{"language": "en", "segments": [{"text": " America's continuing growth depends on the health of her people.", "start": 13.1, "stop": 19.24, "id": 0}, {"text": " A plentiful supply of nutritious, wholesome food will keep our nation strong.", "start": 26.86, "stop": 32.12, "id": 1}, {"text": " Abundant protein-rich meat contributes to the well-being and", "start": 33.62, "stop": 37.38, "id": 2}, {"text": " strength of our people and our country.", "start": 37.38, "stop": 39.12, "id": 3}, {"text": " Meat is a favorite with almost everyone", "start": 40.96, "stop": 45.96, "id": 4}, {"text": " everywhere.", "start": 45.96, "stop": 50.46, "id": 5}, {"text": " Nowadays, more and more of the meat you buy comes to you fully prepared, ready to", "start": 55.76, "stop": 60.14, "id": 6}, {"text": " eat.", "start": 60.14, "stop": 62.86, "id": 7}, {"text": " Easy to serve prepared meats are an accepted part of our everyday life.", "start": 76.5, "stop": 80.96, "id": 8}, {"text": " No more grinding, mixing, slicing, or even cooking at home unless you want to.", "start": 82.22, "stop": 88.7, "id": 9}, {"text": " This time-consuming work is done for you.", "start": 89.04, "stop": 92.82, "id": 10}, {"text": " Prepared meats, inspected and passed by the United States Department of", "start": 93.56, "stop": 97.34, "id": 11}, {"text": " Agriculture, are clean, safe, wholesome, and truthfully labeled.", "start": 97.34, "stop": 103.9, "id": 12}, {"text": " How can you be sure?", "start": 105.18, "stop": 106.28, "id": 13}, {"text": " Learn for yourself what it takes to earn the right to display the USDA", "start": 107.68, "stop": 112.46, "id": 14}, {"text": " mark of wholesomeness.", "start": 112.46, "stop": 114.12, "id": 15}, {"text": " The story behind this mark of wholesomeness begins with the millions of animals", "start": 153.98, "stop": 158.32, "id": 16}, {"text": " moving from America's farms and ranches through federally inspected", "start": 158.32, "stop": 162.36, "id": 17}, {"text": " slaughtering plants each year.", "start": 162.36, "stop": 164.02, "id": 18}, {"text": " They represent more than 80% of the commercial meats slaughtered in this country.", "start": 165.04, "stop": 169.08, "id": 19}, {"text": " Animals coming under federal inspection are carefully examined by thoroughly", "start": 173.2, "stop": 177.52, "id": 20}, {"text": " trained USDA meat inspectors.", "start": 177.52, "stop": 179.86, "id": 21}, {"text": " Livestock unfit for human consumption is slaughtered separately and converted to", "start": 181.62, "stop": 186.28, "id": 22}, {"text": " fertilizer or other non-food uses.", "start": 186.28, "stop": 188.6, "id": 23}, {"text": " What's more, all government-inspected plants and equipment", "start": 197.24, "stop": 200.4, "id": 24}, {"text": " must meet federal requirements.", "start": 200.4, "stop": 202.26, "id": 25}, {"text": " Each day before operations may begin, everything must be clean and sanitary.", "start": 203.2, "stop": 207.84, "id": 26}, {"text": " The standards are high for your protection.", "start": 208.98, "stop": 211.84, "id": 27}, {"text": " Nothing is left to chance.", "start": 212.72, "stop": 214.24, "id": 28}, {"text": " Every machine part that comes in direct contact with the food you eat must be", "start": 214.9, "stop": 219.76, "id": 29}, {"text": " designed for easy cleaning, and cleanliness is strictly enforced.", "start": 219.76, "stop": 224.06, "id": 30}, {"text": " From the moment a carcass starts on its way along the line, federal meat", "start": 227.24, "stop": 232.36, "id": 31}, {"text": " inspectors stand guard to protect you, the consumer.", "start": 232.36, "stop": 235.74, "id": 32}, {"text": " All meat that passes inspection is stamped with a round purple", "start": 239.72, "stop": 244.06, "id": 33}, {"text": " mark