MEAT "FLOUR"

Auckland Star, Volume LXXII, Issue 114, 16 May 1941, Page 5

MEAT "FLOUR"

i TESTS IN AUCKLAND I DEHYDRATION PROCESS I | A new meat product described as |meat "flour" has been produced in. lAuckland by a process of dehydrajtion. Samples contained in glass II pots reveal that the product is .Jchocolate-eoloured and has a strong meaty odour. 11 It was stated to-day that the first isamples of the meat flour had been prepared from three carcases. ' Much of the fat had first been cut away. after which >; the meat was dehydrated at ,'a low temperature and then pulver- ( ised. An analysis showed that the "flour" contained 76 per cent of proteins, 131 per cent of fat and 6 per " cent of moisture. When final I v packed its weight amounted t.o onlv 125 per cent of the meat before treat;ment_ I The process has been developed bv the Auckland provincial executive of the Farmers' t'nion in co-operation, with commercial interests, and proposals are at present 1 >< ■ ir. g considered for its expansion on a < ommercial scale. These include a -ucgestion that the powder should be compressed in 281b blocks. .covered with Gelatine and packed in ! boxcs or cartons This, it i- stated. - would provide an alternat :\<• and 'more economical method o! narking '.than the use of bottles or 1 .