CHILLED BEEF FROM NEW ZEALAND.

Otago Witness, Issue 2707, 31 January 1906, Page 20

CHILLED BEEF FROM NEW ZEALAND.

Writing on December 8, the London correspondent of the Pastoialists' Review cays: — I have been interveiwing various leading shipping and other houses since my last in order to find out the opinion of the best authorities on the above subject. I went first to Mr Thomas Borthvnok, whose com-

pany was responsible for the Kaikoura shipment (43 days), the beef in which fetched £d per Ib. over frozen prices after all -special expenses had been paid. Thcao expenses may be put at id, so over frozen Trould cover nicely. Mr Borthwick believe* thoroughly that beef can be brought chilled from the colony, and suggests that colonists should breed a good class of cattle suitable for shipment. &c thinks that refrigeration care-fully carried out is sufficient without sterilisation, and he work* on the basis that frozen beef does not pay. I then interviewed Mr Maurice Houlder, whose firm have been so much connected with all matters related to this subject in their Plate trade. If he were asked to-day his opinion as to the feasibility of bringing beef chilled from New Zealand, he would Bay, "it can't be done." But Mr Houlder (mentioned that it was not so many years ago when people put the "life" of chilled beef at 15 days or so, and, considering what the " life " ia now, who can say positively that beef may not be brought from New Zealand in a vessel taking from 40 to 45 days? The Houlder steamers take 33 to 24 days from the Plate ; add seven days from time of killing .to departure, and another seven to time of sale from arrival here, and we get 35 to 40 days between killing and marketing. Messrs H<Suld«r have had professors, chemists, and other experts on their vessels at various times engaged in -experiments. As to p.terilisation, Mr floulder point© out that it would be necessary to sterilise both meat and the air of the chambers, and the commercial conditions of conveyance of meat differ -widely from, these of the laboratory. The method of bringing chilled meat is not tc vary one degree, and a demand is now being made to maintain the temperature without variation to half a degree. To keep meat properly sterilised it would be necessary to enclose it in an air-tight box. Mr Robert Fletcher spoke as follows : — " I hav-e been discussing this matter with people at Liverpool who have a lot to do with the handling of chilled meat, and the opinion of Mr Rowbothain, the manager of the Bootle Cold Storage Company, is that it would be quite possible to carry beef in a chilied state from New Zealand to liOndon, but I am very doubtful about the matter being brought to a successful issue unless the chambers at the works are properly ocmstruofced for chilling purposes. I hear from experts on all sides that the gist of the matter is having properly-constructed chambers for chilling purposes only." Th© New Zealand Shipping Company state that several of their vessels are specially fitted to carry chilled meat, and if this branch of business should develop the other steamers will be so fitted. The two trial shipments made were satisfactory. Birt, Potter and Hughes. Limited, not having considered the question, are not in a position to give information. In talking to Mr James Caird, manager of the Shire line, he mentioned that his New Zealand representative had told him that he had a roast cut from the cattle that supplied the Tokomaru shipment 65 days after slaughter, -and found it in "perfect condition." Mr Oaird said: — "If therefore meat can be kept in a chilled 6tore for the length of time h& mentioned in sweet condition, I am of opinion that we should be able to carry it on shipboard for something near the same period. It may be necessary that the present existing conditions for carriage- of chilled m-eat in oceangoing steamers from N«w Zealand should be varied, but that is a matter which would require to be thought out, and I should say the difficulty of carriage is not insuperable." Mr J. A. Potter, general manager of the Shaw-Sa.vill, wrote to me as follows: — "The -conclusion we have arrived at in connection with the problem of the conveyance dt chilled beef from New Zealand is that in the present state of our knowledge, and of the appliances available, the operation is *oo doubtful to be regarded as a practicable mercantile operation. What are practically laboratory conditions may succeed in keeping beef for the length of time required for its conveyance from New Zealand to London, but unless some efficient system of sterilisation is added to existing methods of refrigeration, we think that mould or tungus would develop within the time required for the voyage." After this mass of expert evidence there is nothing for me to say but this. It is plain that one cannot go by the length of the time during which beef may be kept in Store ; th« conditions attending railway and Ship carriage-, lighterage, etc., evidentlty fejefcise a. prejudical influence. But from th* B.bov« there is evidently sound encouragement for New Zealanders to make further efforts after exhaustive research. Sterilising processes hare now reached th» flotation, stage.