THE BLOOM ON LAMB.

Press, Volume LXIII, Issue 19141, 26 October 1927, Page 11

THE BLOOM ON LAMB.

TO THE EDITOB OT THE PBESS. Sir,—ln your issue of August 23rd last Mr It. S. Forsyth, manager of i lie Meat Producers' Board, glvos masons for the "lack of bloom'' on New Zealand lamb and states exneri incnts that have been made to try a.ul remedy tins defect. A friend ot'minc who has had a lot of experience in killing and handling meat has i think, hit on the main eaose of the Trouble, and that is the absence of properly ventilated cooling chambers where the meat is hung after killing Anyone who has killed a sheep which has been put into a bag immediately alter slaughter or been hung in 'a stuffy safe must have noticed the flabby, unattractive look of the carcase after it has tooled off, added to which there is quite an unpleasant smell from the meat when cooked. Seeing ,that hundreds of the carcases are hung up together in one chamber to cool off and that each carcase is giving off a certain amount of steam and heat, it stands'to reason that the general atmosphere of the room must be fairly putrid. This trouble could bo easily obviated by the use of air fans to make a good draught and drive out the foul air. As the freezing companies have plenty of power available to drive the air fans, surely it would he worth while trying the experiment. This "lack of bloom" on the meat must mean a big loss all round, and I feel confident that the above suggestion, if carried out, would go a long way to solve the problem. — Yours, etc., E. C. STUDHOLMB. IVaimate, October 23rd.