Module 11-The Evolution of the Meat Packing Industry Flashcards
what is the meat packing industry responsible for
The meat packing industry is responsible for slaughtering, packaging, processing and distributing meat from livestock species
when where slaughter regulations implemented
In 1706, the Superior Council of New France implemented regulations ensuring that slaughter animals were inspected
when were slaughter regulations implemented in Canada
regulations implemented in Lower Canada in 1805 specified the weight and quality of meat cuts generated by the packing industry and the quality of the packing barrels and the amount of preservative used.
what happened in the Canadian meat packing industry during the nineteenth century
During the nineteenth century, the Canadian meat packing industry developed to meet domestic markets for fresh meat and foreign markets for packed cured meat products
when was the oldest Canadian hog processing plant opened
The oldest Canadian hog processing plant was opened in 1852, slaughtering hogs during the winter months
how were hog carcasses processed in the oldest candian processing plant in the winter
Hog carcasses were dressed and the cured pork was packed in brine-filled barrels for both domestic and foreign markets
when were refrigerated railroad cars built and what did this do for meat
In 1868, the first refrigerated railroad cars were built and chilled meat could be moved around the country and across the ocean in refrigerated compartments of ships
when, what, and where did burns food begin slaughtering cattle
Burns Foods began slaughtering cattle in Calgary in 1890
what practices were done before the innovations necessary for the large scale packing industry
Foremost among the innovations necessary for the large-scale packing industry was the movement of carcasses along an overhead rail with workers designated to do specific tasks along the line as the carcasses moved past them
when was federally legislated meat inspection implemented
Federally legislated meat inspection was implemented in 1907 in the Meat and Canned Foods Act.
how did packing plants initially pack animals
Initially, packing plants slaughtered and dressed carcasses, removing the head, feet, hide and viscera and then cut the animal down the middle to create hanging sides
what initially was done with the hanging sides in packing plants
Hanging sides, complete with fat and bone, were distributed to retail outlets for further processing or, at most, the carcasses were reduced to primal cuts which were packaged and distributed to retail outlets
what happens today to primal cuts
Today, primal cuts may still be distributed from the packing plants, vacuum packaged, and shipped to secondary processors or retailers; however, packing plants also do much of the secondary processing and ship out pre-packaged fully trimmed products such as case-ready or retail-ready products
what are the benefits of centralization of meat processing
Centralization of all of the meat processing steps at the packing plant reduces the amount of waste that needs to be removed and dealt with at the retail level, alleviates the need for having highly trained meat cutters at each retail outlet, reduces shipping costs, reduces the risk of meat contamination and facilitates traceability to farm of origin
What form is most beef, chicken and pork now distributed
Much of the beef and pork and most of the chicken is now distributed from the processor as retail-ready products.
