CHAISTGES IN FRESH BEEF DURING COLD STORAGE. 



33 



RuTnp. — The entire rump was trimmed free of bone and connective 

 tissue and as free as possible of fat, and the lean meat was then pre- 

 pared for analysis as above. 



Loin. — The loin was first cut into what are known as the short loin 

 and the sirloin butt. From the first part porterhouse and club steaks 

 are cut, while sirloin steaks are cut from the second part. Two sec- 

 tions, each about 2.5 to 3 inches thick, were then cut for analysis. 

 The first section was cut from the small end of the sirloin butt, the 

 second from the small end of the short 

 loin. In the case of the quarters of beef 

 that had been held in storage, the small 

 end of the short loin was trimmed free of 

 meat that had become dried or darkened 

 through exposure before the section was 

 cut for analysis. 



For the purpose of testing the quality 

 of the meat, a porterhouse steak about 2 

 inches thick was cut from the large end 

 of the short loin. 



Flank. — ^This cut was analyzed in only 

 one experiment, because of the fact that 

 the flank becomes so dry on long storage 

 that it