CHAKGES IK FRESH BEEP DtJRIlsrG COLD STORAGE. 11 



As the incubation period progressed there were some evidences 

 of desiccation. There was no marked softening of the tissues, and 

 there were no apparent evidences of muscular disintegration in any 

 of the samples. The sample incubated 100 days was possibly some- 

 what more tender than the sample incubated 7 days. All samples 

 showed the brown outer zone and pink interior, With increasing 

 age there was some change in the odor of the samples, the one incu- 

 bated 100 days having a rather old but not unpleasant odor. The 

 juice that had exuded from the samples appeared to become more 

 watery as the experiment progressed. In the case of some samples 

 where the meat had rested against the side of the dish in such a 

 way as to pocket some of the juice and protect it from the air the 

 juice had a purplish-red color, similar to but more intense than that 

 of the interior of the meat samples, in contrast to the brown color 

 of the juice exposed to the air. The significance of this observation 

 concerning the changes in color of the meat and juice has been dis- 

 cussed by one of the authors in another paper.^ 



A sample which had been incubated 103 days was broiled and sam- 

 pled by three judges. The consensus of opinion as to the quality of 

 the meat was about as follows : The meat is quite tender and has an 

 old, highly acid, and rather disagreeable flavor which persists in the 

 mouth after eating; the meat is not entirely objectionable but is not 

 appetizing ; no ill effects were suffered from eating the meat. 



CHEMICAL STUDIES.^ 



The analytical methods used were those which preliminary investi- 

 gations had shown to be adapted to the work in hand. All deter- 

 minations were made in duplicate, and except where noted were made 

 upon the original material. Averages of closely agreeing duplicates 

 are ix'ported. 



METHODS OP ANALYSIS. 



McAnUire. — About 5 grains of the finely ground material were weighed from 

 a weigfiing l)ottle into a previously weighed bottle cap and placed in a freezing 

 coniiiartiiient at a temperature of 25° F. At the end of 24 hours the bottle cap 

 and its frozen contcTits \v(,'re transferred to a well-chillcd desiccator containing 

 sulpliuric acid, wliicli was then evacuated to a pressure of from 3 to 5 milli- 

 meters. Two days aft(,'r\vards the samples were removed and weighed, after 

 which the drying in vacuo was continued over fresh concentrated sulphuric 

 acid until a constant weight wiis obtained. 



This method has the merit of guarding the sample against chemical changes 

 during tlie course of the determination and of leaving the dried substance in a 

 porous condition that greatly facilitates Its complete extraction with ether. 



• Iloagland, Ualjih, Kormatlon of nr-rrmtoporphyrin In Ox Mnsclo DuririK AiHolyslH. 

 JournnI of Ajjrlf uKuriil Itcucanh, v. VII. p. 41-4r., Oct 2, lOH!. 



-T\\t: aiitlioiK (l<Hli(r to <'xlcii<I thoir (liaiiks (o Mr. Unlicrt. II. Kerr for liavliiK iiiadc ( he 

 aiialysi-s of tire fain which arc rcprirlcd in IIiIh |iapcr. 



