THE VALUE OF FREEZING.
MEAT AFTER ELEVEN COLD MONTHS. A loin of mutton and an ox tail which had been stored by the Waingawa Meat Company in one of the freezing chambers of the Fresh Food and Ice Company, Ltd., for nine months and eleven months respectively found a testing plate on the dinner table of a representative of The Dominion during the week-end. The joints were taken out o: the cool chambers on Friday and after being thawed the mutton presented the appearance of fresh, juicy flesh which had just been slaughtered. The colour was bright and perfect. The ox tail also looked as though it had come from the slaughterhouse that day instead of from the freezer after an eleven months' stay. The ox tail was cooked and eaten on Saturday, and the writer, who had been asked to carry out the eating test, can only pronounuc the one ver-
diet —excellent. In fact it would be quite impossible to distinguish the tail of eleven months from one that had never been in a freezer. The frozen mutton was handed over to a brother pressman for table trial and the repoit forthcoming was that the meat was as tender and juicy as any that had ever been placed on the table of the family in question.
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Bibliographic details
Waipa Post, Volume III, Issue 139, 23 August 1912, Page 4
Word Count
218THE VALUE OF FREEZING. Waipa Post, Volume III, Issue 139, 23 August 1912, Page 4
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