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/94

 should undergo no other manipulation than spicing and sterilization at a temperature necessary to kill all fermentative germs and prevent decay.

Composition of Canned Sausage.—Twenty-five samples of canned sausage examined in the Bureau of Chemistry had the following average composition:

Water,                              58.51 percent Water in fat-free substance,        75.59   " Fat,                                 21.82   " Protein,                            13.92   "    Protein insoluble in water,      11.37   " Gelatinous protein,              1.21   "    Meat bases,                        .67   " Ash,                                 2.86   " Sodium chlorid,                       1.02   "

The above data show that canned sausage differs from fresh meat largely in its composition, especially in the much higher content of fat and lower content of water which is found therein.

Adulteration of Canned Sausage.—The principal adulteration, as has already been stated, is in the admixture of meats of unknown and miscellaneous origin and possibly inedible in character. The degree of comminution to which sausage is subjected renders it difficult in the inspection of sausage itself to determine the character of the animal from which it is made. The study of the fat is the most useful guide in such cases. Presumably sausage is made almost exclusively of beef and pork, but, as a matter of fact, much which is not eaten under its own name may be found in sausage.

Next to the introduction of meat of an improper character the most important adulteration is the common use of starch. Starch is very much cheaper than meat, and its abundant use enables a greater profit to be made. It is highly esteemed, also, as a "filler," on the ground that it prevents the shrinkage of sausage when fried. Starch granules under the influence of heat are gelatinous, holding moisture with tenacity and preventing shrinkage in bulk.

The presence of starch in sausage must be regarded as an unjustifiable adulteration unless the amount therein is plainly marked on the label of the package.

The use of preservatives in the curing of sausage is a very common practice and, hence, canned sausages are found to often contain boric acid or borax and sulfite of soda especially. Dyes of various kinds are also used in coloring sausage or its covering, largely of a coal tar origin.

The proper safeguard for the consumer in regard to the character of sausage is in the inspection of the factory. It is highly important that each municipality and state should have a rigid system for the inspection of sausage, and the sausage thus inspected should bear the certification of the kind of meat used and its general character. The presence of inspectors in factories would prevent the use of preservatives which, it has been shown by the researches of the Bureau of Chemistry, are prejudicial to health.