ARMOUR PROCESSED MEATS H STUDY GUIDE. 'flu.aaju

ARMOUR PROCESSED MEATS H STUDY GUIDE 'flu.aaju DIRECTOR, CONSUMER SERVICE DEPARTMENT

"Processed Meats," as distinguished from "Fresh Meats," have been produced by certain methods which extend their keeping qualities, contribute to their flavor and tenderness and add to the ease and convenience of their use by the consumer. Processed meats sold through inter-state commerce are made from goverment-inspected animals, according to methods which are also rigidly inspected and regulated. 1. CURING is one of the earliest methods used to preserve meat. Although curing is done in several ways, sodium chloride, or common salt, is always the basic ingredient of the "cure." Other ingredients, such as sugar and spices, contribute flavor to the finished product. After curing, many meats are smoked to give them a characteristic pleasant flavor and to add to their keeping qualities. Ham, bacon and some sausages are typical examples of cured smoked meats. 2- AIR DRYING, a long-used method of preserving meat, is employed largely in making certain types of sausage. These products, after cooking (the sausage may also be smoked), are transferred to special rooms under exact humidity and temperature for specified lengths of time to evaporate moisture, concentrate flavor and increase keeping qualities. Dry or semi-dry sausages are highly seasoned and excellent for extending the flavor of blander foods. 3- CANNING is one of the chief methods used to preserve meat, to prevent the spoilage caused by undesirable micro-organisms. The meat is sealed in air-tight containers and then sterilized by heating in thermostatically-controlled steam pressure cookers for specific lengths of time. In addition to preserving the meat, canning makes possible the production of a wide variety of flavorful, nutritious dishes that are easy and convenient to store and use. 4. FREEZING, as a method of preserving meat, is not a new development. However, it has grown tremendously in importance in recent years. Originally employed as a means of holding highly perishable fresh meats, freezing has been adopted as a method of packing pre-cooked meat and meat dishes in wide variety. Quick-freezing of these products, after careful preparation, followed by constant storage at sub-zero temperatures prevents bacterial, enzymatic and oxidative changes in the meats. 5. FREEZE-DRYING, a relatively new method of food preservation, promises to become an important factor in the area of processed meats. Drying is achieved under extremely high vacuum while the product remains frozen. Its moisture is transformed directly from ice to water vapor without going through a liquid phase. By the freeze-drying method, the normal shape and size of the product is maintained. All of the open spaces normally present are left intact, allowing water to be taken up quickly and thoroughly during reconstitution or rehydration.

fiumetlb ff^thf/facetted/f/eatft In buying processed meats, the consumer has three "built-in" assurances of quality: 1. GOVERNMENT INSPECTION AND APPROVAL a. The fresh meat from which the processed meats are made must be inspected for purity and wholesomeness by trained federal inspectors stationed in packing houses where these meats are dressed. This government service also includes sanitary inspection of the plants. / u. s. x / INSPECTED \ /AND PASSED BY i I DEPARTMENT OF I V AGRICULTURE J \ EST. 2-A / b. The methods of handling, the processing and the formulae used must all be approved by the government before an item can be produced and marketed. This approval is designated on the package or container by the words: "U. S. Inspected and Passed by the Department of Agriculture." All Armour plants use an establishment number on the package to indicate location of specific plant. 2. PACKER'S CONTROLS OF QUALITY a. Raw materials are selected to meet highest standards of wholesomeness and quality. b. Methods of handling and steps in processing are rigidly controlled so as to insure uniform high quality of product. C. Regular cutting tests, cookery tests and tastings of production lot samples serve as quality checks on finished products. d. Chemical analyses and the most modern statistical control techniques are exercised to insure uniformity of quality. 3. PACKAGING AND LABELING INFORMATION a. Brand name is packer's guarantee of consistently high quality, the government inspection legend your assurance of wholesomeness. b. Information appearing on package or label must be approved by the government. 1. Name and weight of product. 2. Packer's name and address. 3. List of ingredients, in order of their proportion. 4. Directions for use. 5. Illustrative material.

