FOODS HUMAN NUTRITION. 1057 



{/!)()7), pp. 2<S.5-J.?6'). — An exU'iuU'd scries of l):u-ti>ri(tl()Ki<"il invcstiwitions of 

 (Iniwii and uiulrawn cold sloni.w ponltry lod to the following,' j,'('iu'ral c-oncln- 

 sions : 



"I'oultry kept at teniperatnres ran.yin.i: from -f-.")" to — 1 t° l\ under;;oes no 

 deeouiposition as a result of baeteriai aetivity. 



" Freezinj: destroys tlie red and some of the white blond ic)rpnseies. 



"Freezinar temperatures as low as — 14° F. destroy a larj^'e percentage of tlie 

 I'acteria present, but do not affect the more resistant ones. 



"When the tissues are tliawed, they become moistened l)y the ineitinj; ice 

 crystals, and in this coTidition bacterial growth is facilitated and decomposition 

 of the tissues and contents of the cells is promoted. 



"In the drawn chickens placed in cold storage aerobic conditions prevailed 

 throughout tlie pleuro-i)eritoneal cavities. The undrawn chickens showed much 

 smaller numbers of bacteria in the pleuro-peritoneal cavities. On account of 

 the closed cavity, partial anaerobic conditions prevailed in these birds. 



" In decomposing meats, putrefactive aerobic bacteria may possibly produce 

 the primary stages and prepare the way for anaerobes which possibly control 

 the intermediate stages of decomi)Osition. By the combined action of both, 

 decay is brought about, but it is probably finished by aerobic bacteria. 



" From these facts it appears that, given the aerobic conditions and the larger 

 numbers of bacteria growing on the moist surfaces and tissues of a thawed 

 drawn chicken, decomposition will proceed at a more rapid rate than with an 

 undrawn one containing fewer bacteria existing under partial anaerobic condi- 

 tions. 



" In freshly killed, unfrozen drawn chickens, the surfaces and tissues become 

 dry within a very short time, and, although aerobic conditions prevail, the 

 bacteria can not grow because of lack of moisture. 



" In freshly killed, unfrozen and undrawn chickens, on account of the closed 

 pleuro-peritoneal cavities there is no drying of the tissues and surfaces, and 

 facultative aerobic ai'd anaerobic bacteria from the intestines rapidly cause 

 decomposition. 



"By the removal of the viscera williout the spilling of the contents of the 

 alimentary tract decomposition can be prevented absolutely. The operation 

 requires about two minutes. 



" IJriefly stated, decomposition depends largely njion the i)resence of moisture 

 ill the tissues, for moisture is absolutely essential to bacterial growth. In 

 fresldy killed birds, ordinarily or i)roperly drawn, the surfaces quickly become 

 dry. In cold stoi-age birds, no matter how they are drawn, the tissues will be 

 moist, because of the melting of the crystals of ice., If properly drawn, there 

 would be but few bacteria jiresent capable of causing deccmiposition." 



Cold storage and its relation to food preservation, M. Buhk.vu (Ann. Sue. 

 .\<ir. Sci. ct J 11(1 U.S. Lyon, I'JOl, pp. .iol-JSl, jiijH. 15; J.9,My6").— Methods of pro- 

 ducing low temperature, the api»licatiou of such processes to food preservation, 

 and general topics connected with the cold storage industry in France and else- 

 where, are considered. The jiaper is followed by a discussion. 



The oyster question (Mo. Huh liid. lid. Health, 10 (190H), Xo. //. ],p. /,,'j- 

 !.',(!, fill. I). — .Vnalyses of shell and solid pack oysters are reported in compar- 

 ison wilh similar data obtained with watered and iced stock. Oii ;in a\('rage 

 tlw weight of meat in scdid pack oysters was ."07.4 gm. in a pint as compared 

 with 2(>.s.n gni. in watered oysters. 



"It is contended by oyster packers who have been accustomed to shipi)ing 

 iced and watered stock and who wish to continue to do so, that icing does not 

 iiK-rease the volume of oysters appn^-iably if at all. This ((intention can not 

 be correct, for by comparison the [lercentage of solids in the meat is in one 



