WEBVTT Kind: captions; Language: en

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America's continuing growth depends
on the health of her people.

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A plentiful supply of nutritious,
wholesome food will keep our nation strong.

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Abundant protein-rich meat
contributes to the well-being and

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strength of our people and our country.

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Meat is a favorite with almost everyone

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everywhere.

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Nowadays, more and more of the meat you
buy comes to you fully prepared, ready to

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eat.

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Easy to serve prepared meats are an
accepted part of our everyday life.

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No more grinding, mixing, slicing,
or even cooking at home unless you want to.

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This time-consuming work is done for you.

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Prepared meats, inspected and passed
by the United States Department of

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Agriculture, are clean, safe,
wholesome, and truthfully labeled.

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How can you be sure?

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Learn for yourself what it takes to
earn the right to display the USDA

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mark of wholesomeness.

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The story behind this mark of wholesomeness
begins with the millions of animals

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moving from America's farms and
ranches through federally inspected

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slaughtering plants each year.

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They represent more than 80% of the
commercial meats slaughtered in this country.

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Animals coming under federal inspection
are carefully examined by thoroughly

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trained USDA meat inspectors.

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Livestock unfit for human consumption is
slaughtered separately and converted to

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fertilizer or other non-food uses.

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What's more,
all government-inspected plants and equipment

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must meet federal requirements.

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Each day before operations may begin,
everything must be clean and sanitary.

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The standards are high for your protection.

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Nothing is left to chance.

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Every machine part that comes in direct
contact with the food you eat must be

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designed for easy cleaning,
and cleanliness is strictly enforced.

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From the moment a carcass starts on
its way along the line, federal meat

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inspectors stand guard to protect you,
the consumer.

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All meat that passes inspection
is stamped with a round purple

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mark of wholesomeness.

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The law requires this mark for
all meat shipped across state

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lines or in foreign commerce.

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Any questionable carcass is set aside.

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If not acceptable as human food,
it is condemned.

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Only clean, safe, and wholesome meat goes
into the cooler for further processing.

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Every year, from one end of the country
to the other, long lines of beef, veal,

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lamb, mutton, and pork go into the
prepared and processed meats that are

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inspected and passed by the United
States Department of Agriculture.

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About 18 billion pounds a year, or two-thirds
of all the processed meats consumed

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in this country,
are prepared under federal inspection.

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Whether this inspection is made in Portland,
Omaha, Dallas, or your

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hometown, it is the same.

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The inspector protects you at a point
where you cannot do it yourself.

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For instance, he sees that the processor
limits the amount of the less expensive

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ingredients used in a product.

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When meat is used in combination with
other approved ingredients, regulations

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specify the minimum amount of meat
that must be used in the product.

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Take Frank Footers.

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More than seven billion Franks
and Wieners each year earn

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the U.S. mark of wholesomeness.

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You identify a Frank by its shape and color.

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The meat inspector sees more than that.

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He sees that it's made from
wholesome meat with approved

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amounts of other ingredients.

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In fact, under federal meat inspection,
all products containing meat, including

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soups, gravies, and stews, must contain
wholesome ingredients only of the kind

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and amount appropriate for that product.

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Federal meat inspectors in
the plant make final judgment

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on acceptability of products.

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They make judgments every day,
many times a day.

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They rely on their training,
experience, and highly developed senses

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of sight, smell, and touch.

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They inspect thousands of different meat
products for your individual selection.

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There's bologna, bacon,
patties, scrapple, pork loaf,

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salami, liverwurst, head cheese,
liver pudding, luncheon

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meat, and other favorites.

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Most of the meat products they see are
acceptable, prepared and packaged to

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suit the most discriminating taste.

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Even so, the inspector is ever watchful.

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Where he has a question,
he usually makes an on-the-spot judgment.

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When he isn't able to do so,
he may call on the meat inspection laboratories

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for detailed analyses.

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For this,
he takes a sample like this one in the plant.

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He packs it with identification,

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adds dry ice, and sends it along to the
nearest meat inspection laboratory.

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In the lab, the skills and
techniques of the scientists will

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answer the inspector's questions.

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This bacteriologist tests for evidence
of antibiotics or other preservatives,

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which are not permitted in
federally inspected products.

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A part of the sample is measured,

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placed in the blender,
and a phosphate buffer added.

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The resulting mixture is
poured into Petri dishes.

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Paper disks are dipped into this mixture,
and then placed on plates already

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treated with assay organisms.

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After a period of incubation, disks from two

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different meat samples give their answers.

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Antibiotics are not permitted because
they could conceal some kinds of

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deterioration while preserving
the normal meat color.

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Scientists in the laboratories are there
to help the inspector in the plant

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resolve the questions he faces.

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They provide one more resource
on which he can draw in making a

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final judgment of acceptability.

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And until such final judgment is made,
the product is retained.

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Then it is either released for
food or rejected and converted

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to uses other than food.