HOW HAM IS MADE A. Selection of fresh hams, according to rigid quality specifications, from government-inspected porkers which have been dressed and properly chilled. B. Trimming of excess fat, leaving only enough to provide flavor and juiciness. C. Curing by use of a solution composed of water, salt, sugar and small amounts of nitrate and nitrite conforming to government regulation. Only quality ingredients are used and the hams cured for a specific length of time at carefully controlled temperatures to develop finest flavor and desirable color. 1. WHOLE HAM ShankEnd Center Slices D. Smoking in smoke houses where heat, humidity and density of the hickory and hardwood smoke are automatically controlled. Smoking helps preserve the meat, enhances its color and increases flavor and tenderness. The length of time a ham is held in the smoke house, with more heat, determines its degree of tenderness. Butt End 2. PICNIC Basically, these same steps are followed in processing pork shoulders (Picnics) and boned and rolled Boston butts, also, and give these products a characteristic "ham" flavor. These basic steps are also used, either entirely or partially, in the processing of a number of beef items. Beef Tongue is cured and smoked. Corned Beef is cured but not smoked. Dried Beef is cured and then heat-dried, without smoke. 3. BONED AND ROLLED BOSTON BUTT

KINDS OF HAM AVAILABLE In general, there are two kinds of ham: A. Fully Cooked require no further cooking or may be re-heated. This includes Canned Hams. B. Cook-Before-Eating require some additional cooking before serving. ("Country Style" Hams, available in a few localities, are heavily cured, with a long smoking and drying period involved. They usually require soaking and simmering in water before baking. "Virginia" Hams come in this category.) Shank Bone Leg Bone Aitch Bone Diagram of Whole Ham, Short Shank, Bone-in Short Shank, Whole Ham, Bone-in Diagram of Skinless, Semi-boneless Ham Ham may also be cut in half, without removing center slices, and sold as shank half and butt half. Butt End Center Cut Shank End of Ham Ham Slices of Ham SKINLESS, BONELESS, FATTED HAMS 8 to 14 lbs. Whole 8 to 10 lbs. Half 4 to 5 lbs. Quarter 2 to 2V 2 lbs. Regular external fat removed. Cured and smoked. Special all external and most of internal fat removed. Cured and fully hickory-smoked for old-fashioned flavor. CANNED HAMS 11/2 to 13 lbs. Regular not smoked iy 2to 10 lbs. Special closely trimmed, hickory-smoked. CHOPPED HAMS 3 lbs., 6V2 lbs., 8 lbs.

HOW TO COOK HAM Fully Cooked Hams, Cook-Before-Eating Hams, actually, need no further cooking and may be sliced and eaten cold. However, they may be heated by one of several methods. as the name implies, need further cooking before serving hot or cold. To Heat or Bake a Whole, Half or Quarter Ham Remove ham from wrapper or can. Place whole ham fat side up on rack in shallow pan, half or quarter ham cut side down. Bake in 325 F. oven for time indicated in time table. If meat thermometer is used, heat Fully Cooked or Canned Ham to internal temperature of 130 F. Bake Cook-Before-Eating Ham to 160 F. To glaze ham, remove from oven a half hour before end of heating or baking time. Score fat and stud with cloves if desired. Spoon X A of glaze over ham and return to oven. Spoon on remaining glaze at two 10-minute intervals. For a simple glaze, heat together 1 cup brown sugar and Vi cup corn syrup or juice from spiced fruit. To Heat or Cook Ham Slices TO BAKE: Place slice(s) in casserole. If desired, sprinkle brown sugar and cloves or pour fruit juice or milk mixed with a little mustard over ham. Cover and bake in 325 F. oven for time indicated in time table. TO BROIL: Slash fat edges of ham slice (s) and lay slice (s) on broiler rack. Broil about 3 inches from source of heat for time indicated in time table, turning ham once during broiling. TO PAN-FRY: Slash fat edges of ham slice (s) and lay slice (s) in pre-heated fry pan. If ham is especially lean, add a small amount of fat to fry pan first. Fry over medium heat for time indicated in time table, turning ham once during frying.

