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It will be noted that the greater proportion of the frozen mutton and lamb
from Australia and New Zealand came into the Port of London, whilst that
from South America went chiefly to Liverpool and other ports.
The arrangements for keeping the meat at a low temperature have been
much improved, and it is only occasionally, when some defect in these
arrangements occurs, that the meat on examination is found to be unsound.
The bulk of the meat arrives in first.class condition, as is shown by the fact
that only 4,279 carcasses of mutton, and 844 quarters of beef have been found
unfit for food during the year as a result of unsoundness, and not a single
carcass has been seized on account of disease.
The greatest difficulty has been experienced in regard to the preservation
of chilled beef, which requires very careful management.
It has been suggested the meat should be exposed to the action of oxygen
or carbonic acid gas before shipment, it being maintained that meat so treated
can undergo a larger variation of temperature during the voyage without
undergoing deterioration. The first shipments of meat thus treated will be
inspected with interest.
Special attention has been given to the inspection of railway wagons,
horsed vans and lighters used for the conveyance of meat, with the result that
many of them have been found to be in an unsatisfactory condition. In each
instance the owners have been communicated with, and in every case
instructions have been given that the vans and lighters are to be regularly
and systematically cleansed.
On December 31st, 1906, there were 172 steamers fitted with refrigerating
machinery and engaged in the frozen meat trade, and capable of carrying
11,594,000 carcasses.