TO PRESERVE MEAT.
AN IMPORTANT DISCOVERY
United Press Association —Copyright SYDNEY, Dec.,24.
Tests given before a gathering interested in the meat trade of a new process of preservation by fumigation of dry air, as opposed to sterilisation, are claimed to have been highly satisfactory. The meat was killed and treated on the 6th inst., and was hanging in the open in a butcher’s shop exposed to ordinary temperature for 15 days, and was then found to be sweet and sound, •with excellent color, and without a trace of deterioration.
It is also claimed that it could, after treatment, be chilled, exported, thawed, and kept hanging for a month in a hutcher’ s shop. Another advantage of the process is that it will considerably pheapen any other known system.
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Gisborne Times, Volume XXVII, Issue 2694, 27 December 1909, Page 5
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128TO PRESERVE MEAT. Gisborne Times, Volume XXVII, Issue 2694, 27 December 1909, Page 5
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