of wholesomeness.", "start": 244.06, "stop": 245.58, "id": 34}, {"text": " The law requires this mark for all meat shipped across state", "start": 246.42, "stop": 249.82, "id": 35}, {"text": " lines or in foreign commerce.", "start": 249.82, "stop": 251.5, "id": 36}, {"text": " Any questionable carcass is set aside.", "start": 252.04, "stop": 254.28, "id": 37}, {"text": " If not acceptable as human food, it is condemned.", "start": 254.8, "stop": 258.22, "id": 38}, {"text": " Only clean, safe, and wholesome meat goes into the cooler for further processing.", "start": 260.6, "stop": 265.3, "id": 39}, {"text": " Every year, from one end of the country to the other, long lines of beef, veal,", "start": 273.04, "stop": 280.0, "id": 40}, {"text": " lamb, mutton, and pork go into the prepared and processed meats that are", "start": 280.72, "stop": 287.44, "id": 41}, {"text": " inspected and passed by the United States Department of Agriculture.", "start": 287.44, "stop": 291.34, "id": 42}, {"text": " About 18 billion pounds a year, or two-thirds of all the processed meats consumed", "start": 292.28, "stop": 298.2, "id": 43}, {"text": " in this country, are prepared under federal inspection.", "start": 298.2, "stop": 301.18, "id": 44}, {"text": " Whether this inspection is made in Portland, Omaha, Dallas, or your", "start": 302.28, "stop": 306.38, "id": 45}, {"text": " hometown, it is the same.", "start": 306.38, "stop": 308.58, "id": 46}, {"text": " The inspector protects you at a point where you cannot do it yourself.", "start": 309.6, "stop": 312.46, "id": 47}, {"text": " For instance, he sees that the processor limits the amount of the less expensive", "start": 313.56, "stop": 317.48, "id": 48}, {"text": " ingredients used in a product.", "start": 317.48, "stop": 319.16, "id": 49}, {"text": " When meat is used in combination with other approved ingredients, regulations", "start": 320.72, "stop": 325.26, "id": 50}, {"text": " specify the minimum amount of meat that must be used in the product.", "start": 325.26, "stop": 328.96, "id": 51}, {"text": " Take Frank Footers.", "start": 331.7, "stop": 333.98, "id": 52}, {"text": " More than seven billion Franks and Wieners each year earn", "start": 334.86, "stop": 337.84, "id": 53}, {"text": " the U.S. mark of wholesomeness.", "start": 337.84, "stop": 339.62, "id": 54}, {"text": " You identify a Frank by its shape and color.", "start": 340.96, "stop": 343.4, "id": 55}, {"text": " The meat inspector sees more than that.", "start": 344.18, "stop": 346.28, "id": 56}, {"text": " He sees that it's made from wholesome meat with approved", "start": 346.52, "stop": 350.34, "id": 57}, {"text": " amounts of other ingredients.", "start": 350.34, "stop": 352.02, "id": 58}, {"text": " In fact, under federal meat inspection, all products containing meat, including", "start": 355.18, "stop": 359.76, "id": 59}, {"text": " soups, gravies, and stews, must contain wholesome ingredients only of the kind", "start": 359.76, "stop": 366.38, "id": 60}, {"text": " and amount appropriate for that product.", "start": 366.38, "stop": 368.08, "id": 61}, {"text": " Federal meat inspectors in the plant make final judgment", "start": 369.44, "stop": 372.02, "id": 62}, {"text": " on acceptability of products.", "start": 372.02, "stop": 373.66, "id": 63}, {"text": " They make judgments every day, many times a day.", "start": 374.14, "stop": 377.62, "id": 64}, {"text": " They rely on their training, experience, and highly developed senses", "start": 378.62, "stop": 382.8, "id": 65}, {"text": " of sight, smell, and touch.", "start": 382.8, "stop": 384.56, "id": 66}, {"text": " They inspect thousands of different meat products for your individual selection.", "start": 385.68, "stop": 390.08, "id": 67}, {"text": " There's bologna, bacon, patties, scrapple, pork