FROZEN MEAT.
PRESERVING ITS QUALITIES SCIENTIFIC INVESTIGATIONS. (Ttcceiveil 9 a.m.) LOXDOX, September 22. «The Meat Committee of the Privy, Council's Committee for Scientific an<\ Industrial Research, lias completed its report on experiments proving that if certain precautions are taken, beef can be frozen in such a way as to preserve completely the physical and chemical qualities of fresh meat. The experiments were carried out with small pieces of beef, and an attempt to repeat them on a commercial scale has so far failed owing to the want of adequate appajatus. The experiments in regard to the growth of black spot on frozen meat show conclusively, that the fungus causing black spot will grow and produce spores at five degrees centigrade below* the freezing point, and several other fungi develop fairly well at the freezing point.—(A. and N.Z. Cable.)
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Auckland Star, Volume LI, Issue 228, 23 September 1920, Page 5
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138FROZEN MEAT. Auckland Star, Volume LI, Issue 228, 23 September 1920, Page 5
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