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Report of a Special Committee to Formulate Plans for a Cooperative Study of the Factors Which Influence the Quality and Palatability of Meat

Abstract

The following report was submitted by the Committee to the National Livestock and Meat Board, October 30, 1924:

To the National Livestock and Meat Board, 407 South Dearborn Street, Chicago, Illinois.

Gentlemen:

At a recent conference called by your Board the subject of the quality and palatability of meat as influenced by various factors in the production, slaughter, curing, distribution, and cooking of meats was discussed.

As a result of this conference a committee was appointed to make recommendations to your Board. The committee was instructed to determine what, if any, changes in our present methods of feeding, slaughtering, curing, distribution, and cooking of meats might be more completely controlled, and that the quality and palatability of meats might thus be improved.

It was the opinion of the conference that an investigation of this whole question would result in material benefits to both the producer and the consumer, and ultimately establish more uniform grades and standards of meat production which would place the distribution of meats upon a more satisfactory basis.