Improved Method of Freezing Meat.

Feilding Star, Volume XVIII, Issue 145, 18 December 1896, Page 2

Improved Method of Freezing Meat.

One of tbe chief complaints against frozen meat is what is known as " bone taint " — that is, the meat axonnd the bone in the legs and shoulders has become slightly putrefied. Various causes have been assigned for this, one being that putrefaction sets in before the meat is thoroughly frozen through. This is especially the case with hind-quarters of beef. In order to obviate this danger of impairing the quality of the meat through imperfect freezing, an improved process of subjecting a carcase or joint of meat to the influence of the cooling medium has been patented by Dr Brit* tin, of Papanui, and Mr Glass, of the Belfast freezing works. Their plan is to start freezing the meat from the centre, thua allowing the heat to be abstracted outwardly ; and it is claimed, therefore, that under this process there will be no danger of " bone taint." The brine or other cooling mixture is introduced to tbe joint by means of an instrument, a kind of hollow knife, which is divided almost to the point into two compartments. The brine from a supply pipe passes through the instrument from the hilt to the shoulder, and returns on the other side, and is carried away by an exhaust pipe. It is so arranged that the brine cannot come into actual contact with the meat. As the meat, when frozen, will adhere to the instrument, it has to be relieved by passing a current of air through at a warmer temperatuie, and tbia can readily be done by means of properly constructed supply cocks. The meat is thus frozen from the centre, and the carcase or joint is finished off in the freezing chamber. In a hind-quarter of beet, the instrument to be used, which is 20in in length, and 2£ wide, is inserted in the whole of what is commonly known as the " aitch bone," and passed up as far as the stifle joint. The foraquarter is treated by inserting it under the shoulder so as to get as near the shoulder joint as possible. For freezing sheep a smaller instrument would, of course, be required. The process can be used for merely cooling meat for butchers' purposes, etc., and by using warm fluid or air the meat can be defrosted after it has been frozen. Whatever may be the success of the plan here, it should at any rate be invaluable in warmer climates, such as Queensland, where, it if said, beef cannot be successfully frozen on account of bone taint set. ting in before the freezing is completed. Experiments on a large scale are shortly to be carried out so as to thoroughly leat the process.