Preservation of Animal Foods.

Opunake Times, Volume IV, Issue 163, 24 January 1896, Page 3

Preservation of Animal Foods.

Among the passengers by the Perthshire for Loudon on Wednesday /(says the Post) was 3Vssr Kufeke, who came out to Australia about nine months ago to inspect a new process for the preservation of animal foods, &c., the invention of Mr Thomas Affleck, of Sydney. So well satisfied is Mr Ku-

feke with the process that he intends •on behalf of Mr Affleck, to launch the patent rights on the English market. It is claimed for the process;—(l) That the expense of treatment or preservation is reduced to a minimum; (2) that the expense of shipping is greatly reduced, inasmuch as refrigerating engines, &c., are rendered unnecessary ; (8) that all foods treated by the process, and kept in a temperature of GOdeg. Pahr,, in the dark, will remain perfectly fresh and eatable for at least six months. Fresh meat, &c, so the patentee states, is preserved by a process akin to curing a ham, and there is no more chemical action entailed by one process than by the other. Hams and bacon are ordinarily prepared and cured so as to re tain a certain flavor, and a new taste is imparted to the meat so treated, whereas by the new process the natural flavors, jures, and nourishing powers of the meat are preserved intact. The patentee claims the new process is superior to freezing or chilling, inasmuch as meats treated by either of these methods lose the greater proportion of the blood, which is the chief nourishing item in the animal, while being tbawed. Mr Kufeke is taking with him to London a few sides of mutton impregnatad with the new preparation. They were hanging on the Perthshire’s maindeck, and, though cut and dressed some months ago, bad still, when exhibited to our representative yesterday, retained its natural taste and

flavor. There is also on board a quantity. of sausages manufactured nearly ♦ two years ago, and impregnated with the preparation. They arc in remarkably good preservation, and are pronounced by those on board as being of very good eating quality.