Читать книгу Foods and Their Adulteration - Harvey Washington Wiley - Страница 37

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—The question of how long meat can be safely kept in cold storage of this kind is one which has not been decided. It may be said, however, that the period should not be extended any longer than is necessary and that the consumers of meat should be provided in ordinary times, if transportation is undisturbed, with practically fresh meat. It is evident that if the principal meat-packing centers are Chicago, Omaha, and Kansas City the cities and parts of the country remote from these localities must have meat somewhat older than those which are near by. If we pass to distant countries, as for instance, Europe, where fresh meats are received from the United States or even from Australia, the time elapsing between slaughter and consumption must necessarily be long. Thus the length of time in which meat should be left in cold storage after it is properly matured depends upon its geographic distribution and is not a matter to be decided arbitrarily.

When meats are not only kept in cold storage for transportation but are actually frozen, as is often the case, they can, of course, be kept for a much longer time than when subjected merely to a low temperature at or slightly above the freezing point. For this reason meats that are to be carried to a long distance and not to be consumed for a long time after preparation are usually frozen and kept so during transport.