Union-Avoidance Strategies in the Meat Industry in Australia and the United States

2018 ◽  
pp. 128-146
Author(s):  
MARJORIE A. JERRARD ◽  
PATRICK O’LEARY
Keyword(s):  
United States ◽  
The United States ◽  
Meat Industry ◽  
Avoidance Strategies ◽  
Union Avoidance

Union-Avoidance Strategies in the Meat Industry in Australia and the United States

2018 ◽  
Author(s):  
Marjorie A. Jerrard ◽  
Patrick O’Leary
Keyword(s):  
United States ◽  
Industrial Development ◽  
Regulatory System ◽  
The United States ◽  
Meat Industry ◽  
Avoidance Strategies ◽  
Neoliberal Ideology ◽  
Union Avoidance ◽  
Worker Exploitation ◽  
The Cost

The meat industries in the United States and in Australia share a number of common features, including similar economic and industrial development, overlapping ownership patterns, the nature of the work, a trend toward relying on a migrant workforce, and similar management union-avoidance strategies. There are industry differences between the two countries due primarily to the unique labor-relations regulatory system in each country. Australian legislation since the mid-1990s has enabled industry employers to follow more closely the pattern of union avoidance established in the United States, but protections are still found in Australian industry awards and the industrial tribunal. Both countries have witnessed a deunionization of the industry at the cost of declines in workers’ wages and conditions, and worker exploitation is increasingly common due to the neoliberal ideology that influences government policy and legislation and encourages employers to individualize the employment relationship.

scholarly journals Air versus water chilling of chicken: a pilot study of quality, shelf-life, microbial ecology, and economics

2020 ◽  
Author(s):  
Aeriel D Belk ◽  
Toni Duarte ◽  
Casey Quinn ◽  
David A. Coil ◽  
Keith E. Belk ◽  
...  
Keyword(s):  
United States ◽  
Pilot Study ◽  
Shelf Life ◽  
Microbial Ecology ◽  
Large Scale ◽  
Water Immersion ◽  
The United States ◽  
Poultry Meat ◽  
Small Scale ◽  
Meat Industry

Abstract Background. The United States’ large-scale poultry meat industry is energy and water intensive, and opportunities may exist to improve sustainability during the broiler chilling process. After harvest, the internal temperature of the chicken is rapidly cooled to inhibit bacterial growth that would otherwise compromise the safety of the product. This step is accomplished most commonly by water immersion chilling in the United States, while air chilling methods dominate other global markets. A comprehensive understanding of the differences between these chilling methods is lacking. Therefore, we assessed the meat quality, shelf-life, microbial ecology, and technoeconomic impacts of chilling methods on chicken broilers in a university meat laboratory setting. Results. We discovered that air-chilling (AC) methods resulted in superior chicken odor and shelf-life, especially prior to 14 days of dark storage. Moreover, we demonstrated that AC resulted in a more diverse microbiome that we hypothesize may delay the dominance of the spoilage organism Pseudomonas. Finally, a technoeconomic analysis highlighted potential economic advantages to AC when compared to water-chilling (WC) in facility locations where water costs are a more significant factor than energy costs. Conclusions. In this pilot study, AC chilling methods resulted in a superior product compared to WC methods and may have economic advantages in regions of the U.S. where water is expensive. As a next step, a similar experiment should be done in an industrial setting to confirm these results generated in a small-scale university lab facility.

The Mane Course

2012 ◽  
Vol 12 (1) ◽  
pp. 53-56 ◽  
Author(s):  
ike sriskandarajah
Keyword(s):  
United States ◽  
Drug Administration ◽  
Food And Drug Administration ◽  
The United States ◽  
United States Department ◽  
Meat Industry ◽  
Department Of Agriculture ◽  
States Department ◽  
Passing Off ◽  
Game Meat

The small but growing world of exotic meat allows adventurous appetites a taste of the wild. But as Reporter Ike Sriskandarajah found out, game meat is vastly unregulated and sometimes illegal. He follows the trail of lion meat sold at his corner grocer to a shady corner of the meat industry. Along the way he meets with store owners, online exotic meat retailers, the United States Department of Agriculture, the Food and Drug Administration, and the Fish and Wildlife Service. Few can say where the lions come from, but all signs point to a big cat-skinning operation in a Chicago suburb. The butcher associated with it has been in the game for years and was arrested for passing off meat from endangered tigers, leopards, and ligers as legal lion meat. Tests conducted by the FDA show that he is back to his old tricks, selling mislabeled game meat. This investigation shows that we can eat almost anything—but the story behind where our meat comes from can make it hard to swallow.

scholarly journals Understanding lead in water and avoidance strategies: a United States perspective for informed decision-making

