Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1909-08-13
o. 529. Al Published June 16. 1909.
CHAPTER 398. LAWS OF 1909


The people of the State of Wisconsin, repre-
scented in Senate aud Assembly, do enact
as follows:
Slction l. Section 4601-4a of the stat
uteS is repealed
Section ?. There is added to the statutes
new section to read Section 460l--4a.
In all prosecutions arising under the pro-
visions of these statutes relating to the
manufacture OF 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-wtt:
/. Meat, flesh, is any clean. sound,
Slaughter, and If it bears a name descrip-
tive OF Its kind, composition. or origin; it
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-
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 un-
gar. spices, or smoke, singly or IN combina
ton. whether In bulk or in suitable con-
tanners.
2. Manufactured meats are meats not in
Guided In subdivision /, whether simple or
mixed, whole or comminuted, In bulk or in
suitable containers, with or without the ad-
oils, or rendered fat. If they bear names
descriptive of kind, composition, or origin,
they correspond thereto and when bearing
sach descriptive names. if force or flavoring
meats are used, the kind and quantity there
of are made known
Sausage, sausage meat, Is comminuted
meat from neat cattle or swine, or mix
ture OF such meats. either fresh, salted,
picked or smoked, with added salt and
spices and with or without the addition of
edible animal fats, blood and sugar, or
1hcnO fof nG NO 10 rOn
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, it 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 OF swine in good health at the time
of slaughter.
Canned meat is the cooked, fresh meat of
fowl neat cattle or 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
suitable containers Theoretically sealed.
cooked meat, with or without spices, cereals
milk and eggs, and pressed into loaf. II
it bears q descriptive name, 1t corresponds
thereto.
Mince, mince meat, is mixture of not
less than ten (10) per cent OF cooked, com,
minuted meat, with chopped suet, apple and
syrup, or molasses and with or without vim
egar, fresh, concentrated, or fermented fruit
juices OF spirituous liquors.
3. 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
per cent. of total solids. of which not over
twenty-seven (27) per cent. is ash, and not
over twelve (12) per cent; is sodium Chord
not over six tenths (O.6) per, cent. is fat,
and not less than eight (s) per cent. Is
nitrogen. The heterogeneous compounds con-
meat bases and not less than ten (10) per
cent of kFeatin and kreatin1n.
Fluid meat extract Is identical with meat
extract except that it is concentrated to
lower degree and contains not more than
$50 per cent. Of total solids
extracting fresh, trimmed bones with bolt
Ing water and concentrating the liquid por-
zion by evaporation after removal OF fat
and contains not less than seventy-hVe COY
per cent. Of total solids.
Fluid bone extract is identical with bone
extract except that 1T is concentrated to
seventy i've t75) and not less than fifty
(5O) per cent Of total solids.
Meat Juice is the fluid portion Of muscle
FIBER, obtained by pressure or otherwise and
may be concentrated by evaporation at
below the coagulating-po of
the soluble proteids; The solids contain not
more than fifteen o. per cent; Of ash' not not
cent. Of sodium Chord Calculated from the
total chlorin present., not more than four
~ nor less than an Two ~ per Ger cent t. OF
twelve (12) per cent Of nitrogen. The nj
trosenous bodies contain not less than
thirty.nve 1850 per cent of eoagulabdle pro
teids and not more than forty (4u) per
cent. of meat bases.
Peptones are products prepared by the
digestion Of proteid material by means OF
engines or otherwise. ana contain nos aes Tess
than ninety 600 per cent. OF proteoses ana
Gelatin edible gelatin) is. the purified,
dried, inodorous product OF the hydrolyas,
tissues, as skin, lgaments, and bones. from
sound animals, and contains not more than
two (2l per cent. of ash and not less than
fifteen (15) per cent. Of nitrogen.
A. Lard Is the rendered. fresh fat from
hogs In good health at the time of slaughter,
is clean, free from rancidity, and contains,
necess arily incorporated In the process of
rendering not more than one ~ per cent.
of substances other than fatty acids and tat
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 tntestines, and has an iodin
number not greater than sixty (6O).
Neutral lard is lard rendered at low tenn
peratures.
8, MIX is the fresh, clean. tactical secre-
ton obtained by the complete milking OF
one or more healthy cows properly fed and
kept, excluding that obtained within eight
days before and four days after calVlng,
and contains not less than eight and one
half $3.50 per cent. Of solids not fat, and
not less than three 90 per cent OF milk
fat.
Modified milk is milk modified In its com,
position SO as to have definite and stated
percentage of one or more OF its const1tu-
ents.
Skim milk is milk from which a part or
all of the cream has been removed, and
contains not less than nine 90 per cent
Pasteurized milk is milk that has been
heated below boiling but sufficiently to XII
most of the active organisms present and
cooled to fifty 600 degrees
Fahrenheit or lower.
Sterilized milk is milk that has been
heated at the temperature of boiling water
or higher for length Of time sufficient to
kill all organisms present.
Eyaporated milk, is milk from which a
portion Of water has been
evaporated, and contains not less than
twenty-eight (28) per cent. of milk solids,
nor less than eight 49, per cent OF milk