Slaughterhouse
Preservation techniques: anchor
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==Preservation techniques== |
==Preservation techniques== |
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{{anchor|Freezing works}} |
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Refrigeration technology allowed meat from the slaughterhouse to be preserved for longer periods. This led to the concept of the slaughterhouse as a freezing works. Prior to this, canning was an option.{{cite web|url=http://www.techhistory.co.nz/19thcentury/Meat.htm|title=The 19th Century Heritage: the meat industry|website=www.techhistory.co.nz|access-date=8 January 2019}} Freezing works are common in New Zealand, Australia and South Africa. In countries where meat is exported for a substantial profit the freezing works were built near docks, or near transport infrastructure.{{cite web|url=https://teara.govt.nz/en/98181|title=7. Agricultural processing industries – Te Ara Encyclopedia of New Zealand|first=New Zealand Ministry for Culture and Heritage Te Manatu|last=Taonga|website=teara.govt.nz|access-date=8 January 2019}} |
Refrigeration technology allowed meat from the slaughterhouse to be preserved for longer periods. This led to the concept of the slaughterhouse as a freezing works. Prior to this, canning was an option.{{cite web|url=http://www.techhistory.co.nz/19thcentury/Meat.htm|title=The 19th Century Heritage: the meat industry|website=www.techhistory.co.nz|access-date=8 January 2019}} Freezing works are common in New Zealand, Australia and South Africa. In countries where meat is exported for a substantial profit the freezing works were built near docks, or near transport infrastructure.{{cite web|url=https://teara.govt.nz/en/98181|title=7. Agricultural processing industries – Te Ara Encyclopedia of New Zealand|first=New Zealand Ministry for Culture and Heritage Te Manatu|last=Taonga|website=teara.govt.nz|access-date=8 January 2019}} |
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