145 



Mr. Brown: Wouldn't it make a difference what month it began 

 with? 



Mr. Horne: Certainly it would. It would have to begin when it 

 went in. 



Mr. Brown: I notice you mentioned one thing which I think was 

 important, that the storage man was an ill-used man, that he doesn't 

 buy the stuff himself from storage. I think that is the story. Another 

 point which should be brought forth, something in which every city is 

 interested in, Do packing houses use their house for the storage of 

 other products than meats? 



Mr. Horne: Yes. 



Delegate: Will you discuss the preservative efficiency of cold 

 storage? There has been a popular impression, for instance, that a cold- 

 storage egg was a bad egg. Will you tell us something about the preserva- 

 tive efficiency of cold storage? 



Mr. Horne : May I answer your question by asking this of an expert 

 on this topic? I would ask that Dr. Pennington answer this gentleman's 

 question. 



Dr. Pennington: I really think I occupied enough of your time 

 previously. 



Mr. Horne : No, we would like to hear from you because you are an 

 expert. 



Dr. Pennington: The department in the keeping of eggs and 

 poultry under refrigeration, both in the cooler temperature which is 

 ordinarily about 32°, and freezing, which is 10° below zero, we find that 

 chickens will keep for at least one year, absolutely wholesome and in a 

 desirable condition and salable condition. At the end of nine months of 

 storage, if the fresh well-handled product is cooked side by side with 

 storage well handled, the most expert chicken tasters we have, have been 

 unable to tell the difference. At the end of twelve months, these expert 

 chicken tasters, by considering it carefully, can mostly tell the difference. 

 Sometimes they can't. After twelve months or sixteen months we can 

 always tell them by taste. When it comes to a laboratory analysis, the 

 scientific side of the question, there is a difference in the chemical com- 

 position, so small, however, it can be found in the laboratory but not large 

 enough to make any difference so far as we are able to detect any dif- 

 ference in food value or wholesomeness of the product. At the end of 

 six months or a year we have never been able to detect from our bacterial 

 and chemical analysis, anything that is of absolute importance or any- 

 thing that it is necessary to consider, up to the storage period of one year. 

 Therefore we say, and we think we have abundant evidence to justify 



