History of Meat Processing

1
History ofMeat Processing

• Lynn Knipe
• The Ohio State University

2
History of Meat Processing

• Sausage - Chineselup-cheong dates back to 589
  BC.
• Homers Odyssey - 9th Century B.C.
• Greek writers - Salami
• Salamis, e. coast of Cyprus
• Pastrami (pressed meat) originates from Armenia.

3
History (Contd)

• Latin salsus - salted meat
• pork, white pine nuts, cumin seed, bay leaves,
  black pepper
• extravagant excesses of wild festivals in
  early Christian era, both were banned
• Bologna
• monks in monasteries crushed pork in mortars
  (mortadella)

4
European Influence

• Frankfurters Frankfort, Germany
• Wieners Vienna, Austria
• Bologna - Bologna, Italy
• Braunschweiger Brunswick, Germany
• Genoa salami Genoa, Italy
• Corned Beef old Norse word Korn,
  granular salt used to cure

5
European Influence

• First sandwich made by John Montagu, the
  fourth Earl of Sandwich (England)
• put roast beef between toast slices so that he
  could eat and play cards at the same time.

6
New World Influence

• Hot dog hamburger (in buns)
• Harry Stevens sold Dachshund sausages at NY
  Giants games (early 1900s).
• Cartoonist drew a talking Dachshund sausage,
  called it a Hot Dog.
• Antoine Fechtwanger at the St. Louis Exposition
  in 1904, provided white gloves for customers to
  hold the hot frankfurters as they were eating,
  switched to wrapping the frankfurters in a bun.

7
New World (Contd)

• Jerky - Native Americans
• xarqui Brazilian Indians
• charqui (pronounced sharky) Incas in Chile
  and Peru
• Pemmican
• bison eye of rounds tenderloins
• Sioux and Cree Indians

8
New World (Contd)

• Lebanon bologna
• Lebanon, PA.
• Barbeque
• Origin debated
• Caribbean tribes cooked fish and meat over
  coals on wooden frame.
• French barbe a queue means beard to tail,
  to describe cooking a whole hog.

9
U.S. History

• First
• Pemmican
• bison eye of rounds tenderloins
• Sioux and Cree Indians

10
Product Development Natural Climate

• Italy and southern France
• dry sausage (warmer climate)
• Mid-Europe
• fresh sausage (cooler climate)
• N. Europe (e.g., Germany)
• smoked/cooked products semi-dry products
  (summer sausage)