FOOD INSPECTIOX. 8l 



6. The names of food products herein defined usually agree 

 with existing American trade or manufacturing usage, but where 

 such usage is not clearly established or where trade names con- 

 fuse two or more articles for which specific designations are 

 desirable, preference is given to one of the several trade names 

 applied. 



7. Standards are based upon data representing materials 

 produced under American conditions and manufactured by 

 American processes or representing such varieties of foreign 

 articles as are chiefly imported for American use. 



8. The standards fixed are such that a departure of the 

 articles to which they apply, above the maximum or below the 

 minimum limit prescribed, is evidence that such articles are of 

 inferior or abnormal quality. 



9. The limits fixed 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 inferi- 

 ority or abnormality readily perceived by the producer or manu- 

 facturer. 



As empowered in Section 5, Chapter 68 of the laws of 1905, 

 the Director of the Maine Agricultural Experiment Station 

 hereby adopts the following standards for purity of food prod- 

 ucts together wdth their precedent definitions as the official 

 standards of these food products for the State of Maine. These 

 are the standards above referred to as fixed by the Secretary of 

 Agriculture of the United States. 



I. ANIMAL PRODUCTS. ' 

 A. Meats and the Principae Meat Products. 



a, MEATS. 



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

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

 term "animals," as herein used, includes not only mammals, but 

 fish, fowl, crustaceans, mollusks, and all other animals used as 

 food. 



2. Fresh meat is meat from animals recently slaughtered or 

 preserved only by refrigeration. 



