The Science of Hugo Chavez's Long Term Embalming

"the body has to be kept at the temperature of a standard kitchen refrigerator, somewhere in the mid-40s."

No, store it at 27 degrees F which is -2.78 degrees C if you want to keep the meat fresh, not frozen and stop microbial action.

This is the temperature that we store fresh meat at. It is below standard refrigerator temperatures. Meat freezes at 25?F which is below the freezing point of water because of the salts in the blood and cellular fluid. A lot of research has been done on this - initially regarding the storage of fish for Norway's trawlers and later for the storage of pork.

For the absolute best results adjust this freezing temperature to account for the preservative solution which will likely change the freeze point downward - then stay just above that point of freezing for the meat.

There is a lot of science behind this in the meat industry that could be applied to Hugo.

Source: http://rss.slashdot.org/~r/Slashdot/slashdotScience/~3/No9BCPzUsPA/story01.htm

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