Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/58

 The possibility of detecting any effects of disease in meats by inspection at the time of or after delivery is very remote and therefore the inspection before killing and during the process of manufacture should be a most rigid one in the case of these fragments. Such inspection and certification would restore public confidence in the purity and hygienic properties of these meats which not only are nutritious but by the spicing and condimental treatment which they receive are rendered highly palatable and desirable.

DETECTION OF DIFFERENT KINDS OF MEAT.

When meats are in large pieces they may be recognized by their anatomical characteristics. In order that this may be done, however, the piece of meat must either be of a sufficient size to be recognized by its shape and general appearance or must have a bone of sufficient size to indicate its anatomical character.

According to the German law pieces of meat of less than eight pounds in weight are not supposed to be large enough to be recognized anatomically or otherwise with certainty. This, however, is a matter which pertains more to the meat of animals from which the bone is taken rather than to its actual size. It requires some little expert knowledge of the anatomy of animals in order to distinguish these pieces, but one who is in the habit of purchasing or cutting meats acquires this knowledge without any special study.

Odor and Taste.—Each kind of meat may also be detected both by its odor and taste, as well as by its physical appearance and shape. Beef, mutton, pork, and other meats in a proper state of preparation and preservation have characteristic odors and flavors by which they are easily detected. One of the common faults of cooking is the putting together of meats of various kinds in the same oven, by means of which the odors become so intermingled that in small pieces even the experienced taster may not always be able to discriminate between them.

Detection of Meat by Microscopic Appearance.—Meats are so nearly related histologically that the microscope is not a certain means of detecting the different varieties. Were this the case it would be easy to identify the different kinds of meat which may be found in a finely comminuted mixture. The expert microscopist may have difficulty in discriminating between different microscopic portions of meat, but the microscope is of practically no advantage to any but an expert and not a very great advantage to him. The fibers of some animals vary in size, coarseness or fineness of texture, and other characteristics as much as fibers do from different animals.

Detection by Chemical Examination.—The most satisfactory method of detecting meats is by means of their chemical examination. There are two distinct points which are kept in view in a chemical examination. One