DOCSLIB.ORG

Perspective on Growth and Development

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Perspective on Growth and Development 40 PERSPECTIVE ON GROWTH AND DEVEIOPMENT* H. B. HEDRICK University of Missouri, Columbia, Missouri The production of meat and all other food is almxt entirely dependent upon the growth process. The growth phemmenon is the heart of the livestock and meat industry both frm the standpoint of animal growth and the production of most of the raw materials which animals convert to meat and other usable by-products. A basic understmding of growth has potential for direct application to problems that confront world fmd production. The need for increased food production and availability were never greater than at the present time. When food is scarce, its availability becomes a highly emotional issue and has great influence on world economic and political issues. Thus, the growth of animals and plants is an underlying factor that influences many major world problems. Many people of the world advocate that foregoing meat would free grain for the hungry. The truth of the matter is that animals cannot be ignored if one is to consider seriously the food-population-environment problem. Animls are providers of meat and by-products for the human population. A very important factor in favor of animal agriculture is man's dependence on an almost endless list Df by-products obtained from animals which are used for food, clothing and health aids. Some pharma- ceuticals originally Dbtained from meat animals can be manufactured, but meat animals remain the best source for many of these products. For example, insulin, needed by many diabetics to regulate their blood sugar, is obtained from the pancreas of meat animals. Those who advocate foregoing meat fail to realize, either intentionally or through lack of knowledge, man's dependence upon animals for numerous by-products. The meat packing industry has long been noted for its efficiency in the processing and utilization of by-products. A large portion of the world's land is unsuited for intensive agriculture. Consequently, a ruminant livestock industry is essential to providing food for an increasingly hungry world. In the future these animals must become increasingly greater converters of plant resmrces which are not usable directly by man. The possibility of increased allocations of available feed grains to human food poses problems for future swine and poultry production. To meet this challenge alternative sources of protein and energy for use by these animals must be sought. An important research challenge to animal agriculture is to increase the efficiency of all animals to convert feed grains, roughages and other materials to meat and by-products. * Presented at the 28th Annual Reciprocal Meat Conference of the American Meat Science Association. 41 To meet these challenges, an understanding of the growth process is essential. Not all aspects of growth are completely understood, particularly the mechanisms involved in initiation of growth, regulation of growth rate and termination at maturity. However, much that is known about animal growth remains to be applied at the production level. The attainment of scientific infornration concerning growth, which abounds at the present time, can trace its ancestry to earliest recorded history. For example, as early as the fifth century B.C., Greek physicians developed a method for the study of growth which is employed by scientists today. A hen was set upon a number of eggs and each day one of the eggs was opened and the changes that took place were observed. This miraculous transformation of the white and yellow mass of a hen's egg into a respectable befeathered chick all in 21 days must have been as exciting to the early Greeks as it is to today's school child. Early work concerned with the body composition and growth of meat animals dates back to the often cited study of beef animal composition of Lawes and Gilbert (1859). During this same general time period German workers were studying the development of adipose tissue (cited by Bell, 1909). In the U .S ., concerted research work on growth and development began in the early part of the present century. Among the earliest investigations conducted in the U.S. on growth and developnent was the comprehensive one initiated at the University of Missouri in 1907 as a part of the "Use of Food" investigations. H. J. Waters received the credit for the general plan of the experiment which he outlined as "an experiment to determine: (a) if an immature animal can use its stored fat to protect growth when sparsely nourished, and to what extent the body fat may be relied upon to supplement a limited ration to insure the continuation of the process of growth; (b) what changes occur in the composition of the body of immature animals when fed for a considerable time on a maintenance ration, and also what changes occur when such animals are kept on a ration above maintenance, but not in sufficient quantity to supply the maximum growth of which the animal is capable. The investigation initiated by Waters and other investigations conducted at Missouri yielded numerous publications detailing body composition of beef animals during growth and development, and energetic efficiencies related to meat and milk production. During the past 50 years, U .S . Agricultural Experiment Stations, medical schools, research organizations, and various research groups from other countries, princi- pally in Europe, have turned out a deluge of publications concerned with growth and development. When Samuel Brody published his book "Bioenergetics and Growth" in 1945 he cited over 2000 references most of which were related to growth and development and energetic efficiencies of animals. The flow of information is likely to continue in the future because there is still much to be learned about this important phenomenon. 