THE WHALING INDUSTRY 699 



popular, due as much to its possible eflBciency in killing as to its role as a possible 

 preserver of meat. 



Grading and Inspection. In Norway and England the meat has been graded 

 into Grade A (light red steaks), B (darker red steaks), and C (blackish meat). 

 The first was said to be equivalent to the finest beef. Meat has also been graded 

 into No. 1 (best cuts of back meat with connective tissue removed), and No. 2 

 (neck and tail meat with much connective tissue). Likewise, the following grades 

 have been used: No. 1 (best steak meat from fillets of young whales trimmed of 

 connective tissues). No. 2 (sausage meat from older whales with trimmings from 

 No. 1), and No. 3 (fox food from belly muscles, shoulders, neck, and lower back 

 with much connective tissue). Dark meat usually comes from the older animals 

 and lighter meat from the younger; but, brine will lighten meat quickly. 



As a matter of fact it is extremely hard to grade meat, except for first-grade 

 steaks, second-grade steaks, and trim or chuck meat. The process of grading not 

 only involves the species, age, and time elapsed after death until butchering, but 

 also a test of palatability. This latter test cannot be done chemically, for each 

 batch must be actually tasted, as is done with liquors and teas. The great trouble 

 in this business is the inability to lead to slaughter the proper whale when it is 

 prime.- 



A test for ammonia, which detects the number of bacterial organisms and hence 

 degree of decomposition, has been devised to take place between the short time 

 a whale is hauled aboard a factory ship for flensing and its arrival at the meat 

 deck for butchering. Too high ammonia indicates the presence of too many or- 

 ganisms. As the meat is thus unfit for human consumption, it is consigned to 

 meat meal. 



Nutritive and Palatability Qualities of Whale Meat. Chemically, whale meat 

 resembles beef. It has less fat, usually from 3 to 8 per cent instead of from 10 

 to 12 per cent. It also contains more amino acids, slightly higher quantities of 

 anserine and carnosine, also creatine and lactic acid. The balanced amino acid 

 content is an important factor in nutrition. The composition of whale meat has 

 been determined by Bate-Smith and Sharp (1946) and Okuda, Okinoto, and 

 Yada (1919). 



Fishiness and oiliness are due to staleness, partial decomposition, and perhaps 

 food factors of the whale. Otherwise, the meat tastes like coarse beef, veal, pork, 

 or venison. 



Economy of Whale Meat. In most places whale meat is definitely a substitute 

 for beef, pork, mutton, fish, and other culturally integrated foods. In Norway and 

 England, Iceland, and Canada it is considered second class even though it is high- 

 priced. Already the accessibility of the usual meats is driving whale meat off the 

 market in Norway and England; and, in Canada and the United States it has 

 always been a novelty food, not a staple. 



Only in Japan and the Faeroes (aside from the aboriginal cultures such as the 

 Eskimo) is whale meat habitually eaten. In Japan the variety of edibles and the 

 number of cetaceans so utilized is astounding. 



England in 1948 brought 4000 metric tons of frozen whale meat from the 

 Antarctic, and expected 7000 to 8000 tons in 1949. They also imported lesser 

 quantities from Norway and Iceland. Much of the Antarctic meat was not re- 



