Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1909-07-08
No 529, A. Published June 16, 1909.
CHAPTER 398 LAWS OF 1909.

numbered 46O1-4a 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 48o1-4a of the stat
utes is repealed.
I Section Q There is added to the statutes
new section TO read: Section 460l--4a.
In ali 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 detni-
Jions and standards, to-wit:
/. Meat, flesh, is any clean, sound,
dressed, and properly prepared edible part
of animals IN good health at the time Of
slaughter, and If 1t bears a name descrip-
| tive of It's kind. composition, or origin, it
herein used, includes not only mammals,
but fish. fowl, crustaceans, mollushs, ana
all other animals used as food.
Fresh meat is meat from animals recently
slaughtered and properly cooled until de-
livered to the consumer.
Col0-storGge meat Is meat from animals
recently slaughtered and preserved by
refrigeration until delivered to the con-
sumner.
Sailed picked, and smoked meats are I'M
mixed meats preserved by salt, sugar, Vine
gar spices, or smoke, singly or In combina-
Cton. whether in bulk or in suitable con-
? 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 renosred fat II they bear names
they correspond thereto, and when bearing
such descriptive names. If force or naT0rlng
meats aye used, the kind and quantity there
Sausage, sausage meat is a eomminuted
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 or
edible animal fats, blood and sugar. or
Attic 1ATT uUlH mo .
amount of water than the meats from which
It IS prepared contain when in their fresh
condition. aud IL 1t bears 8 name descriptive
| Of kiDd, composition or origin, it corresponds
to such descriptive name. All animal tissues
used az containers, such SIS castings, stom-
| achs, etc, are clean and sound and 1mpart
salt. t'-E
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 IL 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 in the fresh state, with
| or without salt and spices, and enclosed In
suitable containers Theoretically sealed.
Meat loaf is a mixture of comminuted
cooked meat, with or without spices, cereals,
milk and eggs, and pressed into LOAF. II
| 1t bears q descriptive name, 1t corresponds
thereto.
Mlnce, minca meat, Is a mixture of not
| Less than ten (1O) per cent Of cooked. COM
Iuinutcd meat. with chopped suet, apple and
other fruit, salt and spices; and With sugar
| syrnp, or Ddplasses, and with Or without vim
egar, fresh, concentrated, or fermented fruit
| juices or epirituous 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, and
contains not less than geVenty-fve Q5l
! per cent. of total solids of which not over
| twenty-seven (2D per cent. Is ash, and not
over twelve l12l per cent; Is sodium ca5o2o
not over six tenths (0.6) per cent. IS fat,
and not less than eight (8l per cent. is
! nitrogen. The heterogeneous compounds con.
tn1n not less than forty (40) per cent. OF
| meat bases and not less than ten (1O) per
cent. of kreatin and kreatinin.
Fluid meat extract is identical with meat
lower degree and contains not more than
seventy-fYe t75) and not less than fifty
500 per cent. of total solids.
Bone extract s the product obtained by
extracting fresh, trimmed bones with boil
ing water and concentrating the liquid por-
tion by evaporation after removal OF 1at'
and contains not less than HeVenty-nVe E|9)
per cent. of total solids
Fluid bone extract is Identical with bone
extract except that it Is concentrated to
lower degree and contains not more than
seventy five (75) and not less than fifty
! 800 per cent Of total solids.
Meat juice Is the fluid portion OF muscle
Aber obtained by pressure or otherwise ana
may be concentrated by evaporation at q
temperature belGV the coagulating- ONT OF
the soluble proteids. The solids contain not
more than two and FIVE tenths go per
/ cent. 70 sodium chlorid calculated from the
! tota, chlorin presently, not more tnan tourE
pho sphoric acid (P2 O5l, and not less than
| twelve az per cent OF nitrogen; The nj
troEenous bodies contain not less than
tnirsy-fve 1857 per cent. Of coagulable pro.
teids and not more than forty (40) per
cent. of meat bases.
Peptones are products prepared by the
digestion OF protei6 material by means or
engines o. otherwise and contain not less
than ninety 900 per cent. Of proteoses and
GELATIN edible gelatin) ia the purified,
| Cried, tnodoFpus product Of the hydrolysis,
| by treatment With boiling water OF certain
| tissues, as skin, ligaments, and bones, from
| SOUND animals and contains not more than
| two (2) per cent. Of ash and not less than
| dfteen t15l per cent. Of nitrogen.
e. Lard IS the rendered fresh fat from
| hogs In good health at the time Of slaughter,
| is clean, free from ranctdlty, and contains
necessarily 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 intestlnes, and has an todn
number not greater than sixty 900.
Neutral lard is lard rendered at low tenn
| peratures.
5. Milk is the fresh, clean Tactical secre.
ton obtained by the complete milking or
| one or more healthy cows, properly fed and
! kept, excluding that obtalned within eight
| and contains not less than eight and one
| half 1881 per cent. of solids not fat, and
not less than three 49, per cent Of milk
| Modified milk is milk modified in its com
| position so as to have definite and stated
| percentage OF one or more or Its constitu-
| e1ts.
all Of the cream has been removed, and
| contains not less than nine CD per cent
| of milk solids.
| heated below boiling but sufficiently to Kill
| most Of the active organisms present and
| Immediately cooled to fifty 500 degrees
s" St teriiis milk is milk that has been
| heated at the temperature Of boiling water
| or higher for q length Of time sufficient to
| kill all Organisms present, s-, .,-,,,,
! considerable portion Of water has been
| evaporated, and contains not less than
| tWenty-eight (2S) per cent OF milk solids,
nor less than eight (8) per cent OF milk
Condensed milk IS milk from which
! considerable portion Of water has been
has been added, and contains not less than
twenty-eight (2Sl per cent. Of milk solids,
nor less than eight 49, per cent. OF milk
fat.
Condensed skim milk fs skim milk from
| which a considerable portion OF water has
Butter mix is the product that remains
when butter Is removed from milk or
| cream in the process Of chuTning.
Goats milk. ewes milk. ct cetera, arc
| the fresh, clean, lacteai secreti0nE, free from
ing Of healthy animals other than cows,
properly fed and kept, and conform IN name