The Victorian era blamed for people liking meat?

I think someone (perhaps not the author?) got a bit carried away with the headline for this article at The Conversation:

The Victorians caused the meat eating crisis the world faces today – but they might help us solve it

Crisis?   Wouldn't go as far as that, despite my recent guilt twangs about the number of animals being killed and the conditions under which they live.   They are not so bad as to stop me really enjoying a beef rendang last night - I think it's the King of Curries.

But the article itself is interesting enough, noting that Victorian England was able to very substantially increase its consumption of meat when technology allowed it to come from far away:

the root of this problem can be traced to 19th-century Britain, when global meat markets emerged as a revolutionary way of dealing with a mid-Victorian “meat famine”.

The famine was caused by a mismatch between a fast increasing, urbanising population and a levelling out in domestic meat production. What helped stave it off was the groundbreaking development of preservation and transportation technologies that enabled the British to eat livestock that was reared, slaughtered and processed in the Americas and Australasia.

As a result of these innovations, products such as chilled and corned beef, frozen mutton and meat extracts including Bovril and Oxo became staples throughout British homes. Per capita meat consumption increased dramatically, rising from about 87lb per year in the 1850s to 127lb annually by 1914, despite the fact that Britain’s population nearly doubled in this period.

Cost was the major factor driving this change. When one can get a half-price leg of mutton from the other side of the globe, remarked one prominent food writer, one sets aside “all sentimental considerations in favour of the roast beef of Old England”.

Mass marketing campaigns alongside positive media coverage also helped promote these new forms of meat. Victorian commentators celebrated frozen meat’s capacity to feed the “energetic, flesh-fed men” required to sustain British industry and imperialism. Meanwhile “beef tea” was widely advertised as a life enhancing force in Britain’s fights against alcoholism, influenza, European rivals and imperial perils.

I liked this detail which I had not heard of before:

The globalisation of Victorian meat eating was revolutionary, then, but it was also highly controversial. Advocates of the canning and refrigeration industries championed their capacity to deliver healthy, wholesome, inexpensive and sustainable meat supplies from Britain’s colonies and the “new world”. But home-reared meat was seen to be of better quality and safer, especially early on in the development of these industries.

Many potential customers were put off by scandals involving putrefied meat, as well as scare stories surrounding the meat’s origins. Metropolitan meat eaters feared that overseas farmers were feeding them offal or meat from diseased animals. In my archival research, I’ve even discovered concerns that boiled human babies were entering the food chain. 

Anyway, I can imagine the article getting up Jason Soon's nose somewhat.   Are you still here Jason, I never know anymore....