Foods and Their Adulteration Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

PART I.--MEATS AND MEAT PRODUCTS 11-94

Chapter 1168 wordsPublic domain

Definition, 11; Edible Animals, 11; Classification of Meat Foods, 12; Preparation of Animals, 12; Inspection, 13; Tuberculosis, 13; Consumers’ Rights, 14; Slaughter and Preparation of Carcasses, 14; Names of Parts, 15-20; Delivery of Fresh Meat, 21; Storage, 23; Disposition of Fragments, 23; Detection of Different Kinds of Meat, 24; Dried and Pickled Meat, 25; Composition of Pig’s Flesh, 26-33; Preserved Meats, 34-38; Argument of Small Quantities, 38-40; Preparation for Canning, 41; Parboiling, 41; Sterilization, 42; Special Studies of Canning, 43-48; Relation of Canned to Fresh Beef, 48; Canned Ham and Bacon, 48-50; Canned Tongue, 50; Fat as a Test for Adulteration, 51; Potted Meats, 51-56; Canned Poultry, 56; Canned Horse-meat, 57; Canned Cured Meats, 59-60; Magnitude of Industry, 61; General Observations, 62; Lard, 63-77; Soups, 77-78; Beef Extract, 79-80; Beef Juice, 82; Soluble Meats, 83; Preparations of Blood, 83; Beef-tea, 84; Dried and Powdered Meats, 85; Active Principles in Meat Extracts, 86; Relation between Juice and Nutritive Value, 87; Nitrogenous Bases, 88-90; Gelatine, 90-92; Terrestrial Animal Oils, 93.