Freeze«dryng of meat ' _
and meat products
,
W.
SMITHIES
PRESIDENT OF CANADA FREEZÈ-DRY FOOD LTD
OAKVILLE (ONTARIO) CANADA
From the point of view of the
COmmercia food freeze—drying, certainly
in North America, freeze—'dried raw meat has a special signicance.
‘
As is generally known, about 1950 the United States Quarter'masterFood and Container
Institute in Chicago sponsored research in the freeze-drying process, because it had been
shown to be the only suitàtble'meth0d by Which =toprepafe good quality dehydrated raw
or cooked meat items in variety for
mobileïtroops. The present day industrial
interest in the process
prepared
and discussed in earlier years.
‘
if
”
j
‘
‘
'
Wang
29 and his asso‘ciäteS at‘the’ Mecm
Institute Foundation demonstrated
the merits of
ïof*papersfollowed by other publications from,
e.g. Tappel et al. 23,
on raw meat.
’
The research and—development supported and" publicized by the United States Army
Quartermaster Sparked the'pübliciniaginaüonï in
U. S. A. and in a few years the idea
got around that
would sdon be on sale-in grocerÿ
stores in competition with fresh“àd
'
ï
‘
'
This was just a dream. Industrial interest as it increased became more involved with
items of immediate commercial value such as cooked chicken, mushroomS and alSo shrimp,
as was the case in Europe.
began to stress development of precooked meat
and other foods.
'
‘
'f f»
'
‘
‘
'
At present, the potential of
seems to be much less than anticipated.
It is sold only through
together With other freeze-dried
products and is used a1sogtosupplyêisolated rgroùps in the Canadian Arctic and elsewhere.
‘
However, there are
illustrate the real problems that have
_
to be coped With €at?ît»he‘
;;of1âdevel‘0pment‘.
_
_
‘
_
Properly prepared
scale; freeze—‘drred beef
_
.
Steaks or pork'
«dlSîmngh from the ff02€n