2 BULLETIlsr 433, U. S. DEPARTMENT OF AGEICULTURE. 



COMMERCIAL PRACTICES IN THE COLD STORAGE OF FRESH BEEF. 



There are two general methods of handling fresh beef in cold 

 storage, viz, (1) storage at temperatures above freezing, usually 

 between 32° and 38° F., and (2) storage at temperatures below 

 freezing, usually between 8° and 12° F. According to Holmes 

 (1913), 3.1 per cent of the beef slaughtered commercially in this 

 country in 1909 was placed in cold storage at temperatures below 

 freezing, which would leave a remainder of 96.9 per cent that must 

 have been stored at temperatures above freezing. Beef stored at 

 temperatures above freezing is known as fresh or chilled beef. That 

 stored at temperatures below freezing is Imown as frozen beef. 

 This discussion is concerned only with chilled beef and the methods 

 by which it is handled in the larger meat-packing establishments in 

 this country. 



The methods used in the commercial slaughter of cattle are so 

 well standardized that they do not demand special discussion. AVhen 

 the carcass is completely dressed it is split down the back into two 

 equal halves called " sides," which are hung on rails or trolleys. The 

 sides are then washed clean, wiped dry, and rim into coolers. In 

 the larger establishments less than an hour is required from the time 

 the animal is stunned until the carcass is placed in the cooler. 



REFRIGERATION. 



" Coolers " are the names applied to the refrigerated rooms in 

 which carcasses of beef or other meat food animals, or parts thereof, 

 are stored at temperatures above freezing. Meat-packing establish- 

 ments are usually supplied with two or more coolers for the handling 

 of fresh beef. One of these is known as the ^' fore cooler,-' into 

 which the warm beef is run immediately after slaughter, where it 

 is usually held for from 12 to 18 hours until partially chilled. The 

 other is known as the " main cooler," into which the partially chilled 

 beef from the fore cooler is run and then held therein for shipment 

 or other disposal. 



The fore cooler is a A^ery important factor in the proper handling 

 of refrigerated beef. When warm beef is placed in a cooler at a 

 temperature of about 32° F., the air soon becomes filled with the 

 condensed-water vapors arising from the warm carcasses unless 

 special provisions have been made for their disposal. If warm beef 

 should be run into a cooler that contained chilled beef the water 

 vapors would condense upon the cold beef and injure its appearance 

 and keeping qualities. Likewise the warm beef causes a considerable 

 rise in the temperature of the cooler, which may increase to 50° F., 

 a temperature which w^ould be injurious to chilled beef held in the 

 same cooler. The temperature of the fore cooler is usually brought 



