The Republican. [volume] (Oakland, Md.) 1877-current, 1939-02-02
Homemakers' Column
Edited by Miss Mildred Barton, Home
Demonstration Agent, Oakland
MEAT INSPECTION

has been able to go to a butcher and
ask for a cut of meat with a round pur-
pie stamp on it saying ~ S. Ins'd G
P'S'D"-which simply means U. S.
inspected and passed by the Depart
ment of Agriculture. This Federal
meat inspection is required by law in
every establishment that slaughters
animals or processes meats and ships
any part of its output across State
lines. But there is no Federal super
vision for farmers who slaughter their
own animals on their own farms, nor
for meat plants that sell all they pro-
duce locally" that is, inside the boun-
diaries of the same State. However,
several states and many cities have
their own inspection systems. If the
homemaker asks her butcher for meat
with this label and finds that the meat
does not have it she may know that the
meat was butchered locally-or with
in state boundaries.
Through SO years the same little
stamp has stood for exactly the same
thing-a clean, and wholesome meat
supply. But the methods Of securing
this "clean and wholesome" meat sup
ply have changed to keep up with the
I times.
From the start working place that
was clean and easily kept clean, was
regarded as one of the essentials. The
requirements specify such necessities
as generous quantities of hot water
under pressure, plenty of well-located
places to sterilize instruments, good
drainage, efficient lighting, good ven
tilation and adequate facilities for con-
Quoting inspection and disposing of
condemned products. These require
ments are being changed constantly to
keep pace with new developments.
The requirements provide that certain
machinery move only so fast and no
faster. This restriction on speed is
necessary to give inspectors sufficient
time to examine each carcass thor
oughly as it passes before them.
In the interest of greater cleanli-
ness, stainless steel hooks, blades and
other equipment are gradually replac-
ing the older types Of equipment, all
of which require constant polishing to
keep down the rust.
Thoroughness is the motto for every
step of the inspection service. Exper-
fenced graduate veterinarians super
wise examinations from the time the
live animals are checked over before
the slaughter. Any animal that is af-
fected with any disease or condition
which might cause condemnation in
whole or in part is tagged with the
words gu. S. Suspect" and held for
separate slaughtering. At the time of
and after the slaughter, qualified in
| spectors scrutinize all parts of the
carcass and give special attention to
parts in which the disease is most
likely to make its first appearance. If
there are any indications of disease or
any Objectionable conditions, the car
cass is marked with a tag "U. S. Re-
tained," and held for a more intensive
study. In this, as in all examinations,
the public gets the benefit of any
doubt, and only meat that is "clean,
wholesome and fit for human food"
wins the purple stamp of approval.
All condemned meat, parts as well as
whole carcasses, are kept under lock
and key" until destroyed or made in
edible.
Federal inspection of meats con-
tinues after slaughter, thru curing or
processing, picking or smoking, can
ming and processing, and even to the
manner of shipping.
Everything that goes into canned or
processed meat or meat food products
or into cans of food made up partly
of meat, such as scrapple or chill con
carne with beans-must be approved.
The curing ingredients must be harm
less; Smoke must come from burn
ing wood; spices must be pure; and all
water used in the plant must pass a
meteorological test.
/ The meat-inspection service passes
on labels as we'll as what goes into the
package-the design as well as the
wording. Misleading statements and
pictures, as we'll as false claims, are
ruled out. The label must tell exactly
what is in the can or package. "Pure
pork" for instance, must be nothing
else, and if sausage contains the cereal
or dried milk permitted by law, the
label must tell this plainly.
The use of the round purple stamp is
confined to such products as sausages,
fresh, frozen and some cured meats.
Sometimes the stamp design is burned
into smoked meats. For products
packed in boxes or in cans, the words
of the stamp appear in full on the label
"U, S. Inspected and Passed. by De- |