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133
Perhaps the best proof of the high standard to which the trade has attained
is the fact that the following resolution was unanimously passed by the
Congress :—
"That the refrigerating industry having attained world-wide importance, it is
"highly desirable that exact scientific; data be obtained for determining the
"conditions as to time and temperature under which perishable produce can be
"satisfactorily kept. And that with greatest respect to all other countries, the
"Corporation of the City of London, as the largest market authority, be asked to
"conduct these inquiries."
Hitherto it has been commonly believed that the freezing of meat properly
carried out will ensure its preservation for an indefinite period, disregarding
altogether the fact, now well established, that there is a distinct class of
bacteria which live and flourish at the low temperatures of the freezing
chamber.
While on the one hand it is impossible to exaggerate the value of the
freezing system in preserving food for long periods in a thoroughly wholesome
and nutritious condition, it must always be borne in mind that there is a
limit to its value, and that this limit will vary with the nature and condition
of the food so treated. The working out of this important question will be
of the utmost value both to the trade and the consumer.
A complete investigation of the various problems involved has been
undertaken by the United States Department of Agriculture.
* In a recent report dealing with frozen chickens, issued by Dr. H. W. Wiley,
it is stated that—
"Macroscopic observations of fresh and cold stored chickens show that certain
"plainly visible differences exist between the two classes, which differences are
"progressive, depending on the length of the storage period," and that " in the
"case of frozen birds there is no indication of any improvement in quality, that is,
"in taste, odour, or flavour, during cold storage. There is a deterioration which is
"noticeable, even at the end of three months, and becomes more marked as the
"time of storage grows longer. Hence, without any reference whatever to the
"question of wholesomeness, cold storage prolonged for six months or more
"appears to be distinctly detrimental as far as taste, flavour, and palatability are
"concerned."
PRESERVATIVES IN MEAT PRODUCTS.
The following are particulars relating to the meat products treated with
preservatives referred to on p. 131.
* Preliminary Study, by Dr. H. W. Wiley, on the effects of Cold Storage on Eggs, Chickens, and Quails
(Washington, 1908).