loaf,", "start": 393.98, "stop": 399.94, "id": 68}, {"text": " salami, liverwurst, head cheese, liver pudding, luncheon", "start": 400.66, "stop": 405.88, "id": 69}, {"text": " meat, and other favorites.", "start": 405.88, "stop": 407.74, "id": 70}, {"text": " Most of the meat products they see are acceptable, prepared and packaged to", "start": 411.22, "stop": 415.44, "id": 71}, {"text": " suit the most discriminating taste.", "start": 415.44, "stop": 417.0, "id": 72}, {"text": " Even so, the inspector is ever watchful.", "start": 417.9, "stop": 420.36, "id": 73}, {"text": " Where he has a question, he usually makes an on-the-spot judgment.", "start": 421.12, "stop": 424.16, "id": 74}, {"text": " When he isn't able to do so, he may call on the meat inspection laboratories", "start": 424.86, "stop": 428.6, "id": 75}, {"text": " for detailed analyses.", "start": 428.6, "stop": 430.1, "id": 76}, {"text": " For this, he takes a sample like this one in the plant.", "start": 432.84, "stop": 437.14, "id": 77}, {"text": " He packs it with identification,", "start": 438.34, "stop": 439.88, "id": 78}, {"text": " adds dry ice, and sends it along to the nearest meat inspection laboratory.", "start": 444.42, "stop": 449.8, "id": 79}, {"text": " In the lab, the skills and techniques of the scientists will", "start": 451.54, "stop": 455.96, "id": 80}, {"text": " answer the inspector's questions.", "start": 455.96, "stop": 457.54, "id": 81}, {"text": " This bacteriologist tests for evidence of antibiotics or other preservatives,", "start": 459.06, "stop": 463.34, "id": 82}, {"text": " which are not permitted in federally inspected products.", "start": 463.74, "stop": 466.5, "id": 83}, {"text": " A part of the sample is measured,", "start": 467.8, "stop": 471.4, "id": 84}, {"text": " placed in the blender, and a phosphate buffer added.", "start": 476.8, "stop": 482.4, "id": 85}, {"text": " The resulting mixture is poured into Petri dishes.", "start": 486.94, "stop": 491.2, "id": 86}, {"text": " Paper disks are dipped into this mixture, and then placed on plates already", "start": 504.7, "stop": 509.48, "id": 87}, {"text": " treated with assay organisms.", "start": 509.48, "stop": 511.18, "id": 88}, {"text": " After a period of incubation, disks from two", "start": 524.04, "stop": 527.16, "id": 89}, {"text": " different meat samples give their answers.", "start": 527.16, "stop": 529.0, "id": 90}, {"text": " Antibiotics are not permitted because they could conceal some kinds of", "start": 529.78, "stop": 532.92, "id": 91}, {"text": " deterioration while preserving the normal meat color.", "start": 532.92, "stop": 535.6, "id": 92}, {"text": " Scientists in the laboratories are there to help the inspector in the plant", "start": 536.52, "stop": 540.56, "id": 93}, {"text": " resolve the questions he faces.", "start": 540.56, "stop": 542.18, "id": 94}, {"text": " They provide one more resource on which he can draw in making a", "start": 542.96, "stop": 546.42, "id": 95}, {"text": " final judgment of acceptability.", "start": 546.42, "stop": 548.12, "id": 96}, {"text": " And until such final judgment is made, the product is retained.", "start": 549.78, "stop": 553.24, "id": 97}, {"text": " Then it is either released for food or rejected and converted", "start": 554.06, "stop": 557.74, "id": 98}, {"text": " to uses other than food.", "start": 557.74, "stop": 559.36, "id": 99}, {"text": " These laboratories employ chemists, microbiologists,", "start": 559.82, "stop": 564.28, "id": 100}, {"text": " bacteriologists, histopathologists.", "start": 565.06, "stop": 567.28, "id": 101}, {"text": " They analyze materials sent to them by the meat inspectors in the plants.", "start": 568.24, "stop": 571.82, "id": 102}, {"text": " What's more, these laboratories employ not only the familiar tools of the", "start": 573.14, "stop": 576.44, "id": 103}, {"text": " scientific profession, but more and more use new highly sensitive electronic", "start": 576.44, "stop": 581.16, "id": 104}, {"text": " devices for complex tests and precise answers.", "start": 581.16, "stop": 584.4, "id": 105}, {"text": " Let's take a look at some of these people seeking answers", "start": 585.36, "stop": 587.98, "id": 106}, {"text": " to the questions of inspectors.", "start": 587.98, "stop": 589.54, "id": 107}, {"text": " For instance, they may be asked to determine the", "start": 594.5, "stop": 601.24, "id": 108}, {"text": " wholesomeness of spices or other non-meat substances, or to check for the", "start": 601.24, "stop": 606.76, "id": 109}, {"text": " presence of foreign materials and molds.", "start": 606.76, "stop": 609.72, "id": 110}, {"text": " They may be asked to measure the protein content of a product.", "start": 613.66, "stop": 616.74, "id": 111}, {"text": " It's a simple test for the chemist and an important", "start": 617.4, "stop": 620.28, "id": 112}, {"text": " protection for you, the consumer.", "start": 620.28, "stop": 621.92, "id": 113}, {"text": " A scientist may be called on to determine the species from", "start": 640.46, "stop": 643.7, "id": 114}, {"text": " which a sample of meat is derived.", "start": 643.7, "stop": 645.2, "id": 115}, {"text": " Is it beef?", "start": 645.84, "stop": 646.5, "id": 116}, {"text": " Mutton.", "start": 649.58, "stop": 650.08, "id": 117}, {"text": " This record may confirm the inspector's suspicion that pork is included in a", "start": 652.26, "stop": 656.44, "id": 118}, {"text": " product labeled all beef.", "start": 656.44, "stop": 657.94, "id": 119}, {"text": " Whatever the finding, it goes to the inspector who decides", "start": 659.28, "stop": 662.48, "id": 120}, {"text": " how to classify the product.", "start": 662.48, "stop": 664.08, "id": 121}, {"text": " He controls the labeling of all federally inspected products to assure", "start": 664.56, "stop": 668.98, "id": 122}, {"text": " accurate information for the consumer.", "start": 668.98, "stop": 670.84, "id": 123}, {"text": " The department also gives close attention to imported", "start": 673.44, "stop": 678.52, "id": 124}, {"text": " as well as domestic products.", "start": 678.52, "stop": 680.04, "id": 125}, {"text": " This technician prepares a foreign sample to be tested for possible", "start": 680.68, "stop": 684.08, "id": 126}, {"text": " residues left by pesticides.", "start": 684.08, "stop": 685.68, "id": 127}, {"text": " Since chemicals are absorbed into the meat fat, the first", "start": 694.2, "stop": 697.7, "id": 128}, {"text": " step is to draw off the fat.", "start": 697.7, "stop": 699.26, "id": 129}, {"text": " The chemist heats a sample in an oven and pours the fat into a flask.", "start": 699.96, "stop": 705.48, "id": 130}, {"text": " To this, he adds solvents and extracts chemicals from the fat.", "start": 707.48, "stop": 712.2, "id": 131}, {"text": " He then applies the extract to chromatic paper.", "start": 716.24, "stop": 721.98, "id": 132}, {"text": " This is tedious, time-consuming work, but it pays", "start": 722.46, "stop": 726.3, "id": 133}, {"text": " dividends in consumer protection.", "start": 726.3, "stop": 727.96, "id": 134}, {"text": " The chemist now exposes", "start": 732.52, "stop": 738.36, "id": 135}, {"text": " the paper to ultraviolet light.", "start": 738.36, "stop": 739.92, "id": 136}, {"text": " This reveals the presence of any pesticide.", "start": 740.82, "stop": 742.9, "id": 137}, {"text": " Each one produces its own characteristic pattern in definite positions.", "start": 744.1, "stop": 747.9, "id": 138}, {"text": " When chemicals are shown to be present, another machine, a gas