4 BULLETIN 433, U. S. DEPARTMENT OF AGEICULfURE. 



CARE OF COOLERS. 



The beef cooler is usually one of the most sanitary fooms in a mod- 

 ern packing house. The floor is kept covered with clean sawdust, 

 which is renewed as often as the demands of cleanliness require. 

 Walls and ceilings are usually painted ; and if the system of refrig- 

 eration has been installed properly they will be free from moisture. 



Although a special system of ventilation is not generally installed, 

 beef coolers are as a rule free from objectionable odors. Sufficient 

 ventilation, except perhaps in fore coolers, is usually obtained from 

 the movement of the carcasses in and out of the cooler. 



TEMPERATURE OF STORAGE. 



The conditions in packing houses differ considerably, but the aver- 

 age temperature for the storage of fresh beef probably lies between 

 34° and 36° F. It is seldom stored at a temperature below 30° F. or 

 above 40° F. - 



HUMIDITY OF COOLERS. 



As a rule no special means, aside from the use of fore coolers, is 

 used to regulate the humidity of beef coolers. It is recognized that 

 the bunker system for the distribution of refrigeration, properly 

 constructed and with abundance of refrigeration so as to furnish 

 good circulation of air, will keep a cooler in a dry condition. It is 

 well known that beef will keep longer and in better condition in a 

 dry cooler than in one which is moist, the temperature being the 

 same in each case, since moist conditions in a cooler favor the growth 

 of molds and bacteria on the surfaces of meats, and a consequent more 

 rapid deterioration of the product. There seems to be but very little 

 information available concerning the actual humidity of packing- 

 house coolers. 



STORAGE PERIOD FOR FRESH BEEF IN COOLERS. 



The length of time that fresh beef is carried in cold storage before 

 it reaches the retailer varies considerably among packing houses. It 

 may be said that as a general rule fresh beef is held in cold storage 

 long enough to chill the carcass thoroughly, and that it is then dis- 

 tributed to the trade as expeditiously as practicable or is utilized for 

 the manufacture of beef-food products. Conditions governing the 

 length of time required for the distribution of fresh beef to the re- 

 tail trade are so various that it would be impracticable to discuss the 

 question in detail. From a general knowledge of the subject, it may 

 be said that the bulk of the chilled beef probably reaches the retailer 

 before it has been in cold storage three weeks. 



