View report page

Cooked Meats and Special Type Sausages
There is a food factory in the Borough producing continental
types of sausages for the London and Home Counties area.
Arising from the sample results the public analyst has called
attention to the meat content which in his opinion is insufficient.
A standard percentage has not so far been fixed so the manufacturers
wishing to market a better product finds he is unable to do
so because of the price war between himself and his competitors.
There is confusion among public analysts, some of whom demand
80% meat whilst others will accept 65% for hamburge: frankfurters
and Viennese steaks.
There is urgent need for a decision by the Food Standards Committee
in respect of this type of sausage.
Another difficulty experienced in a standard meat percentage
is the problem of satisfying the varied tastes of the purchasing
public who complain that an increase in the meat content makes the
hamburger unpalatable.
Bacteriological Examination of Meat Products
An investigation was carried out with the folio ng results: —
Page 58