The Washburn times. [volume] (Washburn, Wis.) 1896-1976, 1909-07-29
No. 529, AL Published June 16, 1902
H.. CHAPTER 398. LAWS OF 1909.

STATUTES ana TO create q new SecCl0n TO De
numbered 4601-4a relating to definitions
land standards for food products.
The people of the State of Wisconsin, repre-
sehted in Senate and Assembly, do enact
as follows:
Section 1. Section 4eO1--4a Of the stat
uteS is repealed.
Section 2. There is added to the statutes
new section to read: Section 46O1--4a.
In all prosecutions arising under the pro-
visions Of these statutes relating to the
manufacture or sale of an adnlterated, mis-
food, the following definitions and standards
for food products shall be the legal defini-
tions and standards, to-wit:
:: l.. Meat, flesh, is any clean. sound,
dressed, and properly prepared edible part
Of animals In good health at the time of
slaughter, and If it bears a name descrip-
tive Of Its kind. composition, or origin, it
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-
ltvered to the consumer,
Cold-storage meat Is meat from animals
recently slaughtered and preserved by
refrigeration until delivered to the con-
sumner.
Sailed, picked, and smoked meats are IN
mixed meats preserved by salt, sugar. vine
gar. spices, or smoke, singly or In cOmbina-
tom whether In bulk or in suitable con-
tainers.
2. Manufactured meats are meats not in
cludedz In subdivision |, whether simple or
mixed, whole, or comninuted, In bulk or in
suitable containers, with or without the ad-
dttton Of salt, sugar, vinegar, Spices smoke,
oils, or. rendered fat. If they bear names
they correspond thereto, and when bearing
such descriptive names. If force or aavoring
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
tnre of such meats. either fresh. salted,
OF fS without Se sa
edible animal fats, blood and sugar, or
subsequent smoking. 1t contains no larger
amount Of water than the meats from which
it liz prepared contain when in their fresh
condition. and If 1t bears a name descriptive
of kind, composition or origin, 1t 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
cattle or 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 seaAad packages.
Corned meat, cured meat. Is meat, cured
or picked with dry salt or In brine, With
OF without the addition OF sugar or syrup
and saltpeter.
Potted meat is comminuted and cooked
meat from those parts Of the animal ordi-
nariiy used for food in the fresh state. with
or WITHOUT salt and spse ana
Meat loaf Is a mixture Of comminuted
cooked meat. with or without spices. cereals
milk and eggs, and pressed into loaf. II
it beans descriptive name, 1t corresponds
thereto.
Minee, mince meat, is a mixture OF not
less than ten (1Q} per cent OF cooked, com,
minuted meat, with chopped snet, apple and
syrup. or molasses, and with or without vim
egar. fresh, concentrated. or fermented fruit
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. and
per cent. of total solids. Of which not over
twenty-seven (27) per cent: Is ash. and not
over twelve ll2l per cent; is sodium CHORD
not over six tenths (O.6) per cent. Is fat,
and not less than eight (8) per cent. is
nitrogen. The heterogeneous compounds con.
meat l Bases as1 and not less than ten iol per
cent. Of kreatin and kreatinin.
Fluid meat extract Is identical with meat
extract except that 1t Is concentrated TO q
lower degree and contains not more than
seyenty-five t75l and not less than fifty
500 per cent. OF total solids.
Bone extract is the product obtained by
ing water and concentrating the liquid por-
ton by evaporation after removal OF fat,
and contains not less than seventy-nVe (7ol
per cent. of total solids.
FLUID bone extract is Identical with bone
extract except that 1t Is concentrated to
lower degree and contains not more than
seysnty,fvs 175l and not not,a less than hfty
Meat juice is the fluid portion Of muscle
fiber, obtained by pressure or otherwise. ana
may be concentrated by evaporation at a
the soluble proteids The solids contain not
more than afteen (15) per cent OF ash. not
more than two and eve tenths .t2.5) per
cent OF sodium Chord Scalcmiateo .b from ,o ene
phosphoric acid 'tP2 o5l. and not less than
twelve (12> per cent OF nitrogen; me nj,
thlrty.fve 1889 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 proteid material by. means OF
engines or Otherwise and contain NOT less
than ninety (ao) per cent. Of proteoses and
Gelatin EDIBLE gelatin) Is the purified.
dried, inodoruus product of the hydrolysis,
BY treatment with boiling water, Of certain
Tissues. as skin. ligaments, and bones, from
two is per cent. of ash and not less than
fifteen (1bl per cent Of nitrogen.
4. Lard ~ the rendered: fresh tat from
hogs In good health at the time OF slaughter,
Is clean. free from rancldity. and contains,
necessarily Incorporated In the process OF
rendering, cot more than one ~ per cent.
Of substances other than fatty ACIDS ano ray.
Leaf laid Is lard rendered at moderately
high temperatures from the Internal fat OF
the abdomen of the hog. excluding that ad-
herent to the intesttnes, and mas an todin
number not greater than sixty, (60).
Neutral lard Is lard rendered at low tenn
peratures.
S. MILK 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 calving,
ana Contains not less than eight and one
half tS.6l per cent. OF solids not rat ana
Nodded milk is milk modified in lis COM
position so as to have definite and stated
percentage of one or more OF It's constitu'
Skim milk Is milk from which part or
all of the cream has been removed. and
contains not less than nine CD per cent.
Pasteurized milk ls milk that has been
heated below boiling but sufficiently to kill
mHa e. Rs s ssss G e. o degrees
Fahrenheit or lower. -,
Sterilized milk Is milk that has been
heated at the temperature Of boiling, water
kill all organisms present:
Evapornted milk, is milk from which a
considerable portion of water has been
twenty eight t2S) per cent. Of milk solids,
nor less than eight (S) per, cent. OF milk
Condensed milk is milk from which a
considerable portion of water has been
evaporated and to which sugar (sucrose)
has been added, and contains not less than
twenty eight (2S) per cent. Of milk solids,
nor less than eight 49, per cent. of milk
int.
4, Condensed skim milk is skim milk from
which a considerable portion Of water has
been evaporated
Butter milk Is the product that remains
when, butter Is removed from milk or