42 In general, what do we know about growth and development of meat animals and what aspects of these processes should we be concerned with in the future? The variation that exists among animals is due to heredity and environment. Heredity provides the necessary potential for growth and development and the environment will maximize or minimize this potential. Other hypotheses of grmth regulation have been suggested which possibly would not be included under the heredity-environment means of growth regulation. An extensive search of the literature will reveal that hypotheses abound as to how growth is regulated in tissues and organs. These hypotheses include inhibitors; stimulators; combinations of inhibitors and stimulators; organs and tissues controlling their own growth; a central control center for controlling growth of the entire body; functional demand determinlng growth of an organ or tissue; etc. The establishment of a cmplete explanation of how growth is regulated remains a task for the future. When this is accomplished we should have an answer for the cause and cure for cancer and for dystrophic conditions which plague mankind, in addition to being able to control growth and development of meat animals. The importance of heredity in meat animal production is paramount. Robert Bakewell's recommendation was to breed the best to the best because like begets like. Your contribution to the future of mankind you carry in your "genes" is an old pun to illustrate this point. This is quite timely since l'jeans" are common attire for both boys and girls. Animals within a given breed and among breeds may vary in growth rate, body composition, growth efficiency, and reproductive performance when placed In a suitable environment and given an adequate diet because of variations in hereditary constitution. Those animals that have preferred characteristics should be identified and their numbers increased while those with less desirable characteristics should be decreased in numbers. Because of diverse environmental conditions which exist in the U.S. and the world, there is no one type of animal best suited for all conditions. Although heredity dictates maximum growth and development possible, nutrition governs the rate of normal growth and the extent to which development is attained. The utilization of ingested nutrients is partitioned among various tissues and organs according to their meta- bolic rate and physiological importance. Maintenance and function of vital physiological systems take precedence over muscle growth and fat deposition. The order of precedence is first tissues comprising vital organs and physiological processes, second bone, third muscle, and lastly fat deposition. When the nutritive supply is plentiful all tissues of the body receive sufficient nutrients for maintenance and for normal growth and fattening. However, if the nutrient supply is limited, the tissues are affected in reverse order of physiological importance. Severe restrictions of nutrients will result in body tissues of less importance being utilized to maintain those of more vital importance. The various tissues and organs of the body of a growing animal which have been retarded in development by a restricted environment may exhibit remarkable compensatory growth when changed to a favorable environment. It is 43 posslble to control the rate at which different tissues and ~rtsof the body grow and develop by: altering the nutritional level of the animal and selecting the time at which the nutritional level is altered. The stage of postnatal growth over which the nutritional treatment is imposed will affect the nature of the response. The efficiency of meat animals to convert feed consumed into meat is generally related to the level of feed intake, rate of gain and body weight. A balanced diet consisting of water, protein, energy, minerals and vitamins is necessary for animals to attain their maximum inherent growth and development. The dietary requirements differ among species and vary during the various stages of growth and development. Although a vast amount of research has been conducted to determine the dietary requirements of meat animals and more is known about the dietary requirements for meat animals than for man, much is not known about this important aspect of meat an-1 production.
Load more

Recommended publications
  • Meat: a Novel
    University of New Hampshire University of New Hampshire Scholars' Repository Faculty Publications 2019 Meat: A Novel Sergey Belyaev Boris Pilnyak Ronald D. LeBlanc University of New Hampshire, [email protected] Follow this and additional works at: https://scholars.unh.edu/faculty_pubs Recommended Citation Belyaev, Sergey; Pilnyak, Boris; and LeBlanc, Ronald D., "Meat: A Novel" (2019). Faculty Publications. 650. https://scholars.unh.edu/faculty_pubs/650 This Book is brought to you for free and open access by University of New Hampshire Scholars' Repository. It has been accepted for inclusion in Faculty Publications by an authorized administrator of University of New Hampshire Scholars' Repository. For more information, please contact [email protected]. Sergey Belyaev and Boris Pilnyak Meat: A Novel Translated by Ronald D. LeBlanc Table of Contents Acknowledgments . III Note on Translation & Transliteration . IV Meat: A Novel: Text and Context . V Meat: A Novel: Part I . 1 Meat: A Novel: Part II . 56 Meat: A Novel: Part III . 98 Memorandum from the Authors . 157 II Acknowledgments I wish to thank the several friends and colleagues who provided me with assistance, advice, and support during the course of my work on this translation project, especially those who helped me to identify some of the exotic culinary items that are mentioned in the opening section of Part I. They include Lynn Visson, Darra Goldstein, Joyce Toomre, and Viktor Konstantinovich Lanchikov. Valuable translation help with tricky grammatical constructions and idiomatic expressions was provided by Dwight and Liya Roesch, both while they were in Moscow serving as interpreters for the State Department and since their return stateside.
