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The United States Training and Employment Service General Aptitude Test Battery (GATB), first published in 1947, has been included in a continuing program of research to validate the tests against success in many different occupations. The GATB consists of 12 tests which measure nine aptitudes: General Learning Ability; Verbal Aptitude; Numerical Aptitude; Spatial Aptitude; Form Perception; Clerical Perception; Motor Coordination; Finger Dexterity; and Manual Dexterity. The aptitude scores are standard scores with 100 as the average for the general working population, and a standard deviation of 20. Occupational norms are established in terms of minimum qualifying scores for each of the significant aptitude measures which, when combined, predict job performance. Cutting scores are set only for those aptitudes which aid in predicting the performance of the job duties of the experimental sample. The GATB norms described are appropriate only for jobs with content similar to that shown in the job description presented in this report. A description of the validation sample is included. (AG)

Nine industrial-location research studies of the Appalachian region are presented in this document. These studies relate to the casting, plastic, metal, and food industries. Each study devotes sections to (1) a profile of the industry, (2) the industry's prospects for growth, (3) technology and trends, (4) primary factors influencing selection of locations, and (5) selecting public-investment policies and activities which will enhance the competitive position of Appalachia. It is noted that, although some industry relies heavily on in-plant training through the apprenticeship programs, the area of vocational training is felt to be one of the most effective public investments for industry. Suggested course offerings for vocational education are given for some of the industries. Each study is appended with pertinent information. (Related documents are RC 004 206 and RC 004 211.) (AN)

The United States Training and Employment Service General Aptitude Test Battery (GATB), first published in 1947, has been included in a continuing program of research to validate the tests against success in many different occupations. The GATB consists of 12 tests which measure nine aptitudes: General Learning Ability; Verbal Aptitude; Numerical Aptitude; Spatial Aptitude; Form Perception; Clerical Perception; Motor Coordination; Finger Dexterity; and Manual Dexterity. The aptitude scores are standard scores with 100 as the average for the general working population, and a standard deviation of 20. Occupational norms are established in terms of minimum qualifying scores for each of the significant aptitude measures which, when combined, predict job performance. Cutting scores are set only for those aptitudes which aid in predicting the performance of the job duties of the experimental sample. The GATB norms described are appropriate only for jobs with content similar to that shown in the job description presented in this report. A description of the validation sample and a personnel evaluation form are also included. (AG)

The 74th Illinois General Assembly created the Illinois Commission on Automation and Technological Progress to study and analyze the economic and social effects of automation and other technological changes on industry, commerce, agriculture, education, manpower, and society in Illinois. Commission members visited industrial plants and business and government offices having automated and computerized systems. One-day hearings were held on the meat packing, banking, and insurance industries, and a 2-day hearing was held on the vocational education and manpower training programs. The Commission's investigations revealed that (1) Technological change has brought about such events as obsolescence of meatpacking plants, a decline in railroad jobs, and a reduction in coal mining operations, (2) The Manpower Development and Training Act is failing to meet the needs of changing industries, (3) The vocational education system is not keeping up with current needs, (4) Industry is not contributing enough to retraining workers displaced by automation, (5) Government agencies are not doing enough to conduct research into new occupational fields, and (6) The financing of job programs must be changed so that local authorities can be brought into closer contact with the programs. Based on its findings, the Commission formulated 22 recommendations in the nature of proposals and suggested changes in public policy and programs. (HC)

