THE MEAT INDUSTRY

Poverty Bay Herald, Volume LII, Issue 17132, 7 September 1926, Page 5

THE MEAT INDUSTRY

CHILLING V. FREEZING

The London manager of the N.Z. Meat Producers’ Board, Air. 0. S. Korsytli. Jins recently been in touch with Fir William Hardy. Director of tlie Low temperature Research Station at Cambridge. Sir William lias put on a special scientist- to make investigations regarding the carnage of bacon. The object aimed at is to bring New Zealand pork to Kngiand In a. chilled state, after a brine cure, instead of carrying the carcasses frozen. The Low Temperature Research Station lias been at work for several years on the question of a better method of freezing beef, with a view to preventing the breaking down of tissues and the consequent drip which lias always been tlie great fault, with frozen beef as compared with chilled -or fresh beet.

The subject of defrosting Jjas ben: raised, and there are those who qitcs turn whether the butchers do their best for frozen produce in this dtnvlion. and whether I In.’ general public give frozen meat, mm flic-tout long hanging before cooling. Mr. Forsyth is convinced that, liie butchers, who are constantly deal ing with more frozen meal than fresh meat, are quite well informed with regard to the best methods of defrosting, and they know all about the right- way to hang defrosted meat after it has been cut. Defrosted meat cooked too soon is often lough. If it is kept a. day in the larder before being cooked it is a better joint. This, Air. Forsyth main tains, is no secret- among consumers, ami what- applies to frozen produce refers equally to fresh and chilled meat.

A London cablegram contained a declaration by the- chairman of the Union (.'old Flotage Company that chilled heel has made frozen beef out of date.