MEAT AND FLOUR

Greymouth Evening Star, 21 May 1941, Page 4

MEAT AND FLOUR

AUCKLAND PROCESS EVOLVED [per press association.] AUCKLAND, May 20. Meat flour, a new product, in which whole meat is concentrated into about one-fifth of its weight, has been produced in Auckland, by a process of dehydration. The process has been developed by the Auckland provincial executive of the New Zealand Farmers’ Union, in co-operation with commercial interests, and proposals are being considered for its expansion on a commercial scale.

The first samples of meat flour, which were prepared from three carcases, show that the product is in a powdered form and light chocolate in colour. Much of the fat was first cut away, after which the meat was dehydrated at a low temperature and then pulverised. While it is not suggested that meat flour should take the place of meat, it is claimed to be an excellent substitute when meat is not procurable. Most of the moisture, all of the bones, non-edible tallow, and all deleterious and waste matter are removed during the manufacture. Analysis shows that the meat flour contains 76 per cent, of proteins, 13f per cent, of fat, and 6 per cent, of moisture.

Proposals for its use include a suggestion that the powder should be compressed in 281 b blocks, covered [with gelatine, and packed in boxes or cartons. It is stated that this would provide an alternative and more economical method of packing than the use of bottles or tins. The process is stated to be much improved since the first experiments were made, 20 years ago.