans marKed ir were pacKed with tall meat.
12 cans marKed ¥3 were pacKed with claw meat.

Experimental PacK ¥32 and Z32_.
PacKed Aug. 31. 1921.
No. of cans, 2M-.
In pacK ¥32 only arm meat from supposedly hard shelled
lobsters was used.

In pacK Z32 only arm meat from soft shelled lobsters
was used.

All was boiled at 2120p. for 2^ hours.

-79-

Results of PH Findings,

T3o A V

Average PH of cans.

t

6.6

Z3

7.E

W

6.6

ws

6.2

W32

7.2

Z32

7.4

meat

These figures indicate that where the mixed/of the

lohster was packed, sufficient acid was present to render

the contents of a normal pack on the acid side of the PH scale.

Further proof of a change in the hydrogen ion
concentration of fall packed cans will he found in the
following table :-

Table V.

Packers

Factory at

Size of

PH

ITo.

can.

I

Borden

4 ounce

6.4

2

Summerside

n

7.2

S

Emmore River

H

7.6

4

Chelton

IT

6.6

5

Victoria

It

6.6

6

Tyron

II

6.6

7

Victoria

II

7.4

8

Abraham ' s Vi llage

II

7.2

9

St. Chrysostome

II

6.6

10

Victoria

n

6.6

II

Cape Traverse

II

6.6

12

Cape Traverse

II

6.6

The above cans v/eee collected and supplied by the

Inspector of Fisheries for Prince Edward Island. Thay were
received on December I2th., I92I, and examined on that date.

-80-

It will be found in the above table that of the twelve
cans examined, four showed a reversion to alkalinity. It is
the belief of the writer that during the later part of the
fall season, the cans again become alkaline owing to the
completion of the molting of the lobsters. Unfortunately
no dates of packing accompanied the cans, so that final
conclusions cannot be draivn.

The importance and part of an acid reaction in canned
lobster will be brought out more fully under the heading of
chemical influences on discoloration.

A matter whlcH appeared to Ue of great Importance
has been carefully considered, that Is, whether a saving
In lobsters could not be effected by the introduction and
use of a can with a much superior quality of tin plate than
that now used in the industry. For several years pacKers
have held the opinion that much of the difficulty with
discoloration could be avoided by using a plate with a heavy
coating of tin. Experiments were, therefore, made with
the view of deiermlning if the quality of the plate had
any such influence.

During the experimental fall and spring pacK, a
large number of cans representing the five grades of tin
Plate were paciced.

Experimental packs: B, Bl, B, El, K, K2, N, N2,
P, P3, 8 am 85; arKi B, Bl, E, S2, N, N2, X and XI, are
representative of the spring and fall seasons respectively.

The results of the various grades of tin Plate on
discoloration of the can are taKen from the spring and fall
inspection data, and will be found in plots i, and II,

.u. J .1 wooluratloii uu different iVel(jhts ol'

z5

Xnaiisctluii.

T (T ~ y '

intra
luajjectlon*

a- X .ty i/uuiius ut tlri ^er uase oux..

0- ^tO pouaua ul' till iier uaae uox.

u- 2.;; pomiua .)f tin i<er baaa uox,,

a- 3.0 ii.^'..iiu8 jt till yer baae b«..
e- exiaiuel can.
|- ulscoXuratlon.

XJilB i<iut »now8 tile cuiiii(ajrative i;erueiitaiias or
can QlacoloratiOn for eacft welj^ht or coatlus at aacli or
the three luai/ectluiia or the aprliiij axijerlaeiital i/ac^.

Plot I.

c a e

^"""'^'^ i'^r .a.« oux.

e- ejiau/el- caii,

1" <'^S'='i-l-oratluji.

tie r^ii exi^erluefltal pack.

Blot II.

-82-

OHEMIOAL IlfFLUMOEe ON DI800L0RATI0U.

The accompanying figures show a comparison of the
hydrogen Ion concentration of the liquor of various canned
foods.

Food> PH.

Corn 6.01J-

Evaporated MllK 5.77

Tomatoes ^.0 9

String beans i|.,9i|.

Peas 5,75

Apples 2,8S

pumpKln i|.,79

Spring lobsters 7»^0

Pall lobsters 6,60

Prom the above figures it is apparent that in practically
all canned foods the reaction Is acid, while in lobsters of
the spring pack it is alKallne, and of the fall pack acicfc.

This point is worthy of consideration from the stand-
point of the degree of discoloration, as contrasted between
the spring and the fall pack.

Tftille discoloration may occur in acid foods, it appears
never to be so serious as in foods with an alkaline reaction
as In canned lobsters. This has been previously explained by
the fact that where hydrogen sulphide is liberated^an acid
medium black sulphide does not form to such a marked degree,
owing to the solubility of the sulphide in a weak acid.

To determine then the Influence of an acid reaction on
discoloration in canned lobsters, the following experimental
packs were made:- Packs 0, 01, D, Dl, H, H2, l and l2, and
packs B, Bl, D, D2, L, L2, 8, S2 , T and T2 are representative
of the spring and fall seasons respectively.

-83-

Pigure I shows the effect of the normal and adjusted PH
on discoloration on the interior of the can of the spring
pack.

Figure 2 shows the effect of the normal and adjusted
PH on discoloration on the interior of the can of the fall
pack,

Figure 3 shows discoloration on the interior of the
can of normal fall lobsters with an acid reaction of PH
6.6 adjusted hy the addition of normal sodium hydroxide
to PH 7,4,

Figure 4 shows the effect of the adjusted PH contrasted
to the normal on the lohster meat of the spring pack.

Figure 5 shows the effect of the adjusted PH contrasted
to the normal on the lohster meat of the fall pack.

Figure 6 shows discoloration of the meat of normal
lobsters of the fall pack with an acid reaction of PH 6.6
adjusted by the addition of normal sodium hydroxide to an
alkaline reaction.

■pi

iJfUeiX ii'lun CuttOi Kilru-vloii

r i I' o t o Ooiiu

IiiHySvitlun I-iSi^tfoti^u Xiid^ecii^u lud^^clluu

c If at

^ ^-.^ total jiiLijuer - .

C "^'^ Ve:>- uau ait ; e^i L-c

Very iJad

7> -

Z5 -

laspectluri

75

First
Insjieotloii

IIj Ml hi

HQat^ttn mfc> J '

liisijectloji

inira

Four til
lJi»i;ectloii

with ,wr«,al iiraajtstir 'J',!"'*"-'^ cSn,
of Ui« total l iLoeroJ^.J'*"' Ih* i'Mo.utage

aao ililil^s*^? ^^^^c!?nJi^* r.i,r..wit.a Dy tft, li^^tft

i/Xli. 111.

3

ln»^.ctl.,. Insi^ectlu,. Inspection InZ/cli,

ujUdteu H-lon 0

iaoeiitratluii 7

Iimyeotlon

I'blra
liispcctlon

UitPin iiraiiUioallj fall ^laci liiau»ctlou

iiuruii. i-.H. or 6.6 aajuataa tu p.H. 7.4.

Firs

IxiSi/ejtljri Insijeotlui:

I

First
lusiieutlun

t i^trcttlui. o

odcouu
Xjidyectluxi

Ihlra
limiieatl^ii

Fourth
Iiiapeutlon

inis filot sftuwa (Srajiftloal.Vy tne oprlng paojt Inspeotlun
data oil ^eneraJ. ajjpearcuioe jr tiie meat wltn normal atiu
aaju8t«a Je.H. values acooroliig to tne iey.

( meimal unnnBeaa

m iillt^t i^B Markaa
sisculuratlou . Ulaoolaratlou

IJioj^eotloii Iiisjjootljii Iadi<eetlj!i IiiBiiectl.

25 -

u

i'lrst
IiiBl^eotion

Xtira.

ai.u aujuatea i'.h. values, accural/i^ tj the nay.

idsooioratluu -jJisogioratlou

fig. VI.

DJl — I ■_ 1 1

VJI

iiiBjitotion IiiBjjectloii luai/^ctluii Ijisijectl Jli

XDla jiljt bUjws (jraiinioaiiy fall i<aojt inajjeotlou
uata on t»» ^siieral ajjyearaiice or tli» iii»at with a
niiriiMU p.H. or 6.0 aajuatea to .".h. 7.4.

I I itorual liiiriii uaau migbt ilarkea

iilacdioratlon ulucolaraClon

BAOTERIAL INFLUEN0E8 ON DISOQLOHATIOi;.

Experimental pacKs P3, R, J x, q and Qif of the spring
season have shown clearly that bacteria were invoivea in the
production of discoloration In canned lobsters. As pointed
out under causes of discoloration, this type was found to be
due to the action of bacteria on the lobster tissue previous
canning, and produced only after sterilization, in a plcKie
of PH 7,»|., To determine the Influence of an acid plcKle,
on the development of discoloration, the following experiment
was Planned,

on Uav 28th,, 1921, lobsters were taKen from 'the
regular catch and placed In cages, and suni In clear water
in a tideway, on the morning of the 30th,, they were taKen
from the traps dead. The meat was then pacKad commercially.
To one half of the cans normal picKle was added and to the
remainder, adjusted plcKle was added. The final reaction
of the cans were PH 7,4 and 6,2 respectively. Examination
at the regular inspections showed in the case of the acid
reaction a marxed Improvement in many cans, but lacK of
uniformity throughout the total pacx. While the quality of
the lobster was much better than that of the alKallne PacK,
It Is not to be recommended as a Panacea for carelessly
handled lobsters.

- 85 -

HEAT PBiremATION

Successm preservation of lobsters, as in any
canned food, is dependent upon the elimination of micro-
organisms tnroiiigh heat as a sterilizing agent. It is,
therefore, of paramount importance to know just what temp-
eratures and processing periods will destroy mioro-organisms
special to this class of food, on the other hand it is im-
portant to know if the cause or agents of discoloration can
toe eliminated by complete sterilization. If such sterilization
is to be thorough, a sufficient degree of heat must penetrate
to all parts of the can and must remain long eno\igh to kill
all forms of life. Before an accurate length of time can be
stated, it is necessary to know the nu/nber of minutes required,
for the food at the centre of the can to reach the temperature
of the retort or water bath in which it is being processed.

In the work here reported, attention has been centred
upon these time-temperature relations, with a two-fold purpose:
First, to eliminate the factor of landersteriiization as a possible
cause of discoloration, secondly, with the purpose of laying
down some definite rules of procedia'e for use in commercial
plant practice, acc\u?ate scientific measurements are absol-
utely necessary.

- 86 - ,
Review of _Iilterature

Blgelow in 1920, ■^m Magoon and Culpepper m 1921,
have bro\aght up to date the literature of the su'oject of heat
penetration in canned foods. In their reports they include
the historical and most recent development of heat penetration,
methods and apparatus employed. Their reports embrace a study
of a variety of cammed foods. Hoarever, so far as the writer
knows, no data is at present available on the heat penetration
of canned lobsters.

Apparatus_

The thermocouples used in the investigation were con-
structed of copper and constantaa wires. The writer is greatly
indebted to prof. G-.F. Taylor of the Bureau of Plant Industry,
lashington, by whom the couples were prepared. The constant

function was located in the thermos -bottle, maintained at 0"C.,
by means of an ice and water mixture, and the variable Junction

was placed in the centre of the can of material under test. The

potential was measured with a Leeds and Northrup type K,

potentiometer, and an enclosed lamp and scale galvonometer . For

pressure and water bath determinations a National junior Ko.l

canner, manufactured by the Northwestern steel and Iron Works,

Eau Claire, vanconsln, was used. Figure 1 shows the apparatus

assembled. Figure 2 an individual thermocouple showing the cold

1. Blgelow: Heat penetration in Prescirving Cann ed Foods.

Bulletin No. 16-e. , National Canners Association, V<ashington,
D.C.

2. Magoon and Culpepper: A study of the Factors affecting

Temperature Changes in the Container during the canning of
Fruits and Vegetables. U.S. Lepartment of Agriculture, Bulletin
No. 956.

Apparatus Employed in the Determination of

Fig. I,

I. Pressure Cooler,
£, Thermocouples.

3. Thermosbottles,

4. Vifeston Standard Cell.

5. Resistanoe Coil.

6. Potentiometer.

7. Storage Cell.

8. Galvanometer.

9, Switch.

Pig. III.

- 87 -

ixinctlon, and electrical wire leads. Figure 3 snows thermo-
couple attached to the can by means of a steam tight Joint.
Time- Temperature Curves

Ihile the pres&ure sterilizer employed is not of the
large commercial type, the curves obtained are, nevertheless,
applicable to commercial conditions. The time- temperature
curves following were carried out under factory conditions at
North Rustico, Prince Edward Island.

From answers in the questionnaire, 99 percent of the
canneries used the open bath method of sterilization, for con-
tinuous periods of time varying from 2 to 3f hours. As heat
penetration plays i\ist as important a part in the continuous
method as under pressiire conditions, and as the industry is
based at the present time upon the former methods, time- temperature
cux'vea representative of commercial conditions will first be dis-
cussed.

Figm'e 1 Shows time-temperature relations for lobsters
in 6 percent salt pickle when processed in 4 oz cans in a water
bath held continuously at 212^F. The curve represents the rise
in temperature during processing at intervals of five minutes.
It is to be observed that the temperature rose comparatively
slowly, and only after 30 minutes heating was the centre of the
can at the same temperature as that of the water bath.

Figva'e 2 shows time- temperature relations for lobsters
in 6 percent salt pickle when processed in 7 oz. cans in a water
bath held continuously at 2I2OF. The temperature of this can
rose somewhat slower than in Figxire 1, and only after 40 minutes
heating was the centre of the can at the same temperature as that

- 88 -

Of tiie water bath. While only a difference uf 10 minutes
exists lietween a 4 and 7 oz . can, it is nevertheless important
for sterilization that a longer period should be allowed for
the 7 ounce than the 4 ounce can.

Figures 3 and 4 show time-temperature relations as in-
fluenced by the initial temperature of the can. In most canning
operations the contents of ^he can are heated before the can is
sealed. In lobster canning the meat is packed and sealed cold,
usually at a temperature ofbetween 60 and 7J°F.

Turning to the heat penetration curves, in Figure 3
we find that starting at 64^"'F. the tei^perature of the can was
reached 30 minutes, at iso'^F. the temperature of the can was

reached in 20 minutes, and at 186°F. the temperature was reached
in 15 minutes. It is apparent from this, that where the initial
temperature approximates that of the bath temperature, the sooner
was the can at the same temperature as that of the bath. In other
words, where food is preheated or exhausted and sealed hot, the
heat penetration time was much shorter and of less importance
than in foods packed at room temperature. In that, the lobster
pack does not lend itself to preheating, and as this preliminary
operation contributes materially to the processing, a period of
30 minutes should elapse in the case of a 4 ounce can, before
sterilization time is taken. In Figui^e 4, with an initial tem-
peratiu'e of es'^F. in a 7 ounce can. the temperature was only
reached after a period of 40 minutes.

In Figures 5 and 6 are shown the heat penetration curves
of the centre of ^ 4 and 7 ounce can of lobsters in 6 percent salt

220

35 W

5 10 15 20 25 30
Time In minutes
Fig, 1. Looster in 4 oz. cans;
norraal pac/>; norcal plcxie.

I HO

rO 160

1 'to

i: r

60

7

5 10 1 5 20 2 5 30 un
Time m minutes ^ ^
Fig. 2. Looster m 7 oz. cans-

- 80 -

solution, pi'cc^essed under pressure. m both cases retort
temperature was up in 10 minutes. Here the temperature rose
quite quickly as compared with the curve in Figures i and 2.
and it might have been expected that the heat would penetrate
rapidly to the centre of the oan. However, after the first
minutes, the curves show a lag and the temperature rose com-
paratively Slowly, ^nd only after 25 and 30 minutes respectively
were ^he 4 and 7 ounce cans at the required temperature for ster-
ilization.

The influence of initial tenjfterat-ore on the neat
penetration of lobsters in 4 and 7 ounce cans is shown in
Figures 7 ml 8. The retort was broi:ifiht to temperature in
10 minutes. As in Figm-es 3 and 4 it is apparent that mere
the initiqx temperature approximates that of the bath temper-
ature, "rhe sooner was the can .;»t the same temperat^ore as that
of the "oath. I'r. is evident from the curves that the initial
temperature is influential on the time of the final sterili-
zation.

Figiu'es 9 and 10 represent normal p-icks, as oarriisd
out in ^'■ommeroiil canning plant prai^tice. in many canning fac-
tories, no pioKle is added. it will be observed fl'om the
curves that no apparent differences are present from the normal
pauic v'ith pickle, fhefe meat is washed, and packed supposedly
dr^/, considerable moistixre is always present, and the movement
of con^otion currents are still permitted as under normal con-
ditions. ¥here such conditions oTatain, heat pene tra Mo-'-, is not
retarded.

1

B
J

/

3 tor
- — -

t It

/

/

i

/

t-

t

Time In Minutes
FlS.5. Lobster In if oz. cans-
noprcal pacK; normal plcKle. '

i 160
u

•0

]00

}

)

etoi

t Tt

npej

atu

e

/

1

Tine in Wlnutea
Fig. 6. Lobster In 7 oz. cans;
normal pacK ; normal plojcle.