chromatograph, can", "start": 751.22, "stop": 757.18, "id": 139}, {"text": " be used to determine how much.", "start": 757.18, "stop": 758.78, "id": 140}, {"text": " This device is so sensitive that minute traces, even one part in a", "start": 760.0, "stop": 765.32, "id": 141}, {"text": " million, can be recorded.", "start": 765.32, "stop": 767.18, "id": 142}, {"text": " Such highly sensitive and precise laboratory methods increase the meat", "start": 771.9, "stop": 775.82, "id": 143}, {"text": " inspector's ability to assure thorough protection for your meat supply.", "start": 775.82, "stop": 780.04, "id": 144}, {"text": " Here is a safeguard we hope we'll never have to use.", "start": 783.06, "stop": 785.6, "id": 145}, {"text": " Meat inspectors throughout the country are being trained and equipped to check", "start": 786.54, "stop": 789.7, "id": 146}, {"text": " for possible residues of radioactive fallout in case of an", "start": 789.7, "stop": 793.24, "id": 147}, {"text": " accident or national emergency.", "start": 793.24, "stop": 794.86, "id": 148}, {"text": " And to support them, laboratory personnel are able to run tests on meat samples.", "start": 795.26, "stop": 800.18, "id": 149}, {"text": " Here's the way it's done.", "start": 801.86, "stop": 802.84, "id": 150}, {"text": " This capsule of ash represents what was once a five-pound stake.", "start": 803.88, "stop": 807.74, "id": 151}, {"text": " An anti-coincidence scaler, or a beta counter, can measure any significant amount", "start": 809.04, "stop": 814.22, "id": 152}, {"text": " of radioactivity in the ash.", "start": 814.22, "stop": 815.86, "id": 153}, {"text": " This is the kind of intensive laboratory testing that supports the meat inspector", "start": 819.18, "stop": 823.76, "id": 154}, {"text": " and affords you unseen protection.", "start": 823.76, "stop": 826.7, "id": 155}, {"text": " The inspector also makes sure you get what you pay for.", "start": 830.06, "stop": 834.7, "id": 156}, {"text": " USDA inspection requires that food products containing meat", "start": 835.78, "stop": 839.32, "id": 157}, {"text": " have to be labeled properly.", "start": 839.32, "stop": 841.1, "id": 158}, {"text": " These labels accurately describe the contents.", "start": 841.96, "stop": 844.46, "id": 159}, {"text": " This provision in the law safeguards your interests.", "start": 844.96, "stop": 847.84, "id": 160}, {"text": " It helps protect you from misinformation or deception.", "start": 848.42, "stop": 851.32, "id": 161}, {"text": " You can read for yourself what goes into the prepared meats you buy.", "start": 854.7, "stop": 865.84, "id": 162}, {"text": " The meat inspector makes sure that the label lists all ingredients and identifies", "start": 866.14, "stop": 871.56, "id": 163}, {"text": " the specific kind of meat or meats used in a product.", "start": 871.56, "stop": 875.22, "id": 164}, {"text": " You can be sure the processor has used at least the minimum amount of meat", "start": 876.58, "stop": 880.12, "id": 165}, {"text": " specified for this product.", "start": 880.12, "stop": 881.72, "id": 166}, {"text": " For instance, according to federal regulations, chili con carne with beans must", "start": 883.06, "stop": 887.58, "id": 167}, {"text": " contain at least 25 percent beef based on fresh weight.", "start": 887.58, "stop": 891.76, "id": 168}, {"text": " Pork with barbecue sauce must have at least 50 percent cooked pork.", "start": 895.94, "stop": 899.9, "id": 169}, {"text": " Rest assured that the proper percentage is in the finished product because", "start": 901.2, "stop": 904.84, "id": 170}, {"text": " federal meat inspectors see that the official requirements are met.", "start": 904.84, "stop": 908.04, "id": 171}, {"text": " These requirements are set forth in the regulations