Readings on By-products of the Meat Packing Industry
Author | : Institute of Meat Packing |
Publisher | : |
Total Pages | : 375 |
Release | : 1941 |
Genre | : Packing-house products |
ISBN | : |
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Author | : Institute of Meat Packing |
Publisher | : |
Total Pages | : 375 |
Release | : 1941 |
Genre | : Packing-house products |
ISBN | : |
Author | : Margaret Walsh |
Publisher | : University Press of Kentucky |
Total Pages | : 230 |
Release | : 2021-09-15 |
Genre | : History |
ISBN | : 0813182212 |
The history of the meat packing industry of the Midwest offers an excellent illustration of the growth and development of the economy of that major industrial region. In the course of one generation, meat packing matured from a small-scale, part-time activity to a specialized manufacturing operation. Margaret Walsh's pioneering study traces the course of that development, shedding light on an unexamined aspect of America's economic history. As the Midwest emerged from the frontier period during the 1840s and 1850s, the growing urban demand for meat products led to the development of a seasonal industry conducted by general merchants during the winter months. In this early stage the activity was widely dispersed but centered mainly along rivers, which provided ready transportation to markets. The growth of the railroads in the 1850s, coupled with the westward expansion of population, created sharp changes in the shape and structure of the industry. The distinct advantages of good rail connections led to the concentration of the industry primarily in Chicago, but also in St. Louis and Milwaukee. The closing of the Mississippi River during the Civil War insured the final dominance of rail transport and spelled the relative decline of such formerly important packing points as Cincinnati and Louisville. By the 1870s large and efficient centralized stockyards were being developed in the major centers, and improved technology, particularly ice-packing, favored those who had the capital resources to invest in expansion and modernization. By 1880, the use of the refrigerated car made way for the chilled beef trade, and the foundations of the giant meat packing industry of today had been firmly established. Margaret Walsh has located an impressive array of primary materials to document the rise of this important early industry, the predecessor and in many ways the precursor of the great industrial complex that still dominates today's midwestern economy.
Author | : Meat Packaging and Processing Productivity Team |
Publisher | : |
Total Pages | : 108 |
Release | : 1951 |
Genre | : Meat industry and trade |
ISBN | : |
Author | : United States. Congress. Senate. Committee on the Judiciary |
Publisher | : |
Total Pages | : 60 |
Release | : 1957 |
Genre | : Competition, Unfair |
ISBN | : |
Author | : United States. Federal Trade Commission |
Publisher | : |
Total Pages | : 608 |
Release | : 1919 |
Genre | : Meat industry and trade |
ISBN | : |
Author | : Swift & Company |
Publisher | : |
Total Pages | : 86 |
Release | : 1919 |
Genre | : Meat industry and trade |
ISBN | : |
Author | : Shai Barbut |
Publisher | : |
Total Pages | : |
Release | : 2016-06 |
Genre | : Meat industry and trade |
ISBN | : 9780889556256 |
Author | : Charis M. Galanakis |
Publisher | : Academic Press |
Total Pages | : 276 |
Release | : 2018-10-29 |
Genre | : Medical |
ISBN | : 0128156880 |
Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects
Author | : Swift & Company |
Publisher | : |
Total Pages | : 94 |
Release | : 1920 |
Genre | : Meat industry and trade |
ISBN | : |