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/85

 and also of the sanitary conditions of the canning itself. These are all matters of the highest importance to the consumer, and should be attested by proper inspection certificates. Under the new meat law only the proper articles can be certified by the officials in charge of inspection.

Examination of Fat as a Test for Adulterations.—It is evident, from what has already been said, that the character of the fats which are used in the canning of preserved meats is not always the same as that of the meat to which they are added. A careful study has been made in the Bureau of Chemistry of the fats extracted from different canned meats. The chemical and physical characteristics of these fats are given in the following table:

+-+-+-+-+-             |    |   |      |    |                             |     |     |    |    | +-+-+-+-+-                            |    C.°    |    C.°    |           |    C.°    | Canned roast beef,         | 36.5-43.9 | 27.8-37.0 | 36.1-50.6 | 35.6-36.0 | 47.0-55.5 Canned smoked beef,        | 37.7-41.8 | 22.0-29.0 | 50.9-57.5 |           | 51.0-58.5 Canned ham and bacon,      | 23.6-30.5 | 17.5-24.0 | 48.5-68.2 | 39.8-43.5 | 49.0-58.2 Fowl,                      | 28.0-34.0 | 12.0-36.5 | 67.0-86.4 | 38.9-52.0 | 49.0-62.5 +-+-+-+-+-

It has been noticed that the crystals deposited by the evaporation of the ether solution of chicken fat resemble beef stearin in shape, but are much smaller and more delicate. It is seen that the melting point of fat in ham and bacon is rather lower than in leaf lard. It is evident, therefore, that this fat is not lard or, at least, not wholly composed of the best lard, but probably consists of the fat not usually employed for lard making.

Potted Meats.—There is found on the market a large number of varieties of potted meat. It is difficult to describe in any scientific way these potted meats because the term "potted" is employed by all manufacturers to describe a mixture of a great many different articles, the exact composition of which is usually a trade secret. There is, apparently, an understanding among manufacturers that the labels of potted goods are not intended in any way to indicate the variety of meat or principal meats contained in the package. In the absence of any trade, sanitary, or chemical standard it is difficult to make any just criticism of the character of the potted goods upon the market.

The principal object of mentioning them here is to inform the consumer of the probable character of the potted goods which he may consume, and to let him understand that it is by no means certain that the name of the meat upon the label describes the character of the meat which he is actually eating. The chief object in the manufacture of potted meat is to make a supply of uniform character and consistency, and properly spiced and flavored to attract and hold the patronage of the consumer.

A certain degree of consistency is established by each manufacturer for each variety of potted goods made, and to obtain this consistence more or less fat