MEAT DETERIORATION
THE MATTER OF TEMPERATURE.
Some little time ago, "s.aid the Prime Minister in the House of Representatives yesterday, Mr. W. Lysnar (Gisborne) had asked, him to have inquiries made as to the temperature at which meat was held in freezing stores in England. A cable had been sent to the High Commissioner, and the reply was as follows :—"With reference to your telegram of 27th August, deterioration, of meat in store Great Britain, Ministry of Food states that temperature maintained is as stated in your telegram, namely, IS to 18 degrees-, and that this is the same as before the war. Ministry does not consider deterioration can be ascribed to temperature at this end, but that much of tho unsatisfactory appearance is due to dismemberment consequent on chafing and shrinkage, and in some cases to long storage in New. Zealand. The Director of Food, Investigation Board does not consider change from 10 degrees t--> 15-13 degrees likely to account for deterioration in appearance as far as moulds or bacteria are concerned, provided tins temperature maintained is steady,"
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Bibliographic details
Evening Post, Volume C, Issue 86, 8 October 1920, Page 7
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179MEAT DETERIORATION Evening Post, Volume C, Issue 86, 8 October 1920, Page 7
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