CHILLED BEEF.

New Zealand Herald, Volume LXI, Issue 18680, 9 April 1924, Page 14

CHILLED BEEF.

STERILISING PROCESS.

In the Linley system, of which so much has been heard recently, the sterilising agent is evaporated by heat and driven by means of fans through ducts into the chambers or rooms wherein the meat is to be hung, and there circulated This vapour has the effect of destroying any bacteria that may be on the surface of the walls of the chamber. The chamber is again charged when filled with meat, which is, of course, extremely liable to gather the microbes in the course of butchering and preparation for shipment. After trie vapour is allow.-d to remain in the meat cnamber for at least an hour, it is driven off. The ship's hold and the beef loaded are similarly treated. The second stage consists of an apparatus di.gned for drying and purifying the atmosphere. This latter operation gathers tae remainder <«f the moisture from the atmosphere and hilsn removes 'any organic impurities. This treatment permits of application to the meat after slaughter, to the cold chamber before the meat on'trs and to that chamber also when the meat is stored. The apparatus is simple and comparatively inexpensive. It provides a complete process of sterilisation and has been taken advantage of by the big Argentine ..-nippers of chilled beef. Eighteen years were five Kteamers so fitted; this number rose to in the year bc*ore the was.