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Explores the impact that unprecedented changes in the meat packing industry over the twenty-five years - particularly industry consolidation, increased line speeds, and deregulation - have had on workers, animals, and consumers. This book talks about what is really taking place behind the closed doors of America's slaughterhouses.

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CHOICE Review

If a balanced treatise about animal slaughter and meat packing is desired, then visiting http://www.grandin.com would be a better choice than Eisnitz's book. Dr. Temple Grandin's data are based on visits to 24 randomly selected plants. Eisnitz interviewed employees at three plants (the one with the most egregious violations closed seven years ago); many statements show that the interviewees were misinformed or not credible. For instance, some claimed to have skin disorders resulting from handling acidic intestinal contents. Since bicarbonate is released immediately into the intestine to neutralize the acid, attribution of these problems to acid is erroneous. Eisnitz offers a panoply of misinformation, such as red color being added to fresh meat. She talks about problems of incomplete stunning, but her accounts of what happens are at variance with Grandin's. Her book is poorly organized; it jumps from slaughterhouse issues, a child ill from E. coli, stories of her own cancer, and frustration with her inability to get national media attention, to accounts of government conflicts of interest, attributing jobs on the killing floor as a cause of domestic violence, and allegations of selling horse meat as beef. It is a relief that she is not a more organized writer; otherwise this mixture of testimonies, half-truths, and exaggerations might be believed by more people. The tragedy is that there are some important issues this industry needs to address, and her book does not help distinguish real issues from red herrings. J. M. Jones; College of St. Catherine