CHILLING v. FREEZING.

Evening Post, Volume CXII, Issue 53, 31 August 1926, Page 11

CHILLING v. FREEZING.

The London manager of the N.Z. Meat Producers' Board, Mr. K. S. Forsyte, has recently been in touch with Sir William Hardy, Director of the Low Temperature Research Station at Cambridge Sir William has put on a special scientist to make investigations regarding tho carriage of bacon. The object ■ aimed at is to bring Now Zealand pork to this country in a chilled state after a brine cure, instead of carrying tho carcasses frozen. Ine Low Temperature Research Station has been at work for several years on tho question of a better method of freezing beef, with a view to preventing the breaking down of tissues and the consequent drip which has always been the great fault with frozen beef as compared with chilled or fresh beef. , , Tho subject of defrosting has been raised, and there aro those who question whether the butchers do their best for frozen produce in this direction, and whether the general pubc give frozen meat a sufficiently long hanging before cooling. Mr. I'orsyth is convinced that tho butchers, who are constantly dealing witL moro frozen meat than fresh meat, are quite well Informed with regard to the best methods of defrosting, and they know all about tilt right way to hang defrosted meat after it has been ■ cut. Defrosted meat cooked too soon is often tough. If it is kept a day in the larder before being cooked it is a better joint. This, Mr. Forsyth maintains. Is no secret among consumers, and what applies to frozen produce refers equally to fresh and chilled meat. A London cablegram published in yesterday's issue contained a declaration by the chairman of the Union Cold Storage Company that chilled beef has made frozen beef out of date.