Standards of purity for food products.

Date:
1919
Catalogue details

Licence: Public Domain Mark

Credit: Standards of purity for food products. Source: Wellcome Collection.

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    FOOD STANDARDS. I. ANIMAL PRODUCTS. 2 : A. MEATS AND THE PRINCIPAL MEAT PRODUCTS. a. MEATS. 1. Meat, flesh, is any clean, sound, dressed, and properly prepared edible part of animals in good health at the time of slaughter, and if it bears a name descriptive of its kind, composition, or origin, it corresponds thereto. The term * animals,” as herein used, includes not only mammals, but fish, fowl, crusta- ceans, mollusks, and all other animals used as food. 2. Fresh meat is meat from animals recently slaughtered and properly cooled until delivered to the consumer. 3. Cold-storage meat is meat from animals recently slaughtered and preserved by refrigeration until delivered to the consumer.* 4. Salted, pickled, and smoked meats are unmixed meats preserved by salt, sugar, vinegar, spices, or smoke, singly or in combination, whether in bulk or in suitable containers.’ b. MANUFACTURED MEATS. 1. Manufactured meats are meats not included in paragraphs 2, 8, and 4, whether simple or mixed, whole or comminuted, in bulk or in suitable con- tainers,’? with or without the addition of salt, sugar, vinegar, spices, smoke, oils, or rendered fat. If they bear names descriptive of kind, composition, or | origin, they correspond thereto, and when bearing such descriptive names, if force or flavoring meats are used, the kind and quantity thereof are made known. c. MEAT EXTRACTS, MEAT PEPTONES, ETC. (Schedule in preparation. ) 1The establishment of proper periods of time for cold storage is reserved for future consideration, when the investigations on this subject, authorized by Congress, are completed. 2 Suitable containers for keeping moist food products, such as sirups, honeys, condensed milk, soups, meat extracts, meats, manufactured meats, and undried fruits and vegetables, and wrappers in contact with food products contain on their surfaces, in contact with the food product, no lead, antimony, arsenic, zinc or copper, or any compounds thereof, or any other poisonous or injurious substance. If the containers are made of tin plate they are outside-soldered and the plate in no place contains less than one hundred and thirteen (113) milligrams of tin on a piece five (5) centimeters square or one and eight- tenths (1.8) grains on a piece two (2) inches square. The inner coating of the containers is free from pin holes, blisters, and cracks. If the tin plate is lacquered, the lacquer completely covers the tinned surface within the container, and yields to the contents of the container no lead, antimony, arsenic, zine or copper, or any compounds thereof, or any other poisonous or injurious substance.