TIME TABLE FOR COOKING HAM To Heat Fully Cooked Hams in Oven (325 F.) Bone-In Whole Ham Bone-In Whole Ham Bone-In Whole Ham Bone-In Half Ham Bone-In Center-cut Slice, 2 inches thick Boneless Whole Ham Boneless Half Ham Boneless Quarter Ham Boneless Slices, % inch thick Canned Hams 8 to 10 pounds 12 to 14 pounds 16 to 18 pounds 6 to 8 pounds 2V2 to 3 pounds 8 to 10 pounds 4 to 5 pounds 2 to 2 l /z pounds 3 ounces IV2 pounds 3 to 5 pounds 6 to 6 3 A pounds 9 to 10 pounds 10 to 12 pounds 13 pounds To Bake Cook-Before-Eating Hams (325 F. oven) Bone-In Whole Ham Bone-In Whole Ham Bone-In Whole Ham Bone-In Half Ham Bone-In Center-cut Slice, 2 inches thick 8 to 10 pounds 12 to 14 pounds 16 to 18 pounds 6 to 8 pounds 2y 2 to 3 pounds To Broil or Pan-fry Fully Cooked Ham Slices Bone-In Ham Slices, 3A inch thick Bone-In Ham Slices, 1 inch thick Boneless Ham Slices, % inch thick Boneless Ham Slices, la inch thick 1 to 1 l A pounds l l A to 1% pounds 3 ounces 2 ounces To Broil or Pan-fry Cook-Before-Eating Ham Slices Bone-In Ham Slices, 3A inch thick Bone-In Ham Slices, 1 inch thick 1 to 1 l A pounds 1V4 to 1 3 A pounds 2 l A to 2V2 hours 2% to 3 hours 3 l A to 3V2 hours 2 to 2% hours l l A to IV2 hours 2 to 2Vat hours IV2 hours \ l A hours 15to20minutes 1 l A hours \ l A to IV2 hours 1 3 A to 2 hours 2Vat to 2 3 A hours 2% to 3 hours 3V2 hours 2 3 A to 3 hours 3 l A to 3y 2 hours 3 3 A to 4 hours 2 to 2 l / 2 hours IV2 hours Broil 10 to 12 minutes Pan-fry 12 to 15 minutes Broil 14 to 16 minutes Pan-fry 16 to 18 minutes Broil 4 to 5 minutes Pan-fry 4 to 5 minutes Broil 3 to 4 minutes Pan-fry 3 to 4 minutes Broil 13 to 14 minutes Pan-fry 15 to 20 minutes Broil 18 to 20 minutes Pan-fry 20 to 22 minutes

