The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1909-07-15
No. 52e. Al Published June IS, 1909.
CHAPTER 1893, LAWS OF 1909.

CHAPTER 1893, LAWS OF 1909.
AN ACT to repeal section 46O1--4a of the
Il statutes and to create a new section to be
numbered 4G01-4a, relating to definitions
and standards for food products.
The people of the State of Wisconsin, repre-
senIed In Senate and Assembly, do enact
SECTION l.. Section 4801--ia Of the stat
utes Is repealed.
new section to read Section 4601-4a.
Ia all prosecutions arising under the pro-
visions OF these statutes relating TO the
manufacture or sale OF an aduiterated, mis-.
branded or otherwise unlawful article Of
food. the following definitions and standards
FOR food products shall be the legal dehni-
tons and standards. to-wit:
l. Ment, flesh, is any clean, sound.
dressed. and properly prepared edible part
Of animals In good health at the time OF
tive OF It's kind. composition, or origin, It
corresponds thereto. The term animals"
as herein used, Includes not only man mails,
but fish, fowl, crustaceans, mollusks, and
all Other animals used az food.
Fresh meat is meat from animals recently
slaughtered and properly cooled until de-
livered to the consumer.
recently slaughtered and preserved by
refrigeration until delivered to the con-
sumner
Sailed, picked and smoked meats are un-
mixed meats preserved by salt. sugar Inc
gar. spices, or smoke, singly or In combina-
ton. whether in bulk or In suitable con-
talners.
2. Manufactured meats are meats not In
cluded In subdivision |, whether simple or
mixed whole or comminuted, In bulk or In
suitable containers, wi tn or without the ad-
dltion OF salt, sugar, vinegar, spices, smoke,
oils, or rendered fat. If they bear names
descriptive Of kind. composition or origin.
such descriptive names. II force or havoring
meats are used. the kind and quantity there
OF are made known.
Sausage. sausage meat is a comminuted
a 4
ture Of such meats. either fresh, saltcd.
picked or smoked. with added salt and
edible animal fats, blood and sugar. or
subsequent smoking 1t contains no larger
amount of water than the meats from which
II Is prepared contain when IN their fresh
condition and II IL bears name descriptive
OF kind. composition or orig.n II corresponds
to such descriptive name. All animal tissues
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 Slaugbter.
canned meat ia 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
Potted meat is comminuted and cooked
meat from those parts Of the animal ordi-
narily used for food N the fresh state. with
or without salt and spices, and enclosed In
suitable containers Theoretically sealed.
Meat iosf ia 3 mixture OF comminuted
cooked meat, with or without splces, cerea 8,
milk and eggs, and pressed into loaf. II
Ii bears descriptive name II corresponds
thereto.
Minoe. mince meat, is n mixture OF not
less than ten lQl per cent Of cooked; com,
mnufed u,ent. with chopped suet. apple ana
SDlppS
syrup. or molasses, and with or without vim
egar, fresh. concentrated. or fermented fruit
juices or 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 tat. and
contains not less than seyenty-oye 600
per cent OF total solids OF which not over
twenty-seven l2O per cent; Is ash. and net
twelve l2 per cent is s0dun ss0fd
not over six tenths 600 per cent. Ia fat,
and not less than eight 50 per cent. Is
nitrogen. The heterogeneous compounds con.
meat bases and not less than ten tlO) per
cent. Of krcattn and kreatinin.
Fluid meat extract ls Identical with meat
extract except that 1t Is concentrated to =
seventy-hve (16l and not less than Atty
900 per cent. OF total solids.
extracting fresh, trimmed bones with bolt
ing water and concentrating the liquid por-
ton by evaporation after removal OF fat.
and contains not less than seventy-hve 7o)
per cent. Of totnl solids.
Fluid bone extract Is Identical with bone
extract except that II Is concentrated to a
lower degree and contains not more than
seventy five t7bl and not less than hfty
800 per cent. Of total solids.
Meat Juice Is the fluid portion OF muscle
hber. obtained by pressure or otherwise. and
temperature below the coagulating point Of
the soluble Rroteids The solids contain not
more than fifteen { 6) per cent. OF ash. not
more than two and ave tenths t25) per
cent. OF sodium chlorld calculated from the
total chl0rin prescott. not more than four
"a nor less than two ca per cent. of
phosphor!s acid 'p2 o59, and not less THAI
trogenous bodies contain not less than
thirty-hve (35l per cent. OF coagulable pro
teids and not more than forty lAo) per
cent. OF meat bases
Peptones are products prepared by tho
digestion Of proteld material by means of
engines or otherwise. and contain not less
than ninety 600 per cent. OF proteoses and
Gelatin edible gelatin) is tho purified.
dried. inodorous product OF the hydrolysls,
by treatment with boiling water, of certain
tissues, AZ skin. ligaments. and bones. from
sound animals. and contains not more than
hf,een s. per- ss"t cent or Of ui,resen
4. Lard " the rendered fresh fat from
hogs in good health at the time OF slaughter,
Is cisAn free from rancldIty, and contains,
necessarily Incorporated In the process OF
rendering. not more than one Il per Gent.
OF substances other than fatty acids and fat.
Leaf lard is lard rendered al moderately
high temperatures from the internal tat OF
the abdomen Of the hog, excluding that ad-
harent to the lntcstines, and has IN todin
number not greater than sixty t6O),
peiSt uts. '''' ID '"'' ''A0e''' IT 10" '
8. MIX ia ths fresh. clean. lactesl secre.
ton obtained By the complete milking OF
healthy
kept excluding that obtained within eight
days before and four days after caivlng.
and contains not less than eight and one
half tS.ol per cent Of solids not int. and
fat.
Modified milk ia milk modified In Its com
position so a. to have definite and stated
percentage OF one or more Of Its constltu-
Skim milk Is milk from which 4 part or
all OF the cream has been removed. and
contains not less than nine CD per cent.
OF milk solids.
Pastcur,zed milk ia milk that has been
heated below boiling but sufficiently TO Kill
most Of the active organisms present . and
Fahrenheit or lower.
Sterillzed milk Ia milk that has been
heated at the temperature Of boiling water
Kill all organisms present.
Evaporated milk, IL milk from which a
considerable portion OF water has been
twenty eight l2s) per cent. OF milk solids,
nor less than eight 49, per cent. Of milk
condensed milk Ia milk from which q
cvaporated and to which sugar !sucrose)
has BEEN added, and ntains not less than
twenty eight t2S) per cent OF milk solids,
less than eight go per cent. Of milk
fat.
Condensed skim milk Ia skim milk from
which considerable portion OF water has