CARTON MEAT

Evening Star, Issue 20999, 13 January 1932, Page 11

CARTON MEAT

*, A NEW INDUSTRY? GREAT POSSIBILITIES BUT MANY DIFFICULTIES The possible development of a trade in quick-frozen carton meat occupied the attention of a recent meeting of the Empire Marketing Board. The idea is that joints and small cuts of meat should be put up for sale in England in attractive cardboard packets, the meat having been frozen by some suitable process m its country of origin, whether New Zealand or any other part of the Empire. The meeting seemed generally agreed that the possibilities were great, as were also the difficulties. The idea is no new one; for nearly two years the New Zealand Meat Producers’ Board has been investigating the question of carton meat, experimental consignments having been sent. Dr Moran, of the Cambridge (England) Low Temperature Research Station, gave it as his opinion that, speaking generally, it _ would seem that, apart from hygienic considerations and the appeal of the attractive carton or container, the interest now being displayed in the rapid _ freezing of meat is based upon two claims; the first, now well established, that the appearance of the meat is superior to that of the same cut or sample of meat frozen in air; and second, that the palatability of rapidly frozen meat is markedly superior to that of air-frozen meat of the same quality. All the experts seemed agreed that the ideal process for rapid-freezing has not yet been found. With all the various processes now used there were difficulties. There is a limit to the size of the joint which can be treated by rapid freezing, and there is also the difficulty that some of the most advanced methods are still unable to apply rapid freezing to all sides of the product at the same time, with the result that it is partially' rapid frozen. As distinguished from the ordinary air-freezing or sharp-freezing methods, rapid_ freezing involves the direct immersion or indirect contact of the meat with some cold liquid refrigerant. The object is to pass the product as quickly as possible through that range of temperatures in which the liquids naturally present in and around .the cells tend to form crystals. The size of the crystals depends upon the time allowed for them to form, and the move quickly the product can be passed through this range of temperature, the less time there will be for crystals to grow by accretion and, consequently, the less will be the damage to the cellular structure of the product. IMPORTANCE OF TEMPERATURE. Amongst the scientific difficulties attached, to the rapid-freezing processes were the lack of knowledge as regards the optimum thickness of the joint to be frozen and the limiting rate of cooling for different tissues, and the lack of knowledge as regards the optimum temperature for storage. In order to maintain the proper temperature, the meat would have to leave the freezing works in New Zealand at a temperature of almost minus ten degrees, and would have to reach a cold cabinet in the retailer’s shop in England, which would not have to be warmer than plus ; fifteen degrees. A gradual rise in temperature between these two points is apparently imperative, and consequently the temperature on the transporting ships would have to be about zero. This would allow for about a ten degree rise in temperature, during transport from tho freezer’s cold room to tho ship’s side, with a further ten degree rise ' in transport from docks to the retail shops. But, at tho present time, the shipping companies for the most part are not able to grant facilities for zero temperature rooms. The question therefore arises as to whether they

would shoulder the extra cost in providing such facilities. There would be additional cost, too. in tho provision of mechanically refrigerated vans for the distribution of the carton meat when unloaded from the ships. Furthermore, retailers would be saddled with the cost of cold cabinets in their shops. The cold cabinet probably would not pay for itself by the sale of meat alone, and it would be necessary to work up _ a trade in rapidly-frozen fish, fruit, and vegetables in order to square accounts. Existing facilities on the > railways in Great Britain, it was pointed out, are inadequate to ensure that the rapidly-frozen products could be delivered satisfactorily and kept at the proper constant temperatures. Hence the necessity for special vans. This extra cost and the general cost of distribution would only be met if the public could be persuaded to pay more per pound for carton meat, in view of the bone and the inferior portions having been removed, and to believe that rapidly-frozen meat can be as good as fresh meat. Carton meat, to pay expenses, would probably have to fetch more money per pound than prime Scotch meat in England, and it_ might be difficult to persuade the public that the frozen meat was the better of tho two. Large sections of the public at present are disinclined to believe that packaged meats can be either safe or palatable. QUESTION OP COST.

The margin of profit in freezing work is extremely small, so the quantity of meat processed would have to be as large as possible. The cost of cartons would add to expenses. _lt would be essential that the selling organisation in England had a regular supply of the best cuts of lamb, beef, pork, and veal. _ This would entail several rapid-freezing plants. The plant in tho country of origin would probably be able to work for only a few months in each year, which might mean an expensive outlay of capital, and during the working period stocks would have to be accumulated to last for the whole year. To these and other difficulties has to be added the one arising from the regulations which prevent the importation into England of stewing meat, or rather meat from an unidentifiable part of the carcass. Unless and until a profitable method of disposing of this meat in the country of origin is evolved, the embargo will render necessary an additional charge on prime cuts.

Difficulties, however, are only there to be overcome, and the Empire Marketing Board has taken the view that the matter is one well worth pursuing. It is therefore circularising oversea Governments and interested parties, and scientific investigation and experimental shipments will be proceeded with. THE PUBLIC TASTE.

One of the largest catering firms in the world, Messrs J. Lyons and Co., are co-operating with the board in the matter. They have considered the prospect of developing a trade in carton meat, especially beef, pork, mutton, lamb, and veal from New Zealand. Any _ freezing process adopted, they consider, should be extremely elastic, and should be capable of rapidly freezing both small cuts of meat one or two inches in thickness and large joints. “It is not yet known,” they say, “ what size packet tho public will demand, and this can only bo found out by experiment. If is quite possible that the public would soon get tired of packaged chops and steaks and would demand whole chops. Experience even in the United States (where carton meat is the vogue) is still very limited; but it is said that even there, when tho public begins to get used to carton frozen products, the demand tends to be for the habitual sizes and quantities. . . . The great qualitative effects which quick-freezing is capable of giving to the public warrant the greatest efforts being made to solve tlie many difficulties which still exist. We believe that quickfreezing will ultimately play a large part in the production and sale of foodstuffs, but a good deal remains to be done before the great amount of capital which would he involved _ could safely he embarked on the organisation of such a trade.”