HOW BACON IS MADE A. Selection of top-quality sides or bellies from government-inspected porkers which have been dressed and properly chilled. Firmness of meat, size and proportion of lean and fat are considered. B. Trimming of less desirable ends and removing of fat back to leave the choicest portion to be made into bacon. Trimmings go into sausage; fat back into salt pork. C. Curing by an "injecto" method in which the liquid curing ingredients are injected directly into the meat in accurately controlled proportions. This insures a more even distribution of the cure than does the 4'dry sugar" cure formerly used. D. Smoking by the same carefully controlled methods used for ham, with the same hickory and hardwood smoke to produce fine flavor. Canadian Style Bacon, made from boneless pork loins, is produced by these same methods. So also is Breakfast Beef, made from carefully selected beef short plates, and enjoyed by many as a breakfast meat. Salt Pork and Fat Back, particularly popular in the South and some other areas of the country, are trimmed, partially cured in brine and the cure completed by covering with salt and holding for a specific time. 4. SLICED OR SLAB BACON 5. CANADIAN STYLE BACON (Boneless Pork Loin) 6. FAT BACK, SALT PORK KINDS OF BACON AVAILABLE A. SLAB whole side of bacon, rind on, as it comes from the smoke house. May be sold whole or sliced by the dealer to thickness and in amount desired by consumer. B. PACKAGED rind removed, bacon sliced into uniform strips. 1. Tray Pack Yt. and 1-pound packages. Bacon wrapped so as to permit good visibility and hermetically sealed for excellent flavor protection. 2. Pan Size 8, 12 and 16-ounce packages similar to tray pack. Slices sized to fit fry pan. 28 to 32 slices to the pound. 3. Thick Sliced 1 and 2-pound packages. In carton. 10 to 12 slices to the pound. C. CANADIAN S T Y L E BACON usually sold pre-sliced or in chunks cut and packaged by dealer. Available in Cook-BeforeEating and in Fully Cooked form. D. BACON SQUARES cured and smoked jowls, cello-wrapped and weighing from 1 to 3 pounds. Excellent for baking with beans and for seasoning other vegetables.

HOW TO COOK BACON TO PAN-FRY: Lay bacon in cold fry pan. Cook over moderately low heat for 6 to 8 minutes, separating slices as they heat. Turn bacon frequently to cook evenly. Use kitchen tongs or two forks. Pour off drippings as they accumulate. Do not let the fat smoke. Cook bacon until crisp but not brittle. Drain on paper towels. TO BROIL: Lay strips of bacon on broiler rack and broil about 3 inches from source of heat. Allow 2 to 2H minutes to a side, turning bacon only once. Draining is not necessary. For a small quantity of bacon, use a shallow pan with a wire rack in the bottom. TO BAKE: Lay strips of bacon with fat edge of one overlapping lean of the next strip on rack in any shallow pan. Bake on top shelf of oven at 400 F. for about 15 minutes, until desired crispness. No turning or draining is necessary. Excellent way to cook bacon for a crowd. TO BOIL: Unsliced pieces of bacon or bacon squares cooked with green vegetables make a flavorful dish. Simmer bacon in water to cover until bacon is tender, about 1 hour. Add vegetables and continue cooking until vegetables are tender. Serve sliced bacon atop vegetables. Make the Most of Those Flavorful Bacon Drippings for frying meats, eggs, French toast, apple slices, as a seasoning for vegetables. as a base for and to add flavor to soup and white sauces. combined with bread crumbs for topping casseroles. for baking muffins, coffee cakes, gingerbread, spice cookies. In baking with bacon drippings, use 34 less than other specified fats because of its greater shortening value. To keep drippings in best condition for use, pour into small jars, date or number the jars and refrigerate, using oldest drippings first.

WHAT SAUSAGE IS By definition, sausage is finely chopped meat or a combination of finely chopped meats blended with various seasonings and spices and commonly stuffed into a casing or container. The word "sausage" is derived from the Latin "salsus," meaning salted. In salting and drying meats to preserve them for later consumption the early Romans and Greeks were pioneering in the development of sausage-making as a real art. This art progressed rapidly as various spices and seasonings were found to enhance the keeping qualities and the flavor of sausage. Restricted by climatic conditions and the non-availability of certain spices and seasonings, people of different countries developed sausage to meet their particular needs. Many of these products still carry the names of the cities in which they originated Frankfurters, Bologna, Salami, etc. S T E P S IN MAKING S A U S A G E AND L U N C H E O N MEATS: Formulae for all varieties of sausage are carefully developed by experienced sausage makers with a thorough knowledge of ingredients and methods of manufacture. Sausage is produced according to these formulae in modern efficient plants, under conditions of sanitation which are regularly inspected. A. Selection of meat from government-inspected animals, with consideration of the right proportion of fat to lean, the flavor contributions of various cuts. B. Blending of spices according to exclusive formulae to produce a distinctive and uniform flavor. Imported spices of the highest quality are used. C. Grinding, Chopping or Cutting according to texture desired in finished product. Blades or knives are kept razor-sharp so as to cut rather than mash the meat. D. Mixing to combine the ingredients thoroughly and uniformly. E. Vacuumizing to remove excess air and give a firmer sausage or luncheon meat which will retain its freshness longer.

