River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1909-07-15
No. $40 AL TPublished June 16, 1909
QHAPTER cog LAWS QE 1909.

No. $40, Al Published June 1S, 1909.
CHAPTER 1913, LAWS OF 1909.
AN ACT to repeal section 4601--4a of the
statutes and to create a 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 46O1-4a of the stat
utes Is repealed.
Section 2 There is added to the statutes
q new section to 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:
dressed dan and pronerly PREPARED re edible part
slaughter, and Il it bears a name descrip-
tive of its kind. composition, or origin. 1t
corresponds thereto The term animals"
as herein used, includes not only mammals,
but fish, fowl crustaceans, mollusks, and
all other animals used as food
Fresh meat is meat from animals recently
slaughtered and properly cooled until de-
iivered to the consumer
Cold-storage meat is meat from animals
recently slaughtered and preserved by
refrigeration until delivered to the con-
sumner.
mixed meats preserved by salt, sugar, vine
gar spices, or smoke, singly or in combina-
ton, whether In bulk or in suitable con-
2 Manufactured meats are meats not in
cluded in subdivision /, whether simple or
mixed, whole or comminuted, In bulk or In
suitable containers, with or without the ad-
dition of salt, sugar, vinegar, spices smoke,
oils, or rendered fat. If they bear names
descriptive Of kind. composition, or origin,
such descriptive names. If force or aayoring
meats are used, the kind and quantity there
Of are made known.
ta fpd
meat from neat cattle or swine, or mix
ture Of such meats. either fresh, sailed,
picked or smoked, with added salt and
spices and with or without the. addition OF
edible animal fats, blood and sugar, or
subsequent smoking. 1t contains no larger
amount of water than the meats from which
1T is prepared contain when IN their fresh
condition and If it bears name descriptive
OF kind. composition or origin, 1t corresponds
to such descriptive name All animal tissues
used as containers, such as caslngs, SUOMI.
achs, etc. are clean and sound and impert
to the contents no other substance than
sale.
Blood sausage is sausage to which has
been added clean. fresh blood from neat
cattle or swine in good health at the ume
of slaughter.
fowl, neat cattle or swine, preserved IN
Theoretically sealed packages.
Corned meat, cured meat. Is meat, cureu
or picked with dry salt or In brine Win
and saltpeter.
Potted meat is comminuted and cooked
na edi n8ed for food in the fresh state with
or without salt; and spices, and enclosed IN
suitable containers Theoretically sealed.
Meat loaf Is q mixture of comminuted
cooked meat. with or without spices, cereals,
milk and eggs and pressed into Loaf. II
1t bears a descriptive name, 1t corresponds
thereto.
less than ten (1O) per cent of cooked, COM
minuted meat, with chopped suet, apple and
other fruit, salt and spices, and with sugar
syrup, or molasses, and with or without VIM
egar, fresh concentrated, or fermented fruir
juices or spirituous liquors.
8. Meat extract is the product obtained
by extracting fresh meat with boiling water
and concentrating the liquid portion by
evaporation after the removal OF fat, ana
contains not less than seventy-nve 1ol
per cent. of total solids. Of which not over
twenty-seven (27) per cent. Is ash, and moi
over twelve (12) per cent; is sodium chlorid
calculated from the total chlorin presently
and not less than eight co per cent. il
nitrogen. The heterogeneous compounds con-
tain. not less than forty 400 per , cent % Of
cent. of kreatin and kreattDin.
Fluid meat extract Is identical with meat
extract except that It is net dse tSan
seventy-fve (75l and not less than nxry
| (50) per cent. Of total solids.
Bone extract Is the product obtained pY
extracting fresh, trimmed bones with boil
Ing water and concentrating the liquid POT
ton by evaporation after removal OF fat
and contains not less than seventy-nve N1o)
Fluid bone extract is identical with bone
extract except that 1t Is concentrated 10 q
lower degree and contains not not more more t dst1
| 900 per cent of total solids.
| Meat Juice is the fluid portion of muscle
| fiber, obtained by pressure or otherwise, ano
| may be concentrated by evaporation. at 9
! temperature below the coagulating-point OF
| the soluble proteids. The solids contain not
more than fifteen 90 per cent Of ash 81 mot
| cent. of sodium Chord calculated from the
! total chlorin presently, not more than four
81 less ssd th9 az o az net ess than
| twelve (12) per cent. of nitrogen: The nj.
| trogenous bodies contain not less, than
sS) per ce than Of f cGegua4poe
| cent of meat bases.
| Peptones are products prepared by the
| digestion Of proteid material by means % %
| engines or otherwise. and contain not Tess
! than ninety 600 per cent. Of proteoses ano
Gelatin edible gelatin) ie. the purified
! dried inodorous product of the hydrolySls
| by treatment wifi boiling water, of certain
| tissues, as skin, ligaments, and bones from
| sound animals, and contains not more than
teeG SO Psf p esns cent Of nitrogen ''
| A. Lard is the rendered. fresh fat from
| hogs in good health at the time OF slaugnIer
| is clean, free from rancidity, and contains
/ necessarily incorporated IN the process O
| rendering. not more than one ~ per cent
| Of substances other than fatty acids and fat
| Leaf lard ID lard rendered at moderately
| high Temperatures from the internal fat Of
! the abdomen of the hog, excluding that al
/ herent to the intesttnes, and has an loolh
| number not greater than sixty. (60).
| Neutral lard Is lard rendered at low tenn
| peratureH.
s. MIX ia the fresh, clean. tactical secre
| ton obtained by the complete milking o.
| one or more healthy cows, properly fed anc
\ kept excluding that obtained within eight
| days before and four days after caiVlng
| and contains not less than eight and one
! not less than three (3) per cent Of mill
Modified milk is milk modified in Its com
l position SO as to have definite and stated
/ percentage of one or more OF It's consliru
/ Skim milk Is milk from which part OF
all of the cream has been removed, anc
/ contains not less than nine CD per cent
/ Of milk solids.
/ heated below boiling but sufficiently to XII
1 most of the active organisms present anc
| Immediately cooled to nifty 600 degrees
/ Fahrenheit or lower. -
/ Sterilized milk Is milk that has peer
i heated at the temperature OF BOILING wave
/ or higher for a length of time sufficient u
| kill all organisms present
/ Evaporated milk, Ii milk from. which
i considerable portion Of water has peer
| evaporated, and contains. not less thar thar
nor less than eight (S) per cent. OF miiS
Condensed milk is milk from which I
| considerable portion OF water has peer
| ,,yanorated and to which sugar (sucrose)
i has been added, and contains not less thar
! twenty-eight (2S) per cent. OF milk SOLIDS
i nor less than eight (8) per cent OF miii
| fat. -