Читать книгу Foods and Their Adulteration - Harvey Washington Wiley - Страница 78

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—There is found on the market a large number of varieties of potted meat. It is difficult to describe in any scientific way these potted meats because the term “potted” is employed by all manufacturers to describe a mixture of a great many different articles, the exact composition of which is usually a trade secret. There is, apparently, an understanding among manufacturers that the labels of potted goods are not intended in any way to indicate the variety of meat or principal meats contained in the package. In the absence of any trade, sanitary, or chemical standard it is difficult to make any just criticism of the character of the potted goods upon the market.

The principal object of mentioning them here is to inform the consumer of the probable character of the potted goods which he may consume, and to let him understand that it is by no means certain that the name of the meat upon the label describes the character of the meat which he is actually eating. The chief object in the manufacture of potted meat is to make a supply of uniform character and consistency, and properly spiced and flavored to attract and hold the patronage of the consumer.

A certain degree of consistency is established by each manufacturer for each variety of potted goods made, and to obtain this consistence more or less fat meat of some kind is added. It may thus be of some advantage to add the fat of pork rather than the fat of beef or mixtures of the two. It is claimed by many manufacturers that a single kind of meat does not give the desired flavor in potted and deviled goods. Therefore, meats of different origin are finely ground and mixed together, and a sufficient quantity of oil or fat added to secure the required physical consistence. For this reason cured meats, such as beef and pork, are often preferred for making potted and deviled meats because of the agreeable flavor and aroma which they impart thereto. These meats are therefore used in potting, although they cost more than corresponding quantities of fresh meat. In a character of goods so variegated as these it is impossible to lay down any rule which may guide the consumer in his choice. The widest latitude is left to the manufacturer, and the only real protection is in a strict inspection of the factory or factories where such goods are made. It is there only that the character of the materials employed and the quality of the condiments or other substances added can be determined. The day is doubtless rapidly approaching when consumers will be perfectly protected in this matter, and when no canned, potted, or deviled meats of any description will be allowed to enter into commerce without bearing the certificate of competent inspection officers as to the kind of meats used, their sanitary character, etc.

Potted meats should always be carefully sterilized and the contents of the tins should be consumed as soon as possible after they are opened.