F. Stuffing or Forming of the mixture: by forcing mixture by pressure into artificial or natural casings which are then linked into measured lengths by tying or twisting; by forming into loaves in pans or luncheon meats in large casings; or by mixing with clear gelatine and molding into shape. G. Smoking and/or Cooking Sausages to be cooked are looped on large racks which are pushed into huge smoke ovens where hardwood and hickory smoke penetrates the meat and gives it a characteristic flavor. They are then transferred to steam rooms where they are thoroughly cooked and made ready-to-eat. Sausages to be air dried are put into special rooms under exact temperature and humidity conditions for specified lengths of time to evaporate moisture, concentrate flavor and increase keeping quality. Loaves are either water-cooked in pressure-sealed pans or ovenbaked in open pans; then quickly French-fried for a more attractive color and better keeping qualities. Luncheon Meats are stuffed and cooked in the casings and are usually smoked during the cooking. Meats molded in gelatine have been precooked and need no further cooking. H. Cooling and Chilling quick water-cooling to remove excessive heat is followed by pre-chilling to bring the product to proper internal temperature. Then it is moved to the packing cooler to be packaged and shipped. KINDS AVAILABLE There are many variations in sausage, depending on variations in the ingredients used, the coarseness of the chop or grind, the degree of cooking or drying, the type of casing used and whether or not the sausage is cooked. However, in general, there are 4 major classes of sausage: 1. Fresh Pork Sausage made from pure pork and seasonings. Must be cooked before eating. 2. Smoked and Cooked Sausage made from seasoned cured meat which is stuffed into casings and then lightly smoked and cooked. Ready-to-eat. Frankfurters and Bologna are typical examples. 3. Dry and Semi-Dry Sausage made from highly seasoned cured meat which is stuffed into casings, often smoked and then air-dried to varying degrees to preserve the meat and heighten the flavor. They are ready-to-eat. Examples: Genoa, Salami, Hard Summer Sausage. 4. Cooked Specialities made from seasoned cured meat which is baked or cooked in loaves or set in gelatine to produce a wide variety of texture, size slices and flavors. All are ready-to-eat. Examples: Pickle Loaf, Ham-Ett, Old-Fashioned Loaf.

HOW TO COOK AND/OR SERVE SAUSAGE AND READY-TO-SERVE MEATS Follow the cooking directions and/or serving suggestions on the package. These have been carefully developed to give you the finest results possible. To Cook Pork S a u s a g e : Place patties or links in cold fry pan. Cook over low heat 12 to 15 minutes, turning occasionally to brown evenly. Pour off drippings as they accumulate and save for frying and seasoning. To Heat Frankfurters: Place frankfurters in pan of boiling water to cover. Remove pan from heat, cover, and let stand 7 to 8 minutes to heat through. Or place franks on rack in kettle containing about 1 cup of water. Bring water to a boil, reduce heat slightly and steam franks, covered, for about 8 minutes. To Heat-Liver Sausage: Most often served cold, liver sausage is also delicious hot. Cut into XA -inch slices, remove casings and coat slices with flour. Fry in bacon drippings until brown. Serve with broiled tomatoes. To Serve Sausage and Ready-to-Serve Meats On Cold Trays For Kabobs In Sandwiches

