6 BULLETIN' 433, tf. S. DEPAETMeKT OF AGEICtTLTURE. 



frozen products. Certain physical changes were noted in the frozen 

 meat, viz, slight desiccation, exudation of juice on thawing, and de- 

 velopment of a slightly burnt jflavor on cooking. It Avas noted that a 

 slice of frozen meat would not keep as long in the open air at 12° 

 to 18° C. as a slice of fresh meat, 



Eichardson and Scherubel (1908) conducted an extensive series of 

 experiments concerning the changes which take place in frozen beef 

 during cold storage. Fresh beef was frozen and then stored for 

 periods ranging from 33 to 554 days, at temperatures varying from 

 —9° to — 12° C. Samples were examined in the fresh condition and 

 at intervals during the course of the experiment. Chemical, bacte- 

 riological, and histological studies were made. The results of these 

 investigations show but slight differences between the composition of 

 fresh and that of frozen meats. On cooking, no difference in flavor 

 was not^d between the fresh and the frozen samples of meats. In 

 closing their paper, the authors make the following statement : 



On the whole the results of the various lines of work reported in this paper, 

 chemical, histological, and bacteriological, indicate that cold storage at tem- 

 peratures below — 9° C, at least, is an adequate and satisfactory method for 

 the preservation of beef for a period of five hundred and fifty -four days and 

 probably for a much longer time. 



The same authors (1909) conducted a second series of investiga- 

 tions having to do with the changes which take place in fresh beef 

 held in cold storage at temperatures above freezing. Experiments 

 were carried on with pieces of beef known as " knuckles," which were 

 stored in a cooler at temperatures varying from -|-2° to -(-4° C. 

 for periods varying from 7 to 121 days. Considerable changes in 

 the composition of the samples were noted as the storage period was 

 increased. Increases were noted in the percentage amounts of total 

 water-soluble solids, total soluble, coagulable, and meat-base nitro- 

 gen, but the increases were not regular. Evidences of bacterial ac- 

 tivity were apparent early in the investigation. 



Emmett and Grindley (1909) studied the changes that occurred in 

 fresh beef stored at temperatures above freezing. Two steers were 

 slaughtered for the experiment ; one-half of each carcass was exam- 

 ined in fresh condition and the other two halves were placed in cold 

 storage at 33° to 35° F. Of the two halves placed in cold storage, 

 one was taken out at the end of 22 days and examined, and the other 

 at the end of 43 days. In the case of the beef which had been stored 

 22 days, the only real changes noted were distinct increases in the 

 total soluble and the soluble inorganic phosphorus, and a decrease in 

 the nonnitrogenous extractives. In the case of the beef stored 43 days 

 the chemical changes were greater in number than in the beef stored 

 22 days, but were without appreciable effect upon the nutritive value 

 of the meat. 