- 90 -

"With tine inoreasing use of the I'^oquered sanitary
cnn in some plants, fewer pai'cment lir:6<i e^ns are empJ-oyecl.
It. would, appear from Fig\ires 9 and 10 that the parchment lining
acted as a non-conductor of heat, res-jitlns in a slightly
slower heat curve than under normal conditions. GornrnerciaLly
this is not serious.

■Where twice the quantity of pickle was used, the curve
?jose morri rapidly than the normal. However, no apparent dif-
ference was o'osevved in the final heat penetration curve from
the normal paclt.

Figuce 11 gives time-temperature ciirves of the lohsters
in 16 ounce flats, and 16 ounce tails, processed at 240"^F.
Retort temperature was up in 10 minutes. ,It is evident from
these curves that the size of the can influences greatly the
time req\rired to heat its centre to a given temperature. Bigelow"-
has ehown hhis point, and has formulated a heat penetration
tahle for cans of different sizes. It is seen that the difference
hetween the heat penetration of a 7 ounce and a 16 ounce is very
great. To bring the centre of a 16 oixace flat or tall can to
retort temperature, it required between 30 and 35 minutes longer
than for a 7 ounce can, so that this difference measures the re-
lative length of process necessary in the two sizes of cans.

The heating cijrve of tne 13 ounce can in Figui'e 12. is in-
teresting as it applies to present day factory methods much more
so than in mgure 11. TOiere the bath is kept constantly boiling
at a t.emperatm'e of SlS^F. the heating curve rises gradually

0 5 10 1 5 20 2 5 30 35 TO
Time In l.:inutes
Fig. 9. lobster In 4 oz. cans.

10 15 20 30 35

Fib". 10. Lobster Xi. 7 oz. cans,

R

e tnr

1 Te

i .

j

r

jj

f

- 91 -

during the first hour, <incl reiolies a temperature of 202*^^.

The remainder of the ourve snows a marked lag and only after

40 minutes i^^ntinued heating has the temperature reat.!hed that

of t-he 'oath. Under commer>.nHl practice, where oans are placed

in the 'oath in large nujn'oers, and at room tempera t-are, and

where vigorous boili.ng is not practised, frequently' muoh time

is lost hefore the bath reqohes 2l2-*5'. in many canneries the

time of sterilization is taken immediataiy after the c^ns are

in, so that the sterilization period is much snorter than supposed
the

hy operator. The importance of vigorous boiling is not realized

by all packers, and it is questionable in many cases, where cans

are allov^ed to simmer, if the temperature of the interior of the

can ever reaches .a temperature as high as 212*^?. ft'here most
ideal conditions obtain, *'he heat penetration in a 16 ounce can

is comp3ra<"lvely slow, where conditions offset this a longer
time is necessary for complete sterilization and varies with the
individual operator.

Heat Penetration and Sterilization .
It should be clearly understood th-it the temperature
at the centre of the can is only one of the factors involved
in sterilization. It is equally important to know the time
required at a definite temperature to destroy resistant organisms
peculiar tc lobsters, and under varying conditions of packing.
It is also necessary to bear ia mind the effect of heat on the
final product. I On. the next page., heat penetration will be
discussed in its relation to thermal death points of organisms,
and its effect upon the final product.

- 92 -

Thermal Death Points of Spore-forming Bacteria
in Their Relation to Sterilization.

inspection data of the spring and fall
experimental packs have shown that at least 80 percent of the
discoloration v/as due to chemical agencies. The remainder of
the discoloration was due to bacterial action on the meat pre-
vious to canning, lander sterilization and leaks. It is evident,
therefore, that the part played by bacteria in producing dis-
coloration in canned but unsterile lobster is very negligible.
However, the question of sterilization still remains one of im-
portance and thorough sterilization shoiild be the goal in
canninii; lobster as in any other canned food. With this in mind,
no attempt has been made to study exhaustively the different
species of bacteria isolated from normal and discolored cans.
With a view of arriving at thorough sterilization, the thermal
death point of these organisms has been carefully studied, both
under laboratory and factory conditions.

T4ble VI. gives a brief classification of
the organisms, according to source, morphology and spore for-
mation.

The thermal death points of the spore
forming organisms vary from 3 to 5 hours at a temperature of
lOiPC, many of the organisms survived 122"C. for 10 minutes,
all were killed, however,- at this temperature for 15 minutes.

I

a
o
f*
o

p,

01

U

o

m
*»

a

o

p.

o
o

CM
CM

o
o

CVl
N
H

H

H • a a »

a a ■ 3 3

O •» ■

H tJ H ^
H © H ®
tH rH ■H H
« H « H

♦» 52

O O

S5 aj

H 3

tH

a 3 «

©

o

H

0)

a
©

o
o
o
o

CO
o

o

A

ao

B a 3 3 « a

sO o^cj OH r-

eMc\i(*No» eviMot\JO»

o o o

«J3a ^ 4J3

© © ©

O O "^tJ » OOTlO-rta

vo cSi-i c! o H a «

s a s

O O H «M

CJ CM OJ CM

o o o o

O O H CM
CM CM CM N

©

cj c: e:
© © © © ©

© A © ^

o

H

B

O

:4

DO o w
Oaa O-' Oaa 3

« o PS

B a § 3 3 3 a

aBBaBsaaa

©
O
Pi

g

CO

o

OS © ©

o »i Pi

o o

H H iH H r-H H
q3 O (0 O e<5 O B

a o a o a o

Pi 09 H 0] Pi CO

£ P rJ o th

S! n ts; o 25 Q

©
Pi
o

s s at :

a
Pi

a H B d :

H a

© Pi

> o

m !2;

HCMf*^:^l^^^~OOO^OHCMCMoP><^A^eM
O OOOOOOOOHrHrHt^ 3"

fe! H H H H H fH H H H H H

To contra. 9 1 *ne continuovip ^'lA presswe netnois of
sterilization, and to arrive at a st^andard time for
sterilization, the following experimeital pai^ks were made:

Experimental Pack I, packed June 3, 1921, MuAber of cans, 48.

T^J.s was a norrr.al pack. Irolated organisms No. 101, 102,
103 110 were used. 1 cc of a 4 day agar culture emulsified
in stei'ile water was adied to each can.

6 cans eacn marked 101, 102, 103 and 110 respectively were
processed at 24 0°?. for 30 minutes.

6 cans each marked 101a, 102a and 110 a respectivly were
"boiled a- 212^^. for three hours.

The res\ilts of the bacteriological examination are snown
in Table VII.

TABM VII.

Date of examination.

Organ! sras.

Boi led

Processed

June 24 and
Aug. 16

101
102
103
110

Unsterile

Sterile

11

II

II

- 95 -

Expez'ijiiental Pack 11., P-icked Sept. 2, 1921

Tliis pAc?k contained 3imil<ir organism in paok I,
Three series of oans were uut up:-

Series I. - This v/ae 3 normal pack.
" II. - This was a normal pack. The

llqiior was ad;3u3ted oy the addition
of normal NaoH to pH 7.8.

" III. - Normal, but adjusted with the

addition of glacial acetic acid
to VS. 6.4.

Tatole Vlllshows '•.he bact^eriologi^'^l findings.

Yii.^.!

series. Date of Examination Organism. Boiled processed.

I.

Nov. 29, 1921.

101
102
103
HQ

Ur, sterile Sterile
Sterile »
II II

Unsteiile "

II.

Nov. 29, 19 21,

101
102
103
110

Steri le
II

iinsterile
Sterile

III.

NOV. 29, 1921.

101
102
103
IJiO^

Sterile
Unsterile

- 96 -

Sterilizqitlun In Cnmed Lobsters .
(.1). Continuous Method.

Presoott aM Underwood hsve shown the fillaey of
the continuotLS method of sterilization where resistant
spore forming bacteriH are present. As shown in the
questionnaire, only one pendent of the factories employed
pressxu'e methodc of sterilization. The results in Ta'ole
- VII pl=iinly indicate that where continuous sterilization
was practised on spore forming organisms, sterilization was
incomplete.

(2) pressure kethod.
From factory experiments and laboratory data, and from
a study of resisitant forms of bacteria, it is evident that
sterilization can only be accomplished by means of the pressure
method, with suitable times and temperatures.
Gonorasions :-

1. The commercial method of 3 hours is insufficient, as
shown by the thermal death points of isolated organisms.

2. Experimental cins inoculated with spoce forming bacteria,
were not sterile at the end of three hours heating,

3. Similar cans heated for 30 minutes at 24:fF. were steiile.

4. Considering the rate of heat penetration and thermal death
points of bacteria, 30 minutes at 240->. fur a 4 ounce can
has proven sufficient.

5. 7 ounce cans were sterile after 240°F. for 45 ini-nutes

- 97 -

Effect, of High Teijipei'-iturg on Lobster Meal: .

In order to de^er/nine tne influence of nigii
temperFi ^ures on lobster meat, tiae following experiments
were v^arried out :-

1. 4 ounce cans, 24Q°F. for 45 minutes.

2. 4 ounce cans, 25 (FF, for 25 minutes.

These cans were examined and tasted by expert
lo'Dster packers and buyer s. The following remarks suffice

1. Color - meat not keen and bright.

2. Texture -meat "short".

3. Flavo-or - an overcooked taste.

First
Inspection
Bxperiftiental

Data

Spring pack.

ci3

Inspection Data.
First Inspection Jrnie 27, 1821.

Lot mirntier A.

Lacq. nan

Laoq. can

Growth on agar
PH .

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Orowtn on agar

pH ,

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration, of can

General appearance of
meat

Absent
7.6

Slight

None

Ifone

Poor, soft
discolored

Dark and
turlaid

Lot Numtoer A 1.

Absent
6.0

None

None

None

pre sent
7.6

Very bad
None

None

Foot, sofr
discolored

Dark and
turbid

Absent
6.0

Nome

None

None

Poor consistency. Poor consistency,
no discoloration. Ho discoloration

General appearance of
pickle

Turbid

Turbid

Inspection Data.
Pii'st Inspection June 27, 1921

Lot Number B - 5 cans.

Lacq.can Mot can. 2 dot can. 3 dot can. 4 dot can.

GH'owth on agar Absent

PH 7.6

Discoloration oil
interior of can

Disooloration of meat
from interior dis-
coloration of can None

Discoloration of
pickle from interior
discoloration of can None

General appearance
of meat

Absent
7.6

Slight Bad

None

General appearance
of pickle

Poor
olignt dis-
coloration

Slight
brown

None

Poor
Discol-
oration

Brown

Absent
7.6

Bad

None

None
Poor

Absent
7.6

Bad

None

None
poor

Discol- Discol-
oration oration

Slight
brown

Brown

present
7.6

Bad
None

None

Poor
Slight Dis-
coloration

Brown

Lot Number B 1 - 5 cans.

Growth on agar
pH .

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of picikle

Absent
7.6

Bad

None

None
poor

Ab sent
7.6

Slight
None

None

Poor

Absent
7.6

Bad

None

None

Absent
7.6

Very bad

None

None
Poor

Absent
7.6

Very bad

None

None
Poor

Poor

Slight dis- GliKht dis- Claw meat Claw meat Slight dis-
coloration ooioration discolored Discoloredcoloration

Brown

Bro wn

Slight
brown

Brown

Slight
brown

- 100 -

Inspection Dat'^
First. Inspection June 27, 1921.

Lot i?u:nl3er G.

Lacq.Oaji. 1 dot can 2 dat- can. 3 dot can. 4 dot can.

arowth on agar
EE

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of picicle

All sent
6.2

None

None

None

]Nrormal

Normal

present Atosent
6.0 6.2

None

None

None

Normal

None

None

Ndine

Normal

Normal Normal

Lot Number 0 I.

Growth on agar

Discoloration on
interior of can

Discoloration of meat
from interior discol-
oration of can

Discoloration of
picHle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

At> sent
6.2

None

iJone

None
Normal
Norma 1

Absent Absent
6.0 6.2

None

None

None

None

None

None

Normal Normal

^)ormal Normal

Ab sent
6.2

None

None

None

Normal

Normal

Absent
6.2

None
None

None

Normal
Normal

Absent
6.2

None

None

None
Normal
Nbr.nal

present
6.2

None

None

None

Normal

Normal

- iOi -

Inspection Datn.
First Inspection June 28, 1921.

Lot Nujnber D.

Lacq.can 1 dot can. 3 dot can, 3 dot can, 4 dot can.

Q-rowth on agar
PH

Disco lor at ion on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Lisooloration of

pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Grofwth on agar

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discolorai: ion of
pickle froji'i interior
discoloration of can

General appearance
of meat

Gene ral appearance
of pickle

Atosent
6.3

None

None

None

Normal

Normal

At) sent AO sent Atosent Absent

6.0 6.3 6.2 6.2

None

None

None

None

None

None

Lot Number D i.

Ab sent
6.2

None

None

None

Normal

Normal

Absent Absent
6.2 ^' 6.0

None

None

None

None

None

None

Normal Normal

None

None

None

None

None

None

None

None

None

Normal Normal Normal Normal

Normal Normal Normal Normal

Absent Present
6.2 6.2

None

None

None

Normal

iMormal

Normal Normal

Normal Normal

-103-

Inspention Lata.
First Inspection June 28, 1921

Lot Kwntoer E.

arowth on agar
PH

Disooioration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

Lacq.Oan. 1 dot can. 2 dot can. 3 dot can. 4 dot can.

General appearance
of meat

Ala sent
7.6

Bad

None

None
Poor

present
7.6

Ab sent
7.5

Very "oad Bad

None

None
Poor

None

None
Poor

present
7.4

Bad

None

None
Poor

A'oaent
7.6

Bad

None

None

Poor

Slight dis- Marked dis- Claw meat Olav^ meat Slight dis-
ooioration coloration discolorid discolored coloration

General appearance

of pickle Slight torown

Brown

Slight Slight
Slight 'Drown ijrown brown

Lot Nujnher B 1.

Growth on agar

Discoloration on
interior of can

Absent
7.6

Very bad

Discoloration of meat
from interior dis-
coloration of can None

Discoloration of
pickle from interior
discoloration of can

None

Absent
7.6

Bad
None

None

General appearance BDor Very poor
of meat Claw meat Slight dis-

discolored coioration

Ab sent
7.5

None

None

Absent
7.6

Absent
7.4

Very bad Very bad Very bad

None

None

poor

None

None

Poor

Poor

Claw meat Olaw meat Discolored
discolored discolored

General appearnace slight Slight very

of pickle Brown brown Brown

Slight
brown

Slight
brown

- l )'3 -

Inspection Lata
First inspeotion June 29, 1921.

Lot NumToer H,

Lacq. can. 1 dot can. 2 dot can. 3 dot can. 4 dot can.

Onowth on agar
PH

Discoloration on
interior of can

Discoloration of meat
fj'orn interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Absent
6.2

None
None

None

Very siignt
discoloration

Normal

Atosent
6.2

None

Hone

None
Normal

Normal

Absent

6.2

None

None

None
Normal

Normal

Lot Number H 2.

Growth on agar present
PE 6..'2

Absent
6.2

Discoloration on
interior of can

Slight
None discoloration

Discoloration of meat

from interior dis- None

coloration of can

Discoloration of

pickle from interior None

discoloration of can

General appearance

of meat Normal

None

None

Normal

General appearance
of pickle

Normal Normal
N.B. Meat slightly brighter in H and H 2 series

Absent

6.2

None
None

None

Normal
Normal

Absent
6.2

None

None

None
Normal

Normal

Ab sent
6.2

None

None

None

Normal
Normal

Absent
6.2

None

None

None
Normal

Normal

Absent
6.2

None
None

None

Normal

Normal

- 104 -
Inspection Data
First Inspection June 29, 1921.

Lot NUmloer K.

Lacq.ean 1 dot can. 2 dot can. 3 dot can. 4 dot can.

arowtii on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

A'usent

7.5

A'bsent Absent present Absent

7.4 7.5 7.5 7.5

Very bad Very bad Bad

None

None

None

None

None

None

Bad

None

None

very bad

None

None

General appearance Poor Poor
of meat Slight dis-slight dis-

coloration coloration

CJencral appearance

of pickle Brown

Brown

poor poor Slight dis-

Slight dis-Slight dis- coloration
coloration coloration

Normal Normal Brown

Lot Number K 2

Growth on agar Absent

pH 7.5

Discoloration on Bad .
inte rior of can

Discoloration of meat
from interior dis- None
coloration of can

Discoloration of

pickle from interior None

discoloration of can

General appearance Poor
of meat Slight dis-

coloration

General appearance
of pickle

Brown

present

7.5

Bad

None

None

poor
Slight dis-
coloration

Slight
brown

present present present

7.5 V.5 7.5

Bad very bad Fery bad

None

None

None

None

itone

None

poor very Poor Poor
Slight dis-3light dis-Slight dis-
coloration coloration coloration

Brown

Brown

Slight
Brown

- 1 )o - ■
Inspection Data
First Inspection June 29, 1921.

