Quick Frozen Foods 6(10):58-59. May 1944. 389.8 Q4

Equipment, procedure, and techniques. Lard rendering is included. 1503. SHERMAN, R. W. Cold storage locker plants in Ohio. Ohio Agr. Expt. Sta. B. 668,32 p. Dec. 1946. Ref. 100 Oh3S

Based on personal visits to locker plants and on answers to questionnaires, this study deals in part with such services as slaughtering, and the smoking, curing, cutting, wrapping and freezing of meat, lard rendering, service charges, and patron reactions to locker plants. 1504. SNYDER, R. W. Cutting meats for the locker plant. Refrig. Engin. 37:391-392. June 1939. 295.9 Am32J

Discusses the importance of using meat only from healthy animals properly killed and handled under sanitary conditions, and of chilling, aging, cutting, wrapping materials, labeling, and freezing.

1505. SPOONER, H. L. Successfully handling meats for locker customers. Quick Frozen Foods 5(1):22-23. Aug.1942. 389.8 04

Meat slaughtering and processing services and charges at Rocke's Lockers and Food Market, Morton, Ill.

1506. STANDARDIZED procedure for boning beef for locker storage. Locker Operator 4(5):5-7,14,16. Dec. 1942. 295.8 L79

Notes reasons why meat rationing is expected to increase the demand for meat boning, and discusses the impending application of regional price ceilings to locker rentals and services.

1507. TRESSLER, D. K. Cold storage lockers welcomed by farmers generally. Farm Res. [N. Y. State] 4(4):10-11. Oct. 1, 1938. 100 N48A A brief summary of the development of these lockers in the United States, followed by an account of special services such as the processing and wrapping of meat.

1508. TRESSLER, D. K., and DUBOIS, C. W. Freezing and storage of foods in freezing cabinets and locker plants. N. Y. (State) Agr. Expt Sta. B. 690,60 p. May 1940. 100 N48

Notes differences between freezer-locker plants in New York State and those in the Middle and Far West, discusses the meat services offered by the most successful locker plants, and describes wrapping materials and packages.

1509. U. S. RURAL ELECTRIFICATION ADMIN. Processing pork products in REA refrigeration locker plants. St. Louis, 1945?7 p. 1.933 P946

Curing, smoking cured meat, hanging, testing for thorough smoke penetration, wrapping and storing meat, and lard rendering.

1510. WITTE, J. W. Meat cutting to satisfy the locker patrons. Quick Frozen Foods 5(4):30-33,46. Nov.1942. 389.8 Q4

A method for breaking and cutting beef, veal, lamb and pork with a power cutter.

1511. WOODROOF, J. G. Georgia locker plant slaughters and cures. Eat Frozen Foods 4(1):5,11. May 1949. 295.8 So8

On the Safety-Rite Food Bank, Tifton, Ga., specializing in pork, and offering slaughtering, chilling, cutting, curing, drying, smoking and storing services. Gives the amount of hams, shoulders, and bacon cured, 1948, and an estimate for 1949.

1512. WOODRUFF, S. Food preparation and utilization aspects of refrigerated locker storages. Agr. Engin. 20:105-107. Mar. 1939. Ref. 58.8 Ag83

Includes freezer-stored meats.

1513. ZIEGLER, P. T. Preparing meats for freezing. Locker Operator 7(4):44,46,48-50. Nov. 1945. 295.8 L79

The selection of good-quality meat, sanitation, inspection, chilling and aging, cutting and boning, and wrapping materials and techniques. 1514. ZIEGLER, P. T. Progress made in freezing meats. Frozen Food Conf. Proc. 2:16-17. 1946. 389.9 F93

An account of various laboratory tests in which the aging period, wrapping materials, and temperature control played an important part.

1515. ZIEGLER, P. T. Recent developments in the freezing of meats. Frozen Food Conf. Proc. 3:38-40. 1947. 389.9 F93

A discussion of the cause of rancidity, the exclusion of air by the proper use of good wrapping materials, freezer burn, aging, temperature, the trimming of fat, and factors which stimulate oxygen absorption.