    [Show full text]
  • Meat Packing, an Industry on the Deck
    University of Mississippi eGrove Touche Ross Publications Deloitte Collection 1964 Meat Packing, an industry on the deck Maurice McGill Iowa Beef Packers Follow this and additional works at: https://egrove.olemiss.edu/dl_tr Part of the Accounting Commons, and the Taxation Commons Recommended Citation Quarterly, Vol. 10, no. 3 (1964, September), p. 17-21 This Article is brought to you for free and open access by the Deloitte Collection at eGrove. It has been accepted for inclusion in Touche Ross Publications by an authorized administrator of eGrove. For more information, please contact [email protected]. by Maurice McGill MEAT PACKIN6 The author wishes to express his appreciation to Iowa Beef Packers, Inc., for their cooperation in preparing this article. An Industry nn the Deck "Gentlemen, this industry is on the deck. It has hit the cheaper to transport the cattle to feed supplies, primarily bottom and has only one way to go — up." This statement corn, than it was to transport feed to the cattle, particu­ was made recently to a group of financial analysts by larly in view of the fact that in doing so, the cattle were A. D. Anderson, president of Iowa Beef Packers, Inc., as moved closer to the larger Eastern population centers he discussed one of the largest, most important industries where they would ultimately be consumed. Inadequate of the United States — meat packing. These comments, refrigeration and transportation facilities made it impera­ coming from the president of the newest member in the tive that meat slaughter plants be located close to the family of major meat packers, were greeted with some consumer.
    [Show full text]
  • Transition in the Fats and Oils Industry
    December 1958 Transition in the Tats and Oils Industry District Processors Seek Efficiency Problems that haunt an industry with excess capacity are plants processing animal fats is meat and not animal fats, exemplified by the fats and oils industry in the Sixth Fed­ however, those plants do not face the same problems con­ eral Reserve District. During the Second World War the fronting the vegetable oil industry. Sixth District states, for Government encouraged farmers to increase their soy­ example, have increased their edible animal fats and oil bean, cottonseed, and peanut production to relieve a production about one-fourth since 1950. During that critical war-born shortage of fats and oils. Processors time, there has been little change in total vegetable oil and manufacturers in the industry found it profitable to production. buy more and better equipment to handle the larger sup­ The District’s vegetable oil industry is made up of three plies. Researchers worked unceasingly to find substitutes segments—crushing, refining, and manufacturing. Crush­ for those oils in critical demand. Their efforts were suc­ ers, who extract crude oil from oil seeds, perform a dual cessful and many states over the nation found new oil operation in that they produce two products from the seeds crops—the bread of life for this growing industry. —oil and meal. Sold principally as a high protein feed Phenomenal growth records were made in vegetable for animals, meal is a finished product ready for sale on oil production. Nationally, we shifted from one of the the retail market. The oil, however, is in crude form, and world’s largest importers of fats and oils before the war needs further processing.
    [Show full text]
  • Development of the U.S. Meat Industry Elizabeth Boyle, Ph.D. and Rodolfo
    Development of the U.S. Meat Industry Elizabeth Boyle, Ph.D. and Rodolfo Estrada Department of Animal Sciences and Industry Kansas State University November 1994 The U.S. meat industry began during colonial times. Initially, colonists depended on wild animals for their meat supply. As the supply of domestic livestock increased, colonists became involved in trading meat with the West Indies in exchange for molasses. Meat was salted, smoked and packed into wooden barrels or boxes for storage and shipping. Hence, the term "meat packing." According to historical records, William Pynchon of Springfield, Massachusetts became the first American devoted to the 'packing' business. In 1655 he started by driving cattle to Boston, and was packing large numbers of hogs by 1662. The first retail meat shops were operated by colonial butchers. Having learned their trade in Europe, local butchers supplied meat to others in the community beyond their own immediate family. With the advent of the Industrial Revolution, eastern cities grew and the demand for meat increased. To serve this market, large cattle ranches were established west of the Mississippi river. Between 1865 and 1875, railroads expanded into the Mississippi and Ohio Valley regions. Range cattle were driven on hoof over cattle trails from production areas in the west to railheads. One of the best known trails was the Chisholm Trail which led from Texas to Abilene, Kansas. Railroad cattle cars were then used to transport livestock to large eastern packing houses. Cincinnati, Buffalo, Milwaukee and Chicago became centers of the packing industry. Meat packing was a seasonal industry, operating primarily during the cooler months.
