Pulp | Arts Around Ann Arbor

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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.

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Ann Arbor News, March 20, 1954

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Donated by the Ann Arbor News. © The Ann Arbor News.

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Food - Manufacturing

Peters Sausage Co.

Slaughterhouses

227 E Summit St

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