THE TUNA INDUSTRY 



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The red meat or ''blood meat" was at one time collected with the 

 cleaning scrap for reduction but now is almost invariably canned for pet 

 food. It is collected from the cleaning tables, inspected, disintegrated, 

 or ground, and filled into cans sometimes with the addition of vitamins, 

 minerals, and other supplements. Sufficient hot water (20 to 30 per cent) 

 and sometimes smoke flavoring are added to give a desirable moist texture 

 to the finished product, and the cans are closed, washed, and retorted. 



Figure 7.5. Cleaning tuna. (Westgate-California Corporation.) 



Federal Standard of Identity. All canned tuna sold in the United 

 States must comply with a Federal Standard of Identity ^ Section 37.1 

 of this Standard defines and regulates the nature and quality of the pack. 

 It lists the species of fish which may be canned as tuna and defines the 

 optional forms of pack — solid, chunk, and grated. It specifies the size of 

 the pieces for each style and the method of test by screening. Four color 

 designations are given in terms of Munsell values. These are white (for 

 which only albacore may be used), light, dark, and blended. An official 

 test method based on visual comparison with suitable matte reflectance 

 standards is described. Three optional packing media are permitted. 

 Most tuna was originally put up in cottonseed oil, but soya bean and 



