FROZEN MEAT.

Waikato Times, Volume XXII, Issue 1831, 1 April 1884, Page 3

FROZEN M EAT.

Wi. take the following letter fiom the New ZoaLuid Time's ot ilaich 10. The intoim.itioii is ot consideiablc importance, ■is the uiitcu is a peison of consul tswible expei lencc ■ — .Sir,— As tlie n.ost dnect method of calling the attention of those mteiested ni the ho/en meat tiade, I ask you to find loom Hi 30m papei for the following 1 drunks. The magnitude of tlie mteicsts nnolved, .md the hope that the suggi'Stions made may lead to some beneficial icsults, aie my excuses for troubling you uitn them. That the difficulty of distnbution is the main cause of the pre sent iailiuc of this tiade is generally admitted, but it is not as generally known that this difficulty ;nise-> tiom the unpleasantness of handling ami the objectionable appeal ancc ot meat in a thawing condition Those pei»ons Mho see the cai cases in their clean bags when in a fit z.'ii state, or immediately after lea\ing the fio/en chambei, would haidly lecognise the same caicaacs aftei a day 01 two's exposme to the atmosphere. Now if thei eis any condition of meat ?noie than anothei w Inch will disgust abu^er, whcthei he be the butcher who has to sell it again or the consumer who has to buy it f 10111 him, it is the sloppy, sodden condition which meat piesents when thawing, and I am sine that half the difficulty ot the tiade would be got o\ei if it could be thawed and dued at the same tune. In domestic piactice, we heai that the meat is immeised in cold watei until all the fiost is out of it ; it is then wiped diy, and, if possible, hung 111 a diaught. Quantities of meat 111 bulk could not be dealt with in this manner, but a similar result can be obtained by the following pioeess :— lt would suggest that in London the depot should ha\e, m addition to the fio/en stoia«e loom, a chainbei adjoining littul with hooks, on which could be hung the cai oases closely toirtthei, but not touch ing, and that though the cai cases as pow ci ful blast of diy an, at .1 ti-mpeia-tuie of f 10111 34 degec* to 40 dogiee, should be foiced, so that while thawing was taking place, so also would evaporation of the moistuie. This would lea\e the meat stifl, fiun and diy to handle, similar in appearance to meat that had been exposed to the di audit of one of our diy .south-east winds. Ln this condition it would be appieciated by the tiade, and could be tiansportcd all over Butain. The causing out of this plan would affoul the vat ions companies an oppoitunity of combining, and might foim the nucleus ot an oiuanisation that would piobably piovc effectual in obtlining for our meat a iccognition of its merits.— l am, etc , Hlmly Bakhuu.