The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1893-11-29
SUPERIOR MEATS.
Great Demand for the
Refrigerated Articles.
Sanitary Advantages of the rodern
System at South San Francisco
Over the Old One.

When the new process of killing animals
and the great advantages of refrigerated
meats were first introduced in the East
the consumption of the new articles was
but meager.
Now, however, the condition of matters
at all the great centers is reversed and the
new system has completely supplanted
the old-fashi6ned manner of preparing
meats for the market.
1t is perhaps not too much to say that
the old system of killing and dressing
meats was in many resIects disgusting
and detrimental to public health, and it
only requires very slight knowledge of
hygiene to appreciate the sanitary advan-
tages of the modern way i'll which the
meats are being prepared for the market
by the South San Francisco abattors.
Until very recently California was fully
twenty years behind the times in the mat
ter OF killing and preparing fresh meats for
home consum ption.
Happily this has all been changed, and
to-day the public in California are being
supplied with an article equal to the best
that the great Chicago abattoirs and other
modern concerns OF Eastern cities are
turning out.
California might have drfted along for
many years without ever attempting TO
make hygienic Improvements In its pro-
cesses OF Strengthening had it not been that
Eastern packers saw in our local ignorance
an opportunity worth taking advantage of
and erected in South San Francisco. near
Baden station, abattoirs as completely
fitted up as those or Swift q Co., or any
other large Chicago concern.
In these buildings the processes Of killing,
packing and canning are being carried on.
There are extensive stockyards, an eX-
phanUa hnil1iDn and oil nfhar in1nnrfapt
adJuncts OF the vast industry for the manu-
factur 3eyery class of animal food
products and the Inauguration of q per-
manPnt livestock market.
AT Sixth and Townsend streets there has
been erected an immense warehouse in
which is contained the refrigeTators and
cOoling-rooms. as we'll as the wholesale
department of the company.
There is no retail business transacted
under any circumstances.
Men connected with the vast packing
houses Of Chicago. Kansas City, st. Louis
and Omaha are interested in South San
francisco. They have a manager In
charge of the industry here who under
stands the business in every detail-he
having served atleaet quarter of a century
in their employ in the East.
Before the new process was introduced
in California the Eastern concerns ex-
ported TO this State many million pounds
been manufactured here had the present
Industry or similar one been in opera
ton, thus promoting Californian interests,
not only encouraging st0ck-TaisIng but
also giving employment to many who 9TH
erwise would be idle.
To those who are not familiar with the
new process of killing, etc, the following
particulars will be of interest:
Every part of the animals slaughtered
finds its use. As one of the consequences
there is total absence of disagreeable
odor or OF any matter in process of putre-
faction.
The killing-room, for instance. is fin
ished in hard wood. heavily shelacked.
The chains and overhead trolley system are
painted, so that every evening thew may be
carefully cleansed with boiling water.
When the days work is finished there is
TO which the killing-rOom is put.
The animals are killed suspended to
chains. skinned, cleaned. washed and
divided In very brief time
They are then rolled along on the troll.
leys TO the rear of the apartment where
they are allowed to hang until all animal
steam has disappeared.
Then without touching the floor or be-
ing In any way handled the carcasses are
rolled into the chilling-room adjoining.
This is not freeZng-rOOm, but It's tenn
perature runs from 80 to 40 degrees. II is
never alIO"eu 10 reach the frOstlng point.
There the meat is allowed to remain for
at least three days, but usually for longer
period.
During this part of the process the
meat has become chilled to the bone.
All animal heat and ammonia, the two
chief principles of DutrefactiOn, have been
thoroughly expelled. At the same time
all the juices of the meat have been re-
tained-the flavor has been kept and the
fibeTs in the meat have bean absorhed
AT this stage the meat is ready for ship
ment.
In shipping the meats to Sixth and
Townsend streets and other points the
same care is exercised as has been in the
previous process.
1t only requires the slightest elemen-
tary knowledge of hygiene to appreciate
the pure condition Of such meats and the
public are not slow to take advantage of
hnYlng where thaY ara heinp snld.