QUICK-FREEZE

Hokitika Guardian, 14 October 1932, Page 3

QUICK-FREEZE

THE NEW PROCESS

An extract from an article in an American Trade Magazine on the subject of “Quick-Freezing,” by John Wyllie, jun., says:— • Not only is the present method of handling meat products uneconomical, but it is particularly so from the standpoint- of distribution. When the trimmed carcase is shipped from QlO [tacking house, only a portion of it is in the form of meat, the balance o ; -t consisting of bones, fat and trimmings which are of no value to the ukin me consumer. If some . means could be •devised whereby these inedible portions could be removed from the meat prior to its shipment the cost of freight would he saved, and by having larger quantities of them to dispose of the meat packer could get a higher price for them than could the but me r.

One of the most interesting eleven laments in the packing industry in recent years has been the marketing of meat cuts in identifiable packages. The basis of this develoment is found in modern merchandising practices, for here the trend towards foods in identifiable consumer' packages has been very marked.

Years' agd nearly all dsy groceries were sold in bulk, but the greater sanitation and convenience of the mod ern package has won tlie favour of the consumer, and at the present time fit food articles are sold in this form.

Most packers have seen the advisability of selling their product in individual packages, and it is only the nature of tile product and the inability to package it in its fresh state that his hindered this development Frozen cuts solve this problem, and this, therefore, is the reason for the present interest in Quick-Freeze. When meat is frozen slowly and at ordinary temperatures, the liquid in the meat cells freezes slowly arid in the form of coarse crystals, which Weak down the walls of the cells so that the character and texture of the meat is entirely changed, and when ■he meat is thawed out the juices pass through the broken walls, leaving a tvcduct that is tough and stringy, and which deteriorates. very rapidly. Considerable quantities of meat have already been shipped slow frozen, but the results obtained have been so generally poor that frozen meat has become synonymous with poor meat. Quick-Freezing is 'entirely different f om this, for in this; process.the meat is 1 frozen so rapidly that.' internal e'rystailation does not take place, nor is the cell construction ofi the •"eat in any way damaged or changed, '[’he result of tins is that, when meat is thawed out again, there is no difperen<e. between it from before it was frozen. Consequently a piece of meat may be Quick-Frozen-, and if held in that condition may,-,.be stored for any length of time without deterioration, and. upon thawing out will, be to all intents and purposes entirely the same as it was prior to freezing,