HOW CANNED MEATS ARE MADE Formulae for all canned meats are worked out in a laboratory which is really a miniature canning plant. Here, too, production methods are developed and holding tests conducted to determine keeping qualities of the canned products. After government approval is granted, quantity production is established. Rigid controls are exercised to insure consistently high quality. Meat used in canned meats for inter-state commerce comes from government-inspected animals and every step in manufacture is also government inspected. Most canned meats are processed to internal temperatures which make them sterile and, therefore, they can be stored on the cabinet shelf. Products not processed to sterility are clearly labeled "Perishable" and must be kept in the refrigerator. Canned hams are typical of non-sterile items which require refrigeration. Methods of manufacture vary somewhat, depending on the product, but the following procedure is fairly typical for canned meat items which are made sterile so they may be stored on the cabinet shelf. STEPS IN MAKING CANNED LUNCHEON MEAT A. Selection of Meat from government-inspected pork shoulders and hams selected for proportion of lean to fat. Both before and after chopping, the raw product is kept at constant low temperature in air-conditioned rooms to retain freshness and flavor. B. Mixing Specially selected spices, seasonings and cure ingredients are added to the chopped meat and the mixing is done in special vacuum mixers to eliminate air and produce a solid pack. C. Packing The meat mixture is machine packed into tins and vacuum-sealed to retain flavor and color. Cans are then washed and carefully checked for perfect sealing. D. Processing The cans of luncheon meat are transferred, in huge iron baskets, to thermostatically-controlled steam pressure cookers and cooked to specific internal temperatures to insure perfect keeping quality and flavor. E. Holding Tests After rewashing and inspection for perfect seal, sample cans from each processing lot are coded and held at incubation temperature of 98 F. for 10 days, then again inspected for perfect seal. This is under the direct supervision of the U. S. Department of Agriculture inspectors. F. Cutting Tests Sample cans representing each production batch are opened and inspected for flavor, color, texture and other characteristics deemed necessary to measure the quality of that production. G. Quality Control The Quality Control Department is responsible for the establishment and supervision of a program designed to insure the quality of all production. Inspectors are assigned to continually observe and evaluate all plant operations and to test and pass or reject all supplies, raw materials and finished production to insure that all products meet pre-determined quality standards.

KINDS o r CANNED MEATS AVAILABLE "Whole Meal" Meats hearty, nutritious meat combinations which are almost meals in themselves. Beef Stew, Chili, Corned Beef Hash, Tamales and Spaghetti with Meat Sauce are examples. Chopped Ham Vienna Sausages Loaves for slicing and serving cold or hot or for cubing for use in salads and casseroles. Treet, Chopped Ham and Corned Beef are examples. Dried Beef Deviled Ham Beef Stew Corned Beef Hash TREET Liver Spread HOW TO SERVE CANNED MEATS AT B R E A K F A S T AT DINNER AT L U N C H Scrambled Eggs Corned Beef Hash TREET slices with with Chipped B ^ f with Stuffed Eggs Sweet Potatoes and Peas IN S A L A D S IN S A N D W I C H E S IN C A S S E R O L E S FOR S N A C K S Chopped Ham and Junior Red Hot Beef Stew After-the-Game Macaroni Salad with Viennas en Casserole Chili

fao^eft Afearft COOK-BEFORE-EATING TYPE HOW MADE A. Selection of Meat from quality, government-inspected carcasses at the peak of their freshness. The right proportion of lean to fat is considered so that the finished product will be of uniform quality. B. Boning and Trimming of Cuts to remove any excess connective tissue or sinew and to conform to high standards of quality established for respective products. C. Chopping or Slicing, Forming according to individual product specifications. For Chopped Beef Patties, carefully selected boneless beef is chopped and formed into patties. For breaded Veal Drumsticks, fresh firm veal is chopped, mixed with dry milk solids and seasonings and then molded and shaped into drumsticks. Skewers are inserted and the drumsticks are breaded before freezing. D. Quick Freezing at 40 degrees below zero, to seal in freshness, flavor and food value. At this extremely low temperature, ice crystals that form are so small they can not injure the meat fibers. There is no change of texture or loss of meat juices as occurs in ordinary freezing. KINDS AVAILABLE E. Packaging in close-fitting moisture-proof wrappers to further protect freshness and flavor of product. Frozen meats of the 4 'cook-before-eating'' type are accurately sized to exact specifications and are popular, therefore, with institutions, where control of portions served is vital. With the more wide-spread use of home freezers, these frozen meats have become increasingly popular and are now available in convenient forms: Home Freezer Pack Strip Steaks (bone-in or boneless) Beef Patties Veal Drumsticks Veal Cutlets Transparent Bags Buttered Beef Steaks Veal Steaks

