Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1909-07-14
No. 500. Al Published June I6, 1909.
CHAPTER 39S. LAWS OF 1909.

statutes ana TO create new section TO be
numbered 4601-4a relating To definitions
and standards for food products.
The people of the State of Wisconsin, repre-
scented In Senate and Assembly, do enact
Section l. Section 46OI-4a of the stat
utes is repealed
new section 10 read Section 46ol--4a-
In all prosecutions arising under the pro-
visions OF these statutes relating to the
manufacture or sale OF an adulterated, mis-
branded or otherwise unlawful article OF
food. the following definitions and standards
for food products shall be the legal dehni-
lions and standards, to-wit;
l. Meat flesh. Is any clean, sound.
DRESSED, and properly prepared edible part
Of animals In good health at the time OF
slaughter, and II 1t bears name deserip-
tive OF Its kind composition, or origin. Il
corresponds thereto. The term animals,
as herein used. includes not only mammals,
but hsh, fowl, crustaceans, moilusks, and
all other animals used as food
Fresh meat is me az from animals recently
slaughtered and properly cooled until de-
liVered to the consumer.
Cold-stOrage meat is meat from animals
recently slaughtered and preserved by
refrigeration until delivered to the con
sumer.
Sailed. picked. and smoked meats are I'M
mixed meats preserved by salt, sugar vine
gar spices, or smoke, slngly or in combina-
ton. whether in bulk or IL suitable con-
tainers
2 Manufactured meats are meats not In
cluded In subdivision l, whether simple or
mixed, whole or comminuted, in bulk or In
suitable containers, with or without the ad-
dillon Of salt. sugar vinegar, spices, smoke.
oils or rendered fat. IL they bear names
descriptive of kind composition. or origin,
they correspond thereto, and when bearing
such descriptive names. IL force or favoring
meats are used, the kind and quantity there
Of are made known.
Sausage, sausage meat Is a comminuted
meat from neat chttle or swine, or mix
tqre Of sach meats. either fresh, saltedi,
spices and with or without the addition of
edible animal fats, blood and sugar, OF
subsequent smoking. IL contains no larger
1t Is prepared contain when in their fresh
condition and II II bears name descriptive
of kind. composition or origin, IL corresponds
TO such descriptive name. All animal tissues
used as containers. such as castings, stom-
achs, etc, are clean and sound and impart
to the contents no other substance than
salt.
Blood sausage is sausage TO which has
been added clean, fresh blood from neat
cattle or swine in good health at the time
OF slaughter.
Canned meat Is the cooked. fresh meat OF
fowl. neat cattle swine. preserved in
Theoretically sealed packages.
Corned meat, cured meat, Is meat, cured
or picked with dry salt or in brine, with
or without the addition OF sugar or syrup
and saltpeter.
Potted meat is comminuted and cooked
meat from those parts Of the animal ordi-
narily used for food In the fresh state, with
or without salt and spices. and enclosed In
Meat loaf Is a mixture OF comminuted
cooked meat. with or without spices, cereals,
milk and eggs, and dressed into LOAF. II
II bears a descriptive name, IL corresponds
thereto.
Mince, mince meat is a mixture of not
less than ten t10) per cent of cooked, com.
minuted meat, with chopped suet, apple and
other fruit, salt and spices, and with sugar
syrup, molasses, and with or without vim
egRr, fresh concentrated, or fermented fruit
juices or spirituous liquors
4 IA
by extracting fresh meat with boiling water
and eoncent ating the liquid portion by
evaporation after the removal of fat, and
contains not less than seventy five (75)
per cent. of total solids. Of which not over
twenty-sevcn l2Tl per cent Is ash, and not
over twelve (l2l per cent Is sodium Chord
calculated from the total chlorin PRESENT. .
not over six tenths 600 per cent. Is fat.
| and not less than eight (S) per cent. IL
nitrogen. The heterogeneous compounds con-
tain not less than forty l4O) per cent. Of
meat bases and not less than ten (10l per
cent. of kreatin and kreatinin.
Fluid meat extract is Identical with meat
extract except that II is concentrated 70 a
lower degree and contains not more thar
seyenty-hye (75l and not less than nifty
1901 per cent. of total solids
Bone extract Is the product obtained BY
extracting fresh, trimmed bones with boil
ing water and concentrating the liquid por-
tion by evaporation after removal of fat,
| per cent of total solids.
Fluid bone extract ia identical with bone
| lower degree and contains not more than
seventy-hve (75) and not less than fifty
| 600 per cent. Of total solids
Meat Juice is the huld portion Of muscle
y fiber. obtained by pressure or otherwise, and
! may be concentrated by evaporation at a
| temperature below the coagulating point OF
| the soluble proteida. The solids contain not
more than fifteen (15) per cent of ash, not
more than two and five tenths (2.5l per
| cent. of sodium Chord Calculated from the
total eblorln present. not more than four
phosphoric acid (P2 o5l and not less than
twelve (12) per cent. OF nitrogen. The nj
ogenous bodies contain not less than
thirty-five 1851 per cent. of .coaguabe pro-
telds and not more than forty (40) per
cent. of meat bases
Peptones are products prepared by the
digestion of proteid material by means OF
engines or otherwise. and contain not less
than ninety 600 per cent OF proteoses and
peptones.
dried, inodorous product of the hydrolysis,
by treatment with boiling water, of certain
tissues, as skin, llgaments. and bones, from
sound animals, and contains not more than
two ~ per cent. of ash and not less than
fifteen (16) per cent. Of nitrogen.
a. Lard is the rendered. fresh fat from
hogs In good health at the time Of slaughter,
Is clean, FREQ from rancidity, and contains,
necessarily incorporated in the process OF
/ rendering, not more than one ~ per cent.
Of substances other than fatty acids and fat,
Leaf lard is lard rendered at moderately
high temperatures from the internal fat OF
the abdomen Of the hog, excluding that ad-
herent to the intesttnes, and has an iOdin
number not greater than sixty 900.
Neutral lard is lard rendered at low tenn
peratures.
B. Mix is the fresh, cleat acteal secre.
tion obtained by the complete milking or
| one or more healthy cows. properly fed ana
kept, excluding that obtained within eight
days before and four days after calving,
and contains not less than eight and one
half $50 per cent Of solids not fat. and
not less than three 49, per cent Of milk
fat.
Modified milk is milk modified in It's com
position SO as TO have a definite and stated
percentage of one or more OF Its eonstltu-
ents.
all of the cream has been removed, and
contains not less than nine CD per cent
of milk solids
Pasteurlzed milk is milk that has been
heated below boiling but sufficiently TO XIII
Immediately cooled to fifty 900 degrees
Fahrenheit or lower
Sterillzed milk is milk that has been
| heated AZ the temperature Of boiling water
or bgae for o length of time SUFFICIENT 10
kin all organisms present.
Eva ,,orated milk, Is milk from which
considerable portion OF water has been
evaporated, and contains not less than
nor less than eight 49, per cent. Of milk
Condensed milk is milk from which a
considerable portion Of water has been
has BE- N added and contains not less than
twenty-.s ght (2s) per cent. OF milk solids
nor less than eight go per cent. OF milk
fat.
condensed skim milk Is skim milk from
which a considerable portion Of water has
Butter milk Ia the product that remains
when butter is removed from milk or