Show research to intensify winter in meat tests freezing is one of the oldest ways of preserving meat it is also one of the newest the U S department of agriculture points out in old time freezing there was not much that could be done about the process it was a winter method depending on continued cold A midwinter mid winter or early spring thaw might spoil a meat supply intended to last for additional weeks or months this was true whether the meat was wild game brought in by hunters or was from domestic animals modern freezing is still so new that there is a good deal to be learned about it this is the purpose of an expansion of studies of meat freezing and curing made possible under the research and marketing act A first step will be to survey freezing and curing methods now in use samples of meats typical of these methods of preservation will be assembled and compared for quality and nutritive value next the experimenters will try first to duplicate then improve the methods which the survey and comparison work indicate are most effective the bureau of animal industry will have equipment that ran can improve on even the most severe winter weather it will be able to freeze meat at degrees below zero if that proves desirable |