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REMARKS: —
(a) Inferior—Total solids 27.2%. Tomato solids 0.8%. Pork 1.7%—
very little Pork.
(b) Inferior—In sample marked " 10 Chocs "—fat rancid. Oleic acid
1.5%.
(c) Inferior—Fat 3.4%. No butter fat—not entitled to be called
"creamy
(d) Inferior—Sol. solids 62.0%; Fruit 55%. Low in sol. solids. Sulphite
none.
(e) Inferior—The jelly (as it comes to the table) will contain not more
than 0.2% fruit juice. Insufficient to justify claim. Lead 0.2 ;
Copper 6 ; Zinc 10 p.p.m.
(f) Inferior—Moisture 15.4%; Butter 7.9%. Vitamin A satisfactory.
Low in butter.
(g) Inferior—Fat 34.0% (chiefly palm kernel oil; no butter). Skimmed
Milk Chocolate.
(h) Inferior—Claim to be equivalent to 230 gms. Mushrooms—not
justified—170 gms. only.
(i) Inferior—Fat 37%, Lean 31%. Total meat 68%. Fat excessive
(exceeds lean).
(j) Inferior—(1) Fat 21%, Lean 39%. Total meat 60%. Sulphite none.
Meat content of pork sausages should be not less
than 65%.
(2) Fat 27%, Lean 36%. Total meat 63%. Sulphite none.
(k) Inferior—Fat 21 %, Lean 40%. Total meat 61 %. Sulphite 150 ppm.
(1) Inferior—Fat 3.1%. Protein 3.2%. In absence of butter fat total
fat should be not less than 3.5%.