    [Show full text]
  • 14 T.Txt the Hype from Hollywood: Tinseltown's Latest Assault on the Meat Industry Kendal Frazier; Janet Riley
    14_t.txt The Hype from Hollywood: Tinseltown's Latest Assault on the Meat Industry Kendal Frazier; Janet Riley [1]We're going to spend about an hour or so to hear from Kendal Frazier from the National Cattlemen's Beef Association and Janet Riley, one of my co-workers at the American Meat Institute, and they are going to talk about the hype from Hollywood; Tinsel Town's latest assault on the meat industry. First, I would like to introduce Kendal Frazier. Kendal is the Vice President of Communications at NCBA. He has spent twenty-one years at both the National Cattlemen's Association, NCA, as well as NCBA. He is a graduate of Kansas State University, and he was raised on a diversified livestock and grain operation in south-central Kansas, and Janet Riley, they are going to tag-team this morning on the talk, and Janet is the Senior Vice President of Public Affairs and Professional Development at the American Meat Institute. In her role, she develops public information on issues management strategy and manages various other public communications including AMI's news reporting on meatami.com. In addition, she is the liaison to the Animal Welfare Committee and oversees policy initiatives in this area. Janet also leads educational and professional development efforts for the Institute, and as a member of the AMI Crisis Management Team, she provides strategic counsel to AMI members when in need. So, with those brief introductions, I'm going to turn it over to Janet and Kendal. Thank you Randy and good morning everyone.
    [Show full text]
  • The Problem with Classroom Use of Upton Sinclair's the Jungle
    The Problem with Classroom Use of Upton Sinclair's The Jungle Louise Carroll Wade There is no doubt that The Jungle helped shape American political history. Sinclair wrote it to call attention to the plight of Chicago packinghouse workers who had just lost a strike against the Beef Trust. The novel appeared in February 1906, was shrewdly promoted by both author and publisher, and quickly became a best seller. Its socialist message, however, was lost in the uproar over the relatively brief but nauseatingly graphic descriptions of packinghouse "crimes" and "swindles."1 The public's visceral reaction led Senator Albert Beveridge of Indiana to call for more extensive federal regulation of meat packing and forced Congress to pay attention to pending legislation that would set government standards for food and beverages. President Theodore Roosevelt sent two sets of investigators to Chicago and played a major role in securing congressional approval of Beveridge's measure. When the President signed this Meat Inspec­ tion Act and also the Food and Drugs Act in June, he graciously acknowledged Beveridge's help but said nothing about the famous novel or its author.2 Teachers of American history and American studies have been much kinder to Sinclair. Most consider him a muckraker because the public^responded so decisively to his accounts of rats scurrying over the meat and going into the hoppers or workers falling into vats and becoming part of Durham's lard. Many embrace The Jungle as a reasonably trustworthy source of information on urban immigrant industrial life at the turn of the century.
    [Show full text]
  • Meat Industry Implemented Important Protocols and Procedures to Protect Its Workforce from the Threats Posed by the Pandemic
    December 17, 2020 Significant Events and Progress Involving the Meat and Poultry Industry during the COVID-19 Pandemic Summary President Trump declared the Coronavirus pandemic (COVID-19 or pandemic) a national emergency on March 13. The meat and poultry industry, and the livestock sector more generally, has been at the forefront of much of the discussion regarding the pandemic’s adverse economic impact and worker safety. The North American meat industry implemented important protocols and procedures to protect its workforce from the threats posed by the pandemic. The learning curve dealing with this unprecedented disruption was steep at times and challenges were presented regarding testing and acquiring personal protective equipment (PPE). But from the pandemic’s inception meat and poultry companies have worked with federal, state, and local health officials to exchange information and implement practices and procedures to best protect workers. Those efforts have paid dividends, as evidenced by the limited number of COVID-19 cases in meat packing plants over the past several months, even as the number of cases nationally surged beyond those seen in the spring. The perceptions regarding worker safety based on April 2020 conditions likely do not match the September 2020 realities of worker safety in meat packing plants. The adverse economic impact of the pandemic also is undeniable. Economic experts in April estimated COVID-19’s cost to the cattle and beef sector to be $13.6 billion, and that number likely is low. Similarly, economic experts estimate the cost of the pandemic to hog producers, who were expecting 2020 to be a positive year, to be $5 billion or more.
