BULLOT MEAT PROCESS.

Manawatu Herald, Volume XL, Issue 1878, 17 September 1918, Page 1

BULLOT MEAT PROCESS.

NO FREEZING NECESSARY. Recently it was reported that the Graziers’ Association of New South Wales had appointed tHvo representatives to k_eep in touch with experiments with the-Ballot meat process (the invention of a former Taranaki resident) that are being carried out at Invei’ell. This, says the Sydney Morning Herald, is a matter of importance not only to the stock industry, hut to the whole community, as the Bullot meat process, if it is what is claimed, promises To be one of the most momentous developments in the meat in- | dustry since the utilisation of refrigeration. These claims are set •• out in a memorandum issued by the • Bullot Meat Process Company, Ltd., which has its headquarters in Sydney, and are supported by very convincing evidence. After testing

this process for several years, the controllers approached the Federal Treasury in 1917 to obtain consent to the formation of a company to operate the invention. The Federal Treasury asked that a series of tests be conducted under the supervision of the Department of Customs to demonstrate the worth of the process. Two tests were carried out during 1917, and a demonstration is now under way at Inverell (also under official supervision). The memorandum states that the process is one “for tin* treatment of meat and other alimentary substances." By this process meat, lisli, poultry, game and the like may be maintained in an absolutely fresh condition for a lengthened period of time in varying atmospherical temperatures, still retaining all the natural juices. The

carcases to be treated are hung on bars in a specially constructed and standardised air-tight chamber, called the treatment chamber. Adjacent to the treatment chamber is the combustion chamber, where fumes are generated from the ingredients by means of heal externally applied, and are conveyed through a pipe into the upper part of the treatment chamber. The force generated by the combustion of the ingredients is sufficient to drive the fumes into the treatment chamber, and expel the oxygen therefrom through a pipe at the bottom of the chamber, into - the combustion chamber, there to assist in the combustion of the ingredients. When the treatment chamber is tilled with the fumes thus generated the inflow automatically daises. The carcases' are then allowed to remain in the chamber for varying periods from four to 24 hours, according to the nature of (he substance and the size of the carcases. They are then to be removed from the chamber and hung in an ordinary open atmosphere protected from (lies. The treatment under this process is very inexpensive, in beef and mutton not exceeding 3d per cwt., and ltd for rabbits and poultry.”

Important economic, commercial, financial, and humanitarian advantages are claimed for the process, which, in addition, will make for the decentralisation of the meat industry. As to the process itself, the official reports of the tests carried out are very convincing, and certainly show that the very fullest consideration should bo given to this invention, not only by stockowners (who are directly interestmi from the economical standpoint), but by the Federal Government, in view of its probable importance to the meat" trade and live stock industry generally. Both producer

and consumer stand to benefit. Space prevents lengthy reference to these tests, but the following extract from the report of Mr T, IT. Emnes, Commonwealth meat inspector, of an experimental test on twelve sheep, carried out at Orange on November 11th, 1917, speaks for itself: — Treated twelve carcases of mutton. These were subjected to quarter quantity of ingredients to find out minimum of preservative necessary, as the patentee wished to learn the result of freezing and thawing out under this treatment. On removal from the treating chamber all carcases were hung up in the flyproof room for 30 hours. .Eleven were then placed in cold stores at the local freezing works, and the twelfth was hung for seven days, chopped down, and distri-

buted for local consumption. The balance has since been removed from the freezer. On thawing out they showed more weeping than carcases subjected to the full ingredients. The eating quality was good, the saps were retained, and when cut up had the appearance of freshly-killed mutton. Again, in a report to the Comp-troller-General of Customs, Mr D. J, Kerr, chief veterinary officer, says In conclusion, the tests so far carried out demonstrate the fact that this process might bo applied with every degree, of success to meats treated in and required for consumption iu tropical climates. However, as regards the export trade, where marketable appearance is essential, further experience and probably trial shipments will have to be made before a definite opinion can he expressed. Admitting that the, process lias the remarkable result of keeping meat fresh for 14 days in a earcase which has not been frozen —it

is also claimed that tests show it will be kept for a period of live days after defrosting in a carcase which lias been frozen after treatment —the first question that suggests itself is, whether the process would lie in any way detrimental to the public health. Analysis of meat after treatment shows that sulphur dioxide is present, and distributed throughout the meat iu varying quantities of from 0.29 grains to 1.7 grains to the pound, according to the character of the meal. This brings the process up against the Pure Food Regulations, but iu this regard the opinion of one of (lie most eminent pharmacologists in Australia lias been obtained, ami he says: —“1 am of opinion that a quantity of sulphur dioxide not greater than 3* grains per pound of uncooked meal, and not greater than 1 4-5 grains per pound of cooked meat, would have no influence whatever on the digestion and health of persons consuming the meat, provided that the sulphur dioxide was distributed throughout till l meat.” In view of such an opinion, (bore should be no obstacle to the practical operation of (he process, either by special licen-

se, or amendment of the Act. lit view of these facts, the demonstration at Invcrell must attract the keen attention of stock-owners. If the process makes good —and previous tests warrant full confidence in this direction —it must commend itself to the numerous advocates of country-killing of live slock, apart from other manifest advantages. This means a saving in freight, loss of weight, and shrinkage, which would amount to a very large sum of money if applied to any considerable seed ion of the meat trade, both local and export. The controllers of the patent claim a saving of £10,633 11s 6d on 100,000 carcases treated by this process, and railed 200 miles, ns against the same number of live sheep railed to and sold in Sydney.