Lot N\;mber L.

1 dot can, 2 dot can 3 dot can. 4 dot can,

Q-rowtli onagar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration off can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of picKle

Growth on agar
pH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of mc^at

Oe ne r a 1 ^ ppe ar a nee
of pickle

Absent
6.2

Trace

None

None

Normal

Normal

Absent
6.2

Trace

None

None

Normal
Norr^iaik-

Lot NUjfnber L 2.

present present
6.2. 6.0

None
None

None

Normal
Normal

None
None

None

Normal
Normal

Absent Absent
6.4 6.4

Nome

None

None

None

None

None

None

None

None

Normal Normal
Normal Normal

pre sent pre sent
6.2 6.4

None

None

None

Normal Normal
Normal Normal

r 106 -

Inspecrtion Dat'^
First Inspection J\me 38, 1921

Lot Number N.

1 dot can. 2 dot can.

3 dot can, 4 dot can.

arowth on agar
ph

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

At) sent Absent
7.4 7.4

Absent Absent
7.6 7.4

Bad

None

None

Bad

None

None

Slight

None

None

Slight

None

None

Slight dis- Slight dis-
coloration coloration

Normal Very slight

discoloration

Normal

Normal

Normal

Normal

Lot Numb er N 2.

Growth of agar
P-H

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of pickle
from interior dis-
colaration of can

Gene ral appearance
of meat

General appearance
of pickle

M.B. in lined cans, meat was

pre sent
7.5

Bad

None

None

Slight dis-
coloration

Normal

pre sent
7.5

Bad

None

None

Slight dis-
coloration

Absent
7.4

Slight

None

None

Absent
7.6

Slight
None

None

Normal

NO dis- Slight dis-
coloratiom coloration

Normal Normal

brighter and pickle clearer than in unlined.

- lOV -

Inspection Data
First Inspection July 1st, 193.

Lot NiirnT3er p.

Can.

1 dot pan. 2 dot can. 3 dot can. 4 dot can.

Growth on agar present
EH 7.6

Discoloration on

interior of can

None

Discoloration of meat
from interior dis- None
coloration

Discoloration of

pickle from Interior None

discoloration of can

General appearance

of meat Nbrmal

Oene ral appearance

of pickle Normal

Absent
7.4

Slight

None

None

Nbrmal
Turtoid

Absent Absent

7.6 7.6

Slight

None

None

Growth on agar

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle f^om limterior
discoloration of can

Lot Nimiber P 3.

Absent present
7.2 7.4

Trace Trace

None None

General appearance
of meat

None
Marked

N&ne
Marked

pre sent

7.2

Bad

None

None

Slight

None

None

Absent
7.6

Slight

None
None

Normal Nbrmal Normal

Turbid Turbid

present
7.2

Bad

None

None

Turbid

Absent
7.4

Bad

None

None

MarKea ^....^ Marked dis- Marked dis- Marked
discoloration discoloration color- coloration discol-

ation 01HIJ.UJ1

o^l^pSilf""^^^^""^ t^JbS Ti:rbid Turbid TuL'bid Turbid

- lOS -

Inspection Dat;*
First Inspection Jiay 2, 1921

Lot Bmber J,

1 dot can.

4 dot can. 4 dot can.

Growth on agar

^ ■

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
disco lorAt ion of can

aene ral appearance
of meat

Absent
7.4

slignt

None

None

Normal

Alosent
7.4

None

None

None

■ Normal
snredded

General appearar.ce
of pickle

Turbid

Turbid

Growth of agar

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

Oene ral appearance

of meat

General appearance
of pickle

Lot Number R.

itbsent
7.2

Bad

None

None

Discoloration
Bluish

Ihitish

- 109 -

Inspe ction Data
First Inspection July 2, 1931.

Lot Nuintoer J X.

1 4ctt can.

Q-rowtn on agar
ph

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance of
pickle

Absent
7.4

Slight

None

None

Blue
Black

Blue

- 110 -

Inspection Data.
First Inspection July 2, 1921.

Lot Number Q.

1 dot can.

1 dot can. 1 dot can. 1 dot can.

arowth on agar
P H

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

Qeneralj., appearance
of meat

General appearance
of pickle

Absent
7.4

Slight

None

None

poor
Discolored

pre sent
7.4

Slight

None

None

present Absent
7.4 7.4

Trace Trace

None

Nbne

N&ne

None

poor Poor Poor

Discolored Discolored Biscolored

Normal

Normal

Normal

Normal

Growth on agar
P H

Discoloration on
interior of can

Discoloration of meat
f rom interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Lot Number Q4,

pre sent
7.-4

very bad
None

None

pre sent
7.4

Slight

None

None

present present
7.4 B.4

Slight Bad

None

None

Dis-
coloration

Normal

None

None

Dis-

Dis-

coloration coloration coloration

Normal

Normal Nca-mal

- 11 i-

InspecTfcion Data
First Inspei'*ion Jiily g, 1921,

Lot dumber Y.

Growth on agir
ph

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

Qene ral appearance
of pickle

Lacq.can Lacq. can Lacq.can.

Absent
7.4

Bad

None

None

Absent
7.4

Bad

None

None

Ab sent
7.6

Bad

None

None

Marked dis- Marked die- Marked dis-
coloration coloration coloration -Pnissian blue

Turbid

Turbid

Turbid

Lot Niamber Y2.

Growth on agar

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance of

meat

Absent
6.2

None

None

None

Normal
CO lor

Absent

6.2

mne
None

None

Normal
Color

Absent
6.2

None
None

None

Normal Poor consistency
color - hnrd and dry.

General appear ance Redder
of pickle -than normal

aedder
than normal

Redder
than normal

- 112 -

Inspection Dsta
First Inspection July 2, 1921,

Lot Mimber s 5.

Lacq. can 1 dot can. 2 clot can 3 dot can. 4 dot can.

orowth on ap;ar present Absent

PB 7.4 7.4
Discoloration on

interior of can Slight None

Discoloration of meat

from interior dis- None None

coloration of can

Discoloration of

pickle from interior None None
discoloration of can

Q-eneral appearance Normal Discol-
of meat oration

General appears n c e

of pickle formal jNiormal

Abse nt
7.4

None

None

None

Slight dis-
cclorat ion

Normal

Absent AO sent
7.4 7.6

Trace

None

None

None

None

None

Discol- Slight dis-
oration coloration

Normal

Normal

Lot Number 3

Growth on agar
PH

Discoloration on
.interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Absent
7.6

Slight
None

None

Marked dis-
coloration

Absent
7.4

Slight

None

None

Marked dis-
coloration

Brown

Brown

Absent
7.6

Slight

None

None

Absent

7.6

Slight
None

None

Absent
7.6

Slight

None

None

Marked dis- Marked dis-Marked dis- \
coloration coloration coloration

Brown

Brown

Brown

I

Inspection Data.
PiBSt Inspection July 2, 1921.

lot Mirntoer 3.L.T.

4

Salt Percentages
6 8 10

IP

14

Growth on 'iR'ar
PH

III SIX) lor at ion on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Di3CK;loration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Absent Absent Absent Absent Absent Absent Absent
7.4 7.4 7.4 7.4 7.4 7.4 7.4

Slight Slight Slight Slight Slight Slight Slight

None None None None None None None

None

None

None

None None None None

Normal Norjr.al Normal Normal Normal Normal Normal

Normal Normal Normal A'ormal Normal Normal Normal

Lot NUrnber J.x.S.

4 dot can. 4 dot can.

Growth on agar

P. H

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
Of pickle

Present
7.6

Bad

None

None

Absent
7.6

Bad

None

None

Discoloration Discoloration

Normal

Normal

- 114 -
Inspection Data
First Inspection July 4, 1921

Lot NUrnber A 8.

arowth on agar
PE

Diaooloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Lacq. can Lacq. can

Absent

7.6
Bad

None

None

Normal

Normal

Absent
7.6

Slight

None
None

Slight dis
coloration

Normal

Growth on agar

ph

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearan ce
of meat

Lot lumber S.E.A.
Absent

7.6

Slight
None

None

Slight dis-
colorat ion

Absent
7.6

Bad

None

None
Normal

Gene ral appearance
of piritle

Normal

Normal

-115 -
Inspect ion Dita.
First- Insp©C(tion July 4, 1921.

Lot Nufnt)er G.S.T.

Lauq. Can

Lacq. nan

arowth on agar
P H

Diseolora tion on
interior of can

Discoloration of meat
from interior dis-
coioratioji of can

Discoloration of
pickle from interior
discoloration of can

Oenern-l-i- appearance
of meat

General appearance
of pickle

Growth on agar

r H.

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
picjle from interior
discoloration of can

Gene ral appearance
of meat

General appearance
of pickle

A'osent
7.6

SliKnt
None

None

Normal
Normal

Lot NwnTDer T.I.W.

Aiosent

7.6

Slight
None

None

Slight dis-
colotation

Normal

A'o sent
7.6

Bad

None

None

Normal
Normal

Absent
7.6

Trace

None

None

Slight dis- Tin discolored
coloration meat - Metal
pieces show
Normal typical discolor-
ation

- lib -

Inspection Data.
First Inspection JixLy 4, 1821.

Lot Number i.V.

Orowtn on agar

m .

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

aeneral appearance
of meat

General appearance
of pickle

^5Si_535i

Absent

7.6

Slight
Hone

None

Normal
Normal

Lacq. Pan.
Absent
7.4

Slight

None

None

Normal
Normal

- IL7 -

Inspection Lata.
First Inspection July 4, 19 21.

lot Nwntier J.Y.

Lacq. can

Growth on asar
PH

Disooloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of c an

General appearance
of meat

Gene ral appearance
of pickle

Orov/th on agar

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance of
pickle

At) sent
7.4

Bad

None

None

Slight dis-
colorat ion

Normal

Lot Numt)er P.O.

Atosent

7.4

None

None

None

Slight dis-
coloration

Ab sent
7.6

Slight

None

None

Slight dis-
coloration

Normal

Absent

7.4

None

None

None

Slight dis-
coloration

- Meat poor.

Brown

Brown

Seoond
Inspection

Experimental

Data

spring Pack.

- iife -

Inspection Data,
second Inspection August 16, 1921.

Lot Murnber A.

Lacq. can

Growth on agar
P H

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can.

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Growth on agar
pH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

Ah sent
7.6

Bad

None
None

Poor consistency.

Black

Normal .
Lot Nwnher A 1.

Ah sent
6.0

None
None

None

poor consistency
small pieces

General appearance
of pickle

Normal

- 119 -

Inspect ion Data,
aesond Inspection August 16, 1821.

Lot Number B.

Orowth QT) agar
P H

Disooloration on
interior of c^n

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

Lacq. Can. 1 dot can. 2 dot can. 3 dot can 4 dot can

7.4

Bad
None

None

None

7.4 7.4

Slight Bad
None None

None

Slight ddjs- very slight Marked
coloration discolors- discolora-
tion tion

7.4 7.4

Slight Slight

None

None

- Norinal

None

None

Slight
discolora-
tion

Oene ral appearance
of pickle

Growth qm agar

P.H.

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

Oene ral appearance
of meat

General appearance
of pickle

Normal

Normal

Normal

Normal

Normal

Lot Nlunber B 1.

7.4 7.4

very bad Bad

None

None

None

None

7.4

Bad

None

None

7.4

Bad
None

None

7.4

Slight
None

None

"i-ic-ht rlic!- «!ii&-ht dis- Slight dis-31ight dis- Very
coiSatSn cilSatSn coloration -lora tion slight

Normal

discclora-
tion

Normal Normal Normal Normal

- 120 -

Inspection Data
3eoond Inspection Aiigust 16, 1921.

Lot l\fujntier 0.

Lacq.oan. 1 dot can. 2 dot can. 3 dot can. 4 dot can.

Growth on agar

Discoloration on
interior of can

Discoloration of meat
from interior discol-
oration

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

6.2

Bad

None

None

Slight dis-
coloration

Normal

Growth on agar

P? .

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

6.0

Bad

None

None

Normal

Normal

6.2

Nona

None

None
Normal
Normal
Lot NiunTaer 01

6.2

very
slight

None

None

Normal

Normal

6.0

Trace

None

]\Tone

Normal

Normal

6.2

None

None

None

Normal

Normal

6.2

6.2

very

Slight Slight

None

6.2

None

None

None

Normal

Normal

None

None

None

normal Normal
Normal Normal

6.2

very
Slight

None

I'tone

Normal

Norm -kl

- 121 -
Inspection Data.
Seoond Inspection August- 16, 1921.

lot Number D.

Lacq

pan. 1 dot can. 2 dot uan. 3 det Pan.4 lot aan

Growth on agar
PB ■

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle ft?om interior
discoloration of :can

General appearance
of meat

General appearance
cf pinlcla

Growth on agar

P-H •

Discoloration on
interior af can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

6.3

None

None

None

Normal
Normal

6.0

None

None

None

Normal

Normal

Lot Number D 1.

6.2

None

None

None

6.0

None

None

Normal
Normal

6.0

None

None

None

Normal

3\)iorraal

6.2

None

None

None

6.2

None

None

6.2

None

None

6.2

None

i\one

i«)ne

Normal Normal

Normal i\iorraal

6.2

None

None

None None None None

Normal Normal Normal Normal

rnal Nommal Normal Normal

N&rmf

- 122 -

Inspection Data
second Inspection August 16, 1921,

Lot Number E.

Lftcq. can. 1 dot can. 2 dot can. 3 dot can. 4 dot can.

Orowtti on agar

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Growth on agar

?H .

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle n'om interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Absent
7.4

slignt

None

None

Absent
7.4

Very bad

None

None

Ab sent
7.4

Very bad
None

Absent
7.4

Slignt
None

Discol-
oration None

Absent
7.5

Bad
None
None

Slignt dis-Marked
coloration discol-
oration

Marked dis- Slignt Blight
coloration Disool- Discol-
oration oration

Normal

Normal

Discol-
oration

Normal Normal

Lot Numlaer B.l.

Absent Absent Absent
7.4 7.4 7.4

Absent Absent
7.4 7.4

Very

bad very bad Very bad Very bad Bad

None

None

None

ifene
Slign

coloration color
Normal Normal

None

None

None

None

None

None
Discol-

qiieht dis- Marked dis- Marked dis-Marked
,^ii'S.tIon coloration coloration discol- oration

oration

Normal

IviOrmal

Norm-il

- 123 -
Inspection D^t^i
Senond Inspection Augxist 16, 1921.

Lot mimTser H.

Orowtn on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Lacq. can. 1 dot can. 2 dot can. 3 dot can. 4 dot can

Absent
6.2

None
None

Absent Absent Absent Absent
6,3 6.2 6,2 6,2

Slight

Itone

Slight None

None

None

Lot Number H 2.

Growth on agar

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloraticim of
pic'cie from interior
discoloration o(f can

General appearance
of meat

General appearance
of pickle

Absent
6.2

None

None

None

Normal

Normal

Absent Absent

6.2 6.2

Bad

None

Slight

None

Absent

6.2

Bad

None

Slight

None

None None None None Niane

Normal Nbrmal Normal Normal Normal

Normal Normal Normal Normal Normal

Absent
6.2

Slight
None
None

None None None

Normal Normal Normal Normal
Normal Nor.nal Normal Normal

- 124 -

Inspection Data.
Seoond Inspection August 16t3a, 1921.

Lot Kumtier K.

Lacq. Can. 1 dot can. 2 dot can. 3 dot can. 4 dot can,

Growth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

general appearance
of pioRle

Absent Absent

7.4 V.4

A'osent
7.4

Absent
7.4

Bad

None

Bad

None

None

very oad Bad

None

Bad

siignt alight

Discol- discol-
oration oration

Slight
discol-
oration

Slight
black

Turbid

Black

None

jNone

Slight
discol-
rat ion

Slight

Lot Number K 2.

Growth on agar
PE

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

present
7.4

Absent
7.4

Absent
7.4

Absent
7.4

Very bad Bad

very bad Bad

None

Bad

None

None

None

Hone

Slight
discol-
oration

Black

Slight
discol-
oration

Tui-bid

Uarked
discol-
oration

Black

None

None

Slight
discol-
oration

Slight
black

Absent
7.2

Bad
None

None

Slight
discol-
oration

Slight

Absent
7.4

Bad
None

None

Slight
discol-
oration

Normal

- 125 -

Inspection Data,
second Inspection August 16, 1921.

Lot ]'^ujntier L,

Lacq. cfin. 1 dot can. 2 dot can. 3 dot can. 4 dot can.

Growth on as;ai?

Absent

AO sent

Absent

Absent

PH

6.2

6.2

6.2

6.2

Discoloration on
interior of can

None

None

None

None

Discoloration oi rnoaw
from interior dis-
coloralion of can

None

None

None

None

Discoloration of
pickle from interior

CLl SCO J.01 w -i.V-»i-

None

None

None

None

General appearance
of meat

Normal

x^orina J.

Normal

of pickle

Normal

Normal

Normal

Normal

lot Nurntoer L.

