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Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations — John Shaqi

Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and RegulationsWiley, Harvey Washington

Science

Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

Name: Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations
Author: Wiley, Harvey Washington

Wiley, Harvey Washington

Food; Food adulteration and inspection

It has been thought advisable to give in the appendices extracts from
the national laws relating to the subject, as well as the rules and
regulations for their enforcement and official standards of purity,
as these are now of general interest to all classes. In revising the
manuscript and in reading the proofs, especial recognition is made of
the valuable aid of Dr. W. D. Bigelow, Chief of the Division of Foods
of the Department of Agriculture; Dr. F. V. Coville, Botanist of the
Department of Agriculture, and Dr. B. W. Evermann, of the Bureau of
Fisheries. Acknowledgement is also made of the favors of the Bureaus of
Plant Industry, Animal Industry, and Forestry. Many helpful suggestions
from other sources can only be acknowledged in this general way. All
opinions respecting adulterations, misbranding, nutritive value, and
wholesomeness are the individual expressions of the author and are not
to be considered in any other manner. Honest and truthful practices of
manufacture and labeling are to be promoted in every possible manner.
In the end the true, the ethical, and the just in these practices will
prevail.

  HARVEY W. WILEY.

  WASHINGTON, D. C., _May 1, 1907_.




TABLE OF CONTENTS.


                                                                    PAGE

  INTRODUCTION                                                      1-10

  Proper Ration, 3; Social Function of Food, 5; Definition and
  Composition of Foods, 6; Classification of Foods, 7;
  Explanation of Chemical Terms, 8.


  PART I.--MEATS AND MEAT PRODUCTS                                 11-94

  Definition, 11; Edible Animals, 11; Classification of Meat
  Foods, 12; Preparation of Animals, 12; Inspection, 13;
  Tuberculosis, 13; Consumers’ Rights, 14; Slaughter and
  Preparation of Carcasses, 14; Names of Parts, 15-20; Delivery
  of Fresh Meat, 21; Storage, 23; Disposition of Fragments, 23;
  Detection of Different Kinds of Meat, 24; Dried and Pickled
  Meat, 25; Composition of Pig’s Flesh, 26-33; Preserved Meats,
  34-38; Argument of Small Quantities, 38-40; Preparation for
  Canning, 41; Parboiling, 41; Sterilization, 42; Special
  Studies of Canning, 43-48; Relation of Canned to Fresh Beef,
  48; Canned Ham and Bacon, 48-50; Canned Tongue, 50; Fat as a
  Test for Adulteration, 51; Potted Meats, 51-56; Canned
  Poultry, 56; Canned Horse-meat, 57; Canned Cured Meats, 59-60;
  Magnitude of Industry, 61; General Observations, 62; Lard,
  63-77; Soups, 77-78; Beef Extract, 79-80; Beef Juice, 82;
  Soluble Meats, 83; Preparations of Blood, 83; Beef-tea, 84;
  Dried and Powdered Meats, 85; Active Principles in Meat
  Extracts, 86; Relation between Juice and Nutritive Value, 87;
  Nitrogenous Bases, 88-90; Gelatine, 90-92; Terrestrial Animal
  Oils, 93.


  PART II.--POULTRY AND EGGS AND GAME BIRDS                       95-116

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Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

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