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A can of "Casserole Steak" contained 67 per cent total meat, and was therefore
10 per cent deficient in meat. Casserole steak should, if anything, contain less
rather than more water than stewed steak with gravy.
A sample of canned Irish Stew was found to contain only 35 per cent of total meat,
whereas during and just after the war canned Irish Stew contained 45 per cent of meat
and this was the quantity of meat required to be present by the revoked Meat Products
No. 2 Order, 1952. A further sample contained only 27 per cent of total meat and
examination of recipes given in cookery books shows that 33-35 per cent is the amount
of meat usually required. Under the circumstances it is doubtful whether one can
now insist on a 45 per cent meat content, which would make a canned meat product a
different article from that normally consumed.
Four samples of pork sausages were found to be deficient in meat content Two
samples contained 59 per cent and two others 62 per cent of meat. Pork sausages must
contain not less than 65 per cent of meat. Some beef sausages contained 200 parts per
million of sulphur dioxide without any intimation that they were preserved.
Nine samples of sausage rolls were deficient in meat contents. One contained only
11.2 per cent of meat, another taken as a follow up contained 16.88 per cent of meat,
but a further sample taken later proved satisfactory. The other 7 samples contained
9.2. 12.0, 12.7, 13.1, 15.1, 15,7 and 17.8 per cent of meat respectively. Your
analyst, supported by other public analysts, believes that a sausage roll should
contain not less than 20 per cent of meat.
Several samples of Christmas puddings were examined and found to contain less fat
than had been required at one time under the revoked Flour Confectionery Order With
the increases in the quantity of fruit used in their manufacture less fat is required
because of the use of less flour.
A sample of marzipan contained not more than 12 per cent of ground almonds.
Public analysts agree that marzipan must contain about 25 per cent of ground almonds,
which would be about 23 per cent of dried ground almonds and are taking part in discussions
with the trade on this matter 12 per cent of ground almonds is at least 40 per
cent deficient.
Some smoked saithe, packed in vegetable oil, was reported as inferior because the
oil contained 6 .4 per cent of free fatty acid and was rancid.
Certain types of sauce are exempt from giving their ingredients on the label and
one such sauce having made the disclosure, gave it incorrectly as the ingredients were
not listed in the right order The manufacturers agreed to amend the label.
A sample of mint sauce was reported as inferior because of an unsatisfactory odour
and flavour. The odour was slightly perfumed and the mint tasted like grass, though
microscopic examination failed to reveal the presence of any grass. Further samples
possessed satisfactory odours and flavours, but some of them were incorrectly labelled.
The onions in a jar of pickled onions were soft, due to poor pickling and were
reported as inferior. Samples of pickled gherkins and pickled red cabbage were also
reported as inferior They had been preserved with a dilute solution of acetic acid
and salt, but the texture of both products gave the impression that the raw vegetables
had been immersed in a weak salt-acetic acid solution and had undergone no process of
pickling as generally understood. The label of the gherkins stated that caramel was
present, but if any caramel had been added it must have been absorbed on to the
gherkins because the acid liquor was colourless. The manufacturers stated that they
washed the brined vegetables prior to the addition of acetic acid, but were taking
immediate steps to control the content of both salt and acetic acid in their products.