| Show FREEZER LOCKERS ARE BECOMING POPULAR IN STATE freezer lockers are becoming more popular in this state and according to harry H smith extension animal husbandman at the U S A C because the method preserving meat by freezing is comparatively new there Is some confusion regarding the best methods of pre paring it for storage he says most of the trouble which has beer been experienced from meat in 11 freezer lookers is caused by having the temperatures too high and poor wrapping locker temperature should DC cie held at zero to 10 degrees fahrenheit bacteria molds and yeasts are the chief cause of food spoilage they grow rapidly at temperatures around 70 degrees and slowly between be 33 and 40 degrees but do not appear to grow at temperatures below 15 degrees proper wrapping of meat is very important since enough ire ice will evaporate from unwrapped frozen lean meat to produce a dry pithy undesirable outer layer this condition Is known as freezer burn heavy waxed paper must be used if the meat is to be stored for any length of time glazed butcher paper Is sometimes used but it is very unsatisfactory packages should be of a size suitable for one meal for the family chops or small steaks may be separated by two of waxed paper when this Is done they can be separated and cooked immediately without waiting to thaw them out ground meat keep as long as meat and sausage Is usually frozen without salt or other ceason seasoning ing the seasoning should be added after thawing and before cooking if tb the sausage Is to be used within a month it may be seasoned before putting it into the locket locker freezing will never improve c P poor product the meat put in a reezer locker will not be improved in quality when taken out if meat is properly wrapped and a temperature of 10 degrees or less is rn maintained in it should not noticeably deteriorate eri orate in six to twelve months time |
