Quality is our beef
Page 72
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LIVESTOCK transport from the point of view of the quality of meat was the subject of the conference paper given by Mr Archie Sains, of the Meat and Livestock Commission.
He told delegates that the quality of the meat in the shops depended to some extent on the means of transport and the conditions under which it was transported.
Stress in an animal could spoil the colour if not the flavour of the meat and make it very difficult for a wholesaler to sell.
Mr Sains said that despite the decline in numbers of markets, he thought the livestock market would continue to form an important part of the way from farm to shop.
Improved communications were favouring the larger markets and buyers were demanding up-to-date facilities. Mr Sains said that the MLC was aware of such factors as proper entrances large enough for a float and they did all they could when consulted.
New slaughter houses were being built in the areas where the meat was being produced rather than in urban 'areas and this would affect the journeys done by the livestock hauliers.
This would also lead to the reduction of stress in the animals •which was sometimes caused by traffic jams in towns. Stress could also be avoided by proper bedding and making sure that animals did not slip and fall in the float.
He recommended anti-slip flooring when animals wet dry but this was useless whe they were wet. Bedding wa also important — but he sai that straw was probably tli best despite the problems cleaning the vehicles afte wards.
Changes in the meat indth try were also having repercu. sions for the haulier. Mr Sair said that vacuum-packed mei dispensed with the need f hanging rails allowing the me to be stacked on the floor au unskilled labour could then used in loading and unloadi the meat.