CHILLED BEEF

Hokitika Guardian, 29 August 1933, Page 6

CHILLED BEEF

ASSISTANCE FROM SCIENTISTS VALUE OF RESEARCH WORK WELLINGTON, August 26. How the practical application of science had contributed to the success of the recent chilled beef shipments from New Zealand to Great Britain was. ref erred to to-day by the Hon.‘E. A. Ransom, acting-Miniiter of the Scientific and 'lndustrial Research Department. ‘The commendable enterprise of Borthwicks Limited, in despatching two shipments of chilled beef to London and the success which has attended this venture, possesses considerable significance to farmers in New Zealand,’’ said Mr Ransom. “The success of the shipments is also due-in no small measure to the, practical application of scientific investigations on the keeping quality of chilled beef. “These investigations have been in progress for some time at the low temperature . research station at Cambridge, England. The findings and recommendations of this. station were employed in the second of the shipments, and the Department of Scientific and Industrial Research in New Zealand was responsible for the' operation of the Cambridge recommendations in New Zealand.

“The greatest liability to trouble in shipments of, chilled beef .comes from the presence of mould spores on the carcases during the voyage. These slowly develop at chilling temperatures, although -they 'are entirely ■checked'"by freezing temperatures. Consequently, it -is necessary to sterilise as far as possible the slaughtering department at the works. The special preparations ‘employed for this purpose were utilised by the staff, with Borthwicks, Limited, with the highest degree of efficiency, so that 'the beef was actually slaughtered in an atmosphere devoid’ of noxious 'spores, a fact which was revealed by careful tests earned out by the deI partment. “At the same time a careful watch was made of temperatures in the quarters of beef, so that 'the chilling process was carried out under very careful guidance .The' beef- quarters were next railed - to Wellington under known conditions of temperature, and the' -trucks were unloaded at the ship’s side into holds which were specially: prepared, arid which; during the voyage, were supplied with carbon dioxide gas, which exercised'a further deterrent effect on any mould spores which chanced to he present. At the same time it prevented any undue oxidation !of the fat portion of the beef,' thus preventing the development of off colours or taints. “The success of" this second ment,” Mr Ransom concluded; “is generally well known, but it. is import-, ant to bear in mind that it was only possible because of the scientific assistance which ensured <a. very high degree of cleanliness at the works; and guidance in -Mi the technical involved in transport.. j “New--Zealand is; in. consequence, brought within the range of countries; from which chilled beef may be transported to British and .European markets, a trade which can be developed; provided that the -most suitable qual-i itv of "stock is uwaiiable. for slaughter,; and That due attention' is given to: such care a s is. necessary to maintain; .appropriate hygienic and temperature conditions during the; voyage.” •'' ' j