Canada

1516. HACKER, C. Frosted foods for Fraser Valley. West. Frozen Foods 6(10):4-5. Aug.1945. 389.8 W523

"Reprinted from the Vancouver (B. C.) Daily Province of August 4, 1945.'

This account of the cold-storage locker industry in British Columbia contains references to the percentage of business in meat and to the amount of pork cured and smoked per week during the busy seasons. 1517. QUIDNUNC, A. N. Ageing and chilling in locker storage plants. Canad. Dairy & Ice Cream J. 26(6):74,76. June 1947. 44.8 C162

Canadian practice with reference to meat.

1518. QUIDNUNC, A. N. Making a locker storage annex pay dividends. 3. The value of servicing to both patrons and operators. Canad. Dairy & Ice Cream J. 26(3):78,80. Mar. 1947. 44.8 C162 Gives locker-service processing charges in Canada for slaughtering beef and veal cattle, young calves, hogs, and lambs; for chilling carcasses, aging, cutting, wrapping cuts in moisture-resistant paper, quick freezing, and placing meat in locker; making cellophanewrapped chopped and minute steaks, and spiced beef roll and corned beef; grinding, seasoning and blending sausages; double-grinding hamburgers and making them into patties wrapped in cellophane; lard-fat rendering; curing and smoking hams and bacon; slicing and wrapping bacon in 1-lb. cellophane packages; and cooling meat not for lockers. 1519. TRUSCOTT, J. H. L. Frozen foods; the home processing of fruits, vegetables, meats in lockers or home freezers. Ont. Dept. Agr. B. 412,12 p. May 1944. 101 On8B

Meat processing, and wrapping materials, p.11-12.

Storage

United States

1520. BURNS, V. H. They don't improve with age! Quick Frozen Foods 8(6):113-114. Jan. 1946. 389.8 Q4

The keeping quality of meat in lockers.

1521. CARVER, W. Locker storage for pork. Locker Patron 1(4): 7-9,18-20. Nov.1939. 295.8 L79

Quality judging, butchering, hog-processing costs, curing hams and bacon, locker storage of cured meat, and the making and storage of sausage.

1522. CARVER, W. H. Locker storage of veal. Locker Patron 1(8): 5,18. Mar.1940. 295.8 L79

Topics include a comparison of farm slaughter of cattle and calves in 19 locker States, judging the quality of veal, and a comparison of veal and beef cuts.

1523. DUBOIS, C. W. The conservation of meat in the locker plant.

Locker Operator 5(2):36-37,47. Sept. 1943. 295.8 L79

Similar title in Guide Book Frozen Food Locker Indus. 1943:52,54. 295.8 G94

Summarizes the results of experiments in the effect of aging, temperature, and packaging on the keeping quality of meat.

1524. ENSMİNGER, M. E., and others. Meat storage for community cold storage lockers. Wash. Agr. Expt. Sta. B. 410:28-29. Dec.1941. 100 W27E

M. M. Boggs, J. Sotola, J. A. McIntosh, J. Roberts, and C. C. Prouty, joint authors.

Ah account of experiments made during the fiscal year ended June 30, 1941, in the length of the freezing period, paper in which steaks were wrapped, and the thawing and aging of meat. Meat from the same animals was frozen for periods ranging from four to nine months. Cellophane, and waxed, oiled, and butcher papers were used.

1525. FILINGER, G. A. Products for the frozen food locker. Kans. Engin. Expt. Sta. B. 47:50-52. Feb.1,1946. 100 K13S

The growth of the locker-plant industry in Kansas, characteristics of animals providing desirable meat for freezing, and the amount of meat and poultry stored in Kansas frozen-food lockers in 1935.

1526. GRISWOLD, R. M., and BLAKESLEE, L. H. The effect of different wrappings, temperatures, and length of storage on keeping qualities of frozen pork chops. Amer. Soc. Anim. Prod. Proc. 32:305314. 1939. Ref. 389.9 Am3R

Results of tests at the Michigan Agricultural Experiment Station in the palatability and shrinkage of pork chops wrapped in seven different materials and held at 0°, 50, and 15° F.

