Technical Support For Emerging Meat Industry Technology

There are many qualifications one must meet to become a USDA meat grader. One who is interested in becoming a USDA meat grader must have at least three years of experience. Experience must have taken place after the age of sixteen. You must be able to analyze problems, gather important information, and recognize solutions, plan and organize work and be able to efficiently communicate verbally and written. You are able to substitute education for experience. Also you must score a seventy five percent or higher on the color plate, which will measure the range of colors you are able to distinguish. You must have sufficient hearing and vision in

It is hard to imagine that there was once a time when meat and meat-like products were butchered and processed in unsanitary conditions, but there was such a time and it was so bad that Congress had to pass the Federal Meat Inspection Act of 1906 to stop these unsanitary conditions. In this paper I will argue why the passage of the Federal Meat Inspection Act of 1906 was such a good idea.

Discoveries are everywhere in everyday life and they can impact the way we see the world, either positively or negatively. Because of this, it can be noted that “Not all discoveries are welcomed”. We can explore this philosophy through the examination of various techniques found within both Robert Gray’s ‘Journey, North Coast’ and ‘The Meatworks’, as well Leo Matsuda’s animated short film, ‘Inner workings’. These three texts, although all having visual processes of discovery, offer juxtaposing perspectives on the acceptance (or lack of) towards discoveries.

Would you do anything to keep your family together? The novel Bastard out of Carolina, written by Dorothy Allison, reveals the early life of the main character, Bone. Born an illegitimate child, Bone grew up being physically and sexually abused by her step-father. The novel My Year of Meats, written by Ruth L. Ozeki, showcases the behind-the-scenes story of a reality television show, My American Wife. The show was produced by BEEF-EX, a meat company. The show was created to “create a new truism: The wife who serves meat has a kinder, gentler mate” (Allison 13). Although the novels may seem to be completely different, they both have a strong theme of family. Characters in both novels are not only forced to make decisions that affect themselves and their families, but they also make decisions based on their families’ opinions. The main characters in both novels have hidden the truth to protect their families, but they both received different outcomes.

The dependence on meat and meat products in the United States is at an all-time high. Despite the great need for healthy and ethical meat, the procedures in meatpacking facilities have not been improved much in the past century. In Fast Food Nation, Eric Schlosser outlines some of the most important facts and realities facing slaughterhouse workers today. The problems with the food can be fixed with chemicals and the like, but the value of human life cannot be improved without the influence of government actions. There are still such injustices to the workers as sexual harassment, injuries that go unnoticed, and horrific treatment of sanitation workers.

World Wide Sires, Cooperative Resources International, and ABS Global are the three companies that dominate the meat packaging industry. Hauter (2012) argues that over the past two decades meat production and packaging has become more monopolize (157). This argument was possible because

The meat industry today is not what it was nearly a century ago. While improvements are thought to have been made, an ever changing society has brought upon new problems that have been piled on to the previously existing ones. While these problems are not like those found in The Jungle, they do parallel how by exposing what is going on in the meat industry; new regulations would be the answer to the noted problems. The increased demand for meat has made it a rushed mutated production instead of a means to raise livestock for consumers. Taking into consideration the demand for cheap meat that will be used for in quick and high demanded products such as frozen and fast food, this demand of meat has greatly skyrocketed. Animals whose sole

In contradiction to the downgrading tone presented in the previous discussion towards OSHA and its involvement in the meatpacking industry, the implementation of OSHA had some uplifting attributes even though it had minute significance to the cause as presented by the scholarly individual, Dr. Sears, and the two notable muckraker, Eric Schlosser and Upton Sinclair. In cohesion to the upbringing of change due to OSHA, Claire Epstein’s article, “Keeping OSHA Records” enhances the awareness of the regulatory incorporation’s care for the workers safety and documentation by stating “Employers with more than 11 employees who are not in partially exempt industries are required to keep OSHA recordkeeping logs to track information on OSHA recordable injuries and illnesses” (Epstein). But not only did OSHA begin collecting records of the employees, but in “OSHA Updates Guide on Training Requirements” by Professional Safety, OSHA supplies workers with news occurring to fellow members of the country-wide workforce, and in this case is an injury pertaining to “Harco” and his personal negligence and misunderstanding of faulty hardware in order to prevent similar injuries and to analyze the faults and fabricate new directions to have a safer time when in the workplace (Professional Safety). In addition to the article, Professional Safety provides a handbook for workers that may/may not suppress the confusion, but is a sole act of generosity. In comparison, The United States Department of