2.

Growth on agar

Ab sent

Absent

Absent

Absent

PH

6.2

6.0

6.2

6.2

Discoloration on
interior of can

None

None

None

None

Discoloration of meat
from interior dis-
coloration of can

None

None

None

None

Discoloration of
pickle from interior
discoloration of can

None

None

None

None

General appearance
of ne.at

Normal

Normal

Normal

Normal

General appearance
of pickle

Normal

Normal

Normal

Normal

— 1 '^S
Inspe lotion
Seoond. Inspection

Lot Number

DatH.

August 16, 1821.
N.

1 dot can. 2 dot can. 3 dot can. 4 dot can.

Growth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pockle from interior
discoloration of can

Oeneral appearance
of meat

General appearance
of pickle

A'Dsen^
7.4

Bad

Bad

None
Bad

Bad

Absent
7.4

Slight

None

None

Absent Absent
7.4 7.4

SliKht

None

None

Bad
Paper dis-
coloration

None

None

Slight dis- Slight Slight dis-
coloration discol- coloration
oration

Normal

Normal

Normal

Lot Number N 2.

Growth on agar
PH

Discoloration of
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior ■
discoloration of can

General appearance
of meat

General appearance
of pickle

Pre sent
7.4

Slight

None
Normal
Normal

present
7.4

Absent
7.4

Wone

None

Normal

Normal

None

None

Absent
7.4

Bad -paper Slight Slight
stained stained stained

None

None

Normal Normal

Normal Normal

Inspe^ition Data,
second Inspection August 17, 1921.

Lot l\ruintoer P.

lacq.can. 1 dot can. 2 dot can. 3 dot can. 4 dot can.

ax'owth on agar
Pfl

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Absent
7.4

None
None
None

Absent
7.4

Slight

Wane

None

Norraali Normal

Normal Normal

Absent Absent Absent
7,4 7.4 7.4

Slight Slight Slight

None

Nbne

None

None

None

None

Normal Normal Normal

Normal Normal Normal

lot Number p 3.

Growth on ^gar Absent present Absent Absent

PH 7.2 7.4 7.2 7.2

Discoloration on

interior of can Slight Bad Slight Bad

Discoloration of meat
from interior dis-
coloration of can None None None None

Discoloration of
pickle from interior

discoloration of can Nbne Nbne Nane None

General appearance
of meat

Marked Marked
Discolor- Discolor-
ation ation

Ab sent
7.4

Bad
None
None

Marked Marked Marked
Discolor- Discolor- Discolor-
ation ation ation

General appearance

of pickle Turbid Turbid Turbid

Turb id

Turbid

Orowth on agar
PH

Discoloration on
inter ioi' dif

Discoloration of meat
from inte rior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pitckie

- 129 -

Inspg^qtion Data.
Second Inspection August 16, 1921,

Ix3t Number J.

4 dot can.

Absent

7.4

Slight

None

None

Poor
Disintegrated

Normal

Lot I^^urnber R.

Growth on agar
BH -

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of ineat

Ab sent
7. 2

Bad

None

None

Bluish discoloration

General appearance
of pickle

Bluish

- 129 -

Inspection -Dat'-i.
second Inspection AUKust 16, 1921,

Lot mjin'oer J.K.

1 dot o^rx.

O-rowtn on agar
PH -

Discoloration on
interior of can

Discoloration of meat
fl'orn interior dis-
coloration of can

Discoloration of
picKle from interior
discoloration of can

General appearance
of meat

Absent
7.4

Slight

None

None

Blue
Black

General appearance
of pickle

Blue

- 130 -

Inspection Lata,
second Inspection August 16, 1921.

Lot Kumtjer Q.

arowth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearanc e
of pickle

Lacq. can.

Al3 sent
7.4

Bad
None

None

Bad
Discol-
oration

Normal

1 dot can.

At) sent
7.4

Bad

None
lipne

Discol-
oration

Normal

Lot Number Q.4,

Growth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

Absent
7.4

31ignt
None

Nbne

Slight
Discoloration

Absent
7.4

Slight
None

None

Slight
Discolorat ion

General appearance
of pickle

Nbrmal

Narmal

- 131 -

Inspec^tion Data,
second Inspection August 17, 1921

lot NumlDer Y.

Lacq. pan.

Growth on agar
PS -

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance of meat

At) sent
7.4

Slight

None

None
Dirty

Poor consistency

General appearance
of pickle

Growth on agar

PH '

Discoloration on
interior of can

Discoloration of meat
from interior discol-
oration of can

Discoloration of
pickle from interior
discoloration of can

Oeneiral appearance
of meat

Turbid

Lot Mimlaer Y 2,

Bad

None

None

joor consistency

Oener al appearance
of pickle

Turbid

- 132 -

Inspection Data.
Second Inspection Aug. 17, 19 21.

Lot Number S 5.

JAcq. can. 1 dot can. 2 dot can. 3 dot can. 4 dot can.

Growth on agar Absent
PH 7.4

Discoloration on

interior of can None

Discoloration of meat
from interior dis-
coloration of can Itone

Discoloration of
pickle ft'om interior
discoloration of can None

General appearance

of meat Normal

Absent
7.4

Slight

None

None

Absent Absent Absent
7.4 7.2 7.2

Slight Slight

None

None

None

None

Black Slight Normal

discoloration

Oene ral appearance

of pickle

Normal

Normal

Normal Normal

Lot Number s

Growth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

CJeneral appearance
of pickle

Absent
7.4

Bad

Nbne

I'fone

Absent Absent
7.4 7.4

Bad

None

None

Marked Marked
discoloJation discol-
oration

Had

None

None

Marked
discol-
oration

Slight dis-
coloration
Turbid

Slight dis- Normal

coloration

Turbid

Absent

7.4

Slight
None
None

Marked
discol-
oration

Normal

Slight

None

None

Very
Slight

Normal

Absetit
7.4

Slight

None

None

Marked
discol-
oration

Marked
discol-
oration

- 133 -

Inspection Data,
second Inspection August 16, 1921,

Lot Ntirn'oer S.L.T.

Salt pgrcentageg

8 10 12

Growtn on agar
PH

Discoloration on
interior of can

Slight Slight Slight slight Slight Slight

Discoloration of

meat from interior

di scolora tlon of can None

Discoloratiora of
pickle from interior
discoloration of can None

None None None None Niane

None ifone None None None

Qene rai appearance

of meat Normal Normal Normal Normal Normal Normal

Gen eral appearance

of pickle Normal Normal Normal Normal Normal Normal

Lot Number J. x.s.

Growth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle f rom interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Absent
7.6

Bad

None

None

Slight
Discoloration

14

Absent Absent Absent Absent Absent Absent Absent
7.4 7.4 7.4 7.4 7.4 7.4 7.4

Bad

None

None

Normal

Normal

Normal

- 134 -

Inspeotion Data,
second Insepetion Aiigust 17, 1921.

Lot Ntunber A8.

Lacq, can.

Growth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

Oenoaial appearance
of meat

General appenrance
of HPickl©

Absent
7.4

Bad
None

None

Slight
discoloration

Normal

Lot Number 3. a. A.

Growth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration oiff can

General appearance
of meat

Absent
7.4

Very bad
None

None

Slight
discoloration

QeneKRl appearance
of pickle

Normal

- lo5 -

Insp©*»tion Data,
seoond Inspection August 17, 1921.

Lot Number O.S.T.

Growth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of cnn

General appearance
of meat

General appearance
of pickle

Laoq, Oan,

Absent

7.6

Very bad

None

None
Slight
Slight

Lot i\ruifiber T.I.N,

Growth on agar

PH .

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of oan

General appearance
of meat

Absent
7.4

Slight - Tin discolored

None

None

Very-
Slight

General appearance
of pickle

- 136 -

Inspection Data,
second Inspe(?tion August 17, 1921.

Lot Number i.v.

Lacq. can.

Growth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

Absent
7.4

Bad

None

None
Slignt

discoloration - Tin discolored

General appearance
of pickle

Normal

- 137 -

Inspection Data.
Seoond Inspection August 17, 1921,

Lot Number J.Y.

Growth on agar
PH

Diswloration on
interior of cm

Discoloration of meat
from interior dis-
coloration

Discoloration of
pickle fl'om interior
discclorfition of cnn

General appearance
of meat

Gene ral appearance
of pickle

Lacq. Can.

At) sent
7.4

Bad

None

None

Slight

Normal

Lot Number F.O.

Growth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

Absent
7.4

Bad
None

None

Grey
discoloration

General appearance
of pickle

Third
Inspection Data
Experimental Spring Pack.

- 138 -

Inspection Data.
Third In8pe;te.tion Nov. 15, 1921.

Lot Mirnber A.

Lacq. Can.

Lacq. Oan.

Growth ,on agar
PH .

Discolor at ion on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of piakle

Absent
7.4

Slight

None
None

Poor

Slight discoloration

Turhid

Growth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

Gener al appearance
of meat

Lot Mimher A l.

A'osent
6.0

Slight

None

None

Poor
slight dis-
coloration

Absent

6.0

Very
Slight

None

None

Poor
slight dis-
coloration

General appearance
of pickle

Turbid

Tfflrbid

- 139 -

Inspection Data,
Tnird Insp^tlon Itov. 15, 1921.

Lot Number B.

Ifloq, can. 1 dot can. 2 dot can. 3 dot can. 4 dotoan.

Growth on agar Absent

PH 7.6

Discolor-Htion on

Interior of can Bad

Discoloration of meat Slight

froffl interior dis- discol-

eoloration of can oration

Discoloration of
pickle from interior

discoloration of can None

Qeneral appearance

of meat Dead

Qeneral appearance

of pickle Normal

Absent
7.$

Bad

Slight
discol-
oration

None

Slight
dis col-
or at ion

Normal

Absent
7.6

Bad

Slight
discol-
oration

None

Marked
discol-
oration

Normal

Absent Absent
7.6 7.6

Bad

Slight
discol-

Slight

Slight
Discol-

oration oration

None

None

Marked Slight
discol- discol-
oration oration

Normal Normal

Lot Number BI.

Growth on agar Absent Absent Absent Absent Absent

EH 7.4 7.4 7.6 7.6 7.6

Discoloration on

interior of can Bad Bad Bad Bad Slight

Discoloration of meat Slight Slight Slight

from interior dis- discol- discol- discol-

coloration of can oration oration oration None None

Discoloration of

pickle from interior •

discoloration of can None None None None Npne

Qeneral appearance of Not Discol- Not Discol-

meat bright oration bright oration bright

Oenea?al appearance
of pickle

Normal

Normal

Normal

- 14) -

Inspection Data
Third inspe cation Nov 15, 19 21.

Lot Nurntoer C.

Lacq. can, 1 dot can. 3 dot can. 3 dot can. 4 dot can.

Growth on agar
PH

Discoloration on
interior of can

Dis color fyt ion of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
Of pickle V

Absent
6.4

Bad

None

None

Normal

Normal

Absent Absent Absent Absent
6.4 6.4 6.4 6,4

Ira ce

None

None

Slight

None

None

Slight Trace

None

None

Noie

None

Nommal Normal Normal Normal

Normal Normal,. Normal Normal

Lot Humter .CI.

Growth on agar Absent

PH 6-4

Discoloration on

interior of can Bad

Discoloration of meat
from interior discol-
oration of can None

Discoloration of
pickle from interior
discoloration of can None

Cfeneral appearance

(pf meat Normal

General appearance

of pickle Normal

Absent
6.4

Tra ce

None

None

Normal

Norgial

Absent
6.4

Tra ce

None

None

Normal

Normal

Absent Absent
6.4 6.4

None

None

None

Trace

None

None

Normal Normal

Normal Normal

- 141 -

Inspestion Lata
Third Inspection Nov. 15. 1S21.

Lacq. can. 1 dot can. 2 dot can. 3 dot can. 4 dot can

Growth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General atpearance

of meat

General appearance
of pickle

Ahsent

6.4

None

None

None

Normal

Normal

Absent
6.4

None
None

Absent
6.4

Bad
None

None , None
Normal Normal

Absent Absent

6.4 6,4

None None

None Bone

Wane None

Normal i\iormai

Normal Normal Normal Normal

Lot number DI.

Growth on agar Absent

PH 6.4

Discoloration on

interior of can None

Discoloration of meat
from interior dis-
coloration of can None

Discoloration of
pickle from interior
discoloration of can None

General appearance

of meat Normal

General appearance

of pickle Normal

Pre sent
Leak

Absent
6.4

None

None

None
Normal

Normal

Absent Absent
6.4 6.4

None

None

None None

None None

Normal Normal

NorriV-il Normal

Inspection Data.
Third Inspection Nov. 15, 1931.

Lot NUmher E.

Lacq. can.

1 dot can. 2 dot can. 3

dot can.

4 dot cnn

Growth on agar

Absent

Absent

Absent

Ab sent

Absent

PH ■

7.6

7.6

7.6

7 6

7 6

Discoloration on
interior of can

Bad

very bad

very bad

Bad

Bad

Llscoloration of meat
from interior dis-
coloration of can

alight
discol-
oration

Di scol—
oration

Discol-
oration

Discol-
oration

Discol-
oration

Discoloration of
pickle from interior
discoloration of can

None

Slight
discol-
oration

Slight

Slight

Slight

General appearance
of meat

Slight
discol-
oration

Discol-
oration

Discol-
oration

Discol-
oration

Discol-
oration

General appearance
of pickle

Normal

Discol-
oration

Turbid

Slight
Discol-
oration

Normal

Lot Niimlaer El.

Growth on agar

A'osent

Present

Absent

Absent

Ab sent

PH .

7.6

Leak

7.6

7.6

7.6

Discx>ioration on
interior of can

Very
bad

very
bad

Very
bad

Very
bad

Bad

Discoloration of meat
from interior dis-
coloration of can

Discol-
oration

Discol-
oration

Discol-
oration

Discol-
oration

Ncwie

Discoloration of
Piiii'ie from- interior
discoloration of can

SliP^ht

Slight

Slight

Slight

Slight

General appearance
of meat

Marked
Discolor-
ation

Discol-
oration
Marked

Discol-
oration
Marked

Discol-
oration

Sligjit
Discol-
oration

General appearance
of pickle

Slight dis-
coloration

- Slight dis-
coloration

- Slight dis-
coloration

-Slight dis- Normal
coloration

tj

- 143 -

Inspeotion Data
Third Inspection Nov. 15, 1921.

lot Niimtiei' H.

Lacq. om. 1 dot can. 2 dot can. 3 dot can. 4 dot can,

Growth on agar
PH

Discoloration on
interior of can

Discoloration of :i'ieat
from interior discol-
oration of can

Discoloration of
pickle from interior
discoloration of can

oenerai appearance
of meat

General appearance
of pickle

Absent
6.4

Trace

j^one

None

Normal

Normal

Absent
6.4

Slight
None

None

Normal
IMbrmal

Absent Absent Absent
6.4 6.4 6.4

Slight Slight

None

None

None None

Normal Slight

Normal Normal

Slight

None

None

Normal

Ifermal

Lot Nwnber H 2.

Growth on agar Absent

PH 6,2

Discoloration on

interior of can Slight

Discoloration of meat
from interior dis-
(Xfi>ai!cration of can None

Discoloration of
pickle from interior
discoloration of can None

General appearance

of meat Normal

Gene ral appearance

of pi.'.kle Normal

pre sent
6.4

Slight
None

None

Normal
Normal

Absent Present
6.4 6.4

Trace Slight

None

None

None

None

Normal Normal

Absent
9.4

Trace

None

None
Normal

Normal Normal Normal

- 144 -

Inspe)fc(tion
Third Inspeation

Lot Nurnlaer

Lata .

Nov. 15, 1921.
K.

Laoq. can. 1 dot can. 2 dot can. 3 dot can. 4 dot ca

Growth on agar

Absent

Absent

Absent

Absen*

Absent

PH

7,6

7.8

1 , o

7 . o

Discoloration on
interior of can

Very bad

Very bad

Very bad

Very bad

Bad

Discoloration of meat
from interior dis-
coloration of can

Discoloration Discol-
oration

Discol-
oration

Discol-
oration

Discol-
or at ion

Discoloration of
pickle from interior
discoloration of can

Discol-
oration

Discol-
oration

Discol-
oration

Discol-
oration

Slight
Discol-
oration

General appearance
of meat

Marked
Discol-
oration

Marked
Discol-
oration

Marked
Discol-
oration

Marked
Dis CO 1—
oration

Marked
oration

General appearance
of pickle

Discol-
oration

Discol-
oration

Discol-
ora tion

Discol-
ora tion

Slight
Discol-

Lot miinber K 2.

Growth on agar

Absent

Absent

Present

Absent

Absent

"SE.

