[Sociology Thesis Sample] The Evolution of Refrigeration and Meat Preservation – Here’s How You Write a Killer Paper!
各位留学生老铁，写社会学或者历史跨学科的硕士论文是不是挺让人头大的？尤其是像今天我们要分享的这篇关于“肉类贮藏与制冷技术发展”的真实范文，里面的历史背景和化学物质，要是没点底子，写起来真能让人掉一地头发。这种时候，找个靠谱的论文代写或者论文代笔真的能让你少走很多弯路。咱们优客网ukthesis作为26年历史老品牌，今天就带大家一字不漏地品一品这篇高分范文，顺便学学人家的写作思路哈！
随着时代的发展，制冷已经成了我们现代生活里必不可少的一部分啦。不过在很久很久以前，人们为了能吃到新鲜的肉，那真是绞尽脑汁地去尝试各种贮藏方法。最早期的猎人完全依赖野生动物，把它们当成食物、衣服和工具。后来呢，随着人类狩猎技术不断提高，捕猎到的动物越来越多，吃不完的肉怎么放、怎么存就成了一个大问题，而这呀，也就是制冷技术产生的最原始的源头。本文就是围绕制冷技术展开的，咱们一起来看看人类文明是怎么在这个过程中不断发展的。
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Hey there, fellow international students! Is writing a Master’s thesis in sociology or historical cross-disciplinary studies pulling your hair out? Especially for papers like the one we are sharing today—focusing on "Meat Preservation and the Development of Refrigeration"—without a solid academic background, digging into all those historical contexts and chemical compounds can be a total nightmare. If you ever feel stuck, getting a professional backup from a reliable 论文代写 (custom essay service) or 论文代笔 (academic ghostwriting) can genuinely save your sanity. As a trusted 26年历史老品牌 with a 26-year legacy, 优客网ukthesis is here to walk you through this high-scoring sample paper section by section, so you can master the structure effortlessly!
The Complete Guide to Preserving Meat, Fish, and Game
Introduction
Historical Perspective
Long before refrigeration was became such an important part of modern life, people had to find ways to preserve meat for survival. Most early hunter/gatherer societies were dependent on the availability of wild animals for food, clothing, and tools. As human beings developed the technology to increase efficiency in hunting and bringing down large animals, the knowledge and technology to safely preserve meat for long periods of time was also developed. Early attempts at civilization could not have been successful until improved efficiency in food production and preservation was developed.
There are several examples of ancient societies that learned how to preserve meat and other food items enabling them to develop and expand complex forms of civilization. The first well known example of meat preservation that comes to mind is salt pork and salt beef being used on ancient sailing vessels to extend the range ships could sail out to sea. History also informs us that salt pork was very important in the American Civil War. Salt pork was the primary food of both the Federal Army the Confederate Army. Salt beef was not as popular as salt pork because of taste, and because it did not remain in a usable condition as long. There are many references to bacon being available in those days, but in reality what the old timers called bacon was sliced salt pork.
Historically, the value of salt cannot be overstated. Our bodies need a certain amount of salt everyday for us to survive. Besides deposits of salt that can be found in nature, salt can be obtained by heating and evaporating water in a pan. If a large enough deposit can be found, salt can be mined, or pumped out of wells dug or drilled into salt deposits. Early man found that by soaking his food supplies in salt the food would be preserved, and be useful for a long period of time. This discovery made salt a very valuable commodity that could be traded for other commodities that people needed. By using salt, foods like beef, pork, fish, butter, and many others could be harvested and preserved for consumption when supplies of fresh food were not available.
Long before the European entrance into the New World Native American people were preserving meat in several different ways. The availability of game animals and fish in different parts of the continent dictated what these people were able to kill and preserve. Where fish were available, smoked fish was very important. Large fish like salmon would be attached to pieces of wood and placed over a fire absorbing the smoke into the meat. Native American people made jerky out of many different game animals and fish. The meat would be cut into strips and covered with salt and set out to dry. The most interesting method for preserving meat was a food that was called pemmican. Pemmican is made by grinding up meat that has been dried, mixing it with berries that have been ground up, and adding animal fat that had been rendered. This mixture may not sound too appetizing to us today, but it was a food with great value to early American people.
Pioneers living in the northern areas of the North American continent found an ingenious way to keep foods cold throughout the year by using river and lake ice. During the long cold winter months, hard working people would go out to the nearest river, stream, or lake and cut large squares of ice and transport them to a large icehouse. Straw would be packed around the ice to minimize melting as the weather turned warmer in the spring and summer. Ice packed this way would last through most of the summer. Each day families would go to the icehouse and get a piece of ice small enough to fit into well insulated icebox that was kept in the home. This is how food was preserved before the invention of electricity and refrigerators. Even today many people still refer to the refrigerator as the icebox.
There is still an idyllic picture in our minds of an ice peddler with an old horse pulling an ice wagon traveling around town putting ice in a box by the front door of people's homes. This picture should impress upon your mind how important it was for the people in this picture to learn how to make the available food last as long as possible. The preservation of food is the most important human survival skill that people can learn.
Continuing the Art of Preserving Meat
Americans eat an almost indescribably large variety of commercially prepared meats, in very large quantities, each and every day. Every grocery store and convenience store in the country sells huge quantities of commercially packaged beef jerky, pemmican, and smoked fish. The big difference between our modern commercially preserved meats, and the preserved meats of the past, is the chemicals that are used to facilitate the preservation process. Five chemicals are commonly found in processed meats; sodium erythorbate, sodium nitrate, monosodium glutamate, maltodextrin, and alkaline phosphates. These chemicals keep meat from spoiling and turning to unpalatable colors, but are they good for our bodies?
