CHANGES IIST FEESH BEEF DURING COLD STORAGE. 



19 



Table 7. — Codi position expressed in tei-nis of percentage of moisture-free and 



fat-free material. 



Serial 

 No. 



Description of sample. 



Stor- 

 age 

 period. 



Incu- 

 ba- 

 tion 



riod. 



Mois- 

 ture, 

 fat-free 

 basis. 



Ash. 



Total 

 nitro- 

 gen. 



Am- 

 moni- 

 acal 

 nitro- 

 gen. 



Phosphorus. 



Total. 



Solu- 

 ble. 



Insolu- 

 ble. 



109 



Composite sample, left hind 

 quarter 



Hours. 

 24 



24 



Days. 

 



7 



76.61 

 76.66 



4.85 

 5.01 



15.26 

 15.69 



0. 0382 

 .0815 



0.899 

 .938 



0.718 

 .836 



0.181 



110 





.102 





Change .... 











7 



-1-0.05 



+0.16 



+0.43 



+.0433 



+.039 



+ .118 



—.079 





Sample No. 17 





111 



24 

 



14 

 14 



76.46 

 -0.15 



4.96 

 -1-0.11 



15.55 

 +0.29 



.0996 

 + .0614 



.918 

 +.019 



.855 

 + .137 



.063 







-.118 





Sample No. 11 





112 



24 

 



21 

 21 



76.02 

 -0.59 



5.09 

 +0.24 



15.48 

 +0.22 



.1084 

 +.0702 



.947 

 + .048 



.877 

 + . 159 



.070 





Change 



—.111 





Sample No. 12 





113 



24 

 



28 

 28 



75.33 

 -1.28 



4.58 

 -0.27 



14.54 

 -0.72 



.1464 

 +. 1082 



.878 

 -.021 



.811 

 + .093 



.067 







—.114 





Sample No. 33 





120 



24 

 



42 

 42 



74.52 

 -2.09 



4.73 

 -0.12 



14.85 

 -0.41 



.1478 

 + .1096 



.886 

 -.014 



.835 

 + .117 



.050 





Change 



—.131 





Sample No. 18 





121 



24 

 



64 

 64 



75. 28 

 -1.33 



4.94 

 +0.09 



14.33 

 -0.93 



.2134 

 +. 1752 



.872 

 -.027 



.823 

 + .105 



.049 







—.132 





Sample No. 32 





122 



24 

 



77 

 77 



73.48 

 -3.12 



4.71 

 -0.14 



14.68 

 -0.58 



.1868 

 +. 1486 



.884 

 -.015 



.850 

 +.132 



.034 





Change 



—.147 





Sample No. 3 





124 



24 

 



93 

 93 



73.49 

 -3.13 



4.93 

 +0.08 



14.30 

 -0.96 



.2284 

 +. 1902 



.875 

 -.024 



.835 

 + .117 



.040 





Change 



—.141 





Sample No. 2 





125 



24 

 



100 

 100 



72.64 

 -3.97 



4.76 

 -0.09 



15. 23 

 -0. 03 



. 2362 

 + . 1980 



.882 

 -.017 



.867 

 +.149 



.015 





Change 



—.166 









Table 8 shows the composition of the 0.9 per cent sodium chloricl 

 extract of the meat expressed in terms of percentages of the original 

 material ; but the changes in the composition of the extract are shown 

 more clearly in Table 9, where the results are calculated in terms of 

 percentages of the moisture-free and fat-free material. Table 9 

 shows the composition of the 0.9 per cent sodium chlorid extract of 

 the samples expressed in terms of moisture- free and fat-free material. 



Total solids. — The data for total solids show some striking pecu- 

 liarities. The samples incubated for 7, 14, and 21 days show de- 

 creases amounting to 4.54, 2.89, and 3.75 per cent, respectively, while 

 the samples incubated for pci'iods ranging fi'om 28 to 100 days 

 show fairly regular increases varying from 3.G2 to 8.77 per cent. 

 The probal)le reasons for these irregular changes in total solids will 

 be discussed in connection with soluble nitrogen, Table 10. 



Ash of extract. — There is a fairly marked increase in this constit- 

 uent in the incubated samples as compared with the fresh material, 

 but the extent of the increase Ix'ai's no I'clation to tlie length of the in- 

 cubation period. In tin; cobiuin headed " Total soluble phosphorus " 

 increases may be noted in that constituent that go to confirm and 

 explain the increases in ash of exti-act. The inci-easc; in ash of vx- 

 iY'.ici is ap])arently due, in large part at least, (o (he chatige. of itisolii- 

 bl(^ pliosj)lionis coinpoutKls (j/robably organic) (o soluble forms. 

 'J'Ik; cause and miture of these changes will be discussed in connec- 

 ti<m with changes taking ]>lace in the phosphorus compounds. 



