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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 meth-od depending on continued cold. A 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 expan-sion of studies of meat freezing and curing made possible under the research re-search 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 nutri-tive value. Next, the experimenters will try first to duplicate, then improve im-prove the methods which the survey sur-vey and comparison work indicate are most effective. The bureau of animal industry will have equipment that can improve im-prove on even the most severe winter weather. It will be able to freeze meat at 100 degrees below zero if that proves desirable. |