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Taranaki Daily News, 12 August 1932, Page 6

MEAT INDUSTRY BY-PRODUCTS. At least one portion of the report of the Food Investigations Board which is associated with the English Department of Scientific and Industrial Research is likely to create interest in New Zealand. It is the reference to the practicability of the Dominion’s exporting certain animal tissues not used for food but valuable in the preparation of medicinal products. It has been known for many years that much raw material of this nature has been destroyed at the various meat export works. Inquiries into the possibility of extracting from it the material useful to the medical profession have shown that the cost of the processes is prohibitive unless the work is continuous and the market for the products assured. The processes necessary involve the employment of highlytrained specialists and of expensive plant, which has constantly to be scrapped in order to keep up with the demands of research. But if the raw material can be exported under conditions that do not unduly raise the cost of transit the opportunity for increasing the by-products of the meat industry seems worth exploring in New Zealand. In other respects the scientists of Great Britain are very cautious in their announcements of the results of their investigations. This is not surprising, as the science of refrigeration and preservation of food products is comparatively new. Experience has already shown that it is not safe to dogmatise upon results obtained by any inquiry until full research has shown all that they may implicate. The advances made in the better handling of frozen meat and dairy produce have been remarkable. Inquiry is now proceeding in regard to the chilling process already found practicable for cargoes of meat that are within, a month’s journey of their market. It is not possible to say yet whether such a process can be made to apply to cargoes from New Zealand, but it is satisfactory to note that scientists in Great Britain are working with colleagues and with the export works in this country. It looks as though the inquiry will be a lengthy one before a general change from refrigeration to chilling will be practicable. There is all the more reason therefore to explore the opportunities for increasing the by-products of the meat industry indicated by the research that has already been accomplished.