The Bulletin. 7 



7. Standards are based upon data representing materials produced under 

 American conditions and manufactured by American proccsseH or representing 

 sueli varieties of foreign articles as ai"e cliicfly imported for American use. 



8. Tbe standards fixed are such that a departure of the ailicies to which they 

 apply, above the maximum or below the minimiun limit prescribed, is evidence 

 that such articles are of inferior or abnormal quality. 



9. The limits lixed as standard are not necessarily the extremes authentically 

 recorded for the article in question, because such extremes are commonly due to 

 abnormal conditions of production and are usually accompanied by marks of 

 inferiority or abnormality readily perceived by the pro<lucer or manufacturer. 



FOOD STANDARDS. 



I. ANIMAL PRODUCTS. 



A. IVIeats and the Piuncipal Meat Products. 

 a. meats. 



1. Meat, flesh, is any clean, sound, dressed, and properly prepared edible part 

 of animals in good health at the time of slaughter, and if it bears a name descrip- 

 tive of its kind, composition, or origin, it corresponds thereto. The term "ani- 

 mals," as herein used, includes not only mammals, but fish, fowl, crustaceans, 

 moUusks, and all other animals used as food. 



2. Fresh meat is meat from animals recently slaughtered and properly cooled 

 until delivered to the consumer. 



3. Cold-storage meat is meat from animals recently slaughtered and preserved 

 by refrigeration until delivered to the consumer.* 



4. halted, pickled, and smoked meats are unmixed meats preserved by salt, 

 sugar, vinegar, spices, or smoke, singly or in combination, whether in bulk or in 

 suitable containers.! 



b. manufactured meats, 



1. Manufactured meats are meats not included in paragraphs 2, 3, and 4, whether 

 simple or mixed, whole or comminuted, in bulk or in suitable containers,! with 

 or without the addition of salt, sugar, vinegar, spices, smokes, oils, or rendered 

 fat. If they bear names descriptive of kind, composition, or origin, they 

 correspond thereto and when bearing such descriptive names, if force or flavoring 

 meats are used, the kind and quantity thereof are made kno\\Ti. 



c. meat extracts, meat peptones, etc. 

 (Schedule in preparation). 



d. LARD. 



1. Lard is the rendered fresh fat from hogs in good health at the time of 

 slaughter, is clean, free from rancidity, and contains, necessarily incorporated in 

 the process of rendering, not more than one ( 1 ) per cent of substances, other than 

 fatty acids and fat. 



2. Leaf lard is lard rendered at moderately high temperatures from the internal 

 fat of the abdomen of the hog, excluding that adherent to the intestines, and has 

 an iodin number not greater than sixty (60). 



3. Neutral lard is lard rendered at low temperatures. 



* The establishment of proper periods of time for cold storage is reserved for future consideration 

 when the investigaticns on this subject, authorized by Congress, are completed. 



t Suitable containers for keeping moist food products such as sirups, honey, condensed milk, soups, 

 meat extracts, meats, manufactured meats, and undried fruits and vegetables, and wrappers in con- 

 tact with food products, contain on their surfaces, in contact with the food product, no lead, anti- 

 mony, arsenic, zinc or copper or any compounds thereof or any other poisonous or injurious substance. 

 If the containers are made of tin plate they are outside-soldered and the plate in no place contains 

 less than one hundred and thirteen (113) milligrams of tin on a piece five (5) centimeters square or 

 one and eight-tenths (1.8) grains on a piece two (2) inches square. 



The inner coating of the containers is free from pin holes, blisters, and cracks. 



If the tin plate is lacquered, the lacquer completely covers the tinned surface within the container 

 and yields to the contents of the container no lead, antimony, arsenic, zinc or copper or any com- 

 pounds thereof, or any other poisonous or injurious substance. 



