VENTILATION IN CHILLING MEATS.
One of the principal reasons for-sour or tainted meats, (says a meat journal) is badly ventilated chill, rooms and hanging carcasses too close togetficr ; which causes'them in the first stages of chilling" to steam each other, thus preventing the escape of the animal heat and gases it is so,' nccessary to eliminate for successful chilling arid ultimate ' curing. Insufficient ventilation prevents free circular tion of freshair to carry off tho animal heat and gas as it leaves the'carcassit'' A free circulation is really: more necessary than a low temperature during tho early, stages of cooling. Shanks will sour quickly through poor ventilation, - owing to the moisturo settling thereon more than on any, other part of tho 'dotfr 'flih'rfows aria found in hams when the body of tho ham is perfectly ' sweet, an argument practically proving; the' danger of'poor ventilation and circulation..
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/DOM19080929.2.15.7
Bibliographic details
Dominion, Volume 2, Issue 314, 29 September 1908, Page 5
Word Count
145VENTILATION IN CHILLING MEATS. Dominion, Volume 2, Issue 314, 29 September 1908, Page 5
Using This Item
Stuff Ltd is the copyright owner for the Dominion. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in