CHAISTGES IIST FRESH BEEF DURING COLD STORAGE. 



17 



Table 4. — Composition of 0.9 per cent sodium chlorid extract of meat expressed 

 in terms of percentages of moisture-free and fat-free m,aterial. 







'6 







> 

 1 



d 



Nitrogen. 



Phosphorus. 









,2 









O 



a 



_o 



6 



Description of sample. 



ft 



o 



2 



o 



;2 

 "3 



o 



J3 



1 



1 



i 



."2 

 '3 



9 



3 



o 



03 



3 

 9 



to 



8 



§ 



i 



o 

 o 



d 



a 



a 



1 

 o 



"3 



O 



o 



o 



3 



02 





M 



. H 



<1 



O 



< 



H 



.a 



'A 



p^ 



< 



H 



02 



CQ 







Hours. 



























100 



Semimembranosus muscle 



48 32.73 



o.0« 



27.65 



3.77 



4.38 



2.36 



2.02 



0. 125 



0. 3940 



0.733 



0.475 



0. 258 



101 



Biceps femoris muscle 



48 32. 95 



5 "^O 



27.75 



3 46 



4 36 



? 4? 



1.94 



107 



.3977 



714 



440 



?74 



102 



Vastus externus muscle 



48!29.83 



4.6-) 



25.18 



3.49 



.3.96 



2.07 



1.89 



.109 



.3768 



.696 



.461 



. 235 



108 



Semitendinosus muscle 



48 32. 06 



4.82 



27.24 



3.54,4.49 



2.48 



2.01 



.08,5 



.3835 



. 735 



.475 



.260 



104 



Rectus femoris muscle 



48 29.62 



4.48 



25.14 



2.99 3.85 



1.99 



1.86 



.070 



.3971 



.694 



.483 



.211 



Table 5. — Distribution of nitrogen and phosphorus, expressed as percentages of 

 total nitrogen and total phosphorus. 





Description of sample. 



_o 



O) 



ft 



p 

 CQ 



Nitrogen. 



Phosphorus. 



6 



"3 

 o 



Eh 



2 



3 



1 

 "3 



§ 



g 



a 



o 

 S5 



o 



■2 

 o 







"3 



i 



"3 

 o 

 E-i 



6 



1 



a 



O 



O 



a 



O 



m 



d 



1 



O 



,2 



d 

 o 

 m 



100 

 101 

 102 

 103 

 104 



Semimembranosus muscle. 



Biceps femoris muscle 



Vastus externus muscle. . . 



Semitendinosus muscle 



Rectus femoris muscle 



Hours. 



48 

 48 

 48 

 48 

 48 



100.00 

 100.00 

 100.00 

 100. 00 

 100.00 



28.53 

 29.52 

 26.87 

 29.62 

 26.42 



15.37 

 16.38 

 14.04 

 16.36 

 13.66 



13.16 

 13.14 

 12.83 

 13.26 

 12.76 



0.814 

 .724 

 .739 

 .561 

 .480 



2.57 

 2.69 

 2.56 

 2. .53 

 2.73 



0.244 

 .266 

 .225 

 .276 

 .263 



100.00 

 100. 00 

 100. 00 

 100. 00 

 100. 00 



20.19 

 22.67 

 21.83 



20. 2S 

 21.27 



79.81 



77.33 

 78.17 

 79.72 

 78.73 



51.73 

 47.65 

 51.80 

 51. 53 

 54.75 



28.08 

 29.68 

 26.37 

 28.19 

 23.98 



CHEMICAL CHANGES TAKING PLACE DURING ASEPTIC AUTOLYSIS OF BEEF. 



Tables 6 to 11, inclusive, show the chemical changes which took 

 place in 9 samples of the muscular tissues from a hind quarter of a 

 steer that Avere incubated at 37° C. for periods ranging from 7 to 

 100 days. 



Table G shows the composition of the tissue expressed in terms of 

 percentages of the original material. On account of variations in 

 the moisture content of the samples, due to losses by evaporation 

 (hiring incubation, and because of appreciable variations in the fat 

 content of the samples, the data do not show the true extent of the 

 changes which took place in tlie composition of the material during 

 autolysis, a better compreliension of which may be obtained from 

 Table 7, which .shows the composition of the samples expressed in 

 terms of moisture-free and fat-free material. 



MoiHtare^ fat-free hanln shows a fairly regular decrease as tlie 

 period of incubation increases, the sample incubated 100 days con- 

 tiiining 7i^.0l per cent, sis coni|)ai'ed with 70.0i per cent in the fresh 

 material. 



ccsor— r.ull. V.V.\—M 2 



