โ Scribed by E. H. Callow
No coin nor oath required. For personal study only.
THE frozen-meat industry is a comparatively young one. The first shipment of 40 tons of frozen beef and mutton arrived in London from Sydney and Melbourne on 2 February, 1880(Critchell & Raymond, 1912). This historic shipment came over on the Strathleven and took slightly less than two months on the voyage from Melbourne. The conditions for a rapid expansion of the new industry were extremely favourable. The population in Great Britain was becoming short of meat; the production of meat animals in the Southern hemisphere was expanding rapidly ; and faster ships and more and more satisfactory methods of producing cold for refrigeration were being developed. It is not surprising, therefore, that by 1910 Australia, New Zealand and South America were sending us between them 260,000 tons of frozen mutton and lamb alone (Critchell & Raymond, I ~I Z ) , and that by 1949 our total imports of frozen meat of all kinds were nearly goo,ooo tons (Commonwealth Economic Committee, In this paper the emphasis will be on the meat itself rather than on the scientific aspects of refrigerating engineering, for not until we can forecast the effects of freezing, storage and thawing on biological systems, can we define adequately the engineering problems of frozen meat.
Consequently it cannot account for variations a t -3". * Read before the West of Scotland Section on 6 October, 1950.
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