PRE-COOKED DISHES HOW MADE Most formulae for these dishes are adapted from standard home recipes. Exact formulae are developed in test kitchens for each product to be marketed. Each is then produced on a small "pilot plant" basis to insure best methods of production before establishing regular quantity production. A. Selection of Ingredients with particular emphasis on quality meat from government-inspected carcasses. All ingredients are chosen on the basis of inherent quality, their adaptability to freezing and their stability and holding qualities after freezing. B. Preparation according to government-approved formulae. Method varies with different products but they are all prepared so as to provide the consumer with a finished dish comparable in quality to what she would prepare in her own kitchen. C. Packaging after proper chilling, in "cook-in" containers such as foil pans or trays and transparent pouches in which the material can be heated, which represent the ultimate in convenience for the consumer. Easily stored, a variety of these pre-cooked dishes in the freezer enables her to serve a gourmet dinner on the shortest notice. Each package contains specific directions for heating and helpful serving suggestions. D. Quick-Freezing at 40 degrees below zero to seal in freshness, flavor and food value. As with the quick-freezing of cook-beforeeating meats, this very low temperature forms ice crystals so small that the texture of the food remains unchanged on heating. FOIL PANS Flavorful meat dishes, developed to suit the consumer's taste, are packed in convenient aluminum foil pans, ready to heat for quick service. Usually contain 2 servings. FOIL TRAY MEALS "Whole meals" are packed on aluminum foil trays which, after heating, double as individual serving plates. Combination usually includes meat and gravy or sauce, potato or substitute and vegetable. MEAT PIES Individual or family-size meat pies in foil pans require only brief baking to brown the crust. " H E A T - I N " POUCHES Other popular food combinations are packed in transparent pouches which may be dropped in boiling water and quickly heated. Where it is desirable to keep two components separated during heating, the pouches are divided into two sections. Examples are: Yankee Pot Roast with Gravy and Buttered Noodles; Ham with Pineapple and Champagne Sauce and Mashed Sweet Potato Patties.

HOW TO PREPARE FROZEN MEAT COOK-BEFORE-EATING TYPE Cook from frozen state.* Since length of cooking time varies for different products, follow directions on package for best results. Following are the basic steps: 1. Separate frozen meat at dividers. To prevent collection of moisture in fry pan, lightly dust meat (except breaded items) with seasoned flour. 2. Place frozen meat on moderately hot grill or in a moderately hot fry pan containing a small amount of melted butter or other cooking fat. Do not add water. Do not cover. Cook for time indicated on package, turning meat once. (On longer-cooking items reduce heat slightly after browning and turn meat several times for even cooking.) 3. Season to taste and serve. *On some steaks, thawing before cooking is recommended. Follow package directions. PRE-COOKED DISHES Methods of heating pre-cooked dishes vary for individual products and specific directions on package should be followed. In general, these are the basic methods: 1. FOIL PANS Oven: heat food right in the package. Fry Pan: heat food by placing package on rack, with a little water in bottom of pan. Double Boiler: remove contents from package and heat in top of double boiler. 2. HEAT-IN POUCHES Boiling Water: add sealed pouch of frozen food to boiling water in kettle to heat.