7.6

7.6

7.6

7.6

7.6

Discoloration on
interior of can

Very bad

Very bad

Very bad

Very bad

very bad

Discoloration of meat
from interior dis-
coloration of can

Marked
discol-
oration

Discol-
oration

Discol-
oration

Discol-
oration

Discol-
oration

Discoloration of
pickle from interior
discoloration of can

Gene :3'al appearance
of meat

General appearance
of pickle

Discol-

Discol-

Discol-

Discol-

Discol-

oration

or at ion

oration

oration

oration

Marked

Marked

Marked

Slight

Slight

discol-

discol-

discol-

discol-

discol-

oration

oration

oration

or a tion

oration

Discol-

Discol-

Discol-

Discol-

Discol-

oration

oration

oration

oration

oration

Slight

Slight

- 145 -

Inspe^'t-ion Da4a.
Third Inspection Nov. 15, 1921.

Lot MUWtoer L.

1 dot can. 2 dot can. 3 dot can. 4 dot car.

Orowtn on agar
PH .

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

A'Dsent
6.4

Trace

None

None
» Normal
Normal
Lot munber L 2.

Orowth on agar
PH .

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

' Discoloration of
pickle froi:i interior
discoloration of can

aeneral appearance
of meat

Leak

Absent Absent Absent
6.4 6.4 6.4

31igiit Slight Trace

None

None

Absent

6.4

Trace

None
None

None

None

None

Normal Normal Normal

Normal Normal

Normal

Absent Absent
6.4 6.4

Trace

None

None

Trace

None

None

Normal Normal Normal

General appearance
of pickle

Normal

Normal

Normal

-14.j -

Inspection Lata
Third Inspeetion Nov. 15, 1921.

Lot Number N.

Growth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
colors tion of can

Discoloration of
pickle f rom interior
discolorat: ion of can

Oeneral appearance
of meat

General appearance
of pickle

Orowtn on agar
PH .

Discoloration on
interior Of can

Discoloration of meat
from interior dis-
coloration of can

1 dot can. s dot can. 3 dot can. 4 dot can.

A'osent
7.4

Bad

None

None
Normal

Normal

Absent Absent
7.4 7.4

Slight

None

None

Slight
Discol-
oration

Normal

Lot Number N 2.

Absent
7.4

Bad

None

Discoloration of pickle from

interior discoloration

of can None

General appearance
of meat

General appearance
of pickle

Slight
Discol-
oration

Normal

Absent
7.4

Slight

None

None
Norm^lL

Normal

Slight

None

Slight

Normal

Slight
Discol-
oratL on

Absent
7.4

Slight
None

None

Slight
Discol-
oration

Normal

Absent
7.4

Slight
None

None

Slight
Discol-
oration

Normal

Absent
7.4

Slight
None

None

Slight
Discol-
oration

Normal

- 147 -

Inspection Data.
Third Inspeation Nov, 15, 1921.

Lot N\irnl)er P.

Lacq. can. 1 dot can. 2 dot can. 3 dot can. 4 dot can.

orowth on agar
PS

Discoloration on
interior flif can

Eiseoloration of meat
from interior dis-
coloration of can

Disooloration of
pickle from interior
discoloration of can

General appearance
of meat

Qeneral appearance
of pickle

Absent
7.4

Trace

None

None

Normal

Normal

Atisent
7.4

Trace

None

None

SliKUt dis-
coloration

Absent
7.4

Normal

None

None

Normal

Normal

Lot NXimber P3

Growth on agar
PB .

Discoloration on
interior of can

Discoloration of meat
fijom interior dis-
oolora*'ion of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of mea^

General appearance
of pickle-

Absent
7.4

Bad
None

Absent
B.4

Bad

None
None

None

Slignt dis- Slight dis-
coloration coloration

Slight dis- Slight dis-
coloration coloration

Absent
7.4

AO sent
7.4

Slight very bad

None

None

Slignt dis-
coloration

Normal

Slight

None

None
Nommal
Normal

X m: O —

Inspeiistion Data,
Third Inspection Nov. 15, 1921.

Lot Number J.

Lacq. oin.

orow'tli on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle ftom interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Orowth on agar

PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance of
pickle

A'Dsent
7.4

Slight
None

None

Marked dis-
coloration

Normal
Lot Muriber R.
Absent

very bad
None

None

Marked dis-
coloration Blue black

BliKht dis-
coloration

- 149 -

Inspection Lata.
Third Inspection Nov. 15, 1921

Let Number jx,
Lacq. oan.

Growth on agar Absent

PH

7.4

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

Bad

None

None

Marked dis-
coloration - Blue black

dener ai appearance

0frPi^l<l6

N03?mal

- 150 -

Inspei'tion Data
Third Inspection Kov. 15, 1821.

Lot l^lujfntier Q4.

Growth on agai'
PE

Discoloration on
interior of oan

Discoloration of meat
from interior dis-
coloration of can .

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

Qeneral appearance
of pickle

LacQ. can.

Absent
7.4

Bad

None

None

Marked dis-
coloration

Normal

Lacq. can.

Growth on agar
P-H -

Discclora+ion on
interior of .can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle fl'om interior
discoloration of can

General appearance
of meat

Lot Mumtoer Q.

Atisent
7.4

Bad

None

Hone

Marked dis-
coloration

AUsent
7.4

Badm
None
None

Marked dis
coloration

Normal

ire sent
7.4

Bad

lione

Ndine

Marked dis
coloration

General appearance
of pickle

Normal

Normal

- 151 -

arowth on agar
PH

DiSTOloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

lnspe!<ition Data.
Third Inspection Nov, 15, 1921,

Lot riu/fiber Y.

Lacq, can,

Absent
7.4

Bad

None

None

Bad

Turbid

Lot Number Y2.

0-rowth on agar
PE

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

Gene ral appearance
of meat

Absent
6.4.

Bad

None

None

Marked dis-
coloration

General appearance
of pickle

Normal

- 153 -
Inspection Data.
Tliia'd Inspection Nov. 15, 1921.

Lot Number So.

Laoq, can. 1 dot cam, 2 dot can. 3 dot can. 4 dot can.

Growth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Growtn on agar

PH -

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discolor-ition of can

General appearance
of meat

General appearance
of pickle

Absent
7.4

SliPiht
None

j-ione

Absent
7.4

Bad

None

None

Slight dis- Slight
coloration discol-
oration

Normal

Normal

Lot Niunber

Ab sent
7.4.

Slight

None

None

A 'bsent
7.4

Slight

None

None

Absent Absent Absent
7.4 7.4 7.4

Very bad Bad

None

None

Marked
discol-
oration

None

None

Slight

discol-
oration

Bad

None

None

Slight
discol-
oration

Slight dis- Marked dis- Marked
coloration coloration Discol-
oration

Slight dis- Slight dis-
coloration coloration

Normal

Normal

- 163-
Inspeiition Lata
inird Inspection Nov. 15, 1921.

Lot Number 3.L.T.

Salt Percentages

2

8

10

12

Growth on agar
PH

Dijscoioration on
interior of can

Absent
7.4

Slight

Absent Absent Absent Absent

7.4

Discoloration of

meat from interior None

discoloration of can

Discoloration of

pickle from interior None

discoloration of can

7.4

Bad

None

None

7.4

Bad
None

7.4

Bad
None

None None

very
bad

None

None

Ab sent

7.4

very
bad

None
None

General appearance Slight Slight Slight Slight Slight Gli^t
of meat discol- discol- discol-discol- discol- discol-

oration oration oration oration oration orition

General appearance

of pickle Normal

Lot Number J x S.

Growth on agar
PH .

Discoloration on
interior of can

Absent
7.4

Bad

Discoloration of
Meat from interior
discoloration of can None

Discoloration of
pickle from interior
discoloration of can None

Gene ral appearance Marked dis—
of meat coloBStion

14

Absent

7.4

Very
Bad

None
None

Slight
discol-
oration

Normal Normal Normal Normal Normal Normal

General appearance

of pickle Normal

- 154 -

Third

Growth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

Oener al appearance
of meat

General appearance
of pickle

Lrrowth on aKar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration (St can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Inspection Data.
Inspection N<sv. 15, 1921

Lot Nuviber A8

Atisent
7.4

Bad

None
None

Slight dis-
coloration

Normal

Lot wxrnlDer 3.-E.A.

Atisent
7.4

Very toad
None
None

Slight dis-
coloration

Normal

- 155 -

Inspection Data.
Third insp^tion N ov. 18, 19 21.

Lot Nuxnter Q.S.T.

Growth on sKar
PH

Diso-oloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration lOf
pickle from interior
discoloration of can

General appearance
of meat

Oener al appearance
of pickle

Lot mmber I.I.N.

Growth on agar

Absent

PH -

7.6

Discoloration on
interior of can

Slight

Discoloration of meat
from interior dis-
coloration of can

None

Discoloration of
pickle from interior
discoloration of can

None

General appearance
of Trickle

Slight dis-

coloration - Tin black

Oenexal appearance
of pickle

Normal

Lacq. can.

Absent
7.4

very bad

None

None

Marked dis-
coloration - Oasket discolored.

Slight

discoloration

- 156 -

Inspection Data.
Ttiird Inspection Nov. 15, 1921.

Lot Numtoer I'.V.

PH

Lacq. can.

arowth on agar ad sent

7.6

Discoloration on
interior of can

Discoloration of meat ^

from interior dis- ^iinSaMn^

coloration of can coloration

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

None - Tin discolored

Slignt dis-
coloration.

General appearance
of pickle

Normal

- 157 -

Inspection Data.
Third Inspeation Nov. 15, 1921.

Lot J^wnber J.Y.

Growth on agar
PH

Discoloration on
interior of can

Discoloration of meat
frorn interior aiscol-
oration of can

Discoloration of
pickle from interior
discolora'^ion of can

General appearance
of lElieat

Iflcq. can.

At) sent
7.4

Bad

None

None

Slip;ht dis-
coloratioja..

General appearance
of pickle

Normal

Growth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of pickle
from interior dis-
coloration of can

General appearance
of meat

Lot NumUer F.O.

Absent
7.4

Bad

Slight dis-
colora tion

None

Marked dis-
coloration

General appearance
of pickle

Normal

Foux'tn
Inspection Data
Experiinental Spring Pack.

-158

Inspection D'lt'i.
Fourth Inspei.?tion, Feoruary 15, 1921,

Lot Nojnber A.

Oi'owth on agar
PH

Discoloration on
interior of can

Discoloration .of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

Lacq.. can.

Alosent
7.4

Slight

None

None

Dead
SliKht dis-
coloration

General appearance
of pickle

Growth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

Turbid

Lot Munber Al.

Absent
6,4

Slight
None

None

Dead
Slight dis-
coloration

General appearance
of pickle

Turlald

Inspection Data.
Foupth iJispekition Feb. 16, 1921.

Lot NWitier B.

1 dot can. 2 &ot cnn. 3 dot can. 4 dot ean.

Laoq.
can.

Growth on ■a^ar
PH

Dis^'oloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of picKle

Absent Absent

7.6 7.6

Bad

Bad

Slight Slight

None

None

Absent
7.6

Bad

Slight

Slight

Absent
7.6

Bad

Slight

None

Slight Marked dis- Marked dis- Dead
Dead oolojjation coloration

Normal Normal

Marked dis-
coloration Normal

Ab sent
7.6

Bad
Slight

None

Slight

discoloration

Normal

Lot Number El

Growth on a^ar

Absent present present
7.6 7.6 V.6

Pre sent pre sent

7.6 7.4

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

very
bad

None

None

Bad

Slight

Slight

Bad

None

Slight

Bad

None

Slight

Bad

Slight

None

Slight dis- Marked dis- LUiKht dis- Giight dis- slight dis-

coioration coloration coloration ouloration coloration

Slight dis- Slight dis- Slight dis-

Normal coloration coloration coloration Normal

- .160 -

Inspestion Data.
Foiirth Inspection Feb. 16, 1821.

Lot Nmnber 0.

Laaq

ean^ 1 dot oan. 2 dot can. 3 dot can. 4 dot can

Orowtn on agar
PH

Discoloration on
interior of can

Absent
6.4

Trace

Discoloration of meat
from interior dis-
coloration of can None

Discoloration of
pickle from interior
discoloration of can None

General appearance

of meat Normal

General appearance

of pickle Normal

Absent
6.4

Trace

None

None

Normal

Normal

Absent
6.4

None

None

None

Normal

Normal

Absent
6.4

None

None

None

Normal

Normal

Absent

6.4

Trace

None

None

Normal

Normal

Lot 1-juigiber 01.

arowtn on agar
PH

Discoloration on
interior of can

Absent
6.4

Discoloration of meat
from interior dis-
coloration of can None

Discoloration of
pickle from interior
discoloration of can None

General appearance

of meat Normal

General appearance

of pickle Normal

present
6.4

Slignt Bad

None

None

present
6.4

Bad

None
None

Absent
6.4

Slight

None

None

Slignfe dis-31ight dis-
coloration coloration Normal

Normal

Norm al

Normal

Absent

6.4

Slight

None

None

Normal

Normal

- 161 -

Inspection Data.
Pom'th Inspeqtion Feb. 16, I92g.

Lot Number D.

can. 1 dot qan, 2 ^ot can. 3_dot_c_3n_.

Oroth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discc'loration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Absent
6.4

None

None

None
Normal

Normal

Absent
6.4

None
None
None

Absent

6.4

None

None
None

Growth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from inte rior
discoloration of can

General appearance
of meat

Gene ral appearance
of pickle

Absent
6.4

Trace

None

None

Normal

Normal

Slignt dis-
colorai-ion Normal

Turbid Norm;al

Lot J^fiber Dl.

Absent Absent
6.4 6.4

Trace None

None

None

Normal

Normal

None

None

Normal

Normal

Absent
6.4

Slight

None

None

Normal

Normal

Absent
6.4

Tr-^ce

None

None

Normal

Normal

4 dot can.
Absent
6.4

Slight
None

None

Normal
Normal

Absent
6.4

Trace

None

None

Normal

Normal

- 162 -

Inspectioj: Data
Fom'th Inspection Feb. 16, 1922.

Lot mnber E.

Growth on agar
PH

Discoloration on
interior of can

Laoq.
Can._

Absent

7. 6

Very
bad

l_d£t_oani 2_d.ot_can 3_dot_canj

Ab se nt Pre se nt a'o sent

7.6

Discoloration of

Meat from interior Bad

discoloration of can

7.6

very
bad

Bad

Very
bad

Bad

7.6

Bad

Bad

4 dot can.

Absent

7.6

Very
Bad

Bad

Discoloration of

pickle from interior None None None None SligLT

discoloration of can

General appearance Marked die- Marked dis-Marked dis-Marked dis- Marked dis-
of meat coloration coloration coloration coloration coloration

General appearance
of pickle

Normal

Normal

Tiu'bid

Normal

311 gh t dis-
coloration

Lot Number El.

Growth on agar Absent

PH 7.6

Oi sen lor a t ion on Very

interior of can bad

Absent

7.6

Very
bad

Bad
Slight

Absent Absent
7.6 7.6

Bad

Bad

Slight

Bad
Bad

Slight

Absent
7.6

Bad

Bad

Slight

Discoloration of
meat from in terior Bad
discoloration of can

Discoloration of
pickle from interior Slight
discoloration of can

General appearance Marked dis-
of meat coloration

^^^^

Marked dis- Marked dis-Slight dis- Marked dis-
coloration coloration coloration coloration

- 163 -

Fourth

Inspection Data,
Inspection Feto. 16, 1922

lot Number

H.

Lacq. canj_ 1 dpt can

3 dot can.

4 dot can.

Growth on a^ar

Absent

pre sent

Absent

Absent

Ab sent

PH

6.4

6.4

6.4

6.4

6.4

Discoloration on
interior of can

Slight

Slight

Non©

Trace

i

...

Discoloration of rneqt
If rom i n t e r i or di s —
c!olor<*tion of can

None

None

None

None m

Discoloration of
r>ir'Vlp fvnn Intsi'ior
discoloration

None

None

None

None

None

n*'nei-'4l fi'DiDetir&nc-@
of meat

Normal

Slight dis-
co loration

Normal

Normal

Norijial

General appearance
of picKle

Normal

Turbid

Normal

Norma 1

WOX lHHX

Lot Number H

2.

:

Growth on agar

Alosent

pre sent

present

Absent

Absent

PH-

6.2

6.4

6.4

6.4

6.4

Discoloration on
interior of can

None

Slight

Slight

Trace

None

Discoloration of meat
from interior dis-
coloration of can

None

Bad

Bad

None

None

Discoloration of
pickle rroTA inT-erioi
discoloration of can

None

None

None

None

None

General appenrance
of meat

Normal

Marked dis-
coloration

Marked dis-
coloration

itormal

i\\J X lii^ ^

n<=Yierq1 a'Doeara'Cce of
pickle

Normal

Normal

Normal

jNorinax

- 164 -

Inspection Data.
Fourth insp^cttion, February 16, 1922.

Lot Number K.

. Laeq." ~

Can. 1 dot can. 2 dot can. 3 dot can. 4 ditt can.

