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Meat Additives
During the year it was found that some butchers were using a
proprietary chemical compound to add to meat in order to keep
it bright and enhance the red colouring.
This compound was mainly used in minced beef or on the cut
surfaces of joints.
Samples of minced beef that had been treated with this compound
were submitted for chemical analysis, when it was found that
the meat contained excess quantities of nicotinic acid, which could
prove harmful when eaten.
As a result of this, local butchers were advised not to use this
additive and a quantity of it was surrendered to the Council.
By coincidence some other authorities discovered this at the
same time and as a result of certain publicity and approaches that
were made to the Ministry of Agriculture, Fisheries and Food, the
Ministry have made Regulations prohibiting the use of compounds
of this nature.
Pretenderised Beef
Whilst on the subject of meat inspection, comment should be
made regarding a new practice introduced into this country which
has caused a considerable amount of controversial discussion.
The practice is that of tenderising beef by the injection of
Papain into the jugular vein of the animal about half hour before
slaughter.
Papain is an enzyme extraction from the Paw Paw fruit. When
applied meat it acts on the protein molecules and makes the meat
more tender than it would otherwise have been. It has been used for
a number of years by Chefs sprinkling it on steaks prior to cooking
but this method only acts on or near the surface.
The new process consists of injecting a concentrated preparation
of Papain into the blood stream of the live animal. The blood
distributes the enzyme throughout the body tissue, so that when the
animal is slaughtered all the meat contains small quantities of the
enzyme which tenderises the meat on cooking.
This treatment does not alter the appearance or the flavour
of the meat, it only makes it more tender.
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