2019 ◽  
Vol 17 (4) ◽  
pp. 540-555 ◽  
Author(s):  
Kelsey J. Pieper ◽  
Adrienne Katner ◽  
Rebecca Kriss ◽  
Min Tang ◽  
Marc A. Edwards
Keyword(s):  
Public Health ◽  
United States ◽  
Drinking Water ◽  
The United States ◽  
Global Network ◽  
Simplified Approach ◽  
Household Level ◽  
Wide Range ◽  
Avoidance Strategies ◽  
Significant Public Health

Abstract The pervasiveness of lead in drinking water poses a significant public health threat, which can be reduced by implementing preventive measures. However, the causes of elevated lead in water and the benefits of lead in water avoidance strategies are often misunderstood. Based on experiences in the United States, this paper describes an oversimplified ‘lead in water equation’ to explain key variables controlling the presence of lead in drinking water to better inform public health practitioners, government officials, utility personnel, and concerned residents. We illustrate the application of the equation in Flint, Michigan and explore the primary household-level water lead avoidance strategies recommended during the crisis, including flushing, filtration, bottled water use, and lead pipe removal. In addition to lead reduction, strategies are evaluated based on costs and limitations. While these lead avoidance strategies will reduce water lead to some degree, the costs, limitations, and effectiveness of these strategies will be site- and event-specific. This paper presents a simplified approach to communicate key factors which must be considered to effectively reduce waterborne lead exposures for a wide range of decision makers. This article has been made Open Access thanks to the generous support of a global network of libraries as part of the Knowledge Unlatched Select initiative.

scholarly journals Air versus water chilling of chicken: a pilot study of quality, shelf-life, microbial ecology, and economics

2020 ◽  
Author(s):  
Aeriel D Belk ◽  
Toni L Duarte ◽  
Casey Quinn ◽  
David A Coil ◽  
Keith E Belk ◽  
...  
Keyword(s):  
United States ◽  
Pilot Study ◽  
Shelf Life ◽  
Microbial Ecology ◽  
Large Scale ◽  
Water Immersion ◽  
The United States ◽  
Poultry Meat ◽  
Small Scale ◽  
Meat Industry

Abstract Background. The United States’ large-scale poultry meat industry is energy and water intensive, and opportunities may exist to improve sustainability during the broiler chilling process. After harvest, the internal temperature of the chicken is rapidly cooled to inhibit bacterial growth that would otherwise compromise the safety of the product. This step is accomplished most commonly by water immersion chilling in the United States, while air chilling methods dominate other global markets. A comprehensive understanding of the differences between these chilling methods is lacking. Therefore, we assessed the meat quality, shelf-life, microbial ecology, and technoeconomic impacts of chilling methods on chicken broilers in a university meat laboratory setting. Results. We discovered that air-chilling (AC) methods resulted in superior chicken odor and shelf-life, especially prior to 14 days of dark storage. Moreover, we demonstrated that AC resulted in a more diverse microbiome that we hypothesize may delay the dominance of the spoilage organism Pseudomonas. Finally, a technoeconomic analysis highlighted potential economic advantages to AC when compared to water-chilling (WC) in facility locations where water costs are a more significant factor than energy costs. Conclusions. In this pilot study, AC chilling methods resulted in a superior product compared to WC methods and may have economic advantages in regions of the U.S. where water is expensive. As a next step, a similar experiment should be done in an industrial setting to confirm these results generated in a small-scale university lab facility.

Avoidance Strategy Use in the Intimate Relationships of Women and Men From Mexico and the United States

1988 ◽  
Vol 12 (2) ◽  
pp. 165-174 ◽  
Author(s):  
Sharyn S. Belk ◽  
Renan Garcia-Falconi ◽  
Julita Elemi Hernandez-Sanchez ◽  
William E. Snell
Keyword(s):  
United States ◽  
Intimate Relationships ◽  
The United States ◽  
Two Dimensions ◽  
Strategy Use ◽  
Intimate Partners ◽  
Influence Strategies ◽  
Avoidance Strategies ◽  
Avoidance Strategy ◽  
Social Influence Strategies

Avoidance strategy use refers to the techniques that people use to deal with unwelcome requests from other individuals. Previous research has shown that avoidance strategies in intimate relationships vary along two dimensions: compliance and bilateral dimensions. To determine whether individuals from Mexico and the United States differ in their use of these avoidance strategies with their intimate partners, a study was conducted on males and females from Mexico and the United States. The results indicated that women from the United States reported using more nonverbal disapproval and voices objections types of avoidance strategies with their intimate partners than did women from Mexico and men from both the United States and Mexico. The discussion focuses on the use of social influence strategies among men and women from Mexico and the United States.

