FOODS HUMAN NUTHITION. 561 



Tlio invest ijra1i<»iis incliuU' choiuical, b;u'l('ri<il(i;ri(:il, liist<>l()fri<"il, Jiiid niacm- 

 sr<i|»ic"il (.'xainiiuitioiis with ivspeet to eyK>* anil tliii-kens, and ortianoleptic tests 

 and a liacteriolo^rkal examination of (jnail. 



The antliors conelude from their investi>j;ations that '" eggs in storage for 

 one year show a loss of weight equivalent to 10 per cent of the total weight, 

 whidi loss is largely water from the whites. Eggs after storage for 16.5 

 months lose their i»ower of cohesion and emit a characteristic musty odor a few 

 hours after op(>ning. A lowering of the amount of coagulable jiroteid of the 

 boiled simple is indicated, as well as a change in reaction and a lower per- 

 centage of hK'ithin phosiihonis in the storage eggs. An increase in the lower 

 nitrogen bodies itroteo.ses and pei)toiies. accompanies the decrease of coagulable 

 nitrogen in the boiled samitles of storage eggs, while there is apparently a 

 tendency for the amido bodies to decrease." 



An examination of stored eggs showed that some of the egg constituents 

 have a tendency to become crystalline on storage, small rosette crystals being 

 found in the yolk of eggs thus kept for a few months. The attempts which 

 were made to isolate and prepare these crystals for identification have not 

 as yet given definite results. " It is [)erhai)s possible that they belong to the 

 class of substituted fatty bodies, but no definite statement can be made except 

 that it seems that they are not tyrosin. The observations of these bodies seems 

 to be entirely new, as no account has been found of them in other publications. 

 It is probaJ)le, therefore, that their existence may be regarded as one of the 

 means of distinguishing eggs which have been a considerable time in cold 

 storage from fresh eggs." 



As reg.mls the general effects of cold storage on poultry, " summing ui> the 

 organoleptic properties, it may be said that for a short time, jiossibly (> weeks 

 or even longer, there is no perceptible change produced in a chicken by having 

 it frozen. There certainly does not seem to be any evidence that it is better, 

 and there Is no convincing evidence that it is any worse. After 3 months, 

 however, the fresh chicken is easily distinguished by its properties, as a rule, 

 from the cold storage chicken, even after cooking, and to an absolute certainty 

 before cooking. This distinction between the fresh and stored bird becomes 

 more and more marked as the tinie of storage is increased. In so far as the 

 drawn and undrawn chickens are concerned there is nuicli less certainty of 

 Iteiiig able to distinguish between them. However, 70 iK»r cent of the jurors 

 were able to pick out the undrawn bird by its stronger odor and taste after a 

 storage period of from (! to !."> months, but at the test representing ls.,"( months' 

 storage the two birds were about equally dry and tasteless. 



"The general conclusion is, therefore, that in the case of frozen birds there 

 is no indication of any inq)rovement in quality, that is, in taste, odor, (tr flavor, 

 during cold storage. There is a deterioration which is noticeable, even at the 

 end of '.^ months, and becomes more marked as the time of storage grows 

 longer. Hence, without any reference wliatever to the question of wholesome- 

 nes.s, eoUl storage prolonged for (i months or more appears to be distinctly 

 detrimental as far as taste, rtavor, and jialatability are concerned. . . . 



" Tlie tindings of the macros<'opic investigations emphasize and conlirm the 

 organoleptic tests previously discussed in that there was observed a decided 

 fwal and irritating odor, suggesting rancid fat, in the case of the undrawn fowls 

 long in storage, existing coincident with the taste which enabled the jury to 

 dlMtinguish between the two methods of dr«'ssing. On the other hand, in the 

 drawn fowls there was a tendency to a rancidity of the fatty port ictus of the 

 aJMlnmiuiil region and a develojiment of an o<lor .somewhat similar to that 

 |>roduced by a butyric fermentation. In genenil, however, in so far as (he 

 l»«ct«>rial investigations have proceeiled, there is little choice between the drawn 



