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65
Veal is generally blown after slaughter at each of the slaughter-houses abovementioned,
but at Islington there exists a Bye-law to the following effect:—
"No person shall in the slaughter-house inflate any carcase bv
" blowing and breathing into it or use any mechanical apparatus
" for inflating carcases unless such apparatus be clean."
There is no restriction of this character at Aldgate but, as a matter of practice,
no carcases are there blown by the mouth ; a mechanical apparatus is used
for the purpose.
Veal is blown to give the carcase a more pleasing appearance and I find that
the practice is followed in Holland, for all Dutch carcases arriving at Smithfield
are blown. It is an advantage to the butcher during the dressing of the carcase,
since it is easier to remove the skin from a blown than from an unblown carcase.
To inflate the subcutaneous tissues by the breath is obviously an objectionable
process and should be unhesitatingly condemned. The objections to mechanical
blowing are that poor quality veal is given a better appearance and that air forced
into the subcutaneous tissues may contain objectionable organisms which may set
up premature decomposition.
As regards the latter objection, I have only to state that my experience of
blown carcases does not support the suggestion that decomposition is rendered more
rapid as a consequence. I have not noticed any difference between blown and
unblown veal.
To prohibit blowing by mechanical means would arouse considerable opposition
from the trade, and I must admit that with the exception of giving a fictitious
value from approved appearance, I cannot advance any strong argument against
the practice.
PRESERVATION OF MEAT IMPORTED FROM SOUTH AFRICA.
Considerable interest amongst meat traders was created during the year by the
arrival from South Africa of a trial shipment of beef which had not been subjected
to refrigeration. The meat had been treated by some secret process of preservation
which it was claimed would keep it sound for a considerable period after slaughter.
The first consignment of this meat arrived in London on the 17 th February
and was exposed in Smithfield Market for two or three days. The consignment
consisted of two hind quarters only. The animals were stated to have been slaughtered
on the 13th January. Examination of the quarters on the 22nd February
showed on section that the interior muscular tissue was apparently in a perfectly
fresh and normal condition. The outer layers of the carcase showed moulds and
the commencement of decomposition. The method of treatment had obviously
consisted of injection into the arterial system of a preservative fluid. With the
object of determining what fluid had been used a portion of the meat was sent to
Sir Frederick Andrewes.
It was subsequently ascertained that a weak solution of vinegar had been
injected into the carcase. The process appears to result in some degree of sterility
of the interior of the meat, but I do not anticipate that it is one which will be used
on a large scale in connection with imported meat. This view is supported by the
fact that since the above consignment arrived only one or two others have been
received and these were not viewed favourably by the trade. The process may
have advantages in warmer climates, and perhaps enables meat to be preserved in
such climates during a journey of limited extent when the alternative of
transporting in a refrigerator is either impracticable or exceedingly costly.
FISH SUPPLIES.
239,215 tons of fish, of which 211,736 were land-borne and 27,479 water-borne,
were received at or near Billingsgate Market during the year.
This was a increase of 822 tons in the land deliveries, and a decrease of
3,992 tons in the deliveries by water.