HAM AND BACON Hams, picnics and smoked shoulder butts should be stored, tightly wrapped, in a very cold area of the refrigerator before and after cooking. Product so refrigerated will keep approximately one week. Canned hams, except for the sterile lh-pound size, are perishable and must be refrigerated at all times. If unopened and wellrefrigerated, they will keep several months. Bacon, tightly wrapped, should be stored in the refrigerator (not necessarily the coldest part). Use within a week of purchase for finest flavor. Because ham and bacon lose some of their delicate flavor when frozen, freezing is not recommended. If necessary to prevent waste of product, freeze for the shortest time possible. SAUSAGE AND READY-TO-SERVE MEATS Uncooked pork sausage should be refrigerated in the wrapper in which it comes and used within a day or two of purchase for finest flavor. If necessary to hold longer, freeze for as short a time as possible and thaw before cooking. Ready-to-eat sausage like frankfurters, Bologna and liverwurst and the loaves and luncheon meats should be well-wrapped and refrigerated and should keep up to a week from purchase. Dry and semi-dry sausage, loosely wrapped, should be refrigerated and will keep several weeks. Because the flavor of salted and spiced meats is affected by freezing, freezing is not recommended for sausage and ready-toserve meats. CANNED MEAIS Canned Meats, except for the large canned hams, have been processed to be completely sterile and, properly stored, will keep for long periods without spoilage. Canned meats should be kept in a dry place at moderate temperatures and once opened, should be used within a few days, as with any cooked meat. Unused portion may be left in the can, covered and refrigerated. FROZEN MEAT w Wi Frozen meat should be stored at 0 F. or lower, with as little fluctuation in storage temperature as possible. The ice cube compartment of a home refrigerator usually does not maintain a temperature as low as a freezer storage compartment or a home freezer and should be used for only limited storage of frozen meats. Before storing frozen meats, package should be dated and a record kept to insure use while product is still in top condition. Follow packer's directions for storage and use.

Meat is recognized as one of the best possible sources of protein. Processed meats, produced by carefully developed methods which preserve food values, contain the same high-quality protein as the fresh cuts from which they are made. ARMOUR MEAT PROTEIN THE QUALITY SYMBOL OF BODY BUILDING PROTEIN Most important, meat protein is complete protein, containing all of the essential amino acids needed by the body for the building, maintenance and repair of body tissues. Proteins from vegetables, from cereals and nuts are lacking in some of the essential amino acids and are called incomplete proteins. Complete proteins contain these amino acids, or "building blocks," in the right balance for the body to use and are referred to as having a high "biological value." As with fresh meat, processed meats are rich in iron, phosphorus and vitamin Bi or thiamine and supply small but important amounts of copper and of riboflavin and niacin, vitamins B2 and B6. MEAT CONTRIBUTES TO GOOD NUTRITION Protein Iron Copper builds, maintains and repairs body tissues; helps body resist infections; helps regulate body functions. is used to make hemoglobin, the coloring matter of the blood which carries oxygen from the lungs to the body tissues so that food may be burned and energy released. aids in the utilization of iron. Phosphorus helps build strong bones and teeth; helps maintain normal reaction of the blood; helps regulate activity of vitamins, nerves and muscles. Thiamine (vitamin B i ) contributes to normal growth; helps body utilize carbohydrates; aids in function of heart, nerves and digestive tract. Riboflavin (vitamin B2) contributes to normal growth; contributes to health of skin, particularly mouth tissues; aids in eye function. Niacin (vitamin Be) contributes to health of skin and nerves; aids in digestive tract function. Because meat protein makes such nutritional contributions, it is wise to highlight it in the daily diet. Meat should supply a good part of the recommended daily intake of protein: 1M to 1M grams per kilogram of body weight for adults, 2 to 3 grams per kilogram for young children. Since protein cannot be stored by the body, it is imperative that this recommended daily allowance be met regularly. Research has shown that protein is best utilized when divided among the three meals instead of concentrated in one or two. Meat's high satiety value, or the feeling of satisfaction experienced after eating it, makes meat a highly desirable part of every meal.

ARMOUR AND COMPANY, CHICAGO 90, ILLINOIS