The Right of the Consumer.
—In all these cases of post mortem inspection it is the right of the consumer to be informed respecting the condition of the animal admitted to slaughter. Only the undoubtedly sound and healthy carcass should be given a free certificate. The badly diseased carcass should be condemned and refused admission to consumption. If the partially diseased carcass is to be consumed, it should be done under such a system of tagging as will absolutely protect any consumer against the use of the partially diseased carcass without his knowledge.
Summary.
—The general conclusion reached is that the consumer has the right to protection in the character of food which comes upon his table. This protection begins at the time the animals are being fed for slaughter. It continues during the time the animals are slaughtered and afterwards in the preparation of their carcasses for consumption. It does not end until the meat is delivered to the consumer properly certified as being sound and wholesome and warranted to be free from deleterious coloring matter and preservatives. The consumers of this country can have this protection if they demand it. They outnumber the makers of meat products to such an overwhelming extent as to be able to secure proper legislation, because the manufacturers themselves, as consumers, are equally interested with others in this most important point, and should themselves receive for their families the same protection that the consumer who has nothing to do with the preparation of meat products is entitled to.
Since the above paragraph was written the Congress has provided for a complete inspection of meats as outlined therein.
Slaughter and Preparation of Carcasses.
—It is not the purpose of this manual to enter into any discussion of the technique of slaughter and preparation of animals whose meat is intended to be eaten. It is believed that in this country the mechanism of this process is very near perfection, and especially so in the larger establishments where the highest skill is employed. In small slaughtering establishments and in farm slaughter there are found many points of technique which should be greatly improved. The principal thing to be considered is, first, a sudden and in so far as possible a painless death of the animal; second, the immediate withdrawal of the blood of the slaughtered animal if slaughtered otherwise than by opening the principal artery; third, the removal of the intestines and hair or hide of the animal; fourth, immediate cooling at a moderately low temperature until the animal heat is entirely radiated; fifth, the cutting of the carcass into the usual form for consumption and the removal and utilization of the débris for food or other purposes; sixth, the delivery of the meat, if to be eaten in a fresh state, in a condition secured from contamination and decay until it is in the hands of the consumer; seventh, the curing of the meat in a proper manner by salt, sugar, vinegar, and wood smoke, and the delivery thereof in an uncontaminated form to the consumer.
Natural Appearance of Cuts of Healthy Beef
Beef is the most important of any of the meat or flesh foods. To be able to judge of its freshness and freedom from disease is of great practical value. The following colored plates show the appearance of some of the principal cuts of beef in the proper condition for cooking. By comparing the appearance of the beef bought in all markets with these plates it is possible to form a sound judgment of their suitability for consumption.
These seven Plates are
reproduced by courtesy of
Armour & Co., Chicago