The third method of preparing or preserving meat is by sterilization. Of all the various methods which have been proposed there is probably none which is, theoretically, so free of objections as the preservation of meat by sterilization, in other words, as canned meats. The only important thing is that the raw material used in canning must itself be meat free of disease, obtained under sanitary conditions, and subjected to sterilization before any fermentation or decay takes place. Pure, wholesome meat thus prepared and thoroughly sterilized will remain in an edible condition for a reasonable length of time. Unfortunately, as has been shown in the testimony respecting the packing industry of the country, canned meats have not always been selected solely for freedom from disease and for palatability. The question of diseased meat is discussed in another part of this book and, therefore, may not be taken up here. There have been used for canning purposes the fragments and, perhaps, inedible portions of carcasses, and this practice cannot be too severely condemned. This does not mean that these fragments and portions of carcasses are not fit for food, but they should be collected, prepared, and sold as such with plain notices to the consumers of their origin. A cheaper supply of beef would thus be furnished for those in humbler circumstances, and no imposition of any kind would be practiced because the nature of the meat would be fully understood. =Preparation of Meat for Canning.=--In the following description it is understood that the ordinary processes of canning sound, properly prepared beef are described. The question of the canning of improper samples is reserved for the remarks on adulterations.