BULLOT MEAT PROCESS.

Taranaki Herald, Volume LXVI, Issue 16212, 17 August 1918, Page 4

BULLOT MEAT PROCESS.

NO FREEZING NECESSARY. Recently it was that the Graziers’ Association of New South Wales had appointed two representatives to keep in touch with experiments with the BuOot meat process that are being carried out at Invorell. 'this, says thu Sydney Morning Herald, is a matter ol importance not only to the stock industry, but to the whole community, as the Ballot meat process, if it is what js claimed, promises to be one of tho most momentous developments in tho meat industry since tho utilisation of refrigeration. These claims are set out in a memorandum issued by the Bullet Moat Process Company, Ltd., which has its headquarters in Sydney, and are supported by very convincing evidence. After testing this process for several years, tho controllers apjiroachcd tire Federal Treasury early in 1917 to obtain consent to the formation of a company to operate the invention. Hie ledum I Treasurer asked that a series of tests bo conducted under tho supervision of the Department of Customs to demonstrate the worth of the _ process. Two tests were carried out during 191/. and a demonstration is now under way at Invorell (also under official supervision). The memorandum states that the process is one “for the treatment of moat and other alimentary substances. By this process meat, fish, poultry, game and the like, may he maintained in an absolutely’ fresh condition for a lengthened period of time in varying atmospherical temperatures, still retaining all the natural juices. The carcases to be treated are hung on bars in a specially constructed and standardised airtight chamber, called the treatment chamber. Adjacent to the treatment chamber is the combustion chamber, where fumes are generated from the ingredients In' moans of heat externally applied anil arc conveyed through a pipe into the upper part of the. treatment chamber. Tho force generated by the combustion of the ingredients is sufficient to drive the fumes into the treatment chamber, and expel the oxygen therefrom through a pipe at the bottom of the chamber, into the combustion chamber, there to assist in the combustion of the ingredients. When tho treatment chamber is filled _ with the fumes thus generated the inflow automatically ceases. The carcases are then allowed to remain in the chamber for varying periods from four to. 24 hours, according to the nature of the substance and the size of the carcases. They’ aro then to be removed from the chamber and hung in an ordinary open atmosphere protected from flics. The treatment under this process is very inexpensive, in beef and mutton not exceeding 3d per ewt., and lid for rabbits, poultry, etc.” Important economic, commercial, financial, and humanitarian advantages arc claimed for the process, which, in addition, will make for the decentralisation of the meat industry. As to the process itself, the official reports of tho tests carried out are very convincing, and certainly show that the very fullest consideration should be given to this invention, not only by stockowners (who arc directly interested from the cco-‘ nomic standpoint), but by the Federal Government, in view of its probable importance to the moat trade and live stock industry generally. Both producer and consumer stand to benefit. Space prevents lengthy reference to those tests, but the following extract from the report of Mr. T. 11. Fames, Commonwealth meat inspector, of an experimental tost on twelve sheep, carried out at Orange on November 11, 1917, speaks for itself : Treated twelve carcases of mutton. These were subjected to quaitcr quantity’ of ingredients to find out minimum of preservative necessary, as 1 tho patentee wished to learn the result of freezing and thawing out under this treatment. On removal from the treating chamber all carcases were hung up in tho fly-proof room for 30 hours. Eleven wore then placed in cold stores at the local freezing works, and the twelfth was hung for seven days, chopped down and distributed for local consumption. Tho balance have since been removed from freezer. On thawing out they showed more weeping than carcases subjected to tho full ingredients. The eating quality was good, the saps were retained, and when cut up had tho appearance of freshly killed mutton. Again, in a report to the ComptrollerGeneral of Customs, Mr. D. d. Kerr, chief veterinary officer, say's: — In conclusion the tesis so far carried out demonstrate the fact that this process might bo applied with every degree of success to meats treated in and required for consumption in tropical and sub-tropical climates. However, as regards tho export trade, where marketable appearances are essential further experience and probably trial shijiments will have to he made before a definite opinion can he expressed. Admitting that the process has the remarkable result of keeping moat fresh for 14 days in a carcase which has not been frozen—it is also claimed that tests show it will be kept for a period of five days after defrosting in a carcase which has been frozen after treatment —the first question that suggests itself is, whether tho process would be in any’ way detrimental to the. public health. Analysis of meat after treatment shows that sulphur dioxide is present, and distributed throughout the meat in varying quantities of from 0.29 grains to 1.7 grains to the pound, according to the character of the moat. This brings the process up against the Pure Food Regulations, but in this regard the opinion of one of tho most eminent pharmacologists in Australia has boon obiaiued, and ho says:—“l am of opinion Hat a quantity of .sulphur dioxide not greater than 3j grains per pound of uncocked meat, and not greater than 1 4-5 gialns per pound of cooked meat, would have no influence whatever on the d gostion and health of persons consuming tho meat, provided that tho sulphur dioxide was distributed throughout tho meat.” In view of such an opinion, there should bo no obstacle to tho practical operation of'the process, either by’ special license, or amendment of tho Act. In view of these facts, tho demonstration at Inverell must attract the keen attention of stockowners. If tiio p’oeess makes good—and previous tects warrant full confidence in this direction —it must commend itself to tho numerous advocates of country killing of live stock, apart from other manifest advantages. This means a saving in frc’ght, loss of weight, and shrinkage which would amount to a very largo * ran _ of money if applied to any considerable section of the meat trade, ooth local and export. The controllers of the process claim a saving of £10,633 1 Is Cd on 100,000 carcases treated by this_ process, and railed 200 miles, as against tho

same number of livo sheep railed to pud sold in Sydney. Tin's is a solid claim that will command tho attention of stockowners throughout the State, and, indeed, throughout tho Commonwealth, or in any country whore tho livo stock industry "exists under similar conditions to here. [The patentee of tho process is Mr. L. F. Bullot, formerly of Now I’lymouth.]