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Mourning the Butchers

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Regarding the March 28 labor column, “Supermarket Butchers Face Sharp Cuts--in Work Force”:

The news that the supermarket chains will soon be firing their in-store meat cutters and stocking their shelves with oxidized, factory-cut meat seems to be part and parcel of an alarming trend of sacrificing product or service quality to reach the lowest possible cost.

The elimination of the in-store baker has brought us shipped-in bread with the taste, texture and durability of baked library paste; now we are to have discolored, oxidized meats, giving us lower quality but higher profits for the stores. Presumably, advertising will convince us that there is no problem, and red dyes will mask the discoloration of the meat. Apparently, money is better spent on propaganda and management schemes such as this than on the salaries of skilled workers who provide the public a quality product.

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RONALD V. HARPER

Encinitas

Letters to the Business Editor should be kept as brief as possible and are subject to condensation. Address letters to Business Editor, Los Angeles Times, Times Mirror Square, Los Angeles, Calif. 90053.

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