Meat (Quality) (Hansard, 2 December 1964)

§ 29. Sir R. Nugent
asked the Minister of Agriculture, Fisheries and Food whether he is aware that the quality of British meat could be improved by better methods of handling; and what steps he is taking to achieve this improvement.

§ Mr. John Mackie
We are aware that the quality of meat reaching the consumer can be affected by the handling it has received at all stages, from the pre-slaughter treatment of the animal until the meat is cooked. Steps to improve methods of handling are primarily a matter for the trade itself, but my right hon. Friend is considering, as part of his general examination of fatstock and meat marketing, whether there is anything the Government could do to improve handling methods.
The problems of handling meat are among the subjects on which research will be undertaken by the Meat Research Intitute, which is to be established by the Agricultural Research Council. In the meantime, research on these problems is being undertaken by the Low Temperature Research Station at Cambridge.

§ Sir R. Nugent
Is the Parliamentary Secretary aware that the Verdon Smith Report called attention to the fact that much carcase meat is hung for only about five days, and that the optimum period, in hygienic conditions, is about twenty-one days in order to get the maximum benefit of cleanliness and flavour? Will he take that point into account in the review; and see what steps can be taken to encourage the distributors and the butchering trade to hang the meat longer, in the interests of taste and tenderness for the consumer?

§ Mr. Mackie
I take the hon. Gentleman's point very well. Well-hung meat is half the battle in regard to quality, but he will realise that many small butchers find difficulty in keeping the meat for so long. But we will certainly keep that point in mind.

§ Mr. P. Walker
Is the Minister aware that the delay in regard to this part of the Verdon Smith Report is causing uncertainty in the industry? Would he give an undertaking that the Government will decide on a course of action before the next Price Review?

§ Mr. Mackie
I think that my right hon. Friend replied to that question before the hon. Member came into the Chamber.