Introduction and History of the Meat Industry Flashcards
Who were the first meat producers?
Colonists.
Who was the first meat packer?
William Pynchon (1662).
What did Benjamin Franklin propose as a “more compassionate” slaughter method for turkeys?
Electrical stunning.
How many years later was electrical stunning adopted as a method of slaughter?
200.
Who is the most famous meat packer?
Samuel Wilson, a.k.a Uncle Sam.
Which city was the first major center for meat packing?
Cincinnati.
* Referred to as Porkopolis.
When did the the first major center for meat packing hold its title?
1840-1860.
In 1860, how many hogs were harvested in Porkopolis?
At least 450,000.
Why did harvesting only occur in the winter early on in the meat packing industry?
The cold temperatures allowed the meat to stay fresher longer.
What city was the center of meat packing from 1870-1900?
Chicago (Union Stockyards).
Describe the muti-story packing plant set-up at the Union Stockyards?
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.
Improvements in what 2 things aided the productivity of the meat packing industry?
- Transportation.
- Refrigeration.
How were animals initially transported to meat packing plants?
They were moved there on foot by drovers
What development in transportation heavily impacted the meat packing industry?
The development of the railroad.
What was the initial method of refrigeration used for meat?
Ice stored under sawdust in insulated rooms (1850’s).
What was created to meet the need for mobile refrigeration in 1867?
Refrigerated railcars.
When was mechanical refrigeration created?
1880’s.
What came into existence to transport refrigerated meat as the railroad became obsolete?
Refrigerated trucks.
What did the mechanization of agriculture allow for?
Increased selection/production of meat-type animals over draft-type animals.
List 3 forms of mechanization in the meat packing industry?
- Mixers.
- Grinders.
- Stuffers.
- Choppers.
- Cure pumps.
- Slicing machines.
- Conveyorized tables.
- Ban saws.
When did the U.S. livestock value top 1 billion?
1860.
When were the USDA and the Land Grant College System created?
1862.
When was the first meat inspection law passed?
1891.
Why was the first meat inspection law passed?
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.
What did the first meat inspection law implement?
Voluntary inspection of livestock and meat intended for interstate and foreign commerce.
What effect did Upton Sinclair’s The Jungle have on the meat packing industry?
It led to the passing of the Federal Meat Inspection Act.
When was the Federal Meat Inspection Act passed?
1906.
What did the Federal Meat Inspection Act mandate?
That a Federal Meat Inspector must be present at any plant producing meat for interstate commerce.
When were standards for meat quality grades developed?
1916.
Why were standards for meat quality grades developed?
Marketing purposes.
When was the Packers and Stockers Act passed?
1921.
When was the National Livestock and Meat Board founded?
1922.
When was the Federal Meat Grading Service started?
1927.
When was the Horse Meat Act passed?
1919.
When was the Imported Meat Act passed?
1930.
When was the Poultry Producers Inspection Act passed?
1959.
When was the Talmadge-Akin Provision passed?
1962.
What did the Talmadge-Akin Provision allow for?
Federal inspections to be conducted by state meat inspectors.
When was the Wholesome Meat Act passed?
1967.
Why was the Wholesome Meat Act passed?
As a result of a USDA report being released that revealed that the quality of state meat inspection was lacking.
What did the Wholesome Meat Act require?
All states must have inspection systems equal to that of the Federal Meat Inspection System.
When was the Pathogens and Hazards Analysis Critical Control Points (HACCP) Systems Final Rule passed?
1997.
Why was HACCP passed?
To prevent outbreaks of foodborne illness like the one that happened as a result of undercooked beef in 1993.
What 2 things did the pre-HACCP system rely on?
- Sight.
- Smell.
Who was the HACCP program and guideline originally developed for?
NASA.
Why was HACCP developed for NASA?
To prevent astronauts from getting sick by watching every part of the food production process to make sure it is as sanitary as possible.
By what date was HACCP fully implemented?
January 1st, 2000.
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.
The Federal Meat Inspection Act.
Who inspects all meat?
The USDA Food Safety and Inspection Service (FSIS).
What happens to condemned carcasses?
They are rendered.
What is rendering?
Further processing to derive specific components from them for use elsewhere.
ex: Amino acids.
Why may all meat not be quality graded?
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.
Where are most packers, purveyors/wholesalers, retailers, and processors?
Close to where the animals are raised/finished.
