Abstract

LEYES, Rodolfo. From the salted meat establishment to the extract meat factory: Transformation of the working processes in meat industry, Entre Ríos, 1864:1935. Trab. soc. [online]. 2016, n.26, pp.341-359. ISSN 1514-6871.

This paper pretends to show the productive changes, focusing on conversion of the working process of meat manufacture from mid- 19th century to first decades of the 20th in Entre Ríos province and its effects on the working class. Entre Ríos province has had a remarkable cattle production and for many years it was its main productive activity. The socio-political changes generated as consequence of the Battle of Caseros had its correspondence in the provincial economy, adding several salted meat establishments as valorization spaces of cattle production. This started a technical and capital accumulating process that set up the province as one of the main salted meat manufacturers. When they reached their limit, salted meat establishments began to convert themselves into meat extract factories. This happened at the same time that salted meat establishments changed into cold stores in other provinces. Our work tries to build, from a historical perspective, the transformation of the different labor processes of the meat industry in Entre Ríos, showing the path from simple cooperation and manufacture to modern manufacture, and how they affect the working force involved in it.

Keywords : Working processes; Capital cumulating; Working class; Meat manufacture.

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