scholarly journals Observations from a Recent Economic-Development Study for the Livestock-Meat Industry in Panama

1972 ◽  
Vol 1 (01) ◽  
pp. 47-54
Author(s):  
Donald B. Agnew
Keyword(s):  
United States ◽  
Economic Development ◽  
South America ◽  
Feasibility Study ◽  
The United States ◽  
Economic Feasibility ◽  
Meat Industry ◽  
Short Term ◽  
The Republic ◽  
The U.S

My observations are drawn from an economic-feasibility study for additional cattle slaughtering plants in the Republic of Panama, including aspects of technology as well as location and scale, supply and competition, transportation and market outlets. The study was made early in 1972 during a short-term assignment to the U.S. AID mission in Panama. In making the Panama study I was able to avoid many inadequacies I had encountered in similar studies of proposed new cattle slaughter plants for economic development at various locations in the United States and South America. There were contrasts in these situations and a broader challenge in the Panama study.

scholarly journals Air versus Water Chilling of Chicken: a Pilot Study of Quality, Shelf-Life, Microbial Ecology, and Economics

mSystems ◽  
2021 ◽  
Vol 6 (2) ◽  
Author(s):  
Aeriel D. Belk ◽  
Toni Duarte ◽  
Casey Quinn ◽  
David A. Coil ◽  
Keith E. Belk ◽  
...  
Keyword(s):  
United States ◽  
Shelf Life ◽  
Microbial Ecology ◽  
Large Scale ◽  
Water Immersion ◽  
Processing System ◽  
The United States ◽  
Poultry Meat ◽  
Small Scale ◽  
Meat Industry

ABSTRACT The United States’ large-scale poultry meat industry is energy and water intensive, and opportunities may exist to improve sustainability during the broiler chilling process. By USDA regulation, after harvest the internal temperature of the chicken must be reduced to 40°F or less within 16 h to inhibit bacterial growth that would otherwise compromise the safety of the product. This step is accomplished most commonly by water immersion chilling in the United States, while air chilling methods dominate other global markets. A comprehensive understanding of the differences between these chilling methods is lacking. Therefore, we assessed the meat quality, shelf-life, microbial ecology, and techno-economic impacts of chilling methods on chicken broilers in a university meat laboratory setting. We discovered that air chilling methods resulted in superior chicken odor and shelf-life, especially prior to 14 days of dark storage. Moreover, we demonstrated that air chilling resulted in a more diverse microbiome that we hypothesize may delay the dominance of the spoilage organism Pseudomonas. Finally, a techno-economic analysis highlighted potential economic advantages to air chilling compared to water chilling in facility locations where water costs are a more significant factor than energy costs. IMPORTANCE As the poultry industry works to become more sustainable and to reduce the volume of food waste, it is critical to consider points in the processing system that can be altered to make the process more efficient. In this study, we demonstrate that the method used during chilling (air versus water chilling) influences the final product microbial community, quality, and physiochemistry. Notably, the use of air chilling appears to delay the bloom of Pseudomonas spp. that are the primary spoilers in packaged meat products. By using air chilling to reduce carcass temperatures instead of water chilling, producers may extend the time until spoilage of the products and, depending on the cost of water in the area, may have economic and sustainability advantages. As a next step, a similar experiment should be done in an industrial setting to confirm these results generated in a small-scale university lab facility.

scholarly journals Industry or Holy Vocation? When Shehitah and Kashrut Entered the Public Sphere in the United States during the Age of Reform

Religions ◽  
2018 ◽  
Vol 9 (10) ◽  
pp. 296
Author(s):  
Susan Breitzer
Keyword(s):  
United States ◽  
Government Regulation ◽  
Critical Mass ◽  
The United States ◽  
Meat Production ◽  
Meat Industry ◽  
The Public ◽  
Jewish Immigrants ◽  
Religion And State ◽  
The Public Sphere

Long before the Agriprocessors scandal, the question of whether secular law and social concerns should shape the halakhah surrounding kosher meat production has been a live issue in the United States. In the 1890s, a critical mass of Orthodox Jewish immigrants gave rise to a more commercialized kosher meat industry, which raised the question of how much rabbinic legislation concerning kashrut could stay untouched by civil or union regulation. Although there has been plenty written about the regulatory roles of unions and government regulation in the kosher meat industry from the Progressive Era to the New Deal, the purpose of this essay will be to examine the responses of Orthodox rabbinic leaders in America to these developments. It will also focus on the role of non-Jewish legislation in creating greater uniformity of kashrut standards, as well as, ironically a more insular focus on the letter of the law, sometimes at the expense of civil legal concerns. Finally, it will examine how separation of religion and state created the system of kosher certification that emerged during the early twentieth century.

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