food inspkction. 233 



Food Standards Adopted for Maine. 

 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 with 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 Principal 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 descriptive of its kind, composition, or origin, it corre- 

 sponds thereto. 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 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. Salted, 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.* 



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 compounds thereof, 

 or any other poisonous or injurious substance. 



b. MANUFACTURED MEATS. 



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

 and 4, which immediately precede, whether simple or mixed, whole or 



* 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 contact with food 

 products, contain on their surfaces, in contact with the food product, 

 no lead, antimony, 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. 