Orowtn on agar Absent Absent Absent Absent Absent

2H 7.6 7.6 6 7,6 7.6

DiSi?oloi'a+ion on Very Very Very Very Veri'

interior of can bad bad bad bad bad

Discoloration of meat
from interior dis-
coloration of can Slight Slight Slight Slight Slight

Disoc'loration of
pickle from inte rior

discoloration of can Slight Slight Slight Slight Slight

General appearance Slight dis- Marked dis-Sliglt dis- Slight dis-Slight dis-

uf meat coloration coloration coloration coloration coloration

General appearance Slight dis- Slight dis- Slight dis- Slight dis-Slight dis-

of pickle coloration coloration coloration coloration coloration

Lot Kurnber K 2.

Growth on agar Absent Absent Absent Absent Absent

PH . 7.6 7.6 7.6 7.6 7.6

Discoloration on Very Very very . Very very

interior of can bad bad oad toad oaa

Discoloration of meat

from interior dlscol- . v.* qh«->,+ cn-ic-ht

oration of can Slight Slight Slight Slight Slight

Discoloration of

pickle from interior csiicht

discolor'^tion of can None None None None olight

n^TiPTRi aiDTDearance Slight dis- Slight dis- Slight dis-Slight dis- Slight dis-

S Seat coloration coloration coloration coloration coloration

m^..^*. r,-\a Slight dis- Slight dis- Slight dis-

uener,l^,ppe,.,.=a oUjht^dls- coloration «,lor«lo„

- 165 -

inspetttion Lata.
Fourth Inspection, Feo. 16» 1922,

Lot iJUmtier L.

1 dot can. 2 dot can. 3 dot can. 4 dot oar,

arowth on agar
Pfl -

Discolcraticn on
interior of can

Bsicclorat ion of meat
from interior dis-
coloration of can

Disccloration of pickle
from interior discol-
oration of can

General appearance
of -meat

General appearance
of pickle

Atosent
8.4

Trace

None

None
Normal

Absent
6.4

Trace

Nonc

None
Normal

Normal Normal
Parchment lininp;s clean.

lot NixiTiber L2.

Growth on agar
BH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Absent
6.4

Slight

None

None

Norma 1

Normal
parchment - l-in'i-nfes clean

Absent
6.4

Trace

None

None

Normal

Normal

Absent Absent
6.4 6.4

Trace Trace

None

None

None

None

None

None

None

Normal Normal

Normal Noimal

Absent Absent
6.4 6.4

Trace

None

None

Normal Noaamal

Normal Normal

- 16S -

Ir.speutian Data.
Fourtn Inspection Feb. 16, 19 22.

Lot Number K,

1 dot can. 2 doU can. 3 dot ean. 4 dot can.

growth on agar
PE ■

Discoloration on
interior of can

Discoloration of meat
froTA interior discol-
oration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Absent

7.4

Very
bad

Slight

mne
Normal

Absent
7.4

Bad

Slight

None
Slight

Absent
7.4

Slight

Slight

None
Normal

Normal Nommal Normal

Parchment linings badly discolored.

Absent
7.4

Bad

Bad

None

Slight

Normal

Lot jvfumber N 2.

Orovth on a?-,ar
PH

Disouloration on
interior of can

Liscolcration of meat
from interior dis-
.'olora*ion of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Absent

7.4

Very
Bad

Bad

None

Slight
Dead

Normal

Absent
7.4

Bad
Slight

None

Slight
Dead

Normal

Absent
7.4

Slight

Absent
7.4

Slight

Slight Bad

None

Slight
Dead

Normal

None

Dead
NormaH-

parcMuent linings badly discolored.

- 167 -
Inspet*-,ti&n Data
Foui'tn lnspeotion,F6'o. 16, 1822

Lot Nujrnter J.

Lacq. can.

Growth on agar
PH

Disooloration on
interior of can

Discoloration of meat
frori interior dis-
coloration of oan

Discoloration of
pickle from interior
discoloration of can

General appe-arance
of meat

Qener'^1 appearance
of .Ackle

Absent

Trace
None

Slight

Dead
Marked dis-
coloration

Slight dis-
eolorat ion

Growtn on -^igar
PH ,

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Lot Number R,

Absent
7.4

Bad
Bad
Slight

Blue Black

Marked dis-
coloration

- 168 -

Inspection Data.
Foui'tn Inspection, Feb. 16, 1922.

Lot mimiser J x.

arowtn on agar
PH

Discoloration on in-
terior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pii.!kle from interior
discoloration of can

General appearance
of meat

Qenerr^l appearance
of pickle

lacq. can.

AlDsent
7.4

Bad
Bad

Bad

Black
Blue

Slight dis-
coloration

- lG-9 -

Insp^'ation Data.
Fourth inspection, Feb. 16, 1921,

Lot Nmber Q.

Gruwth on agar
PH ■

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle I'rom interior
discoloration of can

General appearance
of meat

General appearan ce
of pickle

Lacq. can.

Ab sent
7.4

Trace

Slight

None
Dead
Normal

Growth on agar
PH .

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance

of moat

General appearance
of pickle

Lot Nmber Q4.

Absent
7.4

Bad
Bad

Slight

Dead

Turbid

- 17) -

Bro«tti on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
o-^loration of can

Discoloration of
picKle from in terior
discolor a'tion of can.

General appearance
of meat

Qeneral appearance
of pickle

O-rowtli on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Inspection Data
Fourth Inspection, Feb. 16, 1921.

Lot Numtier Y.

Lacq. can.

At) sent
7.4

Bad
Dtone

None

Dead
Slight dis-
coloration

Slight dis-
coloration

lot Nurntoer Y 2.

Atosent
6.4

None

None

None

Dead

Slight dis-
coloration

- 171 -

Inspeotion D^^tH.
Foui'tn Inspection, Feb, 16, 1922

Lot Number s 5.

L'^cq, can.

arowth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of pickle
from interior discoloration
of can.

aeneral appearance
of meat

aeneral appearance
of picKle

Absent
7,4

Bad
Bad

None

Dead
Marked diS'
coloration

Yellowish
Turbid

arowth on af^ar

PH

Discoloration on
interior of can

Discoloration of meat
fri-zm interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of ineat

General appearance
of pickle

Lot Nmber 3

Absent
7.4

Bad
Bad

None

Marked dis-
coloration

Blignt dis-
colora Sion

Inspection DiIjh
Fourth Inspet^tion, Betoruary 16, 1922.

Lot Number J x s.

Lacq. can.

Growtn on agar
PH

Discoloration on
interior tff can

Discolor;^ i^ion of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

Atisent
7.4

Bad

slisnt

None

Marked dis-
coloration

C}eneral appearance
of pickle

Normal

-173-

SUMIilARY OF SPRIIIG EXEERIMEINTAI DATA.

I. In the experimental spring pack, the degree of can
discoloration was as great in the heaviest quality of tin
plate as in the lightest grades.

E. The quality of the tin plate is a minor factor in can
discoloration.

3. Discoloration of the can interior can only he
prevented hy other means.

4. An average of the four inspections, with an adjusted
PH from alkaline to acid, prevents discoloration of the
meat in 96 percent of the cans, with 4 percent showing
slight discoloration.

5. An average of the four inspections with normal spring
pack lobsters, with a PH adjusted to 7.4 shows meat
discoloration as follows No discoloration 9 percent,
slight discoloration 64 percent, marked discoloration

25 percent.

6. An average of the four inspections with adjusted
PH from 7.6 to 6.£ prevents discoloration of the can
interior in 50 percent of the cans, 2E percent show only
a trace, 19 percent slight, 9 percent bad, while no cans
classed as very bad are present.

-174-

7. An average of the four inspections with a normal

PH 7.6 shows discoloration of the can interior as follows :-
NO discoloration 4- percent, trace 6 percent, slight 28 percatit ,
"oad 37 percent, very bad 25 percent.

8. The use of acetic acid in adjusting the PH has proven
highly satisfactory after nine months storage, both as a
preventive for meat and can discoloration.

9. After nine months storage, normal pacK lobster with
PH 7.6 and ad;3usted pacK lobsters PH 6.2, show chemical
discoloration of the tin interior as follows:- Normal,- No
discoloration 0 percent, slight discoloration 15 percent,
bad m percent, very bad 4-5 percent. Adjusted,- No
discoloration 25 percent, trace W percent, slight 31 percent,
bad 4 percent, very bad 0 percent.

10. After nine

months storage

three normal

and three

adjusted

spring

pacKs show the

following :-

PacK

PH

Quantity of
PicKle.

Linings.

Quality of
meat.

B and Bl

E and E2
N and N2

7.6
7.6
7.6

Normal
li tiroes
Normal

Absent
Absent
Present

Second

UnmarKetable
Second

0 anrt Ci
D and Dl
L and L2

6.2
6.2
6.2

Normal
li times
Normal

Absent
Absent
X Present

First
First
First

X Ihere linings were used the meat was slightly brighter
in appearance.

Discoloration is present where no picKle is added.

- 175 -

12. Delay in pacKlng lobsters is a coBuaon cause of
discoloration.

13. Oannlng dead lobsters produce typical discoloration.

m.. lUere lobster blood la not carefully waslied. from tlie
meat, blue blacK discoloration is present.

15. Where cans are exhausted by preheating, discoloration
is not produced.

16. Where cans are exhausted by preheating in the presence
of linings and the reaction adjusted to PH 6.2, lobster
meat and cans are free of discoloration in 95 percent of the
paaK.

17. pyridine has been isolated fi-om canned lobsters and
in an alKaline medium has a corrosive action on tin plate.

18. Discoloration is as noticeable with fresh as with
sea water picKle.

19. Discoloration is as common in high percentagea of
salt as in low.

20. Tight seams are necessary for lobster cans to avoid
air and rust discoloration which accelerates the formation
of the biaoK sulphite,

21. Discoloration is encouraged in an allcaline medium,
and pyridine has a corrosive action on the tin plate.

176-

22. The tise of parchment paper is recommended*

2S, From heat penetration studies, the continuous method

0 0

of sterilization at 212 F. is not recommended. 240 f.for
30 minutes for a 4 ounce can, and 45 minutes for a 7 ounce
can should "be adopted.

24. Temperatures of sterilization ahove 240 F. affec . the
quality of the meat.

25. Discoloration is favored hy the use of arm and leg
meat.

26. Spore fonning haoteria associated with lobsters are
killed only on long toiling, or at pressure temperatures,

27. Hydrogen sulphide is not of prime importance in the
production of chemical discoloration, but is influenced
by the hydrogen ion concentration.

First
Inspection Data
Experimental Fall Pack.

- 177 -
Inspection Di^ta.
First Inspection - Fall Pack, 3ept . 29, 1921.

Lot Number B.

Lacq. can. 1 dot can. 2 dot can. 3 dot can. 4 dot can.

O-rowt-a on agar

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of picide

Absent
6.6

Bad
None

None

Blignt dis-
coloration

Normal

Absent
6.6

None

None

None

Normal

Normal

Absent

6.6

Rusty
Slight

Nome

None

Normal

Normal

Lot Number B 1.

Growth on agar
PH .

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General ■■.appearance
of pickle

Absent
6.8

None
None

None

Normal
Ncr/r.al

Absent
6.6

Slight

None

None
Dead

Absent
6,6

None

None

None
Normal

Absent

6.6

Rus ty
Slight

None

None

Absent

6.6

None
None
None

Itor/nal Normal

Normal Normal

present Absent
6.6 6.6

None

None

None

None

None

None

Normal Normal

Normal Normal

Normal - Normal

- 1 72 -

Inspection Data.
First Inspection - Fall Pack, Sept. 29, 1921.

Lot mamtoer 0.

Lacq.

_5.5B^_l_arOl_can^_2_J,ot_£an_i_

Growth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appeanance
pf pickle

Absent

None

None

None

Normal

Normal

Growth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appear^ce
of meat

General appearance
of pickle

Alosent
6.2

None

None

None
Normal
Normal

At) sent
6.2

None
None

None

Normal
Normal

Absent
6.2

None
None

None

Normal
Normal

.4 got can_,

AID sent Absent

Lot Number G I,

Absent

6.2

None

None

None

Normal

Normal

Present
6.2

None

None

None

Normal

Normal

6.2

None

None

None

Normal

Normal

present
6.2

None

None

None

Normal

Normal

6.2

Aone

None

None
Norma 1
Normal

Absent

6.2

None

None

None

Normal

Normal

- 179 -
Inspection Lata.
First Inspection - Fall Paok, Sept. 29. 1921.

Lot Niratoer D.

Lacq. can. 1 dot can. 2 dot can. 3 dot can. 4 dot can.

Orowtri on agar
PH,

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

At sent
6.2

None

None

l^ne

Normal

Normal

Absent
6.2

None

None

None

N&rmai

Normal

Absent
6.2

None
None
None

Absent Absent
6.2 6.2

None

None

None

None

iMone

None

Normal Normal Normal

Normal Normal Normal

Lot Number D 2.

Qrowth on agar Absent

PH , 6.2

Discoloration on

interior of can None

Discolor Htion of meat
from interior dis-
coloration of can None

Discoloration of
pickle fTom interior
discolora':ion of can None

General appearance

of meat Normal

General appearance

of pickle Normal

Present Present Absent Absent
6,2 6.2 6.2 6.2

None

None

None

Normal

Normal

None

None

None

None

None

None

None None

Normal Normal Norrrnl

Normal Norm-il Normal

Inspection Lata.
First inspetition - FhII Paok, sept. 29, iesl.

Laoci. o-^n. 1 dot can. 2 dot can. 3 dot can. 4 dot can

arowth cn agar
PH

DisTOlora tion on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Absent

7.2

Very
Bad

None

None

Absent
7.2

Bad

None

None

Marked dis- Slight dis-
coloration coloration

Absent
7.2

Bad
None

m None

Slight dis-
coloration

Absent

7.2

Bad

None
None

Absent
7.2

Bad

None
None

Slight dis-31ight
coloration discol-
oration

Brown

Brown

Brown

BroTO

Brown

Lot Number E 2.

Growth on agar

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

pre sent
7.2

Bad

None

None

Slightdis-
coioration

Pre sent

Bad

present Absent Absent
7.2 7.4 7.2

Slight Bad

None

None

None

None

Marked dis-
colora'ion Dead

Slight

None

None

Slight dis-
coloration

General appearance
of pickle

Brown

Clear

Brown Normal

- 181 -

Inspet'-tiun Data.
First Inspection - Fall pack, sept. 29, iqzi.

Lot Kuxn'ber n.

1 dot can.

Orowtii on agar Present

PH 6.6

Discoloration on Rusty
interior of can brown

Discoloration of meat
frorr, interior dis-
coloration of can None

Discoloration of pickle
froif: interior discol-
oration of can None

General appearabce
of meat Normal

General appearance

of pickle Norr,-,al

2 dot can. 3 dot can.

Absent
9.6

Slight

Some rust

None

None

Normal

Normal

Absent

6.6

Husty

brown

None

None
Normal

Normal

4 dot can.
Absent

6.6

Slight
rust

None

None
Normal

Normal

Growth on agar

Discoloration on
interior of can

discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

pre sent
6.6

Slight

None

None

Normal

Normal

Lot Number :\ a.
Absent

6.6

Bad

None

None

Normal

Normal

Absent
6.6

Slight
ruatt -

None

None

Normal

Normal

Absent
6.6

Slight

None

None

Normal

Normal

- 122 -

Insepction
Insiapdctdjon -

Lot Nwnber

Data.

Fall

L.

Pack, Sept

. 29, 1921.

1 dot can.

2 dot can.

3 dot can.

4 dot c

Growth on -isir

Absent

Absent

Absent

Absent

PH

6.2

6.2

6.2

6.2

Disooloi'alion on
interior of can

None

None

None

None

i;isooloration df •meat
from interior dis-
coloration of can

None

None

No.ne

None

Discoloration of
pickle from interior
discoloration (if can

None

None

None

None

General appearance
of meat

Normal

Normal

Normal

Normal

General appearance
of pickle

Normal

Normal

Normal

Normal

Lot Number

L a.

Growth on agar

pre sent

present

Absent

Absent

PH

6.2

6.2

6.2

6.2

discoloration on
interior of can

■ None

None

None

None

Discoloration fif meat
fron mtei'ior discol-
oration of can

None

None

None

None

jjisccl oration of
pickle from interior
discoloration of can

None

None

None

None

General appearance
of meat

Normal

Normal

Normal

Normal

General appearance
of pickle

Normal

Norinal

Normal

Normal

- 183 -

Inspetition Data
First Inspe cation - Fall Paek, sept. 29, 1921.

Lot xmter X.

Laoq, oan. 1 dvt can. 2 dot can. 3 dot oan. 4 dot

uani

Growth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Ab sent
7.4

:.Bad

None

None
Dead

Ato sent

7.4

Very
Bad

None

None

Slight
discol-
oration

Normal Normal

Growth on agar
PH .

Discolor at ion on
interior of can

Discoloration cif ineat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration (^f can

General appearance
of meat

General appearance
of pickle

Lot Number x 1.

pre sent Pre sent
7.2 7.4

Bad

None

None

Dead

Bad

No no

None

Normal

Absent
7.4

Trace

None

None
Normal

Absent
7.4

Bad

None

None

Slight Slight

None

None

Dead

None

None

Dead

Absent
7.4

Bad

None

None

Slight

disci^i- Dead
oration

Normal Normal Normal

Present Absent Absent
7.4 7.4 7.4

Slight

None

None

Dead

Normal Normal

Normal Normal Jformal

- 194 -
InspeotionData.
Pii'st Inspe-c^tion - Fall Pack, Sept. 29, 19 21.

