Word: meats
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Dates: during 1960-1969
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...American is distinctly carnivorous: he now eats 175 Ibs. of meat a year, 14 Ibs. more than five years ago Despite this rise in the consumer's appetite, the profits of the meat-packing industry remained depressingly low for close to two decades. Last year, finally the packers made a dramatic breakthrough: profits rose to $166 million, 46 million more than in 1963. The 1964 federal tax cut was partly responsible, but the convention of the American Meat Institute in Manhattan last week displayed an even bigger reason: some new machines that can pack profits as well as meat...
Just Cordwood. An old story to most big U.S. industries, automation is still a source of pride and wonder to the packers who are using it to transform basic operation. The biggest change has come about in in the production and marketing of processed meats --51;sausages, hams, frankfurters and lunch meats- which account for about a third of the total market. One machine, for example, can now grind out 30,000 hot dogs an hour, all of a uniform weight and length for better cost control. Another, guided by computer punch cards, can chop up huge chunks of meat...
...sophisticated have the production and marketing of processed meats become that most packers look to them tor their major profit growth. Processed meat, they say, can be produced more cheaply than the fresh variety and pack aged with a distinctive brand name to attract the eye of the housewife. "When we sell fresh meat," explains A.M I Economist Allen Johnson, "we often say we are just selling cordwood...
...urged to look even further by Dr. Augustus B. Kinzel, president of the National Academy of Engineering. Said Kinzel: "Get away from the idea that a steak is a steak is just a steak.' He suggested that a laser beam instead of a knife be used to cut meat with tissue-thin precision and that special blades patterned after the cryogenic needles now used in brain surgery be used to cut and cauterize at the same time. He believes that superhot temperatures can be employed to create new meat textures. Chemicals could also introduce new colors and new smells...
Topsy-Turvy Life. Supplies are lowered to Sealab in a small, pressurized capsule-an aquatic dumbwaiter that brings in such goodies as chocolate cake and fresh meat to supplement the aquanauts' stock of freeze-dried food. The men can watch commercial TV but prefer to peer out the portholes at the fish looking in at them. During the flight of Gemini 5, Aquanaut Carpenter even chatted directly with Astronaut Gordon Cooper. In case of emergency, the men could get power and fresh water from a tube linking them to shore, and they could surface in a 14-ft. capsule...