The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1909-12-21
LEGAL.
- uoisneo IN The Topeka State Journal
December FL 1909


AZ the regular quarterly meeting of the
1NN enSas State Board of Health. held in
f hTIpIeka, Kansas, December 7th, 1905 the
oraanoards for Foods and Drugs was un-
a1p1nously adopted upon roll call:
arr ae hod, that the following Standards
Of sn Ior Food Standards for the State
and ha affs' to be and remain in full force
ton in the OFFICIAL state PAPER, and to
a ee known as Regulation IS. which is
RF, eensntffoory to. and takes the place Of
hereby repealed.
S. J. CRUMBINE. M. D.,
Approved December 1s, 1909.
w, r. STUBBs. Governor.
l. ANIMAL PRODUCTS
"A. Meats and the Principal Meat Products.
/. MEAT. FLESH :; Meats a snv c,s.n so,,,a
dressed. and properly prepared edible part
OF Of animals in good health at the time of
name descriptive of its kind. composition.
t ta, origin. 1t corresponds thereto. The
n Term animals" as herein used, includes
not only mammals, but fish, fowl, crus-
.aceans, moilusks, and all other animals
z FRESH MEAT, is meat from animals
recently slaughtered and properly cooled
until delivered to the customer.
from animals recently slaughtered and
preserved by refrigeration until delivered
TO the customer ID.
1
MEATS. are unmixed meats preserved by
SAT- sugar, vinegar. spices, or smoke,
singiy or in combination. whether in bulk
| or In suitable containers. (2).
| 3. OYSTERS, are ostrea Virginica
new International Encyclopedia contain
| no added water, and not less than ten per
| cent Of total solids .
b. Manufactured Meats
| l. MANUFACTURERS MEATS. are
| meats not included in paragraphs =. 3. and
4. whether simple or mixed whole or COM
minuted, IN bulk or. iii suitable contain
| SAT- sugar, vinegar, spices, smoke oils
rendered fat. If they are sold under. or
tlon, or origin, they correspond thereto,
and when bearing such descriptive names
| If force or flavoring meats are used, the
known.
| %. The establishment of proper periods
| future consideration when the investiga-
| tons on this subject, authorized by Con-
| greSS, are completed.
% Suitable containers for keeping moist
| 1000 products such as sirups, honey, con-
| densed milk, soups. meat extracts. meats.
and vegetables, and wrappers in contact
| with food products, contain on their
| faces lin contact with the food producU
| no lead, anthony, arsenic, zinc or copper
| or any compounds thereof any other
| poisonous or injurious substance. If the
| containers are made of tin plate. they are
outside-soldered and the plate in no place
contains less than one hundred and tl.ir-
teen QlS) milligrams of tin on piece
1 i've to) contimetres square OF one and
| elght-tenths 1.S) grains on a piece two
% inches square.
The inner coating of the containers is
Tree from pin-holes, biisters, and cracks.
| If the tin plate is lacquered, the LACQUER
completely covers the timed surface with
IN the container and yields to the contents
or the container no lead antimonv
arsenic, zinc or copper or any compounds
ttnereof, or any other poisonous or in
! SAUSAGE. SAUSAGE NEAT. is a
sU U,,l'il ~, meat from neat cattle or
fresh. sailed. picked or smoked with
aooed SAT- and spices and with or without
tn one s, addition of edible animal fats blood
taihs no greater percentage of water than
does normal meat of the kind used in
| preparing the sausage, and If sold under,
or bears. name descriptive Of COM
\ position Or origin, it corresponds to sss]5ss
descriptive name. All animal tissues 1Ise..
as containers, such as castings. stomachs.
etc, are clean, uncolored and sound and
lmpart to the contents no other substance
than salt.
| g. Cereal SAUSAGE, is a sausage to
| winch has been added not more than four
greater percentage of water than does
normal meat of the kind used in prepar-
ing the sausage.
which has been added clean, fresh blood
from neat cattle or swine in good health
at the time of slaughter.
5. CANNED MEAT, is the cooked. fresh
| meat of fowl. neat cattle or swine pre-
served o n N herm ct sealed packages
meat. cured or picked with dry salt or in
brine, with or without the addition of
sugar or strip and saltpeter
| Z. POTTED MEAT, is comminuted and
cooked meat from those parts of the ami
NAL ordinarily used for food in the fresh
state, with or without salt or Spices and
enclosed in suitable containers hermetical-
| ly- sealed.
| s. MEAT LOAF, is a mixture of COM
minuted cooked meat. with or without
! Spices cereals, milk or eggs. and pressed
into loaf If sold under a DESCRIPTIVE
c0rF0SnnndG
g. Mince. Mince Meat. is mixture of
not less than ten t1o) per cent of cooked.
apple and other fruit, salt and spices. and
| with sugar, strip. or molasses. and with
mented fruit juices or spirituous LIQUORS.
C. Meat Extracts, Meat Peptones, Gelatin
/. MEAT EXTRACT. is the product OH
tanned by extracting fresh meat with boil
ing water and concentrating the liquid
of fat. and contains not less than seventy
five Clo) per cent of total solids. of which
not over twenty-seven CD per cent is ash.
presently. not over six-tenths tos1 per i cent ut
cent is nitrogen. The nitrogenous COM
pounds contain not less than forty (40)
per cent of meat bases and not less than
Il 2. FLUID MEAT EXTRACT, is identi-
cal with meat extract except that it il
concentrated to a lower degree and con-
tains not more than seventy-five (7O and
not less than fifty 500 per cent Of total
solids.
Il g. BONE EXTRACT, is the product OBJ
tanned by extracting clean. fresh. trimmed
bones of animals in good health at the
time of slaughter, with boiling water and
concentrat ting the liquid portion by evap-
grafton after removal of Fat. and contains
not less than seventy-five G6 per cent
T. FLUID BONE EXTRACT, is identi-
cal with bone extract except that 1t is
concentrated to lower degree and con-
tains not more than seventy-five (75) and
not less than fifty 600 per cent of total
solids.
4 5. MEAT JUICE. is the fluid portion OF
muscle fibre, obtained by pressure or
! otherwise. and may be concentrated BY
evaporation at temperature below the
coagu1ating point of the soluble proteids
The solids contain not more than fifteen
G5l per cent of ash, not more than two
and five-tenths (2.5) per cent of sodium
Chord Calculated from the total chlorir
presently. nor more than four "a nor less
than two (2) per cent of phosphoric anhx-