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Show BRITAIN MAKES SCIENTIFIC STUDY OF STORED FOOD A scientific study of the transport and storage of fish, meat, fruit and vegetables has recently been completed com-pleted by the British department of scientific nnd Industrial research. In the study, designed to help British Shippers and Improve Great Britain's food supply, home-grown foods received re-ceived consideration first, nnd then British empire nnd foreign produce. Research demonstrated that fish, stored In crushed Ice aboard trawlers may be kept In good condition from 10 to 12 days, where formerly the storage period was limited to five or seven days. It has been shown that herring, if frozen rapidly In brine and stored at low temperatures, will preserve pre-serve their" quality for as long as tour months. Co-operating with Australian and New Zealand packers, the Investigators Investiga-tors found that beef could be preserved pre-served In a chilled state for sixty to seventy days In an atmosphere con taining 10 to 20 per cent of carbon dioxide. If ship's refrigerators can be made sufficiently gastight this fact should enable Australia and New Zealand to ship beef to England ''in chill." Bacon nnd other pork products, prod-ucts, it was also shown, could be stored successfully In atmospheres highly charged with carbon dioxide. Low temperatures alone will not preserve pre-serve bacon during a trip from Australia Aus-tralia or New Zealand. The storage of fruits in gas and at low temperatures has not yet been thoroughly explored, but the study records that the principle of gas storage stor-age Is now valid beyond dispute. |