1527. HACKEDORN, H., and others. Meat storage in community freezer lockers. Wash. Agr. Expt. Sta. B. 384:22-23. Dec. 1939. 100 W27E

M. Boggs, M. Beckman, and W. H. Burkitt, joint authors.

Studies in the effect of (1) the method of thawing meat on its weight loss and palatability scores, (2) aging beef before storing, and (3)` storing for 150, 160, 180, and 210 days compared with unfrozen meat. Vulcan butcher Manila paper, 30-1b. base white wet waxed paper, and 300 MAT cellophane were used.

1528. MCINTOSH, J., LANDQUIST, V., and YOUNG, E. Methods of cooking meat that has been frozen and preserved in freezing lockers, and factors that influence its quality. Wash. Agr. Expt. Sta. B. 425, 46 p. Dec.1942. 100 W27E

The effect of methods of aging beef loins was studied, as was the effect of locker storage on pork chops, roasts, and sausage.

1529. PEARSON, A. M., and MILLER, J. I. The influence of rate of freezing and length of freezer-storage upon the quality of beef of known origin. J. Anim. Sci. 9:13-19. Feb. 1950. Ref. 49 J82 Reports the results of experiments with a total of 310 steaks. 1530. PENNINGTON, M. E. Refrigeration--a prime essential of war. Refrig. Engin. 45:89-92. Feb. 1943. 295.9 Am32J

The amount of meat and poultry held in freezer-locker plants, p.90. 1531. TESTS show shrinkage in locker meats. Ice & Refrig. 104(2): 106. Feb.1943. 295.8 Ic2

Summarizes the results of tests conducted by the Illinois Agricultural Association in 15 locker plants in this State.

1532. TRESSLER, D. K. Influence of packaging, rate of freezing, and temperature of storage on quality of frozen meat. Frozen Food Locker Operators' Conf. Proc. 2:48-49. 1940. 295.9 F932

Summarizes the results of experiments at the New York State Agricultural Experiment Station with reference to specific wrapping materials and the influence of the rate of freezing of meat on the quality

954726 0-31-11

of the product.

1533. WELLINGTON, G. H., MACKINTOSH, D. L., and VAIL, G. E. Pork storage in freezer lockers. Kans. Acad. Sci. Trans. 43:313-319. 1940. Ref. 500 K13T

A report on studies made to determine (1) the value of several types of meat wrappers; (2) the maximum time pork can be stored; and (3) the influence of oat flour as an anti-oxidant or oxidation inhibitor with pork; and to observe the general changes in the quality of pork over successive periods of storage.

1534. YOUNG, E. J., and MCINTOSH, J. A. Effect of locker storage on the quality of pork. Refrig. Engin. 45:100-103. Feb. 1943. Ref. 295.9 Am32J

Reports a study of the effect on the quality of pork chops, roasts and sausage. Chemical, mechanical and organoleptic measurements were made.

Packaging
United States

1535. BANTER, N. Packaging, merchandising, and patron education Frozen Food Lockers Conf. 1940:15-16. 1940. 295.9 F93

Describes the Lindley Locker-Pak for sausage, ground meat, and other products, and urges that locker operators promote turnover by encouraging their patrons to make more intensive use of their lockers. 1536. BLAKESLEE, L. H. Wrapping meat for frozen storage. Mich Agr. Expt. Sta. Q. B. 24:111-113. Nov. 1941. 100 M58S

Results of tests at the Michigan Agricultural Experiment Station where ordinary 50-1b. butcher paper, moisture-vapor-proof cellophane, and 40-lb. paper waxed on the inside were used. Fig. 1 shows the location of Michigan locker-storage plants equipped to quickfreeze and store frozen meats.

1537. BRATZLER, L. J. Shrinkage during storage of ground beef wrapped in various materials. Mich. Agr. Expt. Sta. Q. B. 32:328-334 Feb. 1950. 100 M58S

Summarizes the results of four tests instituted in May 1946 to ascertain the efficiency of various common wrapping materials for packaging for frozen storage.

1538. BURKITT, W., and HACKEDORN, H. Meat storage for community cold storage lockers. Wash. Agr. Expt. Sta. B. 368:25. Dec. 1938. 100 W27E

Weight-loss experiments with various cuts wrapped in wax paper or in butcher paper and stored for 153 days in a community cold-storage locker box.

