PRESERVING DEAD MEAT CARGOES.

Poverty Bay Standard, Volume I, Issue 30, 3 January 1884, Page 3

PRESERVING DEAD MEAT CARGOES.

If we prohibit the introduction of foreign live stock into . England, the price of meat will be likely to rise; on the other hand, if we allow its importation, our flocks and herds will remain liable to periodical decimation, to the ruin of the agricultural community. Such is the dilemma, briefly stated, which presents itself to those who study the question. But is England under obligation to adopt either of these plans ? If those who speak on behalf of the Jones’ process of preserving meat may be believed, it offers a most efficient alternative. According to the statements of a deputation who waited on Mr. Chaplin last week, beef and mutton so treated have remained perfectly fresh and good for several months. Professor Hunting affirmed that a sheep thus dealt with “ kept for oyer five months before any taint of decomposition became apparent,” and in other experiments “ the meat retained perfect flavor and juiciness up to two months.” The process is Doth simple and inexpensive. A preservative solution is injected into the animal immediately before slaughtering, and this quickly spreads through the whole of the flesh. It is not for us to say whether these bold claims can be substantiated, but they rest on sufficient evidence to justify official inquiry. Were it at once demonstrated that the meat killed abroad could be kept for a couple of months without loss of flavor or freshness, we should be within measureable distance of escape from the dilemma which now confronts all who study the subject. Refrigeration on board ship has tne disadvantage, that, although meat subjected to it may be quite fresh on landing, it very rapidly decomposed afterwards.— Globe.