P. A. ANDERSON. means t h e placing of a d i f f e r e n t value on products.

Transcription

1 44. THE N E E D FOR E S T A B L I S H I N G A C L O S E R CORRELATION I # THE J U D G I N G OF I I V E A N I M A L S AND T H E I R CARCASS GRADES AND C U T - O i l 1 V A L U E S P. A. ANDERSON U N l V E R S l T Y OF M I N N E S O T A Through t h e years attempts have been made t o e s t a b l i s h some f a c t o r s, t h a t would be of value t o the livestock breeder i n t h e breeding and feeding o f h i s stock, so as to produce superior q u a l i t y when they a r e sold a s dressed carcasses. I n t h e e a r l y development of animal production i n t h i s country, it was d e f i n i t e l y t r u e t h a t much improvement could be made i n our range c a t t l e. A s t h e population increased and more feed was available, eheep husbandry a l s o came i n t o t h e p i c t u r e. A t f i r s t, our sheep producers were l a r g e l y dependent on wool as t h e i r source of income. However, as most of you know without my going i n t o d e t a i l, our sheep men Boon realized t h a t there was a growing demand f o r dressed mutton and lamb. Swine husbandry a l s o came i n t o t h e p i c t u r e as corn became one of our major crops and a p r i n c i p a l feed f o r hogs. The demand f o r f a t pork and l a r d was on the decline t o a moderate degree and a type of hog, showing more l e a n c u t s and g r e a t e r efficiency of production, wa s needed. These were some of t h e problems connected w i t h animal production and much thinking was done along these lines. However, immediate r e s u l t s were not evident and it w a s soon r e a l i z e d t h a t t h e problem was one f o r a long-time study. There were many d i f f e r e n t types of animals and the various schools of thought clashed frequently on t h i s question. Our c a t t l e and sheep were developed by Great B r i t a i n, France and Spain t o a g r e a t extent and were imported f o r the improvement of our n a t i v e stock and t h e establishment of pure bred herds and flocks. With our breeds of swine, we began e a r l y t o e8t a b l i s h recognized breeds s u i t a b l e f o r our needs. With these f a c t s i n mind, our own e f f o r t s i n improving t h e slaughtering q u a l i t i e s have been approached f r o m several d i f f e r e n t angles i n t h e study of both c a t t l e and swine. In these studies we have used the body measurements of t h e l i v e animal, t h e carcass and t h e weight and grade of t h e wholesale cuts. L i t e r a t u r e l i s t s several t r i a l s with c a t t l e but most of t h e research has been done with swine. I can mention t h e early record of performance studies with swine which were, I believe, t h e foundation work f o r t h e presentday studies. Many of t h e r u l e s and standards then established, wfth c e r t a i n reservations, are s t i l l used i n our present day research p r o j e c t s. Research on market hogs has been done i n other countries, namely Denmark, England, Canada and Sweden, e n t i r e l y from the standpoint o f " W i l t shire" s i d e s. Due t o t h e American system of marketing pork products, t h e work of recording differences o r values becomes a g r e a t e r problem t o workers; e d i f f e r e n t feeds which may change t h e physical. a l s o t h e rather wide u ~ of condition of t h e producte. From t h e grade standpoint, therefore, t h i s often means t h e placing of a d i f f e r e n t value on products. A t t h e Minnesota Experiment Station, we have undertaken a study o f marketing c a t t l e and hogs by carcass weight and grade. This type o f work is well known t o you because of some similar work done i n Canada which f i n a l l y l e d up t o t h e adoption of t h e plan o f buying hogs on t h e r a i l grade basie, s e t t i n g c e r t a i n standard requirements t h a t a r e used a8 measures of q u a l i t y.