1539. BURKITT, W. H., and HACKEDORN, H. Storing beef roasts and steaks in freezer lockers. Amer. Soc. Anim. Prod. Proc. 32:304305. 1939. 389.9 Am3R

Summarizes the results of Washington Agricultural Experiment Station tests with different types of wrappings.

1540. CARL, F. L., and FLORY, J. Freezer lockers for meat, vegetables, and fruit. Mo. Agr. Col. Ext. C. 530,23 p. June 1946. 275.29 M69C

Discusses meat-wrapping materials and methods, labeling, the preparation of meat for quick freezing and storage in freezer lockers, and the approximate weight of different cuts from home-dressed animals.

1541. DES AUTELS, G. F. Wrapping papers for meats in cold storage lockers. Ill. Agr. Col. Ext. Cold Storage Locker Conf. 1939:3846. 275.29 IL62Pah no. 851

Topics include the need for protection against freezer burn, shrinkage and other harmful effects related to dehydration, foreign odors, and dust and other dirt; required wrapper properties; and the qualities of a number of specific wrapping papers.

1542. DIP-COATING for frozen foods. Frozen Food Indus. 2(11):1617,42-43. Nov.1946. 389.8 F93

NoAir, a thermoplastic wax coating for irregularly shaped meat cuts and other food products, whose practicability for locker-plant use is emphasized.

1543. FENTON, F. Requirements for locker packing and manner of packaging. Quick Frozen Foods 5(10):24-25. May 1943. 389.8 Q4 Discusses the fundamentals of packaging, types of materials used, and labeling with reference to meat and other products.

1544. LOEFFEL, W. J., and YUNG, F. Study protection of meat from dehydration during quick freezing. Locker Operator 4(4):9,25. Nov.1942. 295.8 L79

A report on studies undertaken by the Nebraska Experiment Station to find a substitute for freezer-locker paper in anticipation of a wartime shortage. Water, lard, and beef tallow were used, and shrinkage of the various cuts is noted.

1545. MCCOY, D. C., COOK, S. V., and HAYNER, G. A. Study of frozen food wrapping materials. Refrig. Engin. 52:531-534,584. Dec. 1946. 295.9 Am32J

Similar title in Food Freezing 2:69-72,93,101. Dec.1946.

389.8 F7362, and in Frozen Food Indus. 3(1):12-15,42. Jan. 1947. 389.8 F93

Experiments in the use of foils, films, waxed and unwaxed papers, laminates, and other coverings for meat. While the investigation, by members of the Frigidaire Division, General Motors Corporation, was aimed primarily at problems of home and locker-plant freezing, the fundamentals involved apply likewise to commercial freezing.

1546. OCHOJSKI, C. Wrapping materials, labor and costs in locker plants. Quick Frozen Foods 9(3):136-138. Oct.1946. 389.8 Q4 The papers used in this study were cellophane, butcher, laminated and locker.

1547. ROGERS, M. T. Cry-O-Vac and the locker industry. Frozen Food Lockers Conf.:13-14. 1940. 295.9 F93

On the characteristics and method of use of this type of wrapper for meat and other food products.

1548. SHAFFER, A. W. Packaging of frozen foods in locker plants. Natl. Frozen Food Locker Assoc. Proc. 5:47-53. 1943. 295.9 N216 Fundamental requirements of frozen-food package design, proper packaging materials, and packaging methods. Meat is included. 1549. SHUTTLEWORTH, P. O. Wrapping and packaging materials for frozen food lockers. Refrig. Engin. 50:311-312. Oct. 1945. 295.9 Am32J

Notes the inadequacy of certain papers used by locker plants for packaging meats, and outlines the development of special grades of wrapping paper and containers suitable for use in these plants.

1550. TURLEY, L. The job of packaging frozen foods. Quick Frozen Foods 7(10):48-49. May 1945. 389.8 Q4

Meat-wrapping materials and techniques, and the dependence of home-freezer owners upon the locker plant for meat-processing services.

1551. WAX COATING frozen foods. Food Indus. 19:453,580. Apr. 1947. 389.8 F737

Describes the use of NoAir Wrap, a thermoplastic wax, as a formfitting, protective seal for frozen meats and other food products, and