CORNED BEEF
NEW PROCESS IS GUARANTEE AGAINST BLACK STAIN
lots of tins of corneal beef have just finished a trip across the Atlantic for the benefit of stock raisers, meat canners and the housewives of Britain.
Canned meat sometimes goes black where it touches the tin. It need go black no more; blackening may now be stopped by a simple process perfected by British scientists in the laboratories of the Tin Research [nstitute 1 in Middlesex.
The cans, or the tinplates from Avhich they are made, are dipped for a few moments in a boiling solution which is'both alakaline and ovidising. The bath leaves an invisible film of oxide- which has now been proved to be l even better than the older and more costly method of lacquering.
Two batches of icorned beef have just arrived in England from South America. The tins of one batch had been exidised by the new process; the others were untreated.
Both batches were filled 15 months ago and when all of them were opened on their arrival in England the untreated tinplate had developed black stains.
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https://paperspast.natlib.govt.nz/newspapers/BPB19411112.2.7
Bibliographic details
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Bay of Plenty Beacon, Volume 4, Issue 179, 12 November 1941, Page 2
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183CORNED BEEF Bay of Plenty Beacon, Volume 4, Issue 179, 12 November 1941, Page 2
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