MARKET COLD-STORAGE CHICKENS. 69 



(D) Nitrogenous constituents of fresh chickens (calculated on water- ash- fat-free basis). 



LIGHT MEAT. 



ANALYSES OF COLD-STORED CHICKENS. 



The composition of the muscle and of the fat of cold-stored fowls 

 is given in Tables A to D, beginning on page 73. Each analysis, with 

 the exception of No. 69, from a bird in storage 2 years, is based upon 

 the mixed flesh and fat of two chickens. 



Chickens No. 84 and No. 85 had been cold-stored for 14 months. 

 They were obtained, as were all the fowls here reported, from the 

 regular stock of a reputable dealer. They were rather carefully 

 packed in a shallow box, but not individually wrapped. When 

 thawed they presented a dried appearance, the skin was dense, the 

 feather papillae flat, and the color faintly greenish a color differing 

 markedly from that of a fresh chicken yet, in comparison with 

 chickens stored for longer periods, they were good-looking birds. The 

 muscles of the breast were somewhat deeper in color than when fresh 

 and the texture was noticeably different, having a slippery feel. 

 The muscle fibers presented an uneven surface when cut, rather than 

 the sharp edge given by a fresh muscle, and, though not markedly dry 

 when first exposed, they became so very quickly indeed after an 

 hour or two a result totally distinct from that on the exposed fresh 

 muscle was obtained. All of these changes were intensified in the 



