MEAT.

Evening Post, Volume CXII, Issue 57, 4 September 1926, Page 7

MEAT.

This is derived in this country in greater part from home supplies of cattle, sheep, lambs, and pigs, killed in municipal.abattoirs or licensed slaughter yards and subject to careful inspection both in the live and dead state by a Government Veterinarian and meai inspectors, who condemn wholly or in part any unsound carcass. In meat the cell- death is comparatively. rapid, and this being so, putrefaction is liable to set in early, heWe every effort must be made to retard this change as long as possible by storage in refrigerators immediately the body heat has passed off. This cold storage is necessary till shortly before sale. Meat for local consumption should not be so" stored for more than three weeks, as if hold longer moulds form upon the carcass and liquefaction of tissue takes place due to the presence of ferments therein. Moats are kept over longer periods by corning, pickling, spicing, or smoking. By processing in tins they cau keep wholesome for years provided the processing temperature is sufficient. We include poultry, game, fish, shellfish, and crustaceans under the title meat. Meat is a good medium for the growth of bacteria.