Introduction and History of the Meat Industry

Question 1

Who were the first meat producers?

Answer 1

Colonists.

Question 2

Who was the first meat packer?

Answer 2

William Pynchon (1662).

Question 3

What did Benjamin Franklin propose as a “more compassionate” slaughter method for turkeys?

Answer 3

Electrical stunning.

Question 4

How many years later was electrical stunning adopted as a method of slaughter?

Answer 4

200.

Question 5

Who is the most famous meat packer?

Answer 5

Samuel Wilson, a.k.a Uncle Sam.

Question 6

Which city was the first major center for meat packing?

Answer 6

Cincinnati.
* Referred to as Porkopolis.

Question 7

When did the the first major center for meat packing hold its title?

Answer 7

1840-1860.

Question 8

In 1860, how many hogs were harvested in Porkopolis?

Answer 8

At least 450,000.

Question 9

Why did harvesting only occur in the winter early on in the meat packing industry?

Answer 9

The cold temperatures allowed the meat to stay fresher longer.

Question 10

What city was the center of meat packing from 1870-1900?

Answer 10

Chicago (Union Stockyards).

Question 11

Describe the muti-story packing plant set-up at the Union Stockyards?

Answer 11

Animals walked up a ramp to enter the harvest/slaughter facilities on the top floor. Following slaughter, gravity powered rail systems moved the carcasses through the disassembly line.

Question 12

Improvements in what 2 things aided the productivity of the meat packing industry?

Answer 12

1. Transportation.
2. Refrigeration.

Question 13

How were animals initially transported to meat packing plants?

Answer 13

They were moved there on foot by drovers

Question 14

What development in transportation heavily impacted the meat packing industry?

Answer 14

The development of the railroad.

Question 15

What was the initial method of refrigeration used for meat?

Answer 15

Ice stored under sawdust in insulated rooms (1850’s).

Question 16

What was created to meet the need for mobile refrigeration in 1867?

Answer 16

Refrigerated railcars.

Question 17

When was mechanical refrigeration created?

Answer 17

1880’s.

Question 18

What came into existence to transport refrigerated meat as the railroad became obsolete?

Answer 18

Refrigerated trucks.

Question 19

What did the mechanization of agriculture allow for?

Answer 19

Increased selection/production of meat-type animals over draft-type animals.

Question 20

List 3 forms of mechanization in the meat packing industry?

Answer 20

1. Mixers.
2. Grinders.
3. Stuffers.
4. Choppers.
5. Cure pumps.
6. Slicing machines.
7. Conveyorized tables.
8. Ban saws.

Question 21

When did the U.S. livestock value top 1 billion?

Answer 21

1860.

Question 22

When were the USDA and the Land Grant College System created?

Answer 22

1862.

Question 23

When was the first meat inspection law passed?

Answer 23

1891.

Question 24

Why was the first meat inspection law passed?

Answer 24

In response to Europe setting up trade barriers preventing the purchase of U.S. meat due to the condition of it being not up to Europe’s standards.

Question 25

What did the first meat inspection law implement?

Answer 25

Voluntary inspection of livestock and meat intended for interstate and foreign commerce.

Question 26

What effect did Upton Sinclair's The Jungle have on the meat packing industry?

Answer 26

It led to the passing of the Federal Meat Inspection Act.

Question 27

When was the Federal Meat Inspection Act passed?

Answer 27

1906.

Question 28

What did the Federal Meat Inspection Act mandate?

Answer 28

That a Federal Meat Inspector must be present at any plant producing meat for interstate commerce.

Question 29

When were standards for meat quality grades developed?

Answer 29

1916.

Question 30

Why were standards for meat quality grades developed?

Answer 30

Marketing purposes.

Question 31

When was the Packers and Stockers Act passed?

Answer 31

1921.

Question 32

When was the National Livestock and Meat Board founded?

Answer 32

1922.

Question 33

When was the Federal Meat Grading Service started?

Answer 33

1927.

Question 34

When was the Horse Meat Act passed?

Answer 34

1919.

Question 35

When was the Imported Meat Act passed?

Answer 35

1930.

Question 36

When was the Poultry Producers Inspection Act passed?

Answer 36

1959.

Question 37

When was the Talmadge-Akin Provision passed?

Answer 37

1962.

Question 38

What did the Talmadge-Akin Provision allow for?

Answer 38

Federal inspections to be conducted by state meat inspectors.

Question 39

When was the Wholesome Meat Act passed?

Answer 39

1967.

Question 40

Why was the Wholesome Meat Act passed?

Answer 40

As a result of a USDA report being released that revealed that the quality of state meat inspection was lacking.

Question 41

What did the Wholesome Meat Act require?

Answer 41

All states must have inspection systems equal to that of the Federal Meat Inspection System.

Question 42

When was the Pathogens and Hazards Analysis Critical Control Points (HACCP) Systems Final Rule passed?

Answer 42

1997.

Question 43

Why was HACCP passed?

Answer 43

To prevent outbreaks of foodborne illness like the one that happened as a result of undercooked beef in 1993.

Question 44

What 2 things did the pre-HACCP system rely on?

Answer 44

1. Sight. 2. Smell.

Question 45

Who was the HACCP program and guideline originally developed for?

Answer 45

NASA.

Question 46

Why was HACCP developed for NASA?

Answer 46

To prevent astronauts from getting sick by watching every part of the food production process to make sure it is as sanitary as possible.

Question 47

By what date was HACCP fully implemented?

Answer 47

January 1st, 2000.

Question 48

What act was broadened as a result of the following acts? 1. Horse Meat Act. 2. Imported Meat Act. 3. Poultry Producers Inspection Act. 4. Talmadge-Akin Provision. 5. Wholesome Meat Act. 6. Pathogen & Hazard Analysis Critical Control Points (HACCP) Systems Final Rule.

Answer 48

The Federal Meat Inspection Act.

Question 49

Who inspects all meat?

Answer 49

The USDA Food Safety and Inspection Service (FSIS).

Question 50

What happens to condemned carcasses?

Answer 50

They are rendered.

Question 51

What is rendering?

Answer 51

Further processing to derive specific components from them for use elsewhere. ex: Amino acids.

Question 52

Why may all meat not be quality graded?

Answer 52

People who raise their own animals may get them processed at a plant for their own consumption, so the meat does not need to be graded or examined.

Question 53

Where are most packers, purveyors/wholesalers, retailers, and processors?

Answer 53

Close to where the animals are raised/finished.