2 49 O u r work w a s prompted by t h e f a c t t h a t a large variation was known t o e x i s t i n t h e value of hog carcasses and we were i n t e r e s t e d i n finding out why such a e wanted t o know why some cars i t u a t i o n existed and i t s apparent causes. W casses were worth more than others fyom t h e packer's standpoint. Some hog carcasses carry a l a r g e amount of f a t i n r e l a t i o n t o the high-value cuts; a l s o t h e carcasses of some hogs carry too l i t t l e f i n i s h, with some of t h e wholesale cuts not of top-rating market quality, with t h e r e s u l t a n t lower p r i c e p e r pound being secured. - also The question i s often asked - "what i s an over-fat carcass?" how much f a t should a carcass carry above the under-finished stage?" Our object was t o answer these questions i f possible. (1 I n t h e f a l l of 1946 and winter o f 1947, data was obtained on 695 carcasses a t t h e Hormel Packing Plant a t Austin, Minnesota, Measurements were taken as follows: Average back-fat thiclmess; length of body; length of ham; thickness of shoulder; ham and belly pocket thickness. Following t h i s Work, each carcass was cut i n t o standard wholesale pork cuts and trimmings t o determine what p a r t of t h e carcass they came from. Detailed s t a t i s t i c a l analyfles were applied t o determine if any of these measures could be used t o estimate the percentage o f high-value cuts. The average back-fat thickness proved t o be the best single measure f o r index of lean, body measurements were second, and the others had l e s s value. Therefore, it wa8 agreed t o use t h i s one f a c t o r with body weight and index of l e a n t o e s t a b l i s h t e n t a t i v e grade standards f o r hog carcasses. The carcasses were arranged by weight i n t o ( l i v e weight equivalent approximately) The index o f lean f o r carcasses with two inches up t o 2.7 o f back-fat was 64.2% of lean and were called grade 8; those with back-fat 1. 7 t o 2.4 had 67.3% of lean and were known a s grade 9; those w i t h back-fat thickness 1.4 t o 2 inches had a 7 6 l e a n index and were known a8 ade 10. The next grade had a f a t thickness range 1. 1 t o 1. 7 inches and a 72.8 of l e a n and were known a s ade 11. The l a s t and f i n a l Brade 1 2 had a back-fat thickness range g d lean index 75.6%. -?-- Carcasses i n grades 8 and 9 were discounted for being over-fat, yielding more l a r d and l e s s high value cuts. Within each grade, the heavier carcasses were discounted because of t h e heavier hams, l o i n s, picnice, and b e l l i e s produced and r a t i n g lower p r i c e s per pound. I n t h e c a t t l e study, data was obtained on 400 slaughter c a t t l e, including 219 steers, 76 heifers, and 105 cows. The principal object w a s t o answer t h e question, 11would it pay farmers t o sell t h e i r c a t t l e by carcass weight and grade?" This work was a l s o conducted a t the Hormel Plant. I n this study, t h e actual y i e l d was determined by weighing t h e carcass and the a c t u a l grade determined by a govenunent grader. Thus t h e d i f ferences between estimated and a c t u a l y i e l d and grade were determined. How far off was the buyer's estimate? Figures show t h a t on one l o t of 20 s t e e r s,

3 46. t h e p r i c e e r r o r per hundred pounds ranged from $1.82 too l i t t l e t o $2.31 too much. I n some cases, p r i c e e r r o r i n estimating y i e l d was o f f s e t by error i n estimatlng grade. More often t h e two p r i c e e r r o r s were made i n t h e sane direction. If a buyer made a mistake i n y i e l d estimate, he a l s o made a mistake i n grading. The differences between l o t s of s t e e r s and h e i f e r s were l e s s than grade s of individual with individuals. Errors in e s t i m t i n g y i e l d and c a r c ~ ~ cows were greater than f o r s t e e r s and heifers. On a d o l l a r and cents basis, t h e e r r o r per 100 pounds wa8 l e s s for cows. On the b a s i s o f the &ta.obtained, and p r i c e s used, 33%of the individual cows would be expected t o be priced within a range o f 50 cents per 100 pounds above or below t h e i r actual value; eteers and h e i f e r s 2996, as individuals, and 47% as l o t s. Further studies a r e necessary i n order t o verif'y o r modify these findings. Aleo, the p r a c t i c a b i l i t y of c a r c a ~ s e ss e l l i n g under existing cond i t i o n s needs t o be thoroughly studied. CHAIRMAN BULL: Thank you, P h i l. Since t h e Atlas Powder Company has recently put on t h e market a s u b s t i t u t e f o r l a r d which bakers a r e using r a t h e r extensively and probably w i l l use more extensively, and since the bakers are our best l a r d customers since the women w i l l not uae it any more, I think t h a t these pork studies are of p a r t i c u l a r significance a t the present time. We have with us t h i s afternoon