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These laboratories employ chemists,
microbiologists,

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bacteriologists, histopathologists.

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They analyze materials sent to them
by the meat inspectors in the plants.

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What's more, these laboratories employ
not only the familiar tools of the

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scientific profession, but more and more
use new highly sensitive electronic

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devices for complex tests and precise answers.

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Let's take a look at some of
these people seeking answers

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to the questions of inspectors.

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For instance,
they may be asked to determine the

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wholesomeness of spices or other
non-meat substances, or to check for the

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presence of foreign materials and molds.

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They may be asked to measure the
protein content of a product.

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It's a simple test for the
chemist and an important

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protection for you, the consumer.

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A scientist may be called on
to determine the species from

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which a sample of meat is derived.

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Is it beef?

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Mutton.

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This record may confirm the inspector's
suspicion that pork is included in a

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product labeled all beef.

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Whatever the finding,
it goes to the inspector who decides

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how to classify the product.

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He controls the labeling of all
federally inspected products to assure

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accurate information for the consumer.

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The department also gives
close attention to imported

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as well as domestic products.

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This technician prepares a foreign
sample to be tested for possible

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residues left by pesticides.

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Since chemicals are absorbed into the meat fat,
the first

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step is to draw off the fat.

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The chemist heats a sample in an
oven and pours the fat into a flask.

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To this, he adds solvents and
extracts chemicals from the fat.

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He then applies the extract to chromatic paper.

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This is tedious,
time-consuming work, but it pays

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dividends in consumer protection.

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The chemist now exposes

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the paper to ultraviolet light.

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This reveals the presence of any pesticide.

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Each one produces its own characteristic
pattern in definite positions.

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When chemicals are shown to be present,
another machine, a gas chromatograph, can

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be used to determine how much.

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This device is so sensitive that minute traces,
even one part in a

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million, can be recorded.

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Such highly sensitive and precise
laboratory methods increase the meat

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inspector's ability to assure thorough
protection for your meat supply.

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Here is a safeguard we hope
we'll never have to use.

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Meat inspectors throughout the country
are being trained and equipped to check

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for possible residues of
radioactive fallout in case of an

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accident or national emergency.

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And to support them, laboratory personnel
are able to run tests on meat samples.

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Here's the way it's done.

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This capsule of ash represents
what was once a five-pound stake.

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An anti-coincidence scaler, or a beta counter,
can measure any significant amount

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of radioactivity in the ash.

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This is the kind of intensive laboratory
testing that supports the meat inspector

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and affords you unseen protection.

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The inspector also makes sure
you get what you pay for.

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USDA inspection requires that
food products containing meat

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have to be labeled properly.

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These labels accurately describe the contents.

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This provision in the law
safeguards your interests.

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It helps protect you from
misinformation or deception.

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You can read for yourself what goes
into the prepared meats you buy.

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The meat inspector makes sure that the
label lists all ingredients and identifies

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the specific kind of meat
or meats used in a product.

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You can be sure the processor has used
at least the minimum amount of meat

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specified for this product.

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For instance, according to federal regulations,
chili con carne with beans must

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contain at least 25 percent
beef based on fresh weight.

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Pork with barbecue sauce must have
at least 50 percent cooked pork.

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Rest assured that the proper percentage
is in the finished product because

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federal meat inspectors see that
the official requirements are met.

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These requirements are set forth in the
regulations governing the meat inspection

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of the U.S. Department of Agriculture.

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Great care has been taken in
establishing these rules.

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Equally great care is taken to maintain them.

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They are revised as necessary to keep up
with changing times and new products.

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These regulations have evolved from
the records of more than 50 years

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experience in meat inspection.

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Inspection initiated and maintained to assure a

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wholesome product properly labeled.

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Specialty dishes, in addition to meeting
all other requirements, must also have a

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reasonable resemblance to the form and
taste historically established for them.

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Even the picture on a label must be accurate.
It cannot show more

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meat than the package contains.

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Special claims must be right too.
To examine label claims, meat inspections own

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home economists test products under
conditions similar to those in your own home.

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Take this bacon.
The processor claims it will not char.

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It has been cured with a USDA
approved synthetic sweetener.

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Let's watch kitchen testing at work.

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Yes, the claim proves to be accurate.
The anti-charring statement will be

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allowed to appear on the label.

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At the U.S. Department of Agriculture,
specialists carefully screen each proposed

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label before it may be used legally.

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The processor can mark it with confidence,
and you, the consumer, may be certain

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that the meat product is clean, safe,
wholesome, and truthfully labeled when it

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receives the stamp of approval.

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Prepared meats are American favorites.
Favorites for

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convenience, favorites for nutrition,

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and favorites for flavor.

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Prepared meats are easy to serve and
good to eat. They are enjoyed by almost

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everyone, everywhere, every day.

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So whenever you're out shopping for
yourself or the whole family, meat products

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that have been approved by the U.S.
Department of Agriculture, just look

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for the mark of wholesomeness.

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[...]