Technological Progress in the Meatpacking Industry, 1919-47 (Classic Reprint)

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Excerpt from Technological Progress in the Meatpacking Industry, 1919-47Since its emergence before the Civil War, the meatpacking industry has passed through four stages of development-the country slaughterhouse, winter slaughtering and packing plants, year -round meatpacking plants, and the present integrated food-processing establishments. Throughout this period of development, the major Operations performed, if not the methods used in performing them, have remained relatively unchanged. In brief, animals are killed, eviscerated, either depilated or skinned, chilled, and then cut into primal cuts which are either sold fresh or processed further (cured or canned). The byproducts and edible offal or variety meats, such as tongue, liver, and heart, are separated out. Finally the fresh and processed meats, and the byproducts are disposed of through channels of distribution.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.