governing the meat inspection", "start": 911.8, "stop": 916.56, "id": 172}, {"text": " of the U.S. Department of Agriculture.", "start": 916.56, "stop": 918.4, "id": 173}, {"text": " Great care has been taken in establishing these rules.", "start": 920.44, "stop": 922.9, "id": 174}, {"text": " Equally great care is taken to maintain them.", "start": 923.52, "stop": 926.32, "id": 175}, {"text": " They are revised as necessary to keep up with changing times and new products.", "start": 927.26, "stop": 932.06, "id": 176}, {"text": " These regulations have evolved from the records of more than 50 years", "start": 934.26, "stop": 937.62, "id": 177}, {"text": " experience in meat inspection.", "start": 937.62, "stop": 939.26, "id": 178}, {"text": " Inspection initiated and maintained to assure a", "start": 940.16, "stop": 943.2, "id": 179}, {"text": " wholesome product properly labeled.", "start": 943.2, "stop": 945.08, "id": 180}, {"text": " Specialty dishes, in addition to meeting all other requirements, must also have a", "start": 949.42, "stop": 953.82, "id": 181}, {"text": " reasonable resemblance to the form and taste historically established for them.", "start": 953.82, "stop": 958.02, "id": 182}, {"text": " Even the picture on a label must be accurate. It cannot show more", "start": 962.3, "stop": 966.52, "id": 183}, {"text": " meat than the package contains.", "start": 966.52, "stop": 968.04, "id": 184}, {"text": " Special claims must be right too. To examine label claims, meat inspections own", "start": 971.6, "stop": 977.8, "id": 185}, {"text": " home economists test products under conditions similar to those in your own home.", "start": 977.8, "stop": 982.5, "id": 186}, {"text": " Take this bacon. The processor claims it will not char.", "start": 984.28, "stop": 990.54, "id": 187}, {"text": " It has been cured with a USDA approved synthetic sweetener.", "start": 991.4, "stop": 995.1, "id": 188}, {"text": " Let's watch kitchen testing at work.", "start": 995.38, "stop": 1000.4, "id": 189}, {"text": " Yes, the claim proves to be accurate. The anti-charring statement will be", "start": 1014.56, "stop": 1019.2, "id": 190}, {"text": " allowed to appear on the label.", "start": 1019.2, "stop": 1020.7, "id": 191}, {"text": " At the U.S. Department of Agriculture, specialists carefully screen each proposed", "start": 1024.58, "stop": 1029.98, "id": 192}, {"text": " label before it may be used legally.", "start": 1029.98, "stop": 1031.72, "id": 193}, {"text": " The processor can mark it with confidence, and you, the consumer, may be certain", "start": 1032.8, "stop": 1038.72, "id": 194}, {"text": " that the meat product is clean, safe, wholesome, and truthfully labeled when it", "start": 1038.72, "stop": 1044.98, "id": 195}, {"text": " receives the stamp of approval.", "start": 1044.98, "stop": 1046.6, "id": 196}, {"text": " Prepared meats are American favorites. Favorites for", "start": 1053.86, "stop": 1057.38, "id": 197}, {"text": " convenience, favorites for nutrition,", "start": 1057.38, "stop": 1063.38, "id": 198}, {"text": " and favorites for flavor.", "start": 1066.46, "stop": 1069.98, "id": 199}, {"text": " Prepared meats are easy to serve and good to eat. They are enjoyed by almost", "start": 1072.94, "stop": 1077.32, "id": 200}, {"text": " everyone, everywhere, every day.", "start": 1077.32, "stop": 1080.36, "id": 201}, {"text": " So whenever you're out shopping for yourself or the whole family, meat products", "start": 1081.64, "stop": 1085.44, "id": 202}, {"text": " that have been approved by the U.S. Department of Agriculture, just look", "start": 1085.44, "stop": 1092.32, "id": 203}, {"text": " for the mark of wholesomeness.", "start": 1092.32, "stop": 1094.12, "id": 204}, {"text": " [...]", "start": 1099.98, "stop": 1119.26, "id": 205}]}