A METHOD OF PRESERVING MEAT.

Wairarapa Age, Volume XXX, Issue 8990, 27 November 1907, Page 3

A METHOD OF PRESERVING MEAT.

A method of preserving meat has been brought out in France by H. De Lapparent, which seems to have met with considerable success. Tt can be also applied on a small scale for household purposes. The princi lie consists in exposing the meat to sulphurous acid fumes. By burning a small amount of sulphur in a recaptacle containing the meat hung up in place, it can be preserved for several days, even in summer. There is no taste left from the sulphur fumes, and there seems to be no danger to health. Such a method can be used also on a large scale for preserving meat for army use, as it is quite simple and easy to apply in practice From experiments made on a large scale it appears that the meat fumigated with sulphur did not contain more than 22 grammes (340 trains) of Sulphurous acid gas per poo kilogrammes (220 pounds) of meat. The meat should be. fumigated as soon as possible after killing, an'] preferably on parts which have no cut bones. Lean meat is found to keep best. To preserve it for several months, meat can be enclosed in vessels full of carbonic acid gas. It has the appearance of fresh meat, and its taste is not changed after cooking. In England, Mr Lascelles Scott propused a method which consists of immersing the meat in a solution of bisulphite of lime.