NOVEL MEAT-CURING.

Southland Times, Volume I, Issue 51, 27 September 1864, Page 3

NOVEL MEAT-CURING.

Our attention bas been drawn to a new meatcuring process, which promises to revolutionize the ordinary modes. It is an English invention, patented by Dr. Ilett and Mr. Basset, whose Australian agent is Mr. N. V. Squarey, of South Australia, now on a visit to Victoria. Though but a few months old, and its properties only half developed, it has already created a great sensation in interested quarters. Dr. Hassall, F.L.S., the distinguished author of Food and its Adulterations, and other kindred works, has subject ed the curing fluid — for therein Lies the patented invention— and the cured meat to a critical analysis, the result of which appears to be highly favourable to the general hopj. The Admiralty, also, have instituted experiments with a, view to the application of the discovery to military and naval purposes, and throughout the trades concerned, considerable anxiety as to the result appears to bave been excited. Meat-curing by this process must be described as an attempt not to propuce what is known as junk, but to preserve joints aud other portions of the slaughtered animal in their primitive freshness. All that has to be done is to dip the meat for some six or seven minutes in a warm liquid, composed of water, in which a certain whitish powder has been dissolved. This liquid has a saline taste, is composed of materials known to modern chemists but never applied thus before, and, as we are told, is so inexpensive that it will not affect the cost of the meat. The discovery is yet in an immature state, so far that Mr. Squarey "does not guarantee that joints with bones in them will keep more than two weeks, but solid meat, such as masses of rump-steak, have been kept for two months, and then found so fresh as not to be distinguishabl.e when cooked from that killed a day or so before. Chemical authority has pronounced the process, to be best suited for warmer climates— such as those of the West Indian colonies, Her Majesty's military and naval stations in the Mediterranean, and India and Autsralia— for the great point seems to be to allow tlio iluil to dry on the meat in a dry atmosphere where the latter should be kepi till wanted for consumption aud one great merit ofthe invention is said to be tbat no taste whatever is imparted to the article cured. The new modes of curing meat by infecting brine through sharp-pointed syringes, and Mr. Morgan's celcbratdd plan of forcing it through tlie arterial system shortly after death, have hardly yet been fairly tested in conjunction with this patent, but tbey are thought to be advantageously applicable. It is also contended that the fluid will preserve fish. This last promises to be one of the best qualities ofthe discovery, and, if proved successful, will materially aid the present attempt to break through the vicious restrictions whicli a silly monoply, aided by our corporation authorities, have placed round the Victorian fish trade, As already stated, we have seen meat within the last few days, apparently quite fresh, but which, we are told, was killed on the 9th July last, and in the case of meat thus cured and hermetically scaled in tins, the period of preservation is almost indcfinitly extended. The preserved meat now used on shipboard is partially cooked before it is sealed up ; but by this patent plan, not only is it kept quite fresh, bnt in all instances the albumen, partially lost in cooking or absorbed by the brine in salting, is coagtdated and retained, thus giving to the consumer an extra supply of phosphoricfacid, a most desirable element now denied. Hitherto, Mr. Squarey has experimented in Melbourne in connexion with Mr. Petty, butcher of Bourke-street east, who contemplates tho erection of premises suited to the process, where he may be enabled to preserve meat for exportation or settlers' use, and also during those hot months when taint or the flies destroy so much valuable human food. Several experiments tried at liis establishment have proved completely successful, and some tons of dipped sausage meat and joints were placed on board the Great Britain steamer, just prior to her departure from this port. We shall soon learn how they have lasted ; m the meantime we have ourselves made a few experiments with the result of wliich we shall duly acquaint our readers. To the colonial mind this discovery appears fraught with advantage. No doubt those who are accustomed in the hot months to eat the meat of fresh-killed beasts, or else swallow the junk wliich has soaked in the saltpetre abominations now in use, will at first have a strong prejudice against it; but if even the local consumption is not affected, an export trade might spring up, which, to a large meat-producing country like this, will be of great importance. It is not .wholly improbable, moreover, in view of the fact, that in their journey overland from the Murray to Melbourne, cattle and sheep' are of necessity over-driven and ill-fed, that our abattoirs may be located at Ecliuca, and our meat reach us by railway-^-frosh, sound, and fit. — Argils