The Meat Inspection Act.—This act was also passed June 30, 1906 and aims to provide special protection against the distribution in interstate commerce of unwholesome meat or meat products. Animals must be inspected by government officials before they are killed, the carcasses must be again inspected afterward, meats which are packed or canned must be further inspected and marked, and the establishments in which meat is killed, packed or in any way prepared must also pass close scrutiny.
Tubes of all grades are to be surface inspected at the mills by the Surveyor and are to be reasonably straight and have smooth ends free from burrs. They are to be free from injurious defects and are to have a workmanlike finish. Minor defects may be removed by grinding if sanctioned by the Surveyor, provided the Wall thicknesses and outside diameters are not decreased beyond the permissible variations in dimensions.
a Wall Thickness The permissible variations in Wall thickness for all tubes are based on the ordered thicknesses and should conform to that given in the applicable ASTM specification for acceptance, but the minimum thickness for all tubes is not to be less than that required by the Rules for a specific application regardless of such prior acceptance.
b Outside Diameter Variations from the ordered outside diameter are not to exceed the amounts prescribed in Table 44.10.
The steel is to be made by one or more of the following processes: open-hearth, basic-oxygen or electric-furnace. All such bars and rivets are to be surface inspected at the mills by the Surveyor. They are to be free from injurious defects and have a workmanlike finish.
The Meat Inspection Act.—This act was also passed June 30, 1906 and aims to provide special protection against the distribution in interstate commerce of unwholesome meat or meat products. Animals must be inspected by government officials before they are killed, the carcasses must be again inspected afterward, meats which are packed or canned must be further inspected and marked, and the establishments in which meat is killed, packed or in any way prepared must also pass close scrutiny.