Lot Mimber 3.

Lacq. can. 1 lot can. 2 dct can. 3 dot can. 4 dot can.

ac;owth on ap;ar
PH -

Disculoration on
interior of can

Disi'oloration of meat
from interior dis-
i^oloration of can

Discoloration of
pickle from interior
iiscoloration of can

General appearance
(if meat

General appearance
of pickle

Absent
6.2

None

None

None

Normal

Normal

ATssent
6.2

None

None

None
Normal

A'osent
6.2

None

None

None
Normal

Normal Normal

Lot Nujnljer 3 2.

Growth on afe'ar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
^■oloration of can

Dliscoloration of pickle
from interior discol-
oration of can

Oeneral appearance
of meat

ileneral appearance
of pickle

Absent
6.2

None

None

None

Normal

Normal

Absent
6.2

None

None

None

Normal

Normal

Absent
6,2

None

None

None

Normal

Normal

Absent ' Absent

6.2 6.2

None None
None None

None

None

None

None

Norj<ni Normal

Normal Normal

Absent Absent
6.2 6.2

None

None None

None

Normal Normal

Normal Normal

- 185 -
Inspection Data.
First Inspection - Pall Pai3k, Sept. 29,

Lot Numlaer T.

Orowtii on agar
PH

Disc'florH tion on
interior of can

DisTOloration of meat
from interior dis-
I'oloration of can

ijis coloration of
pi^'kle from interio*
discoloration of can

a^-^neral appearance
of meat

aeneral appearance
of pickle

1 dot can. 2 lot can.

Ala sent
6.2

jNione

None

None

Normal

Kormal

Absent

6.2

None

None

None

Normal

Normal

Lot Num'oer T 2.

Growth on agar
PH

Discoloration on
interion of can

Discoloration of meat
from interior dis-
colorationof can

Discolora'^ion of
pickle from interior dis-
coloration of can

aene ral appearance
of meat

aeneral appearance
of pickle

Absent
6. 2

None
None

None

KOrji'ial
Normal

Absent

6.2

None

None

None

Normal

Normal

- 186 -

Inspeation Dat'a.
First Inspection - Fall Pack, Sept, 19 21.

Lot NwnTaer N 3.

Q-rowth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Orowtii on agar
PH

Distd-oration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

Lacq. can.

AbsQnt
6.4

None

None - Kail - Bright

None

Normal
Normal

Lot Number N.4.

Absent
7.4

Bad

None - Nail - black incrusted

None

Slignt
discoloration

Gene ral appearance
of meat

Normal

Inspection Data
First Inspegtion - Fall Pack, Sept. 29, 1921.

Lot Number Y.8.

Lacq. can,

arowth on agar
PH

Disooioration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

Oeneral appearance
of meat

Qener al appearance
of pickl^

Absent
6.6

None

Mone - No gasoline flavor or sinall

None
Norma 1
Normal

Second
Inspei'tion Data.
Experimental Fall Fnok.

- 128 —

Inspection Data.
Second Inspection, Fall Pack, Nov. 23 , 1921.

lot Number B.

Lacq. can. 1 dot can. 2 lot can. 3 dot can. 4 dotcan.

Ohrowtn on agar
PS

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

Qen eral appearance
of meat

CJeneral appearance
of pickle

At) sent
6.6

None

None

None
Normal

A'o sent
6.6

None
None

None

Normal

Absent At) sent

6.6 6.6

Tra ce

None

None

None

None

None

Lot Number Bl.

Growth on agar
PH

Discoloration on
interior of can

DiSv^oloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

Oeneral appearance
of meat.

jeneral appearance
of pickle

Absent
6.6

Trace

None

None

Normal

Normal

Present
7.2

Bad
None

None

Slignt dis-
coloration

Normal

Absent Absent

7.2 6,6

Slight Trace

None

None

None None
Normal Mormal

Absent

6.6

None

None

None

Normal Normal Normal

Normal Normal Normal Normal Normal

NOrm'il

Normal

Absent
6.6

Tra ce

None

None

Normal

Normal

- 189 —
Inspet^tion D^ta.
Secona Inspection, Fall Pack. Nov. 39. 1921.

Lot i-Juailaar 0.

Laoq. can. 1 dot can. 2 dot can. 3 dot can. 4 dot can.

[arowth on agar

[Sisi-'oioration oil
interior of oan

Dist'cloration of meai".
I from interior dis-
coloration of oan

Discoloration of
pic'lcla from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

ADSen^
6.2

None

None

None

Normal

Normal

Absent
6.2

None

None

None

Ntirmal

Normal

Lot Nimloer 0 1.

Growth on agar
PH

DiSi^oloratien on
interior of can

Disculoration of meat
from interior dis-
coloration of can

Blscclora'-ion of
pickle from interior
discoloration of can

Qener al appearance
of meat

General appearance
of pickle

Absent
6.2

None

None

None
No3'm^l

None

None

None

Absent
6.2

None

None

None

Normal

Normal

Absent
6.2

None

None

None

Normal

Normal

Absent Absent

6.2 6.2

Trace

None

None

Absent
6.2

None
None
None

Absent
6.3

None

None

None

Normal

Normal

Absent
6.2

None
None
None

Normal Normal Normal Norjiial
Normal Normal Normal jNiormal \

3eo

- 190 -

Inspection Data,
ond Inapeftition, Fail Pack, Nov. 29,

1931.

Lot

l>Ju.mt)er D.

Lacq. c

a n.

1 dot can. 2

dot can. 3

dot can.

4 dot can.

Growth CTi ap;ar

Absent

At) sent

Absent

Absenr

Absent

PH

6. 2

6.2

6.2

6.2

6.2

Dis^^oioratiori on
interior of can

None

None

None

None

None

Discoloration of meat
from interior discol-
oration of can

None

None

None

None

None

Disculora tion of
pic!:le fl'om interior
discoloration of can

None

None

JJone

None

None

Qeneral appearance
of meat

Normal

Normal

Normal

Normal

Normal

General appearance
uf pickle

Normal

Normal

Normal

Normal

Normal

Lot

I'lurnlDer L?.

Growtn on a^rar

Pre sent

Absent

Absent

Absen*

Absent

PH

6.2

6.2

6.2

6.2

6.2

Discoloration on
interior of can

None

Trace

Trace

Trace

Trace

Dis'.'oloration of meat
from interior dis-
colora-^ion cf can

None

None

None

None

None

Discoloration of
pickle from interior
ilscoloration of o-tn

None

None

j'tone

]\)one

None

General appearance

"f me'^t

Normal

Normal

Normal

Normal

Normal

General appearance
<■ f pickle

J^idrmal

Normal

Normal

Normal

Norjjial

- lil -

Inspection Data,
second Inspection, FrII p-k-k, ]\Tov. 39, ispi.

Lot Nurnlaer E.

Lacq. ca^. 1 dot can. 2 dot can. 3 dot can. 4 dot can.

Growth on agar
PH

Di s CO lor a *■ icn on
interior of can

DiS'.'oloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discc'loration of can

General appearance
of meat

General appearance
of pickle

Absent
7.4

Bad

Al3sent
7.4

Very tad

Absent
7.4

Absvjnt Absent
7.4 7.4

Very bad Very bad Ver' bad

Marked Marked

Slight

Slight

Marked

Slight

Marked Marked

Slight Slight.

Marked dis-Marked dis- Marked dis- Marked dis- Marked dis
■coloration coloration coloration coloraUon .coloration

Slight dis-siight dls-Slight dis- Slight dis- Slight dis-
coloration coloration coloration coloration coloration

Lot ]\nmber E.2.

Growth on agar
PH

Discoloration on
In terior of can

Discoloration of meat
from in terior dis-
coloration of can

Discoloration of
Pii'kle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Absent
7.4

Bad
Marked

Slight

Marked dis-
coloration

Present Present

7.2 7.4

Absent Absent
7.4 7.4

Bad

Marked

Marked

Bad

Mnrked

Marked

Bad

Marked

Slight

Bad

Marked

Slight

Marked dis-Marked dis- Slight dis-siight dis-
coloration coloration coloration coloration

Sligh* dis- Marked dis- Marked dis- Marked dis-Marked dis-
coloration coloration coloration coloration coloration

- 102 -

Inspeotion Dsta.
second Inspection, Fail Pnok, Nov. 29, 1021.

lot Number N.

Growth on -ig^r
PH

i^isoolorH" ion on
interior of can

LlacQlorntion of meal
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Growth on agar
PH -

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
(pf pickle

1 dot can. 2 dot can. 3 dot can. 4 dot c^n

Absent

6.6

Slight

None
None

Absent

6.6

Slight

None

None

Normal Normal

Normal Normal

Lot wijmber N 2.

6.6

6.6

Slight None

None

None

None

None

Absent
6.6

Slight

None

None

6.6

Trace

None

Absent
6.6

Slight
None
None

Normal Normal

Normal Normal

present Present Absent Absent

6.6

Irat

None

None None

Normal Normal Normal Normal

Normal Normal

Normal Normal

- 193 -

Inspection !)<* .
Seoorri Inspection, Fall Pack, Nov. 29, 1921.

Lot Number B

orowth on agar
PH

Oisoolora^ion on
intei^ior of oin

Discoloration of meat
from interior ciis-
cioloration of an

Ciscolor'^tion of
pic-Kle from interior dis-
coloration of can

General appearance
of meat

General appearance
of pickle

Q-roivt'a on agar
PH

Discoloration on
i'itei ior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pici'.le from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

1 dot can. 2 dot can, 3 dot can. 4 dot can

Absent
6,2

None
None
None

Absent Absent

6.2 6,2

None

None

None

None

None

Nona

Normal Normal Normal

Lot Nimber L2.

present Absent

6,2 6.2

Tra ce

None

None

None

None

None

AD sent
6.2

None
None
None

Normal Normal Normal

Normal Normal Normal

Absent
6.2

None

None

None

Normal Normal Normal , Normal

Normal

Absent
6.2

None

None

None

Normal

Normal

Second

- 194 -
Inspection Data.
Inspection, Fall pack, 'Aov. 29,

1921.

Lot iJumtoer X.

Lacq. can. 1 dot can.

2 dot can.

3 dot can.

4 dot can

Growth on agar

Absent

Absent

Absent

Absent

Absent

PH

7.4

7.6

7.6

7.6

7.4

Disooloration on
Lotevior of oan

Bad

Bad

Very
Bad

Bad

Slight

LlsTOioration of meat
from interior dis-
ooloration of oan

Slight

Slight

Marked

Slight

Slight

Discoloration of
pickle from interior
discoloration of can

Hone

Slight

Slight

Normal

Normal

General appearance Slight dis
of meat colora'ion

- Slight dis-
coloration

Marked dis-
coloration

-Slight dis-
coloration

Slight ai£
colora tior

General appearance
of picklev

Normal

Slight dis-
coloration

Slight dis-
coloration Normal

Normal

Lot Niirn'oer xl.

Growth on agar

present

Pi'ci sent

Ab sent

Absent

Absent

PH

7.4

7.4

7.4

7.4

7.4

Discoloration on
interior of can

Bad

Slight

Bad

Slight

Bad

Discoloration of meat
from interior dis-
coloration of can

Slight

Slight-

Slight

Slight

Slight

Discoloration of
pickle from interior
discoloration of can

Slight

Slight

Normal

itormal

Slight

General appearance Slight dis- Slight dis- Slight dis-Slight dis-,ilight dis-
of meat coloration coloration coloration coloration coloration

General appearance Slight dis-
of pickle coloration

Slight dis-
coloration

Slight dis-
Normal Normal coloration

Inspecvio') Data.
Setxvna Inspection, Fall PHnk> Nov. 29, 1821.

Lot' Nujr/iber 3.

Licq. 03 n. 1 dot e-^n. 3 dot onn. 3 dot oan. 4 dot

aroH'tn o'c -^p^ir A'Dsent

6.2

LlstTolorHtion on

interior of can None

Disoolora*;ion of meat
from interior dis-
coloration of e-^n None

Dis^'cloration of
pi;''Kle from interior
disailoration of can No.ne

General appearance

of meat Normal

General appearance

of pickle Normal

Absent
6.2

None
None
None

Lot ivTiirn'oer S 2.

arowf^h on agar Present

^ . 6.2

i;is coloration on

interior of can Hone

Discoloration of meat
from interior dis-
coloration of can None

Discoloration of
pickle from interior
discoloration of can None

Geneva 1 appearance

of meat Normal

General appearance

of pickle Normal

pre sent
6. 2

None

None

None
Normal
Normal

Ab sen t
6.2

None

None

None

Absent
6.2

None
None

None

Normal
Normal

Absent Absent
6.2 6.2

None

None

None

Normal Normal Normal

NoriVial Normal Normal

None

None

None

Normal

Normal

Absent Absent
6.2 6.2

None

None

None

None

None

None

Normal Normal

Normal Normaa

196 -
Inspection D^it**
Second Inspection, Fall prHcK, Nov. gy, 1921

I/Jt Nomber I.

Growth on agfir
PH ■

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

lacq. can. 1 dot can.

Absent
6.2

None

None

None

Normal

Normal

Absent
6.3

None

None

None

Normal

Normal

Lot N-umber T 2.

Ol^ov^h on Hf;ar
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discoloration of
pickle fi'om Interior
discoloration of can

General appe-irance
of meat

Absent
6.2

None

None

Jcone
Normal

Absent

Hone

None

None
Normal

General appearance
of pickle

Normal

Normal

- 197 -

Inspdotion Data.
Sei'oni inspection. Fall Pnck, Bov. 29, 1321.

Lot- mnber K3.

arowtn en ss^r

PH

Disccilorat.ion on
interior of can

Discoloration of meat
from interior discol-
oration of can

Disct^oration of
pioKlH from interior
discoloration of can

General appearance
of meat

General appe=>rance
of pickle

Grow'-n on agaaf
PH

Discoloration on
interior of can

Discoloration of meat
from interior dis-
coloration of can

Discolora rion of
picKle fl'om interior
discoloration of can

General appearance
of meat

lacq. can.

At) sent
6.4

Hone

Itone - nail brignt

None

iMormai
Normal

Lot Kurntoer N4.

Absent
Bad

None - Nail tl^ck incrusted
None

SligHt -iis-
co lor at ion

General appearance
of picKle

Normal

- 198 -

Seoond Inspection, Fail p:5ok, Nov, 29, 1921.
Lot Mrr.'hsr ye.

Laeq. Pan.

Qrowth on ap;ar
PH

DisoulorRtion on
in^-erior of can

Discoloration of rnea^
from interior cLis-
ooloration of can

Discoloration of
pickle from interior
discolor^ tiorj of can

General appearance

General appearance
of pickle

Ab sent
6.6

1^0 ne

None

T^one

Bormal

Normal

TJsird
Inspection I'Hta.
Experimental Fall P'^ck.

Third

x.'it»ijc3 1- V ion jjaT-H»
Inspection Data - fall

Pack. Feb.

22, 1822.

Lot

Nuflber B.

Lacq. ca^.

1 dot can.

2 dot can.

,

3 dot can.

4 dot can

Orowt-n on ngar

Absent

Absent

Absen'^

Growth

Absent

PH

6.6

6.6

6.6

7,0

6.6

interior of oan

None

XX ^' o

Slight

Slight

None

Discoloration of meat
oration of can

None

None

None

None

None

iiscolorat:ion of
discolorarion of (^an

None

None

None

None

None

General appearance

O 1 ^liB*^

Normal

Normal

Slight

disccl—

oration

Slight
discol-
ora tion

Normal

General appearance
of pickle

Normal

Normal

Normal

Turbid

Noriiial

Lot

Nvmiber B 1.

Q-rowth on agar

Atosent

Absent

Absent

Absent

Ab sent

PH

7.2

7.2

6.8

6.6

6.6

Di scolora *" ion on
interior of can

Slight

Slight

None

None

None

Llscolora'ion of meat
iioiii inierior ciis—
^'•oloration of can

None

No ne

None

None

None

iJiscolora^^lor. of
pickle from inte3'ior
discoloration of can

None

None

None

None

None

General appearance
of meat

General appearance
of pii-hle

Normal
Normal

Sligh?
discol-
orat ion

Normal

Normal
Normal

Normal
Normal

Norm -1 1
Norma 1

- 200 -

Inspection Data.
Third Irjscipeotion, Fall pack, February 16, 1922.

Lot Aninlier C.

