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/88

 Composition of Pâtés.—The result of the examination of large quantities of pâtés in the Bureau of Chemistry indicates that they are made up principally of the meat of beef and pork. It is not quite certain in any case that the highly prized livers of fat geese have been employed at all to any considerable extent. There are no forms of comminuted meats of any description which are so objectionable in name as those that are sold under the name of pâtés, especially when they are ascribed to a particular composition, as is the case with pâté de foie gras. As has been remarked before, there is certainly no objection to the manufacture of these mixtures, but misleading statements concerning them are to be condemned. The manufacturer and consumer of pâté de foie gras should establish some standard of the percentage of goose livers which they should contain, and each package should be accompanied by an official certification that it has been inspected and found to be up to the standard. It is only in this way that the public can be protected against fraud and imposition. Where no descriptive word at all is used with the word pâté there is no reasonable limit to be placed upon the kind of meat used, provided it is of a sound and sanitary character. The term pâté itself means a mixture and, therefore, it is no deception and imposition upon the public to sell a pâté of a miscellaneous character, provided it does not bear any false statement regarding origin or character.

The mean composition of forty-three samples of pâtés and pureés is found in the following data:

Water,                            45.87 percent Water in fat-free substance,      71.18   " Fat,                               35.41   " Protein,                          11.92   " Meat bases,                          .82   " Starch,                            7.44   " Total ash,                          2.88   " Of which sodium chlorid,            .97   "

From the above data it is seen that the pâtés are characterized by a very high percentage of fat and a correspondingly low percentage of protein. A very large majority of the samples examined contained starch, the highest quantity found being 15.80 percent. Only two of the samples were found to contain saltpeter; six contained boric acid and three benzoic acid. Tin and zinc were found in a few cases.

Principal Adulterations of Mixed, Miscellaneous, Potted, Deviled, and Comminuted Meats.—As has been observed in the analyses of the commercial articles which have been submitted it is evident that no detection of the adulteration of these minced meats with impure fragmentary, diseased, or unwholesome articles is possible in so far as chemical analysis is concerned. A microscopic analysis also often fails to reveal the true character of the meats which have been used in the preparation of these bodies. Hence the adultera-