Meat processing
Through the meat processing line, there would be inspectors at certain checkpoints. However, these inspectors would slack off and overall didn't change anything. Diseased and meat unfit for consumption still passed though. Inspectors were also hired by the company itself, so inspectors would make choices in favor of company profit. In the end, with the absence of any government quality control, diseased meat was processed and sold off.
Leftover parts of meat and skin would be ground up and mixed with chemicals before being sold off in cans with false labelling. For example, a can sold as Canned Roast Beef would instead contain preservatives, pig heads, gristle, maybe trace amounts of cow, and other "unusable" parts of animals. The meat was also stored under unsanitary conditions in rooms overrun with rats and under leaky roofs. As a result, rats would be mixed in with the rest of the meat to be processed. If there was any noticeable problems with the meat, such as diseases or being spoiled, chemicals would be used to get rid of the odor. If the quality was bad enough, they would be chopped up for cans or for sausages. As much of the animal was used as possible; nothing was wasted, even bits of meat on the floor. If it could be used, it would be.