somebody who, a while ago, referred t o Canada a s being a foreign country. M r. S t i l l w e l l, w i l l you take over t h e discussion, please? PROFESSOR STILLWELL: M r. Chairman, Ladies and Gentlemen: I assure you t h a t I am sure your Chairman and some more of you could carry on t h i s discussion, as I w i l l not have very much t o say. I know you have enjoyed Professor Anderson's thought-provoking and extensive studies on these carcasses, and I know we will have some questions t o ask h i m. PROF. EiALE: I j u s t wondered a l i t t l e b i t. E a r l i e r he t a l k e d about the student seeing t h e animal a l i v e and then seeing the carca88. I wondered i f anyone here i s doing any work on taking measurements of the l i v e animal i n an e f f o r t t o evaluate what t h e carcass would be i f t h e animal was slaughtered. I n other words, a breeder might have a herd of Hereford o r Angus c a t t l e. He would not want t o slaughter h i s females, and yet he would l i k e t o get some idea a8 t o w h a t t h e carcassee would be i f those animals were slaughtered, f i t t i n g t h a t i n with performance work. PROF. ANDERSON: Well, I do not happen t o think of anything part i c u l a r i n t h a t regard, although i n some of our e a r l i e r record8 of performance work, some measurements were taken. We have an experiment going on now w i t h hogs; I w i l l not go i n t o detail on it, with t h e exception t h a t we a r e going t o take some measurements o f t h e l i v e animal i n order t o eee whether it would have any influence on the market grade and value o f the pork cut, t o see i f t h e r e i a not something i n there. What I had p a r t i c u l a r reference t o i s the "squeezed" pork chops t h a t we 8ee i n t h e country once i n a while, t h e depression type, where they

4 47. look a s though they had been under a heavy weight f o r some time. c a l l them "canary" pork chops. That i s what I had reference t o. Some people PROF. BRATZLER: I was going t o ask Professor Anderson, about t h e 400 hogs, a r e you going t o start with l i v e hogs, or the carcass again? PROF. ANtWSON: S t a r t with t h e l i v e hogs, PROF. BRATztER: Are you going t o take these measurements? PROF. ANDERSON: No, t h a t would be impossible, We do not have the f a c i l i t i e s or t h e crew t o do that work. They a r e simply going t o be graded a l i v e. They w i l l be branded 60 t h a t t h e i r i d e n t i t y i s carried through the e n t i r e operation u n t i l t h e cuts a r e graded, and from t h a t point on they will 106e t h e i r i d e n t i t y, PROF. BRATZLER: it i s not a s e c r e t? What kind of grading were you going t o do a l i v e, i f PROF. -SON: We w i l l simply take an i n t e r p r e t a t i o n of the p l a n t ' s PROF. BRATZLEZI: Whether they a r e graded good o r choice o r medium, PROF. ANDERSON: That is r i g h t. own i n t e r p r e t a t i o n of t h a t p a r t i c u l a r group or weight of hog, i s that it? PROF. HA'ZALEXJS: I n answer t o M r. Hale's question over here concerning g e t t i n g measurements and other information on c a t t l e, we have an experiment i n progress now concerning small, medium, and l a r g e type Hereford c a t t l e, i n which we measure these c a t t l e throughout the feeding period. Weights and measurements a r e taken a t the time of slaughter and during slaughter, and weights and measurements a r e taken of t h e carcass and wholesale cuts. It was not s p e c i f i c that we would attempt t o f i n d out the correlation between measurements and t h e grade on these p a r t i c u l a r c a t t l e, We t r i e d t o take them off feed at a constant degree of f i n i s h, but there may be a few points t h e r e t h a t ca,n be brought out aside from the o r i g i n a l i n t e n t of t h e experiment t h a t a f e w things could be shown, MR. HINEE3: M r. Chairman, t o answer M r. Hale's question, 1 believe D r. Hetzer of the Agricultural Research Center a t B e l t s v i l l e l a a t year presented a paper on some l i v e measurements of hogs i n r e l a t i o n t o cut-out values; and a l s o Brad Knapp a t t h e Miles City Station has published a paper on the r e l a t i o n between l i v e measurements and carcass grade. The work t h a t we d i d a t B e l t s v i l l e was on 900-pound s t e e r s. I would l i k e t o ask Mr. Anderson a question. index of l e a n? J u s t what i s index of l e a n of a hog? What does he mean by PROF. ANDERSON: Well, as t h i s work was done, we co-operated w i t h our Division of Agricultural Economics, and Mr. Engelhart d i d t h a t work on using t h e figures and so forth. It i s simply a relationship of approximate lean in t h e carca68 and,degree o f f a t and f a t back a8 8 measuring point. Whether that i s r i g h t or wrong, it i s simply an indication of our application on t h i s group i n s e t t i n g it up i n t h a t way.

