COLONIAL MEAT.

Hawera & Normanby Star, Volume XXXXI, Issue 7052, 23 October 1900, Page 4

COLONIAL MEAT.

NEW STERILISING PROCESS.

(Auckland Herald Correspondent.) London, September 7.

As I have informed you in my last two letters, those interested in tbe meat trade have been awaiting with interest the arrival of the consignment of fresh meat from the River Plate, kept by a new method of German origin, which is said to be destined to revolutionise the frozen meat trade. On Monday last the s.s. Southern Cross arrived, and a representative of the consignees gave the following information to a press representative with regard I o it : —

•• The treatment," he remarked, "is preservation by means of sterilised air A. special chamber was erected on board the Southern Cross, and into this were placed six bullocks and 10 sheep. The air in the chamber was then pumped clear of all impurities by a secret process, and the temperature reduced to about 20 degrees below (sic) free/ing point. The chamber was then sealed, but was reopened after seven days in order to see how matters progressed. The carcases »were then found to be in perfect condition. Again the door was closed, and it was not until the Southern Cross entered the estuary of the Mersey that an entrance was again made. This time a piece was cut from one of the beasts and served for breakfast. The meat had then been preserved for 34 days, but it was found to be as fresh and savoury as^if it had just been killed." *V!vi;>

I reproduce this paragraph just as it appeared, though I am informed that there are vital inaccuracies in it. Fov instance, the temperature of the I chamber is said to have been 20 degrees above instead of below freezing point. Mr H. C. Cameron, the Produce Commissioner for the New Zealand Government, went specially to Liverpool to see the consignment, and Mr W. B. Clarkson, of Christchurch, accompanied him. Mr Cameron's description of the meat is somewhat different from that given out to tho press. He tells me he thinks " there is something in it, 1 for though the meat had been in the chamber for 86 days, when it came i out and was cut tbe meat was perfectly firm and bright, and, on th« whole, sound. However, it had lost colour and was very unattractive in appearance. When tested for bone taint it was sound with the exception of the carcases of beef which had not been split. In these, and in the thick part of the chine, taint was discernible. In the care ises of mutton there was no taint, though here as well the appearance was the reverse of good. Evidently the new process is in an elementary stage, though from the fact that the meat had been in tho chamber OTer a month and kept practically swoet points to there being some value in the invention. It was put on the market on "Wednesday, and sold for what it would fetch. I am told that was a miserably low price. It is the intention of the inventors to malic other trials. The end of freezing, however, s "ot yet.