FROZEN MEAT LECTURE.

Dominion, Volume 2, Issue 422, 3 February 1909, Page 5

FROZEN MEAT LECTURE.

In. the'course'of f a' lecture on refrigeration, l delivered at the College of Agriculture; Edinburgh, Professor L..-M. Douglas said that in ; the. storing; of meat, .as'in the cooking ofi meat," ; muscu]ar tissue must.be regarded as an extremely bad conductor, of .heat; and, as a consequence, can only' be. chilled,or frozen slowly.' Conversely; it.can only be thawed out.slowly,.; The ; reason,why.frozen meat decomposes so : much on the surface, is because of thelrapid. thawing out of the tissues there;, and while : the ; centre' of- a' piece of frozen meat may,, be' perfectly hard andsourid, decomposition may have/ set-in' on the -.outside; surf aces ..which, have been exposed to a high temperature. ; In.'cooking, the non-cqnducav-ity 'Of. meat: is ; illustrated- by the fact 'that' it takes a long time before the heat-of cooking 'or, roasting, reaches the internal; parts,of'the muscular, issue. ..Bones, however,, were good conductors, and -thus' they, acted in an entirely opposite way to muscle, and this explained : why, in cooking,. it ■ was found. that the meat', close to the, bones might be-per-fectly cooked, and at. the same time the internal part of the. muscles -might be in an uncooked,state. " ,;■ . •