Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1906-08-09
FEDERAL MEAT INSPECTION.


FEDERAL MEAT INSPECTION.
y short, discussion Of I'll, federal
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y 't'' osls 'a"S 10 i''"'s'S @"- st9NA
fa!ssrS in general.
ror some tir.. the We
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r"'S .'."' i's's MI.
u! WslNh meet were ht1N+'i ti me
laree pael1fs houses. especially IN chi
,s.ga. ail aoost diseass ne.,s b.3n-
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- go ON
e''tl'ei hiNA' lhsp,NN.,-i S'-Nf. l4,r''-
Ns 4Niel'ut~ ln'l sNe iN9'.'t1'a ~ INC
nrieiu ol animal INDUSTRY are often
NOT OILY dere4sct IN their cutN. het IA
some instances crtininally careless. In.
reply 20 suoh NAgr.tiA Nilss}Ntvine'iS .
can truthiui!y be said that the federal
meat inspectors as il c.ass ar IS in
le!ectual. careful aud conscientious a
class OF men rs can he found il any
like body OF United states citizens. Ad-
hitting that occasionally a careless In
spector Will be found. rs a rule such
Tor amy considerable length OF time.
Ar,l rs all c,rcasses that are slalsh-
tered in plants having federal lnsprc-
tion are inspected Al the tim OF
slaughter, whether such crycaeses are
Intended for EXPORT. iuterstatc or local
trade. ii is safe to say that all dts
eased meats. or rather that tn, !,eah of
AN animals tina, are sufficiently dis
tlsnd 10 render tho flesh unwhol.sorne
fpr human food is cou3cmunl.
So 1h,t the ,erx ahout IN,
lrr~a packers for nractic,llv nll
nr b. l,rra n.rkiny plants hay,
fe.,o,,l ;,snactio, sar,,,nr nut ,fs.,soa
IN. meats may no sn,il.l and W.
vboIeso,ne owine To the p:ay that ,hav
,ra handled after sIauyhtar for nm
de- tho present lave federal insnectnrs
havn M iuris1iction over me meat af,N
or II haS heen n,ssed ,t thn tin,e or
slar,htor p,, .,ilad ava n,t,i1
,nnats while unwholcsome and NM.
seous are not diseased. unless they
carve from animals that wcrc dis>,sa1
M the time of slaughter. Yet IN, term
diseased meats has been indiscrtrni-
natclv used in these articles either
trough isnorance or to intentionallv
deceive the reader. n the nresent
system of inspection there ue AL
ways. in the plants where inspection
is maintained. one or more inspectors
on the killing floor during the
time Strengthening is going on and
every animal is Inspected at the time
the informal organs are removed So
that the inspector not only has an on.
%portunity to examine the carcass but
he also examines the visceru-internal
organs-for evidences Of disease, and
when any carcass Is found presenting
sufficient disease to render the flesh
unwhdesome or obnoxious. 1t is m
demned n marked by sealing United
States government condemnation tag:
upon 1t. and from this time until 1t il
so thoroughly cooked as to destroy IL
for food 1t Is under the supervision Of
an employ or the bureau of animal in.
dustry. In fact the government con-
llscates these carcasses. a
Sucn carcaSSeS are x with
OUT any enumeration. beinS re-
turned. for illustration. the packer
puys IL lat s'eer Tor 80 on tiie market
Whlcn Wneh kii!ed Is round TO be dis
eASed sui.icieh.is 10 re'u'T IN" lIesh
uHil. iof ioou' ana ~ Is condemned. In
inns case a!l the packer can get out OF
IL Is the moe ana what Fertilizer and
grease IL WIN MAKE, ana ne must stand
'he remainder OF mo loss. And such
cases are OF oally occurrence, and we
make the statement, "l.hout rear OF
successful coi'trauictioh mat an meats
'hat are sulilcleh'iy diseased TO be un-
Wholesome are condemned, mat Is
slauSnterea IN plants where inspection
Is i'aii'aiiieu.
AGAIN. Whlie auihli'lhg mat many OF
these piants are not hs cieail ana sAi-
nary as they might be. ana n n there
Is room ior improvement IN their meth
Oh or handling thelr prepared meats, 50
lar as cleanliness Is concerned, yet,
with all OF these faults, they are clean
er and more sanitary than the small
slaughter houses of country towns.
n their products are much more
wholesome because C. the fact that
diseased animals are condemned and
destroyed for good, while in institu-
tions. large OF small. where no inspec-
ton is maintained, the diseased parts
are, as II rule. removed and the re-
Inainder of the carcass is sold as whole
some meat. In all meat packing plants
"a large portion of the pork products
are preserved in salt, either in the dry
form or in the solution known as pickle
for illustration, smoked hams are first
sailed by being Maced I'm pickle-salt
solution and. when cured, properly salt
ed, they are smoked. Experience has
demonstrated that it takes some time
for this pickle to work through large
pieces. and again that such meat often
sours after being placed i'm pickle. Sour
ing is a chemical change that takes
place in fresh meats hat are not prom
erly andled While il interferes NOR,
or less with the odor and flavor of TN.
meat n is not In i,lrious ia one eatipp IL
for the change is NOT n nltri.
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