Nitrogenous bodies 19.0
Fats 10.5
Ash and undetermined 3.5
=557. Meat Preservatives.=—Various bodies are used to give taste and
color to preserved meats and to preserve them from fermentation. The
most important of these bodies are common salt, potassium and sodium
nitrates, sulfurous, boric, benzoic and salicylic acids, formaldehyd,
saccharin and hydronaphthol. A thorough study of the methods of
detecting and isolating these bodies has been made in this laboratory
by Davis and the results are yet to be published as a part of Bulletin
13.