Der Sonntagsbote. (Milwaukee, Wis.) 1906-1912, 1909-07-11
No. 529. Al Published june 16, 1909.
oHAPTER SOS LAWS OF 1909

FNhtbAtN - NAAAt[ . y cE%tAgA ~ NG
numbered 4601-4a, relating to definitions
and standards for food products.
The people OF the State of Wisconsin. repre-
sented Ia Senate and Assembly. do enact
Section L. Section 4eol-4a Of the stat.
utes is repealed.
a new section 20 read Section 46O1-4a.
In all prosecutions arising under the pro-
visions OK these statutes relating 70 the
manufacture or sale Of an adg.tsrated, mis-;
food, the following definitions and standards
for food products shall be the legal dennt-
t!ons aud standards. to-wit
J. Neat. flesh, Is any clean sound.
dressed, and properly prepared edible part
u animals In good health az the time OF
slaughter. and II It bears a name deserip-
tive Of its kind. composition, or origin. Il
corresponds thereto. The term animals.
as herein used. Includes not only mammals,
but hSk. Owl crustaCeAns, molusks, and
all Otaer animals used as food.
Fresh meat Is meat from animals recently
slaughtered and properly cooled nth de-
iiYtred 70 the consumer.
ColdStcrnge meat Is meat from animals
recently slaughtered and preserved BY
fefrigeration until delivered to the con-
sumner.
Sailed. picked, and smoked meats are nm
mixed meats preserved By salt, s vine
gar. spices, OF smoke. singly or In comblna-
ton, whether In bulk or In suitable con-
tainers.
.. Manufactured meats are meats not in
cluoed IN subdivision l. whether simple or
mixed, whole OF comminuted. In bulk or IN
suitable containers. With or without the ad-
d,tion Of salt. sugar, %vinegat spices, smoke.
oils, or rendered fat. II they bear names
descriptive Of kind. composition. or origin,
they correspond thereto, and when bearing
such descriptive names. Il force or haY0ring
meats are used, the kind and quantity there
OF are made known.
sausage, sausage meat, is q eomminuted
meat from ueat cattle or swine, or y mix
ture OF such meats. either fresh. saited,
picked or smoked, with added salt and
spices aud With or without the addition OF
edible animal fats, blood and sugar, or
subsequent smoking. II contains no larger
amount Of water than the meats from which
it Is prepared contain when IN their fresh
condition. and If II bears a name descriptive
OF knd composition or origin, It corresponds
70 such descriptive name. All animal Tissues
used as containers, such as castings, stom-
achA, etc, are clean and sound and impart
10 the contents no other substance than
salt.
Hood sausage Is sausage to which has
been added clean, fresh blood from neat
cattle OF swine In good health ct the ume
Canned meat is the cooked. fresh meat Of
fowl neat cattle or swine. preserved In
Theoretically sealed packages.
Corned meat, cured meat. Il meat, cured
Or picked with dry salt or In brine, with
or without the addition Of sugar or syrup
aud sE4tpeter.
potted meat Is comminuted and cooked
meat from those parts OF the animal ordi-
AAAA ~ &NtNA 80 NV - NAk AANRA RNAEN -
or without salt and spices, and enclosed N
suitable containers Theoretically scaled.
Meat loaf Is a mixture Of eomminuted
cooked meat. with or without spices, cereals.
milk and eggs. aud pressed Into q loaf. II
| bears a descriptive name, II corresponds
thereto.
Mince, mince meat. is a mixture Of not
less than ten (iol per cent Of cooked, COM
m.nuted meat. with chopped suet. apple and
other fruit, salt and spices, and With sugar,
syrup, or molasses, and with or without vim
egaE, fresh. concentrated. or fermented fruit
juices OF spirltnous liquors.
