Mark of Wholesome Meat, A

Explains what it takes to earn the right to display the 'STAMP OF APPROVAL' given by the U.S. Department of Agriculture on packages. Describes how under the watchful eyes of federal meat inspectors in stockyards and processing plants and chemists, microbiologists, bacteriologists and histopathologists in USDA laboratories, American foreign meats must attain rigid standards before receiving the mark of wholesome meat.

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