82 PRESERVATION OF FOOD BY REFRIGERATION ; 
decomposition once get fairly hold of the meat, the injury 
done is irremediable, and the result a total failure. 
It is also not to be denied that, if the temperature is 
sufficiently low and dry enough to render the germs 
inactive, or if the atmosphere be free from them, it would 
be better to hang the meat in the open air. 
The only advantage to be gained by this method is that 
of cheapness, as the condition of the meat would in all 
respects be the same as if cooled down in a chamber. If it 
is desirable to allow the meat to hang, for the purpose of 
becoming more tender, this can be done just as well after 
it has been thawed out for consumption as before, provided, 
as is now the case, storage rooms are arranged for the 
purpose of thawing the meat, under proper conditions as to 
dryness, &c. 
When it becomes a question for decision whether the 
meat shall hang for a certain time in the open air, ata 
comparatively high temperature, say 80° or go° F., with a 
large percentage of vapour present, as is usually the case 
in this latitude near the coast—a condition which, of all 
possible, is the one most fitted for the growth and develop- 
ment of the germs of decomposition—or whether it should 
be put at once into the freezing room, under proper 
conditions as to circulation of air, &c., there can be 
little doubt as to the best course to pursue. The extra cost 
of coal and time being but small items as against the risk 
of failure and loss by decomposition. 
It is laid down as an axiom, by those practically interested 
in the work of refrigeration, that fresh-killed meat should 
on no account be put into a room, the temperature of which 
is considerably below freezing point. The reasons given 
are as follow :—u1st. That the moxious gases should be 
allowed to escape into the open air. 2nd. That by too 
rapid refrigeration the a@uimal heat 1s frozen in, thereby 
causing the meat to go bad. 3rd. That there is a certain 
amount of shrinkage in the meat when exposed to intense 
cold, which causes ‘it to leave the bone, thereby giving an 
unsightly appearance of the quarters. 
Taking these objections servatim, and commencing with 
the noxious gases, it is stated that the body of an animal 
killed for food contains a quantity of noxious gas or vapour, 