5 48. MR. HINER: I n reading t h a t manuscript, I i n t e r p r e t e d it as meaning it was t h e y i e l d of t h e ham and l o i n and bacon and shoulder and t h e sausage trimmings. Is that r i g h t. PROF. ANDERSON: MR. EINER: U k C Cuts. O f t h e t o t a l carcass? PROF. ANDERSON: MR. HINER: Yes. That i s r i g h t, t h a t was t h e index of those p a r t i c - Those f i v e c u t s? PROF. KEFQ?: We have t h i s problem, and I was r a t h e r i n t e r e s t e d i n t h i s c o r r e l a t i o n between l i v e hogs and carcass cut-out values. We have had considerable discussion, p a r t i c u l a r l y i n t h e Northeast, and here i s t h e s i t uation: Our packers are paying on t h e basis of dressing percentage; I mean, thinking of y i e l d in that t e r m, I n other words, t h e buyer has t o buy; t h e packers are i n t e r e s t e d i n how many pounds o f pork he hang8 on t h e r a i l ; nothing else,--at least, most of them a t t h e present t i m e. Therefore, h i s buyers are t r a i n e d i n t h a t way. They have t o buy i n order t o hang up a high percentage. It i s not t h i s y i e l d that w e are g e t t i n g t o now. We need t h a t correlation, I n some of our type conferences, we u8e classes o f l i v e hogs and judge them. Then we slaughter t e n o r twenty of them, I t h i n k I could take a hog t o t h a t type conference, which would place bottom, on foot, and t o p on cut-out value, There i s something wrong. We need t h a t correlation i n there, mien me we going t o g e t i t? When do we have enough f i n i s h? When do we not have enough f i n i s h? Some of t h e men w i l l say Now t h a t pork i s not firm. p You take t h e o t h e r basis of judging, How m a n y of our packing p l a n t s s l i c e pork except when it i s cold? What difference doe8 it make as long as it has a proportion of l e a n as t h a t i s going t o satisfy t h e housewife? If you put t h e bacon i n t h e counter and let t h e housewife make her selection, which plece of bacon i s she going t o take? She w i l l be looking f o r one with a high percentage of l e a n regardless of t h e amount of fat. I know w e can go t o an unfinished animal, but w e need t h a t corr e l a t i o n. I do not know how we are going t o g e t our packers t o come along. If we could influence them t o see t h a t they were g e t t i n g f i v e or six more chops t o s e l l a t s i x t y cents, instead of eight pounds of l a r d t o s e l l a t eight cents, they would be better o f f. PROF. E. J. WILFORD: I t h i n k some hog growers need some i n s t r u c t i o n on t h a t type. They have changed t h e i r hogs t o t h a t type. I do not know why they d i d i t. You know what I a m t a l k i n g about. They had b e t t e r change back. PROF. BRAY: What type o r s e t of grades do you use f o r grading t h e m pork cuts t h a t you mentioned you were contemplating making? PROF. ANDERSON: That i s going t o be ordinary grades which the Home1 P l a n t would put on them regularly i n accordance with t h e i r regular practice.