TWENTY AUTOMATION MANPOWER SERVICES DEMONSTRATION PROJECTS WERE STARTED TO PROVIDE EXPERIENCE WITH JOB MARKET PROBLEMS CAUSED BY CHANGING TECHNOLOGY AND MASS LAYOFFS. THE FIRST OF THE SERIES, ESTABLISHED IN LOCAL PUBLIC EMPLOYMENT SERVICE OFFICES, THIS PROJECT DEALT WITH THE LAYOFF OF 675 WORKERS, PROBLEMS OF READJUSTMENT IN THE PLANT, THE INVOLVEMENT OF THE EMPLOYMENT SERVICE, AND COMMUNITY AGENCIES IN SOLVING PROBLEMS CAUSED BY THE LAYOFF, AND THE ORGANIZATION AND OPERATION OF THE PROJECT. THE EFFORTS OF THE PROJECT WERE PRIMARILY DIRECTED TO THE REEMPLOYMENT OF THE WORKERS. IT CONTACTED EMPLOYEES WELL AHEAD OF THE LAYOFF AND ADMINISTERED GROUP TESTS ON A VOLUNTARY BASIS. IT MADE JOB SURVEYS, ACTED AS A CLEARINGHOUSE FOR ALL INFORMATION CONCERNING THE WORKERS' STATUS, NEEDS, QUALIFICATIONS, AND JOB POSSIBILITIES, COUNSELED, AND MADE 1,160 REFERRALS RESULTING IN 317 PLACEMENTS. THE UNCERTAIN STATUS OF THE LAID-OFF WORKERS WAS THE MAIN DETERRENT TO THEIR REEMPLOYMENT. ANOTHER ADVERSE FACTOR WAS THE DIFFERENCE IN WAGE RATES THE WORKERS WERE ACCUSTOMED TO AND THOSE OF JOBS AVAILABLE TO THEM AFTER THE LAYOFF. EMPLOYERS WERE RELUCTANT TO HIRE LAID-OFF WORKERS LEST THEY QUIT AND RETURN TO THEIR ORIGINAL JOBS WHEN RECALLED. BESIDES DISPLACED WORKERS' UNWILLINGNESS TO FACE REALITY, THE MOST IMPORTANT SINGLE FACTOR INFLUENCING REEMPLOYMENT WAS INADEQUATE EDUCATION. RECOMMENDATIONS FOR IMPROVING PROJECT OPERATIONS WERE TO--(1) PROVIDE AN ORIENTATION CONTACT FOR EXPLAINING AND SELLING THE SERVICES OF THE EMPLOYMENT SERVICE AND THE TESTS, IN PARTICULAR, (2) USE A NONVERBAL TEST FOR THE FUNCTIONALLY ILLITERATE, (3) PROVIDE MORE ACCURATE AND OBJECTIVE STATISTICAL INFORMATION ON APPLICANT QUALIFICATIONS, (4) COORDINATE THE RESEARCH PHASE WITH THE EMPLOYMENT PHASE, (5) CLARIFY THE STATUS OF DISPLACED WORKERS, AND (6) PROVIDE ADEQUATE PROJECT FACILITIES AND PERSONNEL, AND EMPHASIZE EDUCATIONAL NEEDS, ESPECIALLY FOR ADULT EDUCATION OF A GENERAL NATURE. (MM)

The modern day food industries are part of a complex agri-food supply chain, where food production has become efficient, yet potentially vulnerable to supply chain risks. The COVID-19 pandemic is a testament to that end. This article measures and identifies the U.S. food manufacturing industries' vulnerability to upstream industries and labor occupations by (i) calculating a food industry's diversification of intermediate input purchases across upstream industries, (ii) quantifying the relative exposure of food manufacturing in a given industry and location to upstream input suppliers and labor occupations, and (iii) estimating each food industry's gross output elasticity of inputs. Among our results, we find the evidence that the animal processing industry's output is relatively vulnerable to production labor which is consistent with the observed disruptions to the meat packing sector during COVID19, which were largely caused by labor issues. Our results may help academics and practitioners to understand food industries' vulnerabilities to upstream industries and labor occupations.

The meat industry is a leading cause of climate change in the Western world, and while reducing meat consumption has often been studied as a health behavior, it is equally important to understand its significance as a pro-environmental behavior. In a national sample of the United Kingdom (N = 737, Time 1, N = 468, Time 2) we sought to evaluate to what extent the Theory of Planned Behavior (TPB) is an effective model for understanding people’s intentions to reduce their meat consumption. Overall, we find that attitudes, subjective norms, and perceived control explain 57% of the variation in intentions to reduce meat consumption. In turn, past behavior and intention explain 31% of the variance in self-reported meat consumption behavior four weeks later. Somewhat surprisingly, habit did not have any predictive utility over and above the TPB constructs. The effectiveness of the TPB and implications for devising pro-environmental interventions are discussed.

Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The meat composition and physical properties of muscles have been characterized for ensuring improved eating quality. Thus, the purpose of this paper was to review the major chemical compositional and physicochemical properties of meat and, at the same time, its quality attributes and factors that affect quality of meat. A number of structural features of meat as connective tissue, muscle fibers, and tendon that attaches the muscle to the bone are visible in joint meat examined through naked eyes. Water is quantitatively the most important component of meat comprising up to 75% of weight. Meat is also composed of amino acids, fatty acids, vitamins, minerals, and other important ingredients. Quality factors perceived by consumers are related to sensory attributes (e.g., color, tenderness, and flavor), nutritional properties (e.g., calories, vitamins’ content, and fatty acids’ profile), and appearance (e.g., exudation, marbling, and visible amount of fat). However, fresh meat quality can be defined instrumentally including composition, nutrients, color, water-holding capacity, tenderness, functionality, flavors, spoilage, and contamination. Visual inspection based on sensory quality attributes and different chemical methods are used to analyze meat quality. Other methods such as computer vision and imaging spectroscopy, gas chromatographic analysis, near-infrared technology, dual-energy X-ray absorptiometry, and computerized tomography scanning are also used in the meat industry. So, the aim of the present review is to review quality characteristics of cattle meat and its composition constituents.

PurposeHow has COVID-19 impacted meat processors' stock returns? The authors evaluate the effects of supply chain disruptions (e.g. lockdowns and COVID-19 incidences among workers) on stock market prices of meat processors during the COVID-19 pandemic.Design/methodology/approachThis study uses an event study approach to examine the disruptions from COVID-19 through events such as plant shutdowns, the pandemic announcement, lockdown dates and the first case of COVID-19 outbreaks in meat processing plants. The dataset includes S&P 500, Google Trends, financial beta and data collected for 14 US publicly traded meat processing companies.FindingsResults show that nationwide events (e.g. announcement of the pandemic) had no statistically significant impact on average abnormal returns of meat processing companies. Individually, however, firms experienced negative abnormal returns. COVID-19-related events in individual meat processing companies had a temporary negative abnormal return in the days prior to the event.Originality/valueThis study has two main contributions. First, the authors estimate the effect of COVID-19 on the returns of meat processors. Second, the authors use Google Trends to estimate the expected stock markets returns of meat processing companies. This study provides insight to investors on the behavior of industry returns from events such as outbreaks that affect human health.

Bone processing is an urgent task of rational use of meat industry waste. Disposal of cattle bones can be carried out by different methods. Various methods are used for processing bone raw materials, such as mechanical processing, chemical hydrolysis, ultrasonic processing, etc. Processed meat and bone raw materials in meat and bone paste are chemically exposed to ascorbic acid (0.05 M, 1 h, 25 ° C) and pepsin (pH 2.0, t=10...40 ° C, τ=1...8 h). This allows you to reduce the mass of bone particles in meat and bone paste by 70%. Meat and bone paste subjected to enzyme processing can be used in the technology of meat products.

The use of certain types of microorganisms or their metabolic products is the basis for the development of new technologies, which on the one hand can contribute to the standardization of the production process and achieve uniform quality, and on the other hand to obtain quality and safe products with extended shelf life. On the world market for food and beverages, today can be find a wide range of commercial, fermented products in which production and sustainability certain microorganisms are participate. The interest in the new methods of biological protection of food, as well as the scientific principles for achieving health of the products has increased significantly in recent years. The increase in the need for quality and health-safe food has led to an increased interest in the use of starter cultures in the food industry, and especially in the meat industry. With the use of the starter cultures, good quality of the products is achieved. At the same time a safe product is obtained, where the use of the synthetic additives and theirs side effects on consumer’s health is completely eliminated.

