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Food Values and Adulterations: Canned

The method of testing for borax, which has already been described under "Canned Vegetables", may be used in testing meat products. The meat must be finely divided, and should be warmed with water for some time, then the liquid which is filtered off should be tested. To test for sulphites, see process described under "Canned Vegetables."

Sausages. The principal adulteration of sausages, in addition to the introduction of inedible meats into the product, is the 'addition of starch.

This is added as a "filler" to allow the incorporation of more fat and water and on the ground that it prevents shrinkage when fried. It should be remembered in this connection, however, that starch is cheaper than FOOD VALUES AND ADULTERATIONS meat. To detect this adulteration out some of the liquid below the fat boil the sausage in water, pour the resulting liquid into a teacup and allow it to cool thoroughly. Then take with a dropper, and test with tincture of iodine for starch as described under "Jams and Jellies".