the modern packing house 1905
General:
Name: the modern packing house 1905
Format: pdf
Size: 35.99 MB
Book:
Title: The modern packing house; a complete treatise on the designing, construction, equipment and operation of a modern abattoir and packing house, according to present American practice, including formulas for the manufacture of lard and sausage, the curing of meats, etc., and methods of converting all by-products into commercial articles
Author: Wilder, F. W. (Fred William), 1853-1906
Language: polski
Year: 2025
Subjects: Cooking & Food, Technology, Engineering, Nonfiction
Publisher: Science & Technology Publishing
ISBN: 9781449361181
Total pages: 593
Description:
The Modern Packing House is a comprehensive and authoritative guide that delves into the intricate processes, machinery, and management practices of early 20th-century meat packing plants. Authored by G. S. Baughman and L. B. Tuck, this book offers an in-depth exploration of the design, construction, and operation of packing houses, reflecting the technological advancements and industrial standards of its era. It covers every aspect of the meat packing industry, from the initial handling of livestock to the final distribution of processed products. Detailed chapters discuss the layout and equipment of slaughtering floors, chilling rooms, cutting and curing departments, and by-product utilization, emphasizing efficiency, sanitation, and safety. The book also addresses the importance of refrigeration, waste management, and the economic factors influencing plant operation. Richly illustrated with diagrams and photographs, The Modern Packing House serves as both a technical manual and a historical document, capturing the spirit of innovation that transformed food production and distribution in the early 1900s. It is an invaluable resource for students, engineers, historians, and anyone interested in the evolution of industrial food processing.
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