FROZEN MEAT.

Wairarapa Daily Times, Volume LVII, Issue 8911, 11 November 1907, Page 7

FROZEN MEAT.

WABNING BY A MEDICAL OFFICER.

In a report which he Ims issued to 4 he Stepuey Borough Council, Dr D. j. Thomas, the medical officer of lealth for the borough (writes the Daily Chronicle of September 3rd), makes some important observations regarding frozen meat. Cold, he says, does not always kill the micro-organisms. Putrefactive bacteria possess an unusual resisting power against low temperatures, but this resistauce does not in any way militate against tho preservative effect of the cold. Though putrefactive bacteria are not destroyed by cold, vet the low temperature prevents their multiplication, and in this dormant condition the development of their action is prevented. % Frozen meat, though, may possess one obvious disadvantage. Iv the process of thawing, water-vapour aud putrefactive bacteria may bo deposited upon the surface of the meat, and thereby greatly affect its capacity for keeping sweet. Though some '" butchers assert that ou a sultry day

frozen meat will keep sweeter than fresh meat when exposed to similar conditions, this is generally recognised "•« a fallacy. When f'rozeu meat is tliawod and exposed on a hot day in the window or ou a board in front of a shop it soon becomes tainted. Fortunately in most cases frozen meat is not kept long after it has been thawed. It is sold in shops whose motto is '' quick returns and small profits." At its best it is sold very cheaply, aud when it hns become slightly tainted it is sold at such a low price as to tempt poor people to invest. Most meat of this description is usually sold on Saturdays; if not disposed'of on Saturday , night, aud the shop is not opened ou Sunday mornings, it is consigned to a placo of business situated iv a poor neighbourhood where a large trade is done ou the latter day. In streets kuown as market streets it is no infrequent sight for the owner of frozen meat to sell a large quantity "for what it will fetch." Unfortunately rhe whole of the meat may not be disposed of in any of these ways, and then commences the slippery slope which leads to the factory of the less reputable of canned meat manufacturers, and manufacturers of By many a crooked path carcase may find its way into cauuing or mincing room. The tainted meat may then either be canned or minced 'and conveited into sausages. If intended for sausages a colouring matter is frequently added to give it a fresh appearance. Oxide of iron, or some of the aniline dyes, are most commonly used, under some fancy name, for this purpose. Spices aud sweet herbs are also added in such large quantities that the tainted smell and taste are disguised, aud it is impossible to state whether the meat is unfit to eat or not. Its consumption rnav be followed by disastrous results. Dr Thomas speaks of the difficulty in getting a conviction in the case of minced meat, as the only means a magistrate has for the detection of taint are tiie sense of smell and the sense of sight, aud these are frustrated by the "disguises." The medical" officer regards it as unfortunate that some system is not introduced to identify frozen meat from prime fresh meat. Butchers, in his opinion, should be compelled to place a mark on all frozen meat so as to distinguish it from fresh meat. Ills illegal for a provision merchant to sell margarine as butter, and without label clearly stating the nature of article. Why, he asks, should butchers be placed in a more favourable position?