FROZEN LAMB.

Waikato Times, Volume 110, Issue 18393, 29 July 1931, Page 9

FROZEN LAMB.

LOSS OF “BLOOM.” INVESTIGATION BY SCIENTISTS. (From a Correspondent.) LONDON, June 25. Three British scientists have been on a voyage of exploration which in-

volvod sharing a hold with a cargo of carcases. They explored the frozen lamb instead of the more usual scientific goal, the frozen North. Their object was to find out what causes loss of “bloom" on New Zealand mutton and lamb. “Bloom" is the fresh, newly-killed appearance of the meat for which every good housewife looks and for which, moreover, she will pay more. The expedition (headed by Dr. Ezer Griffiths, F.R.S., of the National Physical Laboratory) went to New Zealand and back to study the lamb’s progress from its birth —or even before —through the slaughter-house and freezing works into the holds, across the sea to Smithlleld, and through the cold stores, warehouses and shops of 13 ritain. Recommendations have been made which will help towards the control of “bloom." Good ventilation Is essential. and even the age and breed of the original sheep are involved. Some sheep arc born with “initial bloom (as some men are born with brains), whereas others look unattractive im-

mediately after slaughter. Shrinkage during the voyage, -one of the causes of loss of bloom, was also measured. It Is estimated that a 1 per cent reduction in tho loss of weight of carcases would mean an extra £IOO,OOO a year to New Zealand producers (who send nearly £12,000,000 worth of meat to Great Britain every year). The whole survey was a striking example of Empire team work. The cost was j shared between the Now Zealand Government, tho meat producers, and the Empire Marketing Board, and the party was reinforced by New Zealand workers when it reached the Dominion. The report of the investigation has been received by the New Zealand Meat Producers’ Board and will 'shortly bo published. The survey shows, says the annual report of lliat body, that although there is no need for radical alterations of technique, there appears lo be room for Improvement at each stage of Ihe chain of treatment. —Editor W.T.