COLD STORAGE PROBLEMS 161 



practically the same process as the ripening of cheese, with this distinc- 

 tion, that decomposition of cheese is allowed to go farther than decom- 

 position of meat. It is also true, that the tastes of individuals differ 

 largely. Game is usually considered best when decomposition has gone 

 far beyond that of ripened meat, and when it has developed the so- 

 called " gamey " flavor, which is the result of progressive decomposition. 

 Putrid eggs are preferred to fresh eggs by the Chinese, and rancid 

 butter to fresh butter in some tropic countries. Some cheeses are most 

 palatable to many people when decomposition has gone so far as to pro- 

 duce decay. The cheese then contains considerable amounts of am- 

 monia, a sure sign of advanced putrefaction. Virginia hams after two 

 years' storage are considered at their best by connoisseurs. 



It can readily be seen that it is difficult to establish a limit in a 

 process and call it ripening, while the same process continued for some 

 time would be called deterioration. All standards to-day are arbitrary 

 in the light of our knowledge and the judgment of health officers is 

 seriously taxed. It is obvious that it is largely a matter of opinion, and 

 it is certain that much investigation, chiefly from a bacteriological point 

 of view, is necessary before intelligent legislation can properly take care 

 of cold storage. Eecently a bill was introduced into the federal senate, 

 which proposes to limit the time of cold storage of beef to 7 months; 

 of pork and mutton to 4 months ; of poultry, game, fish, eggs and butter 

 to 3 months. By such limitation the very purpose of cold storage is 

 defeated and, in the light of our knowledge of cold storage problems, 

 entirely unjustified. Eegulation of commercial cold storage should be 

 attacked from two standpoints : ( 1 ) Cold storage warehouses should be 

 subject to government inspection as to construction, ventilation, tem- 

 perature and sanitary conditions. This inspection should also be ex- 

 tended to refrigerator cars. (2) All foods destined for cold storage 

 should be inspected as meat is inspected at the present time. 



Poultry should be placed in cold storage only when fresh and the 

 killing should be done by the packer. It should be stored undrawn. 

 Under a system of inspection there is no reasonable doubt but that food 

 coming out of cold storage would be in as good condition as when going 

 in. Legislation limiting cold storage is entirely out of place. It is 

 true, that foods coming out of cold storage decompose more rapidly 

 than fresh foods, not because — as has been suggested — fresh food is 

 still " alive," but because the physical structure has been changed to 

 some extent by freezing, rendering the food more accessible to bacterial 

 invasion. 



The cold storage warehouse is an all-important asset to modern 

 economy, but the facilities are limited at present. It has been stated 

 that in Greater New York about two million pounds of meat are kept 

 in cold storage, while the weekly consumption of meat is 80 million 



