TOUGH AND TENDER

Evening Post, Volume CXIX, Issue 88, 13 April 1935, Page 22

TOUGH AND TENDER

SOME TALK ABOUT MEAT

FOOD GROUP SCIENTISTS '

Why meat is tough was the subjectof a. discussion by a number of scientists at Liverpool at a joint conference of the food group and the Liverpool section of the Society of Chemical Industry.

"Our British meat, taking it by and large, and considered as a raw material is probably the best in the world," said Mr. Hal Williams, If we only knew how to deal with it it would be better still. Mr. Williams said that meat killed and eaten within a few days was much inferior to that slaughtered and hung in a suitable atmosphere for a period not less than a fortnight. People in London, he said, refused to eat tough meat, -but else* where "it was eaten "unripe." ;' Mr. Williams added conditioning was not the only factor which determined the tenderness and edibility of meat, and- that proper conditions before, during, and after slaughter were of some importance. Given the factory type abattoir and meat market where the butcher could buy exactly; what he wanted, when he wanted it; there was no. reason why he could not sell, conditioned or ripe meat arid at long last the jaw-breaking efforts at mastication so many had to endure would be a thing of the past.

Dr. E: C. Smith,-of the Cambridge Low Temperature Research, Station, said that if meat was placed-immedi-ately .into boiling water - after .an animal had been killed the product was extremely tender. Otherwise meat became tender only .after hanging.

Dr. T. Moran,, also of the Cambridge Low Temperature .Research. Station, said that the storage-of meat in air enriched with carbon, dioxide made it possible to extend the storage life of chilled mea^to sixty or seventy; days. -■■ --..■ . ■• ■: .- \ .. •..■•-: ■■ ;'

"As far as accessory food factors ar« concerned, with the exception of liver, meat is not a rich source of vitamins,* added Dr. Moran. ■• ■'