Sodium erythorbate is a chemical compound that is used to keep meat from turning colors that would make the meat look spoiled, and is used to preserve freshness. Sodium nitrate retards bacteria that causes botulism, and is essential to the meat curing processes. Sodium nitrate has been proven to be safe to human beings. Monosodium glutamate (MSG) is commonly used to bring out flavor in preserved foods. Although widely used, some people experience short term physical discomfort after consuming MSG. Maltodextrin is used as an artificial sweetener that is considered safe for most people, but could be a problem for people for people with gluten intolerance if the maltodextrin was derived from wheat products.
With the advent of refrigeration, use of chemical additives and mass transportation, Americans can enjoy fresh food the year around. Foods that are frozen or chemically preserved can be maintained at the same fresh taste it had at harvest because modern technology takes food directly from harvest and preparation, and locks in the flavor before any spoilage can happen. The vast majority of people living today have no direct connection to the harvesting and packaging of the food they consume. The best reason for continuing the art of meat preservation is to have control over the chemicals that enter your body.
The average Americanteenager will tell you food comes from the grocery store, but have no real concept of how it got there. Not too many years ago, most people living on or near a farm knew how to milk a cow, feed the chickens, or slaughter a farm animal to provide meat for the family. Families would butcher animals raised on the land or game animals brought home from far afield. The meat would be prepared and preserved to provide food for many months. These are family traditions that are worth allhard work it would take to keep them going. Our technologically advanced world is in some way de-humanizing our way of life. Learning how to preserve meat would be a wonderful way to reintroduce your family to a rich heritage of family closeness and of maintaining the rural tradition.
A major trend in the food industry over the last few years has been the natural food concept. Many food producers in cooperation with retailers are bringing to the marketplace products that are as free as possible from chemicals and artificial preservatives. These efforts do not come at a cheap price. Food producers and processors incur significant additional costs bringing food products to the marketplace without being able to use certain chemicals in the field, andin the preservation process. The additional costs of production are usually passed on to the consumer. The best way to avoid paying higher prices for naturally prepared foods is to return the preservation process back to your home. You can really say you have returned your family to nature when you are involved in bringing food in from the harvest, and preparing it for the dinner table in time honored ways.
An experience comes to mind from several years ago when my family was raising chickens on a small farmstead in Central North Dakota. Our children learned many hard lessons about life when the time came to slaughter and clean about ten chickens that were living in the barn. Many old timers can picture in their minds what happens when the chicken heads were chopped off, and the chickens were dunked in the tub of scalding water to facilitate pulling all of the feathers out. Can you remember the smell of mother holding the chickens over the gas kitchen stove to burn off the pin feathers? All of the hard work that goes into feeding and caring for the growing chickens, and through the harvest, produces food in the freezer that is wholesome and well earned.
Interesting Anecdote
“We were called into a parent teacher conference with one of our grade school children. The counselor was seriously concerned. She explained to us the school teacher asked the child; what are the four seasons of the year? He replied, “Deer season, bird hunting season, turkey season, fishing season.” The counselor did not appreciate our initial burst of laughter.”
Bill and Kay Tomaszewski explain their response to these kind questions this way, “Our diet is healthier because our food is lean and free of contamination due to the fact it is produced here at our home. We are proud to be able to provide for ourselves. We make it a family event when it comes time to process, for instance, the summer sausage, the brats, etc. Everyone helps out and we have a great time. It has been a healthy learning experience for the children and we enjoy the hunting and fishing to supply the meat for preservation.” (Tomaszewski, 2010)
Chapter 1: Basic Understanding of the Canning, Curing, and Smoking Process
This chapter is designed to help the beginner, and challenge the experienced meat preserver, to learn all the different ways that meat can be preserved. There is some interesting chemistry involved in the process of making meat safe to eat after a long period of storage. There are distinct advantages to each preservation method that will be discussed in the book. Hopefully the material included in this chapter will be interesting enough to keep you reading and thinking all the way to the end of the book. The goal of this book is to keep people healthy when preserved meat is consumed. Along with some basic instructions, general safety issues will be discussed, with more specific information to come later in the book.
What is meant by canning, and how is it beneficial to you?
The process for preserving food in glass jars was invented by a man named Nicolas Appert in 1809 in response to a challenge from Napoleon to find a way to feed his army. As the size and complexity of armies increased it became more and more difficult to provide food when the army was on the move. The old traditional method of an army scavenging and living off the land could not be sustained during long term campaigns. When Mr. Appert first discovered the canning process, he did not have any understanding of the science that was involved, but he did know that food could be preserved for a long period of time. The major drawback for the original canning process was keeping glass jars from breaking in transit under primitive conditions. Over time the technology was developed to preserve food in metal cans. Today only specialty food products are commercially packaged in glass jars.
To make it simple, canning is the process of sterilizing the container, preparing the food to be stored, and sealing the container so no contaminants can enter and spoil the food. Care in each of these three steps is essential. The jars used must be cleaned and sterilized toinsure that no bacterial contaminant is allowed to come in contact with the food that has been so lovingly prepared for your family. Different kinds of food require specific preparation methods depending of the chemical makeup of the particular commodity. The difference primarily revolves around the temperature the food must be prepared at. Modern canning jar manufacturers have provided the home canner with a special lid that makes...
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Summary & Academic Support (Ukthesis)
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