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26
On discharge, small variations in the condition of the meat were noticeable
and upon making investigations it was found that the different methods of applying
the air circulation, coupled with varying heights of the chambers, produced these
differences. In most of the cases where meat turned out in good chilled condition,
the deck heights were generally in the neighbourhood of seven feet. This ideal height
only allowed for hanging of hind quarters singly, and crops or fores in two tiers, one
below the other.
Where, however, the deck heights were greater, the tendency was nearly always
to hang as much meat as possible in the space available, and the method of hanging in
such spaces differed from the former in that hinds were hung overlapping, the upper
hind in close proximity to the overhead hanging rail and the lower quarter suspended
from a chain to within about six inches of the deck. Crops and fores in such chambers
were hung in block form, generally three tiers deep. This type of chamber is very
naturally not conducive to so good an out-turn, because of excessive contact resulting
from overlapping of quarters of beef.
Where meat has turned out slimy, or showing an excessive mould growth, such
faults have primarily been found to be attributable to the contact previously referred
to, the degree of damage in this respect varying in accordance with tightness of
stowage and the weather experienced during voyage.
Where chafing and contact have only been normal, we have had instances of
unsatisfactory condition resulting from faulty prehandling, such as inefficient wipingdown
of carcases after dressing, and unfavourable conditions in the transportation of
meat from cooler to steamer.
Again, definite deterioration has often been apparent through the length of time
the meat was in the steamer. As will be seen in the attached lists, this period has
occasionally extended over 70 days. This was forcibly shown in the case of 150 crops
which, on discharge, were affected by a heavy growth of mould, and were sour and
tainted round the "clod and sticking." This parcel had been loaded in very hot
weather.
When the meat had been in the vessel's chambers from 60 to 70 days, the flesh
presented a tired and dead appearance, with shrinkage of the muscle round the
aitch bone, and with the fat looking bleached or washed out. Most of the quarters
were from animals approximately four years old ; those which were younger were
brighter and, naturally, more pleasing in appearance. Where the amount of
C02 gas was lower, the flesh was considerably brighter in colour, showing that the
higher amount of C02 gas tends to darken the flesh and, in some cases, causes the fat
on the outside of the quarters to take on a greyish hue, though less, if any, mould
growth has been present.
One of the effects of the agitated air in the chambers is to dry off the meat, as
the water vapour is continually being taken up by the brine pipes and held in the
form of snow. Though this causes shrinkage and loss of weight, it also helps in
keeping down mould growth and slime. Chilled pork has been brought over from
New Zealand in small quantities, but the parcels have not turned out very successful.
In the case of one parcel the flesh was slimy and showed considerable mould growth.
This parcel, however, had not been treated with C02; the shipment, including chilled
beef, having been carried under brine circulation only, for experimental purposes.
Chilled mutton also has been brought from New Zealand, but since this commodity
has not been exploited to the fullest extent, and the number has therefore been small,
few data have been obtained, though those carcases which were examined were in
very good condition, and showing only slight mould growth.
Presumably the chilling of pork and mutton is not an economical proposition
at present.