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MASS. EXPERIMENT STATION BULLETIN 437 



Table 10. — Meats, Poultry, and Fish for Freezing — Preparing and 



Packaging. 



Product 



How to Prepare 



How to Package 



Beef 



Chill and age at 34° to 36°F. for 5 

 to 7 days if well-finished animal. 

 With little covering of fat, chill 

 only. After chilling and aging, 

 trim off surplus. Cut into com- 

 pact pieces suitable for family 

 use. Separate steaks from 

 roasts; pot roasts from stew 

 meat and from meat that should 

 be ground. Pieces should 

 be at least 1 inch thick. Re- 

 move surplus fat and bone. 

 Boning of meat makes wrap- 

 ping easier and saves from 5 to 

 35% of storage space needed. 

 Less tender cuts may be canned. 



Veal 



Same as for beef, except age only 

 1 or 2 days. 



Lamb 



Same as for beef. 



Pork 



Cut, package, and freeze as soon 

 as thoroughly chilled. Hams, 

 shoulders, and bacon are usual- 

 ly cured. Use trimmed lean 

 meat for sausage. 



Ground Meat including Sausage 



Pack unsalted in rolls or patties. 

 Salts accelerate oxidation and 

 development of rancidity. 



Cured and Smoked Meats 



Chill after curing. Bacon may 

 be sliced before freezing. Hams, 

 shoulders, and bacon slabs may 

 be frozen whole or cut into 

 thick slices or roasts. 



Poultry 



In preparing to pick chickens, 

 avoid overscalding the skin. 



. Scald for 20 to 30 seconds in 

 water about 128° to 140°F. 

 Chill completely. Ice water 

 may be used or a refrigerator 

 over night. 



Wrap in moisture-vapor-proof package 

 material or seal in cellophane or other 

 airtight package to prevent drying. 

 Use stockinet or outer wrap over cello- 

 phane or pliofilm wrapped meats. 

 W hen two or more steaks, meat patties, 

 or other pieces of meat are wrapped to- 

 gether, put 2 pieces of waterproof paper 

 between the pieces of meat. Wrap and 

 pack tightly in order to eliminate air 

 from within the package. 



Same as for beef. 



Same as for beef. 

 Same as for beef. 



Same as for beef, 

 may be used. 



Same as for beef. 



Cartons or wrappings 



Tight wrap and seal. Paper should 

 come in close contact with the pieces 

 or carcass to prevent freezer burn and 

 excessive drying. 



