12 



Transactions. 



similarly, the mutton figures racrease, and reach their maximum on tlie 

 120th day, with 2-24 per cent. 



Peptones. — For the lamb we note a rise from 0-38 per cent, to 1-39 per 

 cent, on the 90th day, followed by a decrease and a subsequent rise on 

 the 160th day to 1-53 per cent. The mutton figures show the maximum 

 at the 120th day, although the figure for the 90th day is approximately 

 the same. 



Meat-bases. — A progressive rise for the lamb from 4-25 per cent, to 

 5-70 per cent, on the 60th day is found followed by a slight subsequent 

 fall and rise. For the mutton the maximum increase is reached on the 

 120th day, with a subsequent fall. 



Ammonia. — -As previously pointed out, it is to this figure we look for 

 indication of bacterial decomposition, and, while there are slight variations, 

 no change in composition is indicated thereby, and consequently no 

 bacterial decomposition is found in either the lamb or mutton from to 

 160 days' cold storage. 



Acidity. — While some slight degree of variation is noted in these 

 figures, they are slight, and the figures do not rise or fall progressively. 

 Little importance is attached to this figure. 



It is concluded from a consideration of the data secured in this 

 experiment that changes similar to those found in the ripening of meat, 

 in the absence of bacterial interference, take place ; in the case of the lamb 

 they reach the maximum in about sixty days, while with the mutton the 

 maximum is not reached until between the 90th and the 120th days. 



The changes found are probably due to enzyme action, for, as will 

 be shown in the bacteriological experiments, there is little possibility of 

 bacterial infection or decomposition. 



0-54 

 0-62 

 0-62 

 0-60 

 0-69 

 0-66 

 0-66 



Table B. — Figures calculated to Moisture-, Ash-, and Fat-free Basis. 





 14 

 28 

 60 

 90 

 120 

 160 



21-40 

 21-88 

 22-52 

 23-35 

 22-89 

 22-99 

 23-57 



3-54 11-14 

 3-56 9-70 



3-71 



3-85 

 3-77; 

 3-80 

 3-82 



9-13 



8-86, 

 8-51 

 8-55 

 8-60 ! 



1-31 

 1-61 

 1-66 

 1-77 

 1-71 

 1-66 

 1-74 



0-38; 

 0-811 

 1-37 

 1-28' 

 l-39i 

 1-27| 

 1-53' 



4-25 0-1.58 2-71 

 4-70,0-150 2-86 

 5-13 0-1.55 2-84 

 5-70 0-160 2-93 

 5-6l' 0-143, 2-90 

 5-75 0-150 2-93 

 5-57 0-159 2-78 



