CHANGES IN FRESH BEEF DURING COLD STORAGE. 29 



(a) Insoluble phosphorus decreased rapidly early in the experi- 

 ment and more slowly and fairly regularly during the remainder 

 of the period, the total decrease amounting to 91.29 per cent of the 

 amount present in the fresh material as calculated from the ratios 

 of insoluble to total phosphorus. 



(5) Total soluble phosphorus showed increases corresponding to 

 the decreases in insoluble phosphorus, the total increase amounting 

 to 23.05 per cent, as calculated from the ratios of total soluble 

 phosphorus to total phosphorus. 



(c) Soluble inorganic phosphorus increased rapidly early in the 

 experiment, and more slowly toward the close, the total increase 

 amounting to 65.27 per cent, as calculated from the distribution 

 figures. 



(d) Soluble organic phosphorus showed decreases corresponding 

 to the increases in soluble inorganic phosphorus, the total decrease 

 amounting to 75.95 per cent, as calculated from the organic phos- 

 phoric ratios. 



8. There was no development of free hydrogen sulphid during the 

 course of the experiment. 



COLD-STORAGE EXPERIMENTS WITH FRESH BEEF. 



PROCEDURE. 



The work undertaken in this investigation naturally gToups itself 

 under two headings, viz, (1) Bacteriological and histological studies, 

 and (2) chemical and physical studies. The bacteriological and 

 histological investigations were conducted by Doctor McBryde, and 

 the chemical and phj'sical investigations by Mr. Hoagland and Mr. 

 Powick. Organoleptic observations were carried on jointly. 



The following general plans were observed in carrying on the 

 work, and such additional details as seem pertinent will be mentioned 

 in connection with the individual experiments. 



High-grade fat steers were purchased as needed at a local stock- 

 yard and were slaughtered in the usual manner under the supervision 

 of one of the writers in a local modern packing house, and were 

 held there unfler refi'igeration until chilled, usually for 48 hours. 

 The two hind quarters were then cut from the carcass, carefully 

 wrapped in cheesecloth and paper, and transported by motor truck 

 to the cold-storage rooms of the Biochemic Division at the Bureau 

 of Animal Industry. The trip usually required about one hour. The 

 rooms referred to were as follows : 



Koom No. 1 ; by fcf-f; by 7 f(H't iiifhos hlpb, wltb overhond bunkor, closed 

 britK'-roil system of n^frlK'TJitlon, iiml jiuloiriiit ic tcriipcnilurc control. Over- 

 bcfid mils wen- provWIi'd for lmri;,driK lb(( iiicni. Tliis rooni was used for stor- 

 ing the beef dosfritK-d In all of tin- following rxporinicrits except one, in which 

 the beef W»h stored in tb<! fooler of a local packing hou8e. 