    [Show full text]
  • Meat Industry Facts at a Glance.Indd
    Meat Industry Facts At A Glance The U.S. meat and poultry industry has grown dramatically over the past century in the United States, and so too have the protections provided to those we employ, the animals we handle and to the consumers who buy our products. Today, the U.S. meat and poultry industry is a $100 billion industry employing 500,000 people. Worker Safety While the meat and poultry industry is still labor intensive, promoting safe workplaces has rewards for both workers and businesses, including increased productivity, improved employee morale, reduced absenteeism and reduced expenses associated with injury and illness. • Meat industry injury and illness incidence rates now stand at the lowest level ever recorded. • In 1990, the U.S. meat Meat and Poultry Industry Rate of Injury and Illness Cases per industry, together with OSHA 100 Full-Time Workers United States 1991-2007 (Occupational Safety and Health Administration) and the United Food and Commercial Workers (UFCW) union, developed Voluntary Ergonomic Guidelines for the Meat Packing Industry— guidelines that OSHA called a “model” for other industries. • The animal slaughter and processing sector’s total industry recordable rate -- cases per 100 full-time workers -- dropped 7.7 percent in 2007, from 9.1 to 8.4. • Animal slaughter and processing’s total industry DART rate, those cases of a more serious nature, declined as well to 5.5 in 2007 from 6.2 in 2006, a reduction of 11.3 percent. • These reductions follow a continuous improvement trend covering nearly two decades. For more information about these and other meat industry safety issues, visit www.workersafety.org.
    [Show full text]
  • Labor Practices in the Meat Packing and Poultry Processing Industry: an Overview
    Order Code RL33002 CRS Report for Congress Received through the CRS Web Labor Practices in the Meat Packing and Poultry Processing Industry: An Overview July 20, 2005 William G. Whittaker Specialist in Labor Economics Domestic Social Policy Division Congressional Research Service ˜ The Library of Congress Labor Practices in the Meat Packing and Poultry Processing Industry: An Overview Summary During the early 1960s, segments of the meat packing industry began to move from large urban centers to small communities scattered throughout the Mid-West. By century’s end, some suggest, this migration had effected major changes within the industry. The old packing firms that had established their dominance during the late 1800s had largely disappeared or been restructured as part of a new breed of packers. Joining with the poultry processors who had emerged in the wake of World War II, they quickly became a major force in American and, later, global industry. The urban-to-rural migration, some suggest, had at least two major motivations. One was to locate packing facilities in areas where animals were raised rather than transporting the stock to urban packinghouses as had been the tradition: a more economical arrangement. The other was a quest for lower labor costs: to leave behind the urban unions and their collective bargaining agreements and to operate, as nearly as possible, in a union-free environment. This initiative involved a low- wage strategy, allowing for employment of lower skilled and low-wage workers. The aftermath of this migration was complex. The urban unionized workforce, by and large, did not follow the migrating plants.
    [Show full text]
  • A Muckraker's Aftermath: the Jungle of Meat-Packing Regulation After A
    William Mitchell Law Review Volume 27 | Issue 4 Article 1 2001 A Muckraker's Aftermath: The unJ gle of Meat- packing Regulation after a Century Roger I. Roots Follow this and additional works at: http://open.mitchellhamline.edu/wmlr Recommended Citation Roots, Roger I. (2001) "A Muckraker's Aftermath: The unJ gle of Meat-packing Regulation after a Century," William Mitchell Law Review: Vol. 27: Iss. 4, Article 1. Available at: http://open.mitchellhamline.edu/wmlr/vol27/iss4/1 This Article is brought to you for free and open access by the Law Reviews and Journals at Mitchell Hamline Open Access. It has been accepted for inclusion in William Mitchell Law Review by an authorized administrator of Mitchell Hamline Open Access. For more information, please contact [email protected]. © Mitchell Hamline School of Law Roots: A Muckraker's Aftermath: The Jungle of Meat-packing Regulation af A MUCKRAKER'S AFTERMATH: THEJUNGLE OF MEAT-PACKING REGULATION AFTER A CENTURY Roger Rootst I. INTRODUCTION .................................................................... 2413 II. T HEJUNGLE ......................................................................... 2415 III. WHAT WAS DONE ................................................................. 2419 IV. THE MICROSCOPIC WORLD ESCAPES CONTROL ................... 2426 V . CO NCLUSION ........................................................................ 2433 I. INTRODUCTION If Harriet Beecher Stowe can be blamed for the Civil War,' then Upton Sinclair must be blamed for the entirety of the gov- ernment's interdiction into American meat quality regulation dur- ing the twentieth century.2 Sinclair's novel The Jungle-set amid the wretched working conditions of Chicago's meat packing plants at the turn of the century-created an immense populist eruption in 1906, and led directly to passage of federal meat inspection laws3 t Roger Isaac Roots graduated from Roger Williams University School of Law in 1999 and Montana University-Billings (B.S.
