MEAT FLOUR INDUSTRY.

Manawatu Herald, Volume XLIII, Issue 2271, 3 May 1921, Page 2

MEAT FLOUR INDUSTRY.

IN those days of low price- for all classes of store sheep and cattle, any means of disposing of them at a profit- is id.' interest to farmers. According to the New Zealand Dairyman, a large company is being formed in New Zealand to establish the meat-Hour industry. MealUnur. it is staled, is the lean meat of sheep and wattle, reduced by a special patented process to a tine flour or meal, and samples forwarded to England, America, and the Continent have arrived in firstclass condition. This is especially interesting to dairy farmers, as dairy cults stores, and forwards are preferred to prime fats for conversion into flour. the saving in freights will be enormous, and it is unnecessary to refrigerate. Professor Worley, of the Auckland University College, has investigated the process and its product, and has forwarded reports testifying to the great feeding value of meatflour, its superiority to meat extracts, and its remarkable keening qualities. He states that • whereas lean meat contains approximately 70 per cent, of water, 10 per cent, of fat and ash, 20 per cent, protein. meat-dour contains approximately 7 per cent, of water, 13 per cent, of fat and ash, and 80 per cent, of protein. Besides being eminently suitable for household purposes, it is claimed to be well adapted for various .commercial purposes. There is already a small factory at Bangatauu making mealliour, and this has recently been enlarged and additional plant installed. Above all, meal-Hour can be produced at low cost, owing to the many valuable by-products obtained.