Greenwich Prime Meats provides house-made fresh meats for purchase so guests can prepare their favorite meals at home. The location also offers a full prepared foods menu for those who prefer someone else to do the grilling. Owner Sal Genario created the family-style butcher shop to carry on the traditions of Manero's, a steakhouse and butcher that closed its doors in 2006.

Imagine a simplistic world without curiosity. No questions are asked, so no answers are given. Experiences like confusion and misunderstanding do not happen. A world like that is akin to mediocrity. That world would be a very bland world. Fortunately, the world today is nothing like that of the world described. Advancements in technology and culture were derived from curiosity. People wanted to know why things worked and how they could improve upon them to do better. Other occurrences came about from misunderstandings. One such example is the Meat Inspection Act of 1906 passed by President Roosevelt. “The law authorized inspectors from the U.S. Department of Agriculture to stop any bad or mislabeled meat from entering interstate and foreign commerce” (“BRIA”). This act came about due to the response from Upton Sinclair’s The Jungle. Although mentioned, the horrors of the

To become a meat inspector, one must have a bachelor degree in biology, mathematics, and physical or agricultural science. You must have one year of job-related experience. One year of experience in food processing, as a veterinary technician, a chef, a butcher, or a slaughterhouse worker. Cooks and chefs in commercial kitchens or restaurants also qualify if they were responsible for the safety of food handling, storage, preparation, and sanitation. The expected salary as a meat inspector is $43,630 per year. A meat inspector ensures the commercial supplies of meat, poultry, and eggs. They work full time hours. If am emergency happens, overtime, night, and weekend hours might be required. Travel can be required for meat inspectors to process

[By doing so, customers ultimately get better value, therefore each member of the supply chain gains competitive advantage.] Pars Food Ltd currently outsources their raw materials, therefore they have looked at sourcing their own potatoes with their own transport. Due to high amounts of quality rejection of frozen chips, they would like to reduce this, thus, having their own transport means they are now in control of how their raw materials get to their factories and therefore can monitor quality more closely, ultimately improving it. In terms of investing in storage and improving customer satisfaction and zero complaint levels; Jane William’s Idea of using the Just in Time method may achieve this, by having their own transport they have control over how reliable the supply is and communication should not be a problem. Therefore products can be made as they are needed and their won’t be as much need for storage e.g. “Stake Cut Chips” which have been left in storage for 2 months and not shifted.

Conventional shipping cartons have ventilation holes which allows air to circulate around the product, but this also allows the produce to continue ripening and exposes to bacteria and pathogens, which contributes to loss. FreshTec’s patented packaging technology employs a breathable plastic liner inside a cardboard carton, which is sealed with a plastic lid. It’s part of a growing segment of food packaging using modified atmosphere technology. The liner and plastic lid slow the amount of oxygen entering the carton and also traps some of the carbon dioxide the produce expels, effectively putting it to sleep for up to a month of travel time. Overall, FreshTec provides more time for produce to reach the market, which reduce the likelihood of loss or waste.

Result: a more consolidated meat industry comprising of companies with sophisticated manufacturing and marketing skills, stronger financial positions, and a focus on building value added brands and market share. The race was thus on for new ideas and promotional support to achieve industry leadership. If Om was to remain on top as one of the leading brands, then investments would be needed on promotion and advertisement as well as in research and development. There was a dire need to align the products with consumer trends and satisfy the target audience’s want for products that were faster and easier to use.

Good packages can help preserve food and prolong its shelf life during storage, transport retailing and consumption.