The Bulletin. 9 



MEATS. 



(meats, sausage, oysters and fish.) 



Meat is any clean, sound, dressed and properly prepared edible 

 part of animals in good health at the time of slaughter. The term 

 '^animal," as herein used, includes not only mammals, but fish, fowis, 

 crustaceans, mollusks and all other animals used as food. 



Meat is adulterated if treated with any of the substances declared 

 deleterious and dangerous to health by the State Food Law, or with 

 any antiseptic or chemical preservative or dyestuff whose use and 

 purpose are to retard, prevent or mask decomposition. In addition to 

 the above, sausage shall be deemed adulterated if it is composed in 

 any part of liver, lungs, kidneys or other viscera of animals, except 

 the use of intestines as sausage casings. 



The principal adulteration in meats is the use of chemical preserva- 

 tives in them. This form of adulteration has been very largely prac- 

 ticed by the local meat dealers of the State, but, in justice to them, it 

 must be said that they were not aware of the deleterious effect of 

 these preservatives on health. Since the dealers have been informed 

 that chemical preservatives in food are objectional and are in viola- 

 tion of the Food Law, they have largely discontinued the use of them 

 on meats. 



During last year (1906) an examination of the fresh meats sold 

 in the State showed that 52 per cent of them were adulterated. 

 During this year (1907) 134 samples obtained from the various 

 towns of the State by an inspector of the Department have been 

 examined, and only ten samples, or less than 7.5 per cent, were found 

 to be adulterated. All of the ten samples adulterated contained boric 

 acid. 



One sample of sausage (ISTo. 5152) contained starch, which would 

 be classed as an adulterant had the presence of cereals, the source of 

 the starch, not been stated in the label of the package. It was 

 alleged, however, that the purchaser was not informed of the presence 

 of the cereal; but, as the package was properly labeled and in plain 

 view, it is claimed by the dealer that there was no intent to deceive. 



FISH AND OTSTEKS. 



Under the head of meats, according to the standards, come fish and 

 oysters. 



Under the subhead of fish and oysters only five samples were- ex- 

 amined — two of oysters and three of fish. The oysters were found 

 to be free from adulteration. 



The examination of the codfish was principally to see if boric acid 

 used externally as a preservative would necessarily be removed by 

 such treatment as is necessary to remove the salt present before the 

 fish could be eaten. 



