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First there was ice. Then there was the refrigerator. Then the freezer which is fine for 1 things a long time was developed, but it destroys the flavor of food. An amazing new technique for 2 the
freshness and natural flavor of meats and fish has been discovered after thousands of years of man’s first attempts to keep 3 fresh by
lowering temperature. This is amazing because this revolutionary technique keeps food 4 twice as long.
This method of 5 came about in a fascinating experiment that scientists in Japan performed
with a crab. Under laboratory conditions, they put a live crab in a compartment at a 6 just below the freezing point. Five months 7 ,
they returned the crab to normal temperatures and it 8 from its sleep.
Later, they put a
rose into a two-month-long sleep by chilling it and the flower emerged as beautiful and fresh as if it were 9 packed.
Both of these 10 proved that the special temperature just below the freezing point could keep organic matter
fresh without destroying it.
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