BUREAU OF ANIMAL INDUSTRY. 125 



for approval as required under the regulations. It was necessary to 

 disapprove a certain proportion of such material because of misrepre- 

 sentations as to quantity, character, or composition of the products. 



Numerous questions arose as to the character of wrappings in- 

 cluded within the meaning of the net weight and volume law, and in 

 the absence of previous specific decisions such matters were taken up 

 in conference with the Solicitor and the Bureau of Chemistry. A" 

 number of definite opinions have been rendered, while some of the 

 questions involved are still under consideration. 



The question of free liquids in cans of meat and meat products 

 was given special attention, and after conference and investigation 

 certain changes were made in methods of computing and declaring 

 the quantity of contents in such containers in order to render the 

 labels informative as to the true character of the products. 



Questions were raised also concerning the sufiiciency of marking 

 certain meat food products, w^ith particular reference to added cereal 

 and parts of carcasses other than flesh. Final decisions on some of 

 the questions are still pending. 



MEAT-INSPECTION LABORATORIES. 



The laboratoiT examination of meat and meat food products pre- 

 pared at establishments at Avhich inspection is conducted has been 

 continued in the meat-inspection laboratories maintained in Wash- 

 ington and six other cities. This examination consists in determin- 

 ing whether the product is properly labeled and contains aii}^ dele- 

 terious substance, analyzing spices, waters, and other ingredients 

 used in the curing and preparation of meat food products, and 

 analyzing rat exterminators, inks, etc. 



The laboratories also continued to examine meat and products pre- 

 pared for the Army and the Xavy to determine whether they con- 

 tained any harmful substance and to see that they conformed to the 

 Army and Xavy specifications. 



The total number of products analyzed during the year was 58,365, 

 of which 57,359 were domestic and 1,006 imported. Samples of 

 2,746 domestic and 133 imported products were found to be not in 

 accordance with the regulations. Of 888 waters examined, 204 were 

 prohibited for use in their untreated state where they would come 

 in contact with meats. 



The c[uantity of branding ink prepared and sent to meat-inspection 

 stations for use in marking meats was 932 gallons. 



All creameries preparing butter used in oleomargarin were in- 

 spected and lists Avere issued shoAving those which met the require- 

 ments relative to pasteurization. 



Besides the routine Avork of a regulatory nature, the "Washington 

 meat-inspection laboratorv has cooperated Avith the Animal Hus- 

 bandry Division in studying the problem of soft pork. A total of 

 544 samples from hogs fed in different ways was examined. The 

 results have shoAvn clearly that the difference betAveen soft and firm 

 pork lies wholly in the fat. Some interesting information, believed 

 to be of scientific value, has been gathered regarding the transfer of 

 the food fat into body fat in the hog. 



Cooperative Avork Avas done also Avith the experiment kitchen of 

 the Office of Home I{!conomics of the States Rehitions Service with 

 regard to the relative sliortening value of various fats. 



