Meat Chilling.
—Meat chilling must be done intelligently with opportunity afforded for gradual chilling without too rapid hardening. The meat should not be subjected to sudden contracting low temperature effects, but to a gradual tempering that will carry the meat from blood heat down to the desired temperature. This effect is readily attained by properly constructed chill rooms. Air circulation is the great requisite.
Sufficient attention has not been paid in the past to provide ample room above the hanging carcass, that is space between the carcass and the underside of pan loft. Note slope on spray loft in [Fig. 17] (Chap. IV), showing design of Balanced Brine System. Coil lofts should follow the same principle.
Dividing Beef Coolers.
—Regarding the subject of dividing beef coolers to avoid freshly killed animals from being brought into contact with chilled ones. This is a disputed point, but it would seem that if space were available it would be a benefit to provide for it. Any moisture that might be given off from the freshly killed animal would, upon coming in contact with the chilled one naturally condense, and moisture is a detriment to the preservation of meats. The nature of the business being conducted and the length of time it might be desired to store the meat should be considered.
Regular Temperature.
—Temperature is the all important feature in meat preservation. The best practice appears to be, for beef in domestic meat trade, to reduce the temperature to 34° F. as quickly as possible and endeavor to maintain it at a uniform temperature.
Main Cooler.
—When these rooms are being filled from the fore cooler they should be held to a maximum temperature of 38° F. As soon as the filling of the cooler is finished the refrigeration should be turned on full force with a view to bringing the temperature down to 34° F. in twelve to fifteen hours after the cooler is closed. While it might be possible to bring it down in much less time it is not advisable; neither should it be longer than this. At the end of twenty-four hours for domestic shipment or city sales, the cooler should be held at a temperature of 34° F.