6 49. PROF. BRAY: How many grades do they have? PROF. ANDERSON: They have a f i r s t and second grade. ing below that, will go i n t o an off-grade. Anything fall- PROF. COWAN: I would like t o add a l i t t l e b i t t o what Professor Kerr said. I think it i s very d e f i n i t e l y a problem. We have had some very good discussions about it, 3: believe there is one other point t h a t we have t o take i n t o consideration and t h a t is t h i s business of marketing. U n t i l our by t h a t system o r method o f marketing our hogs changes t o a c e r t a i n extent, I mean more emphasis placed on carcas6 value than placed on q u a l i t y hog producers, regardless of what we as meat men say about these animals, a r e going t o continue t o produce t h e hog t h a t is going t o make t h e most rapid gains i n t h e shortest period of t i m e. --- T h a t does not necessarily mean that it has t o be one o f these fat type hogs, but it probably means t h a t the hog is along t h e middle of the road and is more of t h e f a s t e r gaining type. I believe it i s p r e t t y much a marketi n g problem t o get straightened out. I do not believe t h a t we a r e going t o change t h e producers very much until w e change the marketing ideas a8 far as these hogs a r e concerned. They a r e g e t t i n g paid on the basis o f weight over t h e scales, and t h e more t h a t they can put over t h e scales under our present marketing situation, the more money they get f o r the hogs. PROF. CHRISTIAN: Mr. Chairman, what i s your way o f marketing hogs i n Canada? I believe you have a d i f f e r e n t system there that might be o f some i n t e r e s t t o us. PROF. STILLWELL: We have been able t o g e t around the problem by r a i l grading. A hog may be sold on foot, but t h e majority of farmers w i l l sell t h e i r hogs on grade, They go t o the packing p l a n t or wherever they a r e processed, and a r e slaughtered almost immediately, a s quickly as possible, and o f course, they have an i d e n t i f i c a t i o n mark on them which i s tatooed. The hog i s much easier t o i d e n t i f y than t h e other two classes of livestock, and possibly t h a t i s one o f t h e rea6ons t h a t r a i l grading of hogs has advanced as f a r with us as it has. I f a drover buys theee animals, he w i l l s t q those pigs o r they will be atamped i n l o t s w i t h something similar t o t h e brand that will be assigned t o one man, and then t h e number follows. A s these animal8 a r e slaughtered, they come along t h e r a i l and a r e automatically thrown i n t o weights from 140 t o 170 hot weight, i f everything e l s e i s i n proportion; t h a t is, t h e s t r i p of f a t down the back, and t h e length of the carcass. They do not measure each one, but t h e eye of t h e grader becomes accustomed t o this work, and if t h e s t r i p of f a t down t h e back i s r i g h t, i f t h e weights a r e r i g h t, and t h e conformation of that p i g i s r i g h t, he i s automatically thrown i n t o what we c a l l t h e Grade A. If t h e carcase i s too short, which i e under 2 9 inches from t h e H bone if it i s under that, it is autot o t h e f i r s t r i b, o r a t least t o the neck matically thrown i n t o a lower grade. We have w h a t we c a l l B-1, B-2, and B-3. There i e a five-pound limit, T h a t i s, if instead of being 140 pounds f o r t h e l i g h t weight, you see, i n *he Grade A, it i s 135 t o f o r these other B ' s, B-1, B-2, and B-3. - I do not believe f o r one minute t h a t a B-1 carcaas i s not j u s t a s as an A, but the market or the stringent r u l e s that a r e s e t down good t o e a t -

7 50. have to be followed. If a pig is overweight, too short, too thick in the fat, round in the rib which gives that extra amount of fat over the loin, which is going to result in that much extra lard when you trim it out, that pig automatically goes into those lower grades. Now, we have more than As and Bs. We have Cs and Ds and so on down the line, but the majority of our pigs fall into the top-grades, which are A and B. Our dressing percentages possibly are not quite as high as you would expect. An average dressing percentage for a grade A hog is in the neighborhood of 75%. The reason the hot weights are taken is so that the farmer can get his money as soon as possible. Most farmers like to sell their pigs and get the money in their pocket, which means they have about a twenty-four hour wait before they get their money, but the grade is made out on a slip of paper. "Mr. Jones may have had ten pigs," and they are listed, so many As, so many Bs, B-1, B-2, B-3, and he makes a note why those pigs did not come into grade A. They may be too thick in shoulder fat; they may be too thin in