Chronological Milestones in American Meat and Poultry Inspection

Herbert W Ockerman has been connected to the food industry since the 6th grade (WW2). He was working in the local supermarket when the butcher was drafted; so at this age he became the butcher. Also, on the farm, he participated in harvesting animals and curing meat tissue. When OSU cooperated with the USDA, he taught biochemistry of muscle tissue and statistics to approximately 2,000 lay and veterinary inspectors. He has also been involved in meat research and teaching for 52 years at OSU. Consequently, he has seen most of these meat and poultry inspections developed and being implemented.