Efforts for better meat

Press, Volume CXI, Issue 32539, 24 February 1971, Page 2

Efforts for better meat

(N.Z. Press ASsoeiationz WELLINGTON, Feb. 23. The Meat Board was holding talks with meatpackaging companies in an effort to improve quality control, said the board’s New Zealand manager (Mr H. C. M. Douglas) today.

Mr Douglas said he accepted American criticism that a higher proportion of New Zealand beef than that from any other country was rejected from the United States last year. However, this was because of the presence of such things as bone and blood clots rather than for reasons of hygiene, Mr Douglas said. The vice-president of the American Meat Institute (Mr

A. P. Davies) said in Wellington today that the New Zealand inspection service had a high standard which was recognised throughout the world.

Mr Davies, who criticised New Zealand meat yesterday, said today he had not analysed the reasons for the United States rejections, but he felt quality control played a part.

About 80 per cent of New Zealand’s manufacturing beef —such as that used in hamburgers and hot dogs—goes to the United States.

“We want to help New Zealand to meet the United States demand for sausage meats,” Mr Davies said.

“If the New Zealand meat companies are given clear guidelines not only by American officials but also by New Zealand inspectors, I am sure they will respond.” Last year New Zealand

sent 102,000 tons of manufacturing beef to the United States, about 80 per cent of this country’s production. (Report of criticism, page 5)