During the pandemic, Mount Pleasant, Texas became a hotspot for Covid-19 cases in the Hispanic community employed by a local meat packing plant and many other industries. An important consideration...

White oyster mushrooms (Pleurotus ostreatus) can be used as fillers sausages mix because the physical properties of chewy like meat and high fiber content. The main raw material of sausages is meat, so that rejected layer chicken meat can be used even though it has low quality of the meat and less liked by the consumer, however, as a food ingredient it still has potential to improve the quality. Therefore, to improve the quality and preferences of the consumer, it is necessary to innovate processed into sausages with the addition of a fiber source, namely white oyster mushroom flour. This study aims to examine the use of white oyster mushroom as a source of dietary fiber in sausage processing. The research materials used were white oyster mushrooms, rejected laying hens and spices. The experiment was designed using a completely randomized design (CRD) with 4 treatments and 3 replications, which included: without the addition of white oyster mushroom flour P0 (0%), the addition of oyster mushroom flour at the level of P1 (5%), P2 (10%), P3 ( 15%). Data were analyzed based on analysis of variance using Statistical Analysis System (SAS–Software). The results showed that the level of white oyster mushroom flour increased the organoleptic value of color, aroma and texture significantly (P

Aims To develop an oxygen sensor-based method for testing total aerobic viable counts (TVC) in raw meat samples and cattle carcass swabs, which is rapid, simple, affordable, provides good sensitivity and analytical performance and allows on-site use. Methods and Results The test uses the same sample preparation procedure as the established plate counting TVC method for meat samples and carcasses, ISO4833-1:2013. After this liquid samples are transferred into standard 25-ml vials with built-in phosphorescent O-2 sensors and incubated on a block heater with hourly readings of sensor signals with a handheld reader, to determine signal threshold time (TT, hours) for each sample. The method is demonstrated with the quantification of TVC in industrial cuts of raw beef meat (CFU per g) and carcass swabs (CFU per cm(2)). Calibration curves were generated, which give the following analytical equations for calculating the TVC load in unknown samples from measured TT values: TVC [Log(CFU per cm(2))] = 7.83-0.73*TT(h) and TVC [Log(CFU per g)] = 8.74-0.70*TT(h) for the carcass swabs and meat samples respectively. The new tests show good correlation with the ISO methods, with correlation coefficients 0.85 and 0.83 respectively. The testing requires no dilutions, covers the ranges 2-7 Log(CFU per g) for the meat samples and 1-7 Log(CFU per cm(2)) for carcass swabs, and has time to result 1-10 h with faster detection of more contaminated samples. Conclusions The sensor-based testing demonstrates simplicity, high speed, sample throughput and automation. It can provide a straightforward replacement for the conventional TVC tests, which are time consuming, laborious and have time to result of 48-72 h. Significance and Impact of the Study The method(s) can be adopted by the meat industry and research labs, and used to improve microbial quality and safety of meat products and processes.

In order to reduce the costs of energy sources, especially cooling plants in the summer period, it is proposed to develop a conceptual design of a solar power plant on the roof of the meat industry “Neoplanta” from Novi Sad. The conceptual design of a PV power plant with a power of 3 MWp is given and a simulation of the operation of one block of 12x20 PV panels in the MATLAB (SIMULINK) is performed. Also, a complete techno-economic analysis was performed, as well as the return on investment according to the applicable laws.

Ensuring food safety is a legal obligation of the manufacturer or of the entity that places the product on sale. Traceability is one of the tools that are used to ensure food safety. It allows the withdrawal of a dangerous or non-compliant product from the market and determines the source of a threat. The aim of the study was to compare the functioning and effectiveness of traceability systems in selected approved meat industry plants. The system functioning in a large meat processing plant, in which the circulation of documents was implemented in a computer system, was compared with two smaller ones, in which paper documentation was carried out, but supported by a computer system. In these plants, the traceability system was based on internal procedures. Properly developed traceability procedures and simulations support and enable response in a crisis. Computer systems streamline and facilitate the traceability process. However, the comparative analysis showed that the use of paper records allowed for efficient identification of the source of the threat. The possibility of performing product traceability was confirmed in these plants. Internal markings and codes and documentation flow, staff training, and awareness proved helpful.

