“FISHY” TAINT IN BACON
EXPERIMENTERS’ CONCLUSIONS.
By Telegraph.—Press Association.
Hamilton, Dec. 28
The Department of Industrial and Scientific Research is working in conjunction with the Meat Producers’ Board to investigate tho origin of the “fishy” taint and yeast iness in bacon. Mr. Al. J. Scott, lecturer in animal nutrition at Lincoln Agri cultural College, said in an interview that up to the present the producer had been blamed and" taint ascribed to feeding. To explore this contention the department had 150 pigs fed in about 30 different ways, with fish oil, whale-oil, fish meal, whey and grass, and every other standard feed. Records of the rate of growth and amount of feed used were kept. When killed the pig was examined by a works officer, by curers and by a chemist of the department for quality and composition of fat. So far little taint had been found, and the value of the work lay in removing the bad reputation that had been lodged against certain standard feeds.
“The low-temperature research station at Cambridge, England, may ultimately be called in to investigate the position and tell us why taints arise in bacon,” added Mr. Saatt.
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Taranaki Daily News, 30 December 1929, Page 12
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194“FISHY” TAINT IN BACON Taranaki Daily News, 30 December 1929, Page 12
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