16.

P R I N C I P L E S O F P R E S E R V A T I O N A M D C U R I N G

This phase of instruct ion In our basic meats course is a "must." The first methods employed t o preserve foods were probably drying and smoking. Early man w a s concerned primarily with quantity. Today man i s concerned d s o with qual i ty and recognizes among food problems those r e l a t ing t o pur i ty and cleanl iness of foods supplfed t o the public.

The obJect of preservation is t o keep foods f o r r e l a t ive ly long periods and s t i l l maintain t h e i r quali ty. i n meat products by (I) t h e addition of chemical substances. Curing i s an example j (2 ) using low temperatures. Refrigeration at c h i l l i n g temperatures is ateinporary method of preservation and freezing preserves the product for a longer perlod of t i m e ; (3) using high temperatures such as are used In canning; (4) abstract ion of moisture o r drying.

Preservation may be accomplished

Proper curing methods are an important par t of our basic meats course at North Carolina. cured pork is l o s t annually i n many of the counties i n North Carolina. Assum- ing that 75 million pounds a re cured annually and that the average loss f o r the state is 10 per cent t h i s would be a l o s s of ?* million pounds of pork annually.

It has been estimated tha t from 10 t o 20 per cent of t he

U R D AND SHORTENING

It would be desirable t o include both the problems encountered i n rendering l a rd on the fa.rm and i n the packing house, f a r m l a rd rendering t h e percentage yield, most acceptable containers f o r render- ing the pork fat and correct methods of storage might be emphaaized.

In the discussion of

The packing house lard can be c l a s s i f i ed according t o t h e method of Newer rendering and differences between these methods should be pointed out.

methods of rendering lard by the pauking industry are important 86 well 88 t he use of anti-oxidants t o prolong storage l i f e .

Lard subs t i tu tes and shortenings are gaining i n popularity w i t h the consumer. should be discussed.

The advantages and disadvantages of l a r d subs t i tu tes and shortenings

SAUSAGE W A C T U R E

It has been estimated that one out of 12 pounds of meat produced In t h e United Sta t e s is consumed as sausage. To introduce t h i s topic a b r i e f his tory and t h e present s t a tus of the sausage manufacturing industry should be su f f i c i en t . Further Information might include the equipment, ingredients, containers, qual i ty and yield necessary t o produce a desirable product. A c la s s i f i ca t ion of sausages and examples of each could be a par t of the l ec tu re m a t e r i a l presented on sausage manufacture.

Federal regulations 8 s they apply t o sausage manufacture and problems reJ&&g t o discoloration, packaging, rancidi ty , e t c . may be discussed i f suf- f%e4errt time is available.

17.

PACKING INDUSTRY: ORGANIZATION AND OPERMION

The packing industry handles a l a rge percentage of t h e meat products t ha t are sold. The main fac tor responsible for the growth of t h i s industry i s concentration. This concentration reduces the consumer cost of t h e edible portion of the animal. Here again 8 br i e f his tory of the development of the industry might be desirable. The location, eff ic iency of operation, inspec- t i o n s and various departments of t he packing plant can be included as a part of the t ra in ing . dustry f o r college graduates who have majored i n animal. husbandry should be emphasized.

The fact that there are opportunities i n t h e packing in-

LIVESTOCK MARKFTING AND LIVESTOCK LOSS FREVENTION

Livestock marketing as it relates t o t he pr ice received fo r the carcass and purchase of l ivegtock on a grade or yield bas i s should be included as^ a part of t he basic meats work.

The bruising of l ives tock may w e l l be considered t h e major problem i n 106s prevention work, help eliminate lo s ses which reduce the value of l ivestock and meat products. It would be desirable t o cover the extent of in jur ies , types of bruises, loca- t i o n on carcasses and the monetary loss. Providing be t t e r overal l facil i t ies, stockyard safety programs, t ruckers sa fe ty programs, and the proper f a r m f a c i l i t i e s could be emphasized as means t o reduce losses .

MEKTANDISING:

Proper instruct ion in t h i s par t of t he course may

WEIOLESAIB, WfTTB METHODS OF DISTRIBUTION

The student should be acquainted with t h e t ransportat ion of t he

The trend t o eliminate the wholesale product from the cent ra l plant t o the branch house and t h e problems encountered i n s e l l i n g the wholesale product. wholesaler and se l l t he product d i r e c t t o t he retailer could be an important pa r t of the t r a in ing i n t h i s phase of t he basic meats course.

MR, CAHILL: Thank you very much, Bill,

We are at t h e point of t he program now where t h e chairman must openly a d m i t h i s inefficiency. Virginia Polytechnic Ins t i t u t e , wrote and said that he could not attend t h i s year an e f f i c i en t chairman would immediately have t ransferred tha t respons ib i l i ty t o some' other member of t he committee. alrekdy busy on the i r various topics , and so I assumed the task of Bob

,Edgar and w i l l pinch-hit f o r him in discussing th i s l as t portion of the l ec tu re out l ine ,

I euppose tha t when R . A. Edgar, of

They were, however,

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