loin fat, or conformation was not right, or there may have been some other defect. We have to follow that method as long as our export market lasts, because we are competing with the Danes. We have fallen into the habit of using a top grade pig for our domestic market, and at the present time we find that many of these good pigs are finding their way onto our domestic market. In other words, if a grade A hog produces pork good enough for the export market, for the people in the old country, it is good enough for the people at home, and they get in the habit of using high quality meat, and they like it. PROF. ZIEGLER: Do you have enough differential in prices so that there is an incentive for the farmer to produce the top grade? PROF. STILLWELL: Yes. I am sorry that I do not have one of our market sheets here, but at the present time our grade A has $2.00 a head premium paid on it by what corresponds to your Federal Government. We had a Provincial subsidy paid as well when we wanted to stimulate production, which brought it up to $3.00 a head premium -- not per hundred, but $3.00 a head premium over the lower grades. There was a slight premium paid on the B-1, as the grade A. but not nearly as much PROF. ZIEGLXR: What is the relative price at which the hogs go into the market without this $2.00 and $1.00 differential, say between your A and your B hog? They do not sell for the same price, do they? time. PROF. STILLWELL: There is about a dollar difference at the present PROF. BUTLER: Is it not true, Mr. Stillwell, that you have been doing this rail grading for about five years? PROF. STILLWELL: Yes, it goes back about that far. PROF. BUTZ;ER: I heard a report one time that there was some disappointment because the percentage in Grade A hogs had not increased materially in that five years.

8 51. PROF. STILLWELL: I a m sorry t h a t I do not have t h e publication with me. I cannot give you the exact figures on t h a t. A t c e r t a i n times, i n our Western provinces, when they were t r y i n g t o stimulate production of pork out there, they d i d make some improvement. Some of the farmers got a l i t t l e careless and fed too much grain. They thought possibly the p r i c e was not j u s t right, o r something, and some of these pigs, p a r t i c u l a r l y i n t h e B grades, were on t h e increase, but t h e secret of t h e thing a s f a r as the bacon and hogs a r e concerned i s t h e breed, because you must have conformation. You may have a pig that i s j u s t as long and possibly smoother, maybe showing a f u l l e r ham, but if you do not have t h a t f l a t n e s s of aide, you a r e very l i a b l e t o g e t t h a t round r i b, and we think t h a t t h a t round r i b accompanies t h i s extra thicknesa of fat, p a r t i c u l a r l y i n t h e region of t h e l o i n. PROF. BUTLER: The breed i s w h a t then? The Yorkshire. PROF. STILLWELL: Mr. Bull. man, M r Now, I am sorry I have taken up so much time, and I want t o thank you, CHAIRMAN BULL: I w i l l now t u r n the meeting back t o t h e General Chair. Tomhave.... M r. Tomhave resumed the Chair... CHAIRMAN TOMHATE: Thank you very much, Professor Bull. a,n extremely i n t e r e s t i n g session. We have had ### CHAIRMAN TOMEAVE: You have heard a discussion here w i t h reference t o t h e grading and evaluation of carcasses. I t has been suggested t h a t a committee be appointed t o make a recommendation t o t h e National Live Stock and Meat Board covering the changes t o be made i n t h e meat judging contest regulat i o n s, This i s an appropriate t i m e t o appoint a committee t h a t will bring a recommendation back t o t h i s group l a t e tomorrow afternoon, so t h a t you may give it due consideration. What i s your pleasure i n t h a t connection? PROF. ZIEGLER: PROF. BULL: I move we s e l e c t a committee. I w i l l second t h a t motion. CHAIRMAN TOMBAVE: It has been moved and seconded that a committee be appointed t o bring i n a recommendation t o t h e National Live Stock and Meat Board w i t h reference t o changes i n t h e meat judging contest regulations. I s t h e r e any discussion? PROF. KLINE: M r. Chairman, I would l i k e t o add t h i s suggestion: T h a t t h i s committee a l s o consider t h e f a c t t h a t i n these contests 80 many times t h e students p r a c t i c a l l y mutilate the cut of meat i n judging, p a r t i c u l a r l y t h e f i r s t group that gets t o handle that cut, and t h a t t h e committee a l s o consider some means of l i m i t i n g t h e amount of handling t h a t i s done by the students p a r t i c i p a t i n g 80 t h a t the judging group w i l l not be jeopardized by having t o handle a cut of meat t h a t is not as it was when it f i r s t went i n t o the contest.

