DEFROSTING OF MEAT

Otago Daily Times, Issue 18999, 23 October 1923, Page 9

DEFROSTING OF MEAT

THE NEW ALOOCK PROCESS. TESTS PROVE MORE SATISFACTORY. t'r-sas Association—By Telegrapb--Oopyrhrhl LONDON, October 19. Two further demonstrations of the Alcoclc defrosting’ process were much more satisfactory than the one of October 11, no trace of liquid being found, while the genera] appearance and condition of the meat were undistinguishable from fresh meat. Hindquarters, which are the most difficult to defrost, were used for all the demonstrations, Portions were afterwards distributed to test the eating qualities, and the consensus of opinion was that the meat was equal to fresh. Australia House officials, who were actively associated with the demonstration, are convinced that the process is of the utmost importance and that it opens up wide possibilities in the frozen meat trade. Further demonstrations at. which members of the Board of Trade will be present are to be held shortly.—A. and N.Z. Cable.

A cablegram despatched from London on September 26 stated that prominent meat trade representatives witnessed a demonstration of the Alcock-Wagstaff process of defrosting frozen meat, and were favourably impressed. They expressed the belief that it would prove more satisfactory than the processes hitherto employed. After defrosting the meat assumed almost its natural colour and closely resembled fresh meat. Further experiments which were made on October 11 wore disappointing. The appearance of the meat was excellent, but when it was cut into, pockets of liquid were found.