MARKING MEAT.
PRACTICE CRITICISED. i ! MEAT AND FOREIGN FLAVOURS. i I AN EXPERT’S VIEWS. I United Press assn.—Eiec. Tel. Copyright LONDON, May 11. Mr Dunlop Young,- the chief meat inspector in London, giving evidence ! at the meat marketing inquiry, said if he were a butcher he certainly would prefer unmarked meat. Alluding to the New Zealand experiments of marking advertisements ■on the carcases he thought a small stamp on the principal joint would he a guarantee of origin, inspection and wholesomeness without adding to the cost. He said he re-oenty had -seen cases of Internal decomposition in New Zealand mutton, which presumably was due to long hanging before going to’ 'th-e chilling rooms. Th’e use of extensive ink marking was an immense risk through the fat absorbing methylated spirits. He instanced meat absorbing the flavour of -oranges carried on the -same ship; likewise an -oily taste from -oil-burning vessels.
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Bibliographic details
Waikato Times, Volume 113, Issue 18944, 13 May 1933, Page 8
Word Count
149MARKING MEAT. Waikato Times, Volume 113, Issue 18944, 13 May 1933, Page 8
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