View report page

28
Luncheon Meat
In the absence of an official standard for the meat content of luncheon
meat, of recent years Public Analysts have been disturbed by the
poor quality of some makes of this meat product on the market. Recently
an agreement has been reached between the Food Manufacturers'
Federation and the Association of Public Analysts that luncheon meat
should contain at least 80 per cent of meat.
Two samples of luncheon meat examined during the quarter failed
to meet this standard, their meat content being respectively 70 and 71
per cent.
As this agreement was only reached towards the end of last year it
is clearly necessary to allow time for existing stocks to be used up before
this agreement can be rigidly enforced.
Flour
This sample was in two parts, one consisting of about 18 ounces of
flour admixed with fat, and the other approximately 7 ounces of straight
flour. The sample was submitted for examination as the result of a
complaint that it contained foreign matter. Examination of the flour
which was mixed with fat showed that it contained a small insect having
the general characteristics of a moth.
No foreign matter, however, was found in the plain flour.
Non-brewed Vinegar
This sample was found to contain:—
Acetic Acid 4.3 per cent
and was therefore of full vinegar strength as regards its acidity. Further
analysis showed, however, that it consisted of diluted and coloured
acetic acid. In reporting on this sample, however, we pointed out that
vinegar should be a product obtained by fermentation process and since
this article was not the product of such a process the term "Vinegar"
is inappropriate and the article therefore misdescribed.
Concentrated Artificial Vinegar (Vinegarine Brown)
Examination of this sample showed that it consisted of a coloured
concentrated solution of acetic acid containing 63 per cent of acetic acid.
The concentrated preparation was clearly designed to produce, on suitable
dilution, the article now known as "Non Brewed Condiment." In
reporting on this sample we pointed out that vinegar should be a product
of a fermentation process and since the article was not the result of such
a process the term "Vinegar" was inappropriate and the article was
therefore misdescribed.