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FOOD SAMPLING
During the year 795 samples were taken for chemical analysis.
In 44 instances the samples did not, for various reasons, comply
with the food laws and details of the circumstances are set out on
page 56. In many cases the infringement was of a comparatively
minor nature and the co-operation of the manufacturer was
obtained to put matters right.
In no case was fresh milk found to be materially below the
standard of 3% fat and 8.5% solids not fat, although the solids not
fat content was occasionally slightly below 8.5% in the early part
of the year due mainly to the seasonal "flush" of milk and the
dependence of most milk producers on herds which yield large
quantities of milk of rather low quality.
A special investigation into the meat content of canned meats
was undertaken with particular reference to stewed steak and
stewed steak in gravy. At present, there is no legal standard for
the meat content of these foods. Under the Meat Products (No. 2)
Order 1952, since repealed, home-produced and imported canned
stewed steak was required to contain not less than 95% meat and
stewed steak in gravy not less than 75% meat.
Seven samples of stewed steak were purchased, the countries
of manufacture being:
3—Republic of Ireland
1—Northern Ireland
1—Australia
1—England
1—Not stated.
With one exception they all contained at least 95% meat.
The average price of the meat was 2.23 d. per oz., the cheapest being
1.81d. per oz. and the most expensive 3.2d. per oz. In addition
to salt, some of the samples contained flour and spices.
Six samples of stewed steak in gravy were purchased, the
countries of manufacture being:
1—Republic of Ireland
3—Australia
2—England
In four samples the meat content was less than 75%. The
average price of the meat was 2.59d. per oz., the cheapest being
2.21d. per oz. and the most expensive 2.77 d. per oz. There was a
wide range of added ingredients including salt, beef stock, flour
spices, hydrolised protein and caramel.
An assessment of the quality of the meat used by different
manufacturers was not possible but inedible gristle and connective
tissue is excluded when arriving at the meat content.