    [Show full text]
  • Zwick Center for Food and Resource Policy Working Paper Series No
    Zwick Center for Food and Resource Policy Working Paper Series No. 39 Oligopoly Power in the Food Industries Revisited: A Stochastic Frontier Approach Rigoberto A. Lopez Hualu Zheng Azzeddine Azzam July 2015 Charles J. Zwick Center for Food and Resource Policy Department of Agricultural and Resource Economics College of Agriculture and Natural Resources 1376 Storrs Road, Unit 4021 Storrs, CT 06269-4021 Phone: (860) 486-2836 Fax: (860) 486-1932 [email protected] www.zwickcenter.uconn.edu Oligopoly Power in the Food Industries Revisited: A Stochastic Frontier Approach Rigoberto A. LopezA, Hualu ZhengB, and Azzeddine AzzamC AProfessor and Department Head Department of Agricultural & Resource Economics University of Connecticut Email: [email protected] BPhD Student Department of Agricultural & Resource Economics University of Connecticut Email: [email protected] CProfessor Department of Agricultural Economics University of Nebraska-Lincoln Email: [email protected] Selected Paper prepared for presentation at the Agricultural & Applied Economics Association’s 2015 AAEA & WAEA Joint Annual Meetings San Francisco, California, July 26-28, 2015 Copyright 2015 by the authors. All rights reserved. Readers may make verbatim copies of this document for non-commercial purposes by any means, provided that this copyright notice appears on all such copies. 1 Oligopoly Power in the Food Industries Revisited: A Stochastic Frontier Approach Introduction Since the late 1980s, the analysis of market power in the food industries has shifted from analyzing market concentration (structure) towards empirically measuring how far a market diverges from perfect competition (conduct). The New Empirical Industrial Organization (NEIO; usually offspring of the work of Appelbaum, 1982, or Bresnahan, 1982) has dominated the food economics literature on market power in the past 25 years (see Kaiser and Suzuki, 2006, for a summary of NEIO applications to food industries) and continues to do so (Cakir and Balagtas, 2012; Hovhannisyan and Gould, 2012; Cleary and Lopez, 2014).
    [Show full text]
  • 19Th Century Development of Refrigeration in the American Meat Packing Industry David I
    Tenor of Our Times Volume 8 Article 14 Spring 2019 19th Century Development of Refrigeration in The American Meat Packing Industry David I. Smith Harding University, [email protected] Follow this and additional works at: https://scholarworks.harding.edu/tenor Part of the History of Science, Technology, and Medicine Commons, and the United States History Commons Recommended Citation Smith, David I. (Spring 2019) "19th Century Development of Refrigeration in The American Meat Packing Industry," Tenor of Our Times: Vol. 8, Article 14. Available at: https://scholarworks.harding.edu/tenor/vol8/iss1/14 This Article is brought to you for free and open access by the College of Footer Logo Arts & Humanities at Scholar Works at Harding. It has been accepted for inclusion in Tenor of Our Times by an authorized editor of Scholar Works at Harding. For more information, please contact [email protected]. 19TH CENTURY DEVELOPMENT OF REFRIGERATION IN THE AMERICAN MEAT PACKING INDUSTRY By David I. Smith The United States, particularly the city of Chicago, proved to be the center of the development of modern refrigeration. The United States led the cutting edge for refrigerator technology as well as natural ice manufacturing by decades in various areas. Certain technologies such as refrigerated railway cars and cold storage facilities proved to be monumental to advancement in the industry. Various works of meat packing giants made revolutionization of refrigerator technology possible. Chicago meat packing titans such as Armour, Hammond, and Swift were key to the development of this transformation. This paper analyzes the development of Chicago’s meat packing industry and its role in refrigeration, and the invention of these key technologies.
    [Show full text]