BUREAU OP ANIMAL INDUSTRY. 

 INSPECTION OF IMPORTED MEATS. 



105 



The following table shows the inspection of imported meats and 

 meat food products for the fiscal year, and indicates a decrease of 55 

 per cent as compared with the fiscal year 1915 : 



Imported meat and meat food products inspected. 



Country of origin. 



Argentina 



Australia 



Brazil 



Canada 



Mexico 



New Zealand . . . 



Uruguay 



Other countries. 



Total. 



Fresh and refrigerated 

 meats. 



Beef. 



Pounds. 

 61,414,468 



7,040,684 



10,170,911 



1,301,192 



2,944,972 

 11,776 



82, 884, 003 



Other 



classes. 



Pounds. 

 20,156,442 



2,385,058 



782,678 

 98 



23,324,276 



Cured and 

 canned 

 meats. 



Pounds. 



751, 186 



94,404 



3,600 



1,607,539 



6,347 



39,889 



240,313 



2,743,278 



Other 

 products. 



Pounds. 

 537,087 

 17,876 



611,863 



167,006 

 229, 087 



Total 

 weight. 



Pounds. 



82,859,183 



112,280 



7,044,284 



14,775,371 



1,301,192 



6,347 



3,934,545 



481,274 



1,562,919 



110,514,476 



The following statement shows the condemnations of imported 

 meats and the amount refused entry on account of lack of foreign 

 certificates or other failure to comply with the regulations: 



INSPECTIONS FOR THE NAVY AND OTHER GOVERNMENT BRANCHES. 



By request inspections of meat and meat food products, to deter- 

 mine whether they conformed to the specifications, have been made 

 during the year for certain branches of the Government, as follows : 

 For the Navy 14,016,818 pounds were inspected, of which 471,464 

 pounds failed to come up to the requirements. For the Army 86,874 

 pounds were inspected and all passed. For the Interior Department 

 (Office of Indian Affairs) 211,157 pounds were inspected, of which 

 6,378 pounds were rejected. For the Alaskan Engineering Commis- 

 sion 21,307 pounds were inspected, of which 1,500 pounds were re- 

 jected. 



MEAT-INSPECTION LABORATORIES. 



In the laboratories maintained for the meat-inspection samples of 

 all meat-food products prepared at establishments where Federal in- 

 spection is maintained have been analyzed to determine whether they 

 were properly labeled or contained any harmful substance. Samples 

 of the various materials used in the curing and preparation of meat 

 and products, such as water and spices, and samples of materials such 



