Slaughterhouse

Slaughterhouse is the first book of its kind to explore the impact that unprecedented changes in the meatpacking industry over the last twenty-five years — particularly industry consolidation, increased line speeds, and deregulation — have had on workers, animals, and consumers. It is also the first time ever that workers have spoken publicly about what’s really taking place behind the closed doors of America’s slaughterhouses. In this new paperback edition, author Gail A. Eisnitz brings the story up to date since the book’s original publication. She describes the ongoing efforts by the Humane Farming Association to improve conditions in the meatpacking industry, media exposés that have prompted reforms resulting in multimillion dollar appropriations by Congress to try to enforce federal inspection laws, and a favorable decision by the Supreme Court to block construction of what was slated to be one of the largest hog factory farms in the country. Nonetheless, Eisnitz makes it clear that abuses continue and much work still needs to be done.

This title offers an interdisciplinary look at the rise of the slaughterhouse in 19th-century Europe and the Americas. Over the course of this period, the factory slaughterhouse replaced the hand slaughter of animals by individual butchers. A wholly modern invention, the municipal slaughterhouse was a political response to public concerns.

On the South Side to tour the Union Stock Yard, people got a firsthand look at Chicago's industrial prowess as they witnessed cattle, hogs, and sheep disassembled with breathtaking efficiency. At their height, the kill floors employed 50,000 workers and processed six hundred animals an hour, an astonishing spectacle of industrialized death. Pacyga chronicles the rise and fall of an industrial district that, for better or worse, served as the public face of Chicago for decades. He takes readers through the packinghouses as only an insider can, covering the rough and toxic life inside the plants and their lasting effects on the world outside. He shows how the yards shaped the surrounding neighborhoods; looks at the Yard's sometimes volatile role in the city's race and labor relations; and traces its decades of mechanized innovations.

In a shocking and deeply disturbing tour de force, David Rieff, reporting from the Bosnia war zone and from Western capitals and United Nations headquarters, indicts the West and the United Nations for standing by and doing nothing to stop the genocide of the Bosnian Muslims. Slaughterhouse is the definitive explanation of a war that will be remembered as the greatest failure of Western diplomacy since the 1930s. Bosnia was more than a human tragedy. It was the emblem of the international community's failure and confusion in the post-Cold War era. In Bosnia, genocide and ethnic fascism reappeared in Europe for the first time in fifty years. But there was no will to confront them, either on the part of the United States, Western Europe, or the United Nations, for which the Bosnian experience was as catastrophic and demoralizing as Vietnam was for the United States. It is the failure and its implications that Rieff anatomizes in this unforgiving account of a war that might have been prevented and could have been stopped.

The author relates his experiences working five months undercover at a slaughterhouse, and explores why society encourages this violent labor yet keeps the details of the work hidden.

MEAT INSPECTION AND CONTROL IN THE SLAUGHTER HOUSE Meat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of major importance in the meat industry and are intimately related to animal diseases and animal welfare. Huge steps have been taken over more than a century to prevent the transmission of pathogenic organisms and contagious diseases from animals to humans. Various factors influence the quality and safety of meat, including public health hazards (zoonotic pathogens, chemical substances and veterinary drugs) and animal health and welfare issues during transport and slaughter. Meat inspection is one of the most important programmes in improving food safety and its scope has enlarged considerably in recent decades. Globalization has affected the complexity of the modern meat chain and has provided possibilities for food frauds and unfair competition. During the last two decades many food fraud cases have been reported that have caused concern among consumers and the industry. Subsequently, meat inspection has been faced with new challenges. Meat Inspection and Control in the Slaughterhouse is an up-to-date reference book that responds to these changes and reflects the continued importance of meat inspection for the food industry. The contributors to this book are all international experts in the areas of meat inspection and the official controls limited to slaughterhouses, providing a rare insight into the international meat trade.This book will be of importance to students, professionals and members of the research community worldwide who aim to improve standards of meat inspection procedures and food safety.

"The rough-and-tumble world of nineteenth-century New Orleans was a sanitation night-mare, with the city's many slaughterhouses dumping animal remains into neighboring backwaters. When Louisiana finally authorized a monopoly slaughterhouse to bring about sanitation reform, many butchers felt disenfranchised from their livelihoods. Framing their case as an infringement of fundamental rights protected by the new amendment, they flooded the lower courts with nearly 300 suits. The surviving cases that reached the U.S. Supreme Court pitted the butchers' right-to-labor against the state's "police power" to regulate public health. The result was a controversial and long-debated decision that for the first time addressed the meaning the import of the Fourteenth Amendment."

If you’re raising poultry for meat and lack easy access to a humane slaughterhouse, a mobile slaughter and processing unit may be the solution. Ali Berlow shows you how to build a unit that accommodates all types of poultry and can easily be moved to any location, making it a great cooperative investment for a community of small-scale farmers. Covering the mechanics of construction, sanitation, safety, and permitting processes, this guide shows you how a mobile slaughterhouse can make your poultry operation more self-sufficient.