Peters Sausage Company - Cooling Room, March 1954
Published In
Ann Arbor News, March 20, 1954
Caption
PORK TODAY, HAM TOMORROW: Suspended in long rows, pork is chilled in this Peters Sausage Co. cooling room overnight. When removed to the cutting floor, the internal temperature of the meat will be about 36 degrees.
Ann Arbor News, March 20, 1954
Caption
PORK TODAY, HAM TOMORROW: Suspended in long rows, pork is chilled in this Peters Sausage Co. cooling room overnight. When removed to the cutting floor, the internal temperature of the meat will be about 36 degrees.
Year
1954
Month
March
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