9 52. PROF. MACKINTOSH: I would l i k e t o suggest a l s o t h a t the committee recommend that we have no more frozen hams. (Laughter) Any other suggestions? CHAIRMAN TOMHAVX: PROF, PIERCE: I would l i k e t o suggest i n order t o help out t h e committee of judges on t h e meat contest, that they reduce t h e number of reasons and increase t h e number o f classes for places. T h a t way it would eliminate t h e work of the committee judges; they wouldn't have t o read so many, and t h e contestants would have a l a r g e r array of meat specimens t o work on. CHAIRMAN TOMRAVE: Are there any other suggestione? no f u r t h e r suggestions, a r e you ready f o r t h e queetion?.., The motion was put If t h e r e a r e... t o a vote and unanimously c a r r i e d I t i s unanimously carried. CHAIRMAN TOMHATE: Do you wish t o appoint t h e committee, or do you d i r e c t t h e Chairman t o appoint i t? The Chair appoint the committee. PROF. ANDERSON: CHAIRMAN TOMBAVE: I w i l l appoint on t h i s committee Prof. B r a y of Wieconsin as Chairman, M r. Butler of Texas, M r. B l u e r of North Carolina, and M r. Hale as co-members. Before taking a reces8, a r e t h e r e any other committees that should be appointed? PROF. ZIEGLES: I move t h a t a committee o f two be appointed t o write a l e t t e r of appreciation of t h e p a r t i c i p a n t s of t h e Second Reciprocal Meat Conference t o t h e college deans of t h e i r respective school8 who have co-operated EO wholeheartedly i n W i n g t h e i r attendance possible. I second t h e motion. PROF. R, C. MILLER: CZURMAN TOMHAVE: f o r the queetion? I e t h e r e any discussion? CHAIRMAN TOMHAVE: t h a t committee? I t i s unanimously carried. Whom do you w a n t on VOICE: If not, a r e you ready Tom Ziegler. CBAIRMAN TOMHAVE: Professor Ziegler has been mentioned. mended two. I e there another nomination? PROF. BUTLER: You recom- I nominate Larry Kunkle. CHAIRMAN TOMEAVE: Professor Ziegler and Professor Larry K-e have been nominated. PR@F. COLE: acclamation. I move t h a t nominations cease and they be elected by

10 53. PROF. C A H I U : I second t h e motion. CHAIRMAN TOMEiAVE: I t has been moved t h a t t h e nominations cease and t h a t Professor Ziegler and Professor Kunkle be e l e c t e d by acclamation t o w r i t e t h i s resolution, Are you ready f o r t h e question?... The motion was p u t t o a vote and unanimously c a r r i e d,.. CHAIRMAN TOMEiAVE: It i s so ordered. We w i l l now have a fifteen-minute recess. l y as possible,...a short recess was taken Try t o be back as prompt-... ### SECTION I11 MEAT PROCESSING.wu.wulhlMM. VI wuimh-wy CHAIRMAN TOMHAVE: W e are very fortunate i n having so many excellent section chairmen. O u r section chairman f o r t h e balance o f t h e afternoon i s a man who has been devoting a great deal of time t o meat i n s t r u c t i o n and research, most of it i n t h e eastern p a r t of t h e United States, and who has been very act i v e i n connection w i t h t h e Reciprocal Meat Conference. He i s none other than our good friend, D r. J. I. Miller, of Cornel1 University, who w i l l now t a k e charge. D r. Miller.... Dr. Miller assumed t h e Chair... CHAIRMAN MILLER: I suppose a sectional chairman i s expected t o make some contribution, but I have been a t a loss t o know j u s t what kind of cont r i b u t i o n I could make, I c e r t a i n l y don t have t h e w i t of t h e Chairman who j u s t preceded me, so I t h i n k t h e g r e a t e s t contribution I can make i s t o be j u s t as brief a8 possible i n introducing these speakers and l e t it go a t t h a t, The f i r s t speaker i s Malcolm Kerr, University of Maryland, and he i s going t o t a l k on The Functions of t h e Meat Laboratory i n Developing Pork Curing Methods and t h e U s e of Antioxidants i n Preventing Spoilage.