The Hawaiian gazette. [volume] (Honolulu [Oahu, Hawaii]) 1865-1918, 1876-03-22
shipping Fresh Beef.

( ONE Of the great problems Of the day is how
( TO ship meat in fresh state from those coun.
tries where stock growing is an important bust,
ness. TO the more thiclly inhabited parts Of tht
globe where 1t forms chief item Of cousump-
ton For number Of years meat has been
preserved in the Australian colonies, and
shipped in cans to Europe, but the great CON-
plain; with this cooked meat, is. that it can
only be prepared in one way for the table and
+ it soon pals upon the palate; and it is more
/ over high-priced.
/ Experiments have been recently made to test
the efficacy of cold in preserving meat, aud the
results 50 far promise success. A steamer from
New York TO Englsnd recently took over a
quantity Of beef IN a frozen state. \ refrigera-
/ tor Of great capacity, consuming but small
quantity Of ice, was prepared and placed on
board, and in 1t the meat Was kept frozen, snd
it was expected that It would be delivered in
Liverpool IN as fresh . state as when it was
put on beard Another plan slightly different
from the above has been adopted BY the firm Of
Fuller & Co Of Philadelphia. They have ar
ranged refrigerator rooms in the four boats
of the Philadelphia and Liverpool Line, and
propose u make regular shipments of beef.
Instead of the ice coming in contact with the
meat and thus dampeniug it, and rendering it
susceptible to quick faint after being taken from
the room. a current of air cooled by ice is blown
through the meat room, thus keeping the meat
perfectly dry. The first experiment with 100
head Of cattle was perfectly satisfactory.
According to the German papers, DR.. Won
Sarviczewsky has succeeded in preserving
meat through the agency Of cold, and the sys-
TEN appears likely to become a great success.
By bis plan the fresh, and specially prepared
parts Of the meat, without bone, are subjected
to high degree Of cold, (3s7 Reaumur) and
this Intense cold produces somewhat similar
effect to intense heat, and the preserved meat
issues from the process nearly cooked, but with
ont on that account losing the natural proper
ties Of butchers meat.
After the meat has been thus frozen through,
it IS put in tins, aud will keep good for years if
the tins are stacked together, whereby the ad-
vantages Of regular ice-pit are obtained,
while if the tins are placed apart, their contents
viii keep good for several months. Owing to
the fact that this meat can be boiled, stewed,
roasted, and prepared for the table in every
possible way, one Is not apt to tire oft, as is
the case with other preserved meats.
The merits Of this plan have attracted the
attention Of the German Government and it has
been made the subject Of careful investigations.
with highly satisfactory results, and two cor
vettes Of the German navy just starting out on
a voyage around the world have been supplied
with stock Of meat preserved in this way.
Still another process to which our attention
has been recently directed for preserving meat
an indefinite time, might be easily tested here.
1t consists in treating the meat with the acetate
Of soda, dissolved in water, and poured over
the meat Ike ordinary brine. Treated in this
way it is said tie meat will stand any influence
Of climate. When it is desired to use it, all
that is necessary is to soak it in hot water for
a short tine, when the acetate of soda will
leave it.
In many parts of this country, cattle as well
as sheep, are killed for their hides and tallow,
and we desire to call attention to the above
modes of preserving beef for shipment abroad,
with the view Of preventing If possible this
great waste Of valuable food.