“FISHY” TAINT IN BACON.
NOT DUE TO FOOD.
Hamilton, December 27.
The Department of Industrial and Scientific Research is working in conjunction with the Meat Producers’ Board to investigate the origin of the “fishy” taint and yenstiness in bacon. Mr. M. J. Seott, lectured* in animal nutrition at Lincoln Agricultural (College, said in an interview that up to the present the producer had been blamed and the taint ascribed to feeding. To explore this contention the department had 150 pigs fed in about- 30 different ways, with 'fish oil, whale-oil, fish meal, whey and grass and every other standard feed. Records of the rate of growth and amount of feed used were kept. When killed the pig was examined .by a works officer, by curers, and by a chemist of the department for quality and composition of fat. So far little taint had been found, and the' value of the 'waink lay in removing the bad reputation that had been lodged against certain standard feeds. “The low-temperature research station at Cambridge, England, may ultimately be called in to investigate the position and tell us why taints arise in bacon,” added Mr. Seott.
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Manawatu Herald, Volume LI, Issue 4037, 4 January 1930, Page 2
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192“FISHY” TAINT IN BACON. Manawatu Herald, Volume LI, Issue 4037, 4 January 1930, Page 2
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