NEW FREEZING PROCESS.

Waikato Argus, Volume II, Issue 104, 9 March 1897, Page 4

NEW FREEZING PROCESS.

Mr Glaivs, of the Belfast Freezing "Works, and Dr. Britten, of Papanui, have patented a new freezing process. The object of the patent is to get over the "bone-stink," which is such a common complaint with regard to frozen meat. A Christchurch contemporary in describing the process writes :—This (the' avoidance of " bone-stink ") is effected by an instrument which may be described as a bayonet, with a double t'ibe inside. The bayonet being inserted, as was shown yesterday, at the aiteh bone of a quarter of beef, two pipes connected with the brine freezing are screwed on to apertures on eacli side, the bayonet point is pressed upward through the thick part of the meat along the tone, and f hen the brine being turned on circulates through the instrument. In a few minutes it becomes covered thickly with frost, and bye-and-bye—in the experiment under notice an hour elapsed—the co'd has permeated outwardly from the bone. Tnatisjust reversing the present process, by means of which the cold is driven in from the outside to the inside. The result is that instead of the animal heat being concentrated at the bone in the centre, it is driven outward, and therefore there can by no possibility be any bone taiut. It is also noticeable that the work of freezing, particularly with regard to beef, is considerably hastened and assisted. Yesterday the trial was made under very unfavourable circumstances. Instead of the meat being—as is proposed when it is in actual work—hung in the cooling chamber it was in the engine room, where the temperature was about OOdeg. After the instrument had remained insert il in the quarter of beef for an hour the butcher cut through the thickness of the meat down to the bone, and on passing in the hand it was found that ad round the bone for some two inches the meat had been frozen.