3. Meat extract Is the product obtained
by extracting fresh meat With boiling wnf"-
and concentrating the liquid portion ~
evaporation after the removal OF tat. aud
contains not less than seventy i've (T5(
per cent. Of total solids. of which not over
tw enty-seYer t27l per cent. Is ash. and not
over twelve (l2) per cent. In sodium chlorid
calculated from the total chlorln p%resentl I.
not over six tenths f0.6) Der cent. Is fat.
and not less than eight 81 per cent Is
tan not less than forty t4O) per cent OF
moat bases aud not less than ten (1O) per
cent. Of kreatin and kTeatlDip.
Fluid meat extract L. Identical With meat
extract except that II Is concentrated To a
lower degree and contains not more than
aeycnty-hve tT5l and not less than atty
800 per cent Of total solids.
Bone extract ~ the product obtained by
extracting fresh, trimmed bones with boil
ing water and concentrating the liquid por.
tion by evaporation after removal VI fat,
anu contains not less lnaA htNtNtlHhft Atbf
per cent. Of total solids.
FLUID bone "a tract IS Identical with bone
extract except that II Is concentrated 70 a
lowet degree and contains not more than
900 per cent. Of total solids.
Meat juice Is the nuld portion Of muscle
hber, obtained by pressure or Otherwise, and
! may DO concentrated by evaporation at q
temperature below the coagulating point OF
the soluble proteids. The solids contain not
more than fifteen no. per cent. OF ash, not
more than two aud hve tenth t2.5l per
cent, Of sodium chlorld calculated from the
tofal chlorln presently not more than four
t4) nor leas than two 90, per cent, OF
phosphoric acid tp2 O5l, and not less than
! twelve (12) per cent OF nitrogen. The nj.
trogenOns bodies contain not less than
thirty-nye (35l per cent Of coAgulable pro
teids and not more than forty (fO) per
cent. Of meat bases.
Peptones are products prepared by the
digestion Of proteid material by means Of
engines or otherwise. and contain not lesa
than ninety 900 per cent. OF proteoses and
peptOnea.
Gelatin edible ~gelatinl Is the purified.
dried. inodorous product OF the hydrOlysis,
by treatment With boiling water, or certain
tissues, as skin, ligameats, and bones. from
sound animals, and contains not more tnan
two 90 per cent. OF ash and not less than
Gfreen il1l per cent. Of nitrogen.
4. Lard u the rendered, fresh fat from
hogs n good health ct the time Of slaughter.
Is clean, free from reneidity, and c0ntnlns,
necessarily Incorporated In the process Of
rendering, not more than one % per cent.
Of substancea other than fatty acids and tat.
Leaf lard Is lard rendered at moderately
high temperatures from the internal far Of
the abdomen OF the hog, excluding that ad-
herent TO the iptestines, and has an iodin
nutnbar not greater than sixty 1907.
Neutral lard Is lard rendered at low tom
peratureG
3. Mir is the fresh, clean. tactical secre
tiOn Obtained by the complete milking Of
one or more healthy ows properly fed and
teut ereluilnx that obtained within eight
days before and four days after calving,
and contains not leRs than eight and one
half (85l per cent. OF solids not fat, and
not less than three go per cent OF mix
MODIFIED milk Is milk modified In It's corn
position 80 as 20 have q definite and stated
percentage OF one or more OF its conHtitn-
entS
skim milk is milk from which a part or
eli Of the cream has been removed. and
contains not less than nine 90 per cent
Of milk solids.
Pastcurized milk ls milk that has been
hpa Ted below boiling but sufficiently 70 Kill
most cf the active Organisms present and
Immediately cooled 10 nfty 900 degrees
sterflized milk is milk that has been
heated at the temperature OF boiling water
or higher for q length OF time sufficient 20
XII All organisms present.
Eyaporated milk, IN milk from which a
considerable portion OF water has been
~evaporated. and contains not less than
tWentyeight (2S) per cent. OF milk solids,
nor less than eight 90 per cent OF MIX
Condensed milk is milk from which q
considerable portion 81 water has been
evap0rsted aud 10 which sugar fsucrosel
los been added, and contains not less than
twentyleiRht f2o) per cent. Or milk solids.
nor iess than eight 80 per cent. OF mix
which . considerable portion Of water has
been eYnUDlftfG.