Wkight. — Chemistry of Flesh Foods. 



17 



Bacteriological Experiment No. 3. — On Cold-storage Meats. 

 (Temperature of incubation, 21° C.) 



X = gi'owth. — = no growth. 



Histological Note. 



As might be expected from a consideration of the chemical and bacterio- 

 logical data presented above, little or no change was to be observed in the 

 structure of the lamb or mutton held in cold storage up to 160 days, as 

 compared with the freshly killed meats. 



An important factor to be considered when studying the appearance of 

 cold-storage meats is the rate at which the meats are frozen and thawed 

 out. If rapidly frozen and thawed a certain amount of distortion and 

 abrasion of the tissues is inevitable ; but where the freezing and subsequent 

 thawing are slowly conducted little or no alteration of the structure of the 

 tissues can be found. 



In the absence of change in the chemical composition of the lamb and 

 mutton due to bacterial decomposition, the slight alteration of the structure 

 of the tissues sometimes noted is of no importance from the standpoint 

 of nutrition. 



For permission to publish these results the author desires to express 

 his thanks to the Christchurch Meat Company (Limited), in whose laboratory 

 the work has been carried out. 



