32 FOOD ADULTERATION AND METHODS FOR DETECTION. 



In fresh moats, however, preservatives are sometimes employed by 

 retail dealers who have not efficient refrigerator service or who desire 

 to keep fresh meat for a considerable time on the block. Eor this 

 purpose powdered preparations of preservatives are emplo3 r ed, and 

 dusted over the meat from time to time. 



All varieties of meat that are sold in a finely comminuted state, such 

 as chopped meat, Hamburg steak, and sausage, are likely to have a 

 preservative added in their preparation. By this statement it is not 

 meant that preservatives are added in all cases. Their use, however, 

 simplifies the keeping of such preparations and is not unusual. The 

 preservatives most commonly employed with meat are borax or boric 

 acid and sulphites. -Oysters, when kept in bulk after shucking, are 

 also frequently preserved. 



It is frequently pointed out by manufacturers that the addition of 

 preservatives does not restore the fresh character of spoiled meat and 

 that they can not be used for this purpose. As has been stated above, 

 however, (p. 14) sometimes meat, especially in a finely comminuted 

 condition, frequently loses its natural fresh color before there is any 

 other evidence of deterioration. This color is restored to a certain 

 extent by the addition of sulphites, and the color is very materially 

 preserved if sulphites are added at the time of the preparation of 

 chopped meat. Moreover, manufacturers of chemical preservatives 

 frequently add a small amount of coal-tar color to preservatives con- 

 sisting of sulphites intended to be added to meat. 



One of the most objectionable forms of adulteration practiced in 

 connection with meat is the sale of the flesh of immature calves. This 

 practice is forbidden in practically all of the States, but the enforce- 

 ment of such laws has sometimes been found very difficult. Particular 

 difficulty has been experienced in this matter in New York. 



TABLE XII. Meat preparation*. 

 MEAT CURED. 



OYSTERS AND I.nHSTKK. 



