The American meat institute announced recently a new process in shipping meat to England by “self-refrigerating” the meat and making the shipments possible in un-refrigerated boats. Previously, the A.M.I. said, meat shipments had to be made in refrigerated shipping space, both scarce and expensive to construct. This shows the meat in cases in a freezing room in Chicago, Nov. 23, 1941 were it is held until the entire case reaches sub-zero temperatures. (AP Photo)

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