This research aims to determine the performance of the beef processing industry in Kefamenanu City District and to analyze the amount of added value generated from beef processing in Kefamenanu City District. This research was conducted in the MSMEs VIVI meat processing industry, Kefamenanu City District, North Central Timor Regency. This study used the Surfei method with quantitative descriptive analysis. The variables observed were the performance of the meat processing industry and the added value of beef processing. The application of the balanced scorecard concept in analyzing the performance of VIVI MSMEs shows that from a financial perspective it has a good performance with an infinite CR value; average NPM 8,216%; an average ROA of 15,39% and an average ROI of 2,24 times of the investment value. From the customer perspective, it has a good performance with 51,49% of general customers who are satisfied and 49,79% of partner customers who are satisfied. For the perspective of internal business processes and the perspective of learning and growth have a good performance, respectively, with a value of 60,76% and 54,86%, respectively. It is concluded that the value added of beef products per kilogram of output is Rp. 48.060.00 for shredded products and beef jerky products of Rp. 37.551.00.

The meat industry is one of the socially significant branches of the agro-industrial complex. The need for the development of the meat industry of the agro-industrial complex is explained by the growth of consumer demand for meat and meat products, the average degree of investment activity and relatively high rates of dependence on imports. The specifics of the development of the food and processing industry and, in particular, the meat industry, as well as the development of modern fundamental and applied research in the field of food raw materials and food products are closely and organically linked to the need to provide high-quality and safe food to the population of the country at this level of development of the agricultural sector in need of constant support from the state, and increasing effective demand, in order to ensure food security in Kazakhstan. The subject of the study. The analysis of indicators on the volume of livestock processing, meat and meat products production from 2017 to November 2020 was carried out and the main directions of the industry development for the future until 2025 were determined. The purpose and objectives of the study. Study of trends in the development of the meat industry of the agro-industrial complex, taking into account the general directions of "meat science" and related branches of the food and processing industry of the agro-industrial complex. The need to increase the production capacity of enterprises for slaughtering, primary processing of livestock and the production of meat products through the construction of modern high-tech specialized and combined enterprises (meat slaughterhouses, meat processing plants) and the reconstruction of existing ones is justified. The scientific novelty of the work consists in providing comprehensive mechanization and automation of production processes to increase productivity, and labor safety and compliance with strict veterinary and sanitary requirements that meet international quality and safety standards (increasing labor productivity by 10% due to comprehensive mechanization and automation of production processes and reducing the share of heavy manual labor).

Background and Aim: Brucellosis is a disease occurring worldwide. Although it is mainly a cattle disease, it is extremely dangerous for humans. Milk and meat can be contaminated with Brucella. The present study aims to examine the biochemical and physicochemical indicators of the quality of milk and meat obtained from cows positively reacting to brucellosis in comparison with healthy animals. Materials and Methods: Two groups of cattle meat samples (four muscles from different parts of the carcass) were obtained during slaughter at a specialized meat processing plant, and milk samples were examined from healthy animals (10 cows) and from cows positively responding to brucellosis (10 cows). For the milk samples, federal standards (GOST 32915- 2014 and GOST 25179-2014) and an atomic absorption spectrometer "Kvant-Z ETA" were used. To evaluate the chemical composition of the meat, the "Clover" apparatus and a tissue grinder (SM-3) were used. Results: In the meat of cows that positively responded to brucellosis, compared with that of healthy animals, the amount of dry matter decreased by 1.2 times, amino ammonia nitrogen by 1.01 times, proteins by 1.2 times, fat by 1.28 times, volatile fatty acids by 1.09 times, tryptophan by 1.25 times, oxyproline by 1.14 times, and protein quality indicator by 1.21 times. Conclusion: Despite the severity of brucellosis in cattle, the biochemical and physicochemical indicators of the quality of milk and meat obtained from the healthy and contaminated animals vary, although insignificantly.