Laoq. oan. 1 do* can. 2 dot can. 3 dot can. 4 lot c

an.

orofrth on agar Absent
EE 6.2

Discoloration on

interior of can None

Discoloration of meat
from interior discol-
oration of can None

Discolorai-icn of
pickle from interior
discoloration of can None

Qerieral appearance
of meat

General appearance

of pickle Normal

present Absent Absent Absent

7.2

Bad

None

None

6. 2

None

None

Nona

6.2

None

None

None

6.2

Nine

None

None

Marked

j\Sormal discoloration Nirmal Normal normal

Turbid

Normal Normal formal

Orowth on as;ar

Disco Icration on
interior of can

liscolorai-ion of
meat from interior
discoloration of can

Discoloration of pickle
from interior discol-
oration of can

General appearance
of meat

General appearance
of pickle

Absent

6.2

Trace

None

Ncne

Normal

Normal

Lot Nmber 0 1.

Present
6.6

Bad

None

None

present
6.4

Bad

None

None

Marked dis- Marked dis-
coloration coloration

Turbid

T\:irbid

Absent

6.2

mne

None

None

Normal

Normal

Absent

6. 2

None

None

None
Normal

Nurmal

- 201 -

Inspdotion Data.
Thira inspetition - Fall Paok, Feb. 22, 1922.

Lot Nuifiber D.

Lat^Q. v'ar;. 1 dot oan. 2 dot can. 3 dot can. 4 dot can.

Growth on agar Absent
PH • 6.2

Discoloration on

interior of can Nona

Discoloration of meat
from interior discol-
oration of can None

Discoloration of
pickle from interior
discoloration of can None

General appearance

of meat Korraal

General appearance

of pickle Normal

Absent
6.2

siignt

None

None
Normal

Normal

Lot NiXfiVoer D2.

Growth on a^ar Absent

PH 6.2

Discoloration on

interior of can None

Discoloration of meat
from interior discol-
oration of can %ne

Discoloration of
pickle from interior
discoloration of can None

General appearance

of meat Normal

General appearance

of pickle Normal

Absent
6.2

Trace

None

None

Slight

Normal

Absent
6.2

None

None
None

Absent Absent

6.2 6.2

Trace Slight

None None

None None-

Normal >]brmai Normal

Normal Normal Normal

Absent Absent Absent

6.2

6 . 6.2

Trace Trace Trace

None

None

None None

None None

Normal Normal Normal
Normal Normal Normal

- 202 -

Ir.epejtion Data.
Tnird Inspection, Fall fHck, Feb, 32nd, 1922.

Lat!q. «an. 1 dot o^n. 2 dct v-nn, 3 dot cnn. 4 dot

frowth on ag^r

3iS(.'oloi'Htion on
tnterior of can

Uscoiorat ion of meat
^rom interior discol-
oration of can

Llscoloration of
)i.'kle from interior
[•iscoloration of can

>enerai appearance
meat

aeneral appearance
of pickle

Absent
7.4

Bad

None

None

Absent
7.4

Slight

None
None

Absent
7.4

Bad

None

None

Absent

7.4

Ver^'
bad

None

None

Absent

7.4

Bad

None

None

Marked dis- Slight dis-
coloration coloiation

Slight dis-
coloration Nor m a 1

Slight dis- Marked dis-karked dis
coloration coloration coloration

Normal

olight dis- Slight dis
coloration coloration

Lot Number E2.

orowth on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior discol-
oration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Absent
7.4

Bad
None

None

Marked dis-
co lor a tion

Slight dis-
coloration

Ab sent
7.4

Slight
None

None

Marked dis-
coloration

Absent
7.4

Bad
None

None

Marked dis-
coloration

Absent
7.4

Very

b -id

None

None

Absent
7.4

Bad

None

None

Marked dis-Marked dis
coloration coloration

Slight dis- Slight dis- slight dis-

colora^-ion coloration Normal coloration

- 203 -

Inspeiition Lata.
Third Inspection - Fall Pack, Feb. 22nd, 1922.

Lot Number N.

1 dot c'-^n. 2 dot can. 3 dot oan. 4 dot 0

an.

Growth on agar-
PH

Disooloration on
interior of can

Disooloration of meat
frorn interior discol-
oration of can

Eisccloration of
pickle frorn interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Absent
6.6

Absent
6.6

Absent
6. 6

Absent
6.6

olife-ht Bad

Slight Trace

None

None

None

None

None

None

Kone

None

Normal Normal Normal

Normal Normal Normal
Paper - brown stained

Normal

Normal

Lot KiijTiber N 2.

Growth on agar
EH

Discoloration on
interior of can

Discoloration of meat
from intej'ior discol-
ora'-ion of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Absc;nt
6.6

Slight

None

None
Normal

Normal
paper - brown stained

Absent
6.6

Slight

None

None
Normal
Norma 1

Absent
6.6

Trace

None

None

Absent
8.6

Trace

None

None

Normal Normal

Normal Normal

- 204 -
Inspection Data
■inird Inspection - Fall p^ok, Feu, 22, I&22.

Lot' ivmber l.

1 dot can. 2 dot can. 3 dot can. 4 dot c?an.

Orowt'a on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior discol-
oration of can

Discoloration of
pickle f3'om interior
discoloration of can

General appearance
of meat-

General appearance
of pickle

Absent Absent Atisen*

6.2 6.2 6.2

Trace Trace

i\[one

None

None

None

Tract;

None

None

Absent
6.2

None
None
None

Normal Normal Normal Normal

Normal Normal Normal Normal

Lot Nimber L 2.

Growth on agar
PH

Discoloration on
interior of can

Discoloration of meat'
from interior discoloration
of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Absent
6.2

slignt

None

None

Normal

Normal

Absent Absent
6.2 6.2

None

None

None

Trace

None

None

Normal Normal

Normal Normal

Absent
B.2

None

None

None

Normal

Normal

-205-

Inspection Data
Third Inspection, Fall Pack, Fat. £2, 1922.

Lot Number X.

Laoq. can. I dot can. 2 dot can. 3 dot can. 4 dot can

Growth on agar Absent Absent Absent

PH 7,4 7.4 7.2
Discoloration on

interior of can Bad Slight Slight
Discoloration of

meat from interior NOne None None
discoloration of can

Discoloration of

pickle from interior Bone None None

discoloration of can

General appearance Slight
of meat discolor.

General appearance

of pickle Normal Normal Txirbid

Slight Slight
discolor, discolor.

Absent Absent
7.4 7.4

Bad

None

None

Bad

None

None

Slight Slight
discolor, discolor.

Turbid Turbid

Lot Number XI.

Growth on agar Absent

PH 7.4

Discoloration on Bad
interior of can

Discoloration of

meat from interior None

discoloration of can

Discoloration of

pickle from interior Uone

discoloration of can

Absent
7.4

Bad

None
None

General appearance Slight Slight
of meat discolor, discolor.

General appearance
of pickle

Normal Normal

Absent
7.4
Bad

None

None

Marked
discolor.

Normal

Absent
7.4

Bad

None
None

Marked
discolor.

Normal

Absent
7.4
Bad

None

Mne

Slight
discolor.

Normal.

- 206 -

Inspeoticn Lata
Thixa Inspection - Fall Paok, Feb. 22m, 1922.

Lot Number 3.

Growth on agar
PH.

Disooioraticn on
interior of can

Disccloiation of meat
from interior discol-
oration of can

Disfoloiation of
piekle from interior
discoloration of can

General appearance
of meat

General appearance
of pickle

Lacq. can. 1 dot can. 2 dot can. 3 dot can. 4 dot c

Absent Absent
6.2 6.2

IvTone

None

None

None

None

None

Absent Absent Absent

6.2 6.2 6.2

None

None

None

None

None

None

None

None

None

Normal Normal Normal Normal Normal

Normal Normal Normal Mormal formal

Lot Number 3 5.

Growth on agar
PH

Discoloration on
interior odf can

Lis coloration of meat
from interior discol-
oration of can

Discoloration of
pickle from interior
discoloration of can

General appearabce
of meat

General appearance
of pickle

Absent Pi'esent Absent Absent Absent
6.2 6.2 6.2 6.2 6.2

None

]\ione

None

Bad

None

None

None

None

None

None

None

None

None

None

Normal Nor-r.al Normal Normal formal

Normal Normal Normal Normal Normal

- 207 -

Irjspeotion a
Third Inspection - Fail pat-k Feo. 22, 1922,

Lot ivian'oer T.

1 act can. 2 dot can. 3 dot aan.

Qi'uwtn on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior disool-
oration of uan

Disocloration of
pickle from interior
aiscoloraijon of can

General appearance
of meat

General appearance
of pickle

Absent
6.2

^ Oalv.

Hone

iHone
Normal

Normal

^ Appearance of can galvanized - not

Qrow^n on agar
PH

Discoloration on
interior of can

Discoloration of meat
from interior discol-
oration of can

Discoloration of
pickle from interior
discoloration of can

O-eneral appearance
of me'^t

General appearance
of pickle

Lot Nurn'oer T2.

Absent
6.2

Galv.

None

None

Normal

Normal

Absent
6.2

Q«1V.

None

None

Normal

Normal
black

Absent
6.2

Galv.
None

None

Norm h1
Normal

Absent
6.2

Galv.

None

None

Normal

Normal

Absent
6.2

Galv.

None

None

Normal

Normal

^ Appearance of c-in galvanized - not black

-£08-

Inspection Data
Third Inspection- Fall Pack ?eb. 2£, 1922,

Lot lltiraber NS,

Lacq* can.

Growth on agar
PH

Discoloration on
intrior of can

Discoloration of meat
from interior discol-
oration of can

Discoloration of pickle
from interior discol-
oration of can

General appearance
of meat

General appearance
of pickle

Absent
6.4

Kone

Hone - Nail bright

None

Normal
Normal

Lot Number M.

Growth on agar

PH

Discoloration on
interior of can

Discoloration of meat
from intcpior discol-
oration of can

Discoloration of
pickle from interior
discoloration of can

General appearance
of meat

Absent
7.4

Bad

None - Nail black, incrusted

None
Slight

discoloration

General appearance
of pickle

Normal

- 209 -

Inopeation Data,
inird Inspection - Pail pack, Feb. 22, 1922.

Lot Nm'oer ^yS.

LaoQ. can.

arowth on agar Absent

PH 6.6

Discoloration on in terior
of can

Discoloration of meat
from interior discol-
oration of c^n

Discoloration of
pickle from interior
discoloration of can

General appearan ce
of meat

O-eneral appearance
of pickle

None

None

None

Normal

Normal

.-210

eJMUARY or PALL MFERIMEimAL DATA.

1. AS m 1, 2 and 3 of the spring experlraental data.

2. An average of the three Inspections with adjusted
PH 6.6 to 6,2 prevents discoloration of the meat In

98 percent of the cans, with 2 percent only slightly
discolored. Ail cans are marKetatle.

3. An average of the three Inspections with normal fall
pacK lobsters PH 6,6 - 6,g show meat discoloration as
follows:- No discoloration 82 percent, slight alscoioration
k percent, raarxed alscoioration ii^ percent.

An average of the three inspections with adjusted
PH 6,6 to 6.2 prevents discoloration of the can Interior
In 83 percent of the cans, 13 percent show only a trace
and 4- percent slight,

5. An average of the three inspections with a normal
PH 6.6 to 6,8 shows discoloration of the can interior

as follows:- No discoloration 43 percent, trace 19 percent,
slight 30 percent, bad 8 percent,

6. After six months storage, normal fall pacK lobsters
PH 6.6 show chemical discoloration of the meat as follows :-
NO discoloration 82 percent, slight alscoioration 18 percent.
Pall pacK lobsters with PH adjusted to 6.2 show chemical
discoloration of the meat as follows:- No discoloration

98 percent, slight discoloration 2 percent.

-£II-

7. After six months storage normal fall pack loTisters PH 6*6
to 6.8 show chemical discoloration of the can interior

as follov/s:- No discoloration 34 percent, trace 16 percent,
slight discoloration 40 percent, had 10 percent.
Pall pack lobsters with PH adjusted to 6.2 show chemical
discoloration of the can interior as follows:- No discoloration
67 percent, slight E4 percent, marked discoloration 9 percent,

8. An average of the three inspections v/ith an adjusted
PH 7.4 show discoloration of the meat as follows:- No
discoloration 2 percent, slight discoloration 60 percent,
marked discoloration S7 percent. The can interior is as
follows:- Ho discoloration 0 percent, trace 4 percent,
slight 18 percent, had 52 percent, very had 16 percent.

9. The use of acetic and citric acid in adjusting the
PH of the can is highly satisfactory, as a preventive
for meat and can discoloration.

10. The degree of discoloration in the meat and cans of fall
pack lobsters is much less than in the spring.

11. The PH of the fall pack lobster is 6.6 to 6.8
while that of the spring pack is 7.6.

12. Spore forming bacteria added to the fall pack lobster
cans survive the continuous method of sterilization, but

0

are killed at 240 P for 20 minutes in a 4 ounce can.

-2I£-

SUl'ilflARy,

I, All theories advanced "by lobster packers as to the
cause of discoloration have "been investigated "by experimental
methods. The results of experiments show that many of
these "pet theories" are in no way responsible for
discoloration. A number, however, were suggestive and
have helped in the solution of the problem.

8. The various forms of discoloration are classified as
follows :-

1. Chemical.

(a) Inky black discoloration of can interior.

(b) Inky black discoloration of the meat.

(c) Black discoloration of the paper lining.

(d) Brown discoloration of the paper lining.

(e) Inky black discoloration of the pickle.

(f) BrovvTi incrustation of the can interior.

2. Bacterial,

(a) Inky black discoloration of the meat.

(b) Blueing of the meat.

(c) Dull yellowish white of the meat.

(d) Varied, other than above.

3. Results of experimental data have led to certain
definite scientific results of the causes and prevention
of discoloration.

4. The use of heavy tin plate does not prevent the
formation of discoloration.

-213-

5. Discoloration of tiie can interior can only be prevented
by other means,

6, The enamel or lacquer lined can shows no Improvement
over the Plane sanitary tin can,

7» Discoloration occurs as widely In the acid flux can as
In the sanitary can.

8, The use of acetic and citric acid In adjusting the
PH prevents can and meat discoloration so that all cans
are raarKetable,

9, The meat of adjusted spring and fall pacK lobsters is
all of marice table quality,

10, Fall pacK lobsters adjusted from PH 6.6 to PH 7,4-
resemble spring pacK lobsters in amount of can and meat
discoloration.

11, Acetic and citric acid have given equally satisfactory
results. The use of citric acid is preferable commercially
for its convenience of handling. On the other hand, the use
of acetic acid does not require a declaration by the Pure
Pood Laws.

12, The PH of spring pacX lobsters is 7.6 while the fall
is 6,h to 6.8. This difference is highly significant and
accounts for the wide variation In the degree of discoloration
between the spring and fall pacK. Previous to this

I

-214-

Investlgatlon no experimenter has ever noted the difference
between the PH of the spilng and the fall pacKs, A change
In PH from alicailne to acid occurs only during the molting
season, wMch continues throughout the fall pacKlr^ season.
An explanation Is found In this change by the absorption of
lime from the cast off shell, which Is changed In the stomach
to acid phosphates, and thence carried by the blood to the
locality where they are used.

13, pyridine, unknown to be present, has been Isolated from
canned lobsters.

m-. The presence of pyridine In canned lobsters explains
the corrosive action of an alKallne food on the container.
The basic properties of pyridine dissolves tin plate slowly,
assists m the exposure of Iron and finally in the formation
of iron sulphide.

15. The quality of the meat in the parchment lined cans is
improved as well as the general appearance of the meat.

16. The use of parchment linings is recommended.

17. Discoloration increases with delay in handling and
packing meat, especially in warm weather.

18. The canning of dead lobsters produces typical
discoloration.

19. The present method of continuous sterilization at 2i20p.
is not recommended, as a result of the experimental data.

-215-

20, Discoloration Is not Influenced W salt or fresh water
plcKle.

21, Tlhera lotos ter blood is not carefully washed from the
meat, blue blacK discoloration is present.

22, Tight seams are necessary with lobster cans to avoid .
air and rust discoloration which accelerate the formation of
biacK iron sulphide,

23, Hydrogen sulphide is not of prime importance Inthe
production of chemical discoloration, but is influenced by
the hydrogen ion concentration,

24-, Discoloration is not prevented by exhausting the can,

25. Discoloration by bacteria after sterilization is a
minor factor in the present investigation, but, commercially,
it may be of greater importance in maav factories with
faulty equipment and handling.

26, About 80 percent of the discoloration is chemical,

27, About 20 percent of the discoloration Is due to
bacterial chai^ges previous to canning, understerillzatlon
and leaKs,

28. By the use of exhaust, linings and an ad^justei PH,

98 percent of all experimental canned lobsters were marKetable,
which was an Improvement of 60 percent over the commercial
pacK.

-216-

Acknowledgeraents .

In connection with this investigation, the author
desires to express his indebtedness to Professor J . P. Snell
and Professor J. B. McCarthy, of this institution; to the
proprietors and managers of the various canneries visited
with their permission; to Mr. W. F. Tidraarsh, of the Portland
Packing Company, Maine; and to Dr. Charles E. Marshall for
his active interest and suggestions. Ahove all, to Dr. P. C.
Harrison under wl-iose immediate supervision the work of this
thesis has been conducted, many thanks are due for his
untiring help, advice and criticism.