NEW PROCESS OF THAWING FROZEN MEAT.

Waikato Times, Volume XLIII, Issue 3494, 15 November 1894, Page 8

NEW PROCESS OF THAWING FROZEN MEAT.

One of the most important inventions in connection with the frozen meat trade is thatwhiah has* beenperfected by Messrs Ntlson Bro# M of thawing the frozen meat gradually, by a certain process which restores its' natural appearance and quality, It is somewhat early yet to ' judge definitely as to what the enhanced value given to frozen beef and muttou by this treatment will be but it is confidently stated that in the case of the former, it will be from one penny to three halfpence per lb, the cost of treatment not being more than oue farthing per lb. As showing the opinion of experts upou the new process an English journal of a recent date says Yesttday there was a atcjnd raifcll quantity of the thawed meat on view in Smithtietd Market, and a gathering of experts in the various branches ot the meat trade took place at the stall of Messrs Black and Stimpson, where it was to lie seen. The contrast betweeu the frozen and the thawed quarters of beef at they hung side by side was certainly remarkable, the former being as hard as wood, while the latter was quite as soft and almost as dry as the English and Scotch. The same was the c ise when the quarters were cut through ; the frost had wholly disappeared from the thawed meat, the condition of which was excellent, though not equal, it was sad, to that of the meat shown on the previous Friday, owing to a slight defect in the machinery. It was not claimed that perfection had yet been reached, or even as high a degree of excellence aa is expected; but it was chimed —and there seems to be every reason for Allowing the claim—that final success might now be regarded as a certainty. Mt Stimpson—• gentleman who has had tiO fears' experience of the meat marketfully endorsed this view, and declared that if the expected performance proved equ*l to the present promise the effect would, be a complete •' revolution" in the me»t trade in tbis country. H« anticipates that the thawed beef will he "more useful than the American and equal to good English, though not to -'Jkotch." This, of course, is provided that the qualities sent over are what they should be; but he points out that when ♦he colonial breeders get batter prices it willpayjthetntofeedup the cattle, and so devote more attention to quality than they do at present. Another important consideration mentioned by Mr Stimpson was that not only will the thawing process restore the meat to its original con* dition,and render it aa good as it was before it was frozen, but the very fact of the meat having once been frozen gives it a " keeping" quality, in hot weather more especially, which the ordinary fresh meat does not possess.

Order your Billheads and Memo, Forms From this Office.