I08 MAINE AGRICUI,TURAL EXPERIMENT STATION.' I909. 



b. MANUFACTURED MEATS. 



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

 and 4, whether simple or mixed, whole or comminuted, in builk or in 

 suitable containers,* with or without the addition of salt, sugar, vinegar, 

 spices, smoke, 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 known. 



2. Sausage, sausage meat is a comminuted meat from neat cattle or 

 swine, or a mixture of such meats, either fresh, salted, pickled or 

 smoked, with added salt and spices and with or without the addition of 

 edible animal fats, blood and sugar, or subsequent smoking. It con- 

 tains no larger amount of water than the meats from which it is pre- 

 pared, contain when in their fresh condition, and if it bears a name 

 descriptive of kind, composition, or origin, it corresponds to sUch descrip- 

 tive name. All animal tissues used as containers, such as casings, stom- 

 achs, etc., are clean and sound and impart to the contents on other 

 substance than salt. 



3. Blood sausage is sausage to which has been added clean, fresh 

 blood from neat cattle or swine in good health at the time of slaughter. 



4. Canned meat is the cooked, fresh meat of fowl, neat- cattle, or 

 swine, preserved in hermetically sealed packages. 



5. Corned or cured meat is meat, cured or pickled with dry salt or 

 in brine, with or without the addition of sugar or sirup and (pending 

 further inquiry) saltpeter. 



6. Potted meat is comminuted and cooked meat from those parts of 

 the animal ordinarily used for food in the fresh state, with or without 

 salt and spices, and enclosed in suitable containers hermetically sealed. 



7. Meat loaf is a mixture of comminuted cooked meat, with or with- 

 out spices, cereals, milk, and eggs, and pressed into a loaf. If it bears 

 a descriptive name, it corresponds thereto. 



8. Mince, mince meat, is a mixture of not less than ten (10) per cent 

 of cooked, comminuted meat, with chopped suet, apple and other fruit,, 

 salt and spices, and with sugar, sirup, or molasses, and with or without 

 vinegar, fresh, concentrated, or fermented fruit juices, or spirituous 

 liquors. 



C. MEAT EXTRACTS, MEAT PEPTONES, GELATIN^ ETC. 



1. Meat extract is the product obtained by extracting fresh meat with 

 boiling water and concentrating the liquid portion by evaporation after 

 the removal of fat, and contains not less than seventy-five (75) per cent 

 of total solids, of which not over twenty-seven (27) per cent is ash, 

 and not over twelve (12) per cent is sodium chlorid (calculated from 

 the total chlorin present), not over six-tenths (0.6) per cent is fat, and 

 not less than eight (8) per cent is nitrogen. The nitrogenous com- 

 pounds contain not less than forty (40) per cent of meat bases and not 

 less than ten (10) per cent of kreatin and kreatinin. 



2. Fluid meat extract is identical with meat extract except that it is 

 concentrated to a lower degree, and contains not more than seventy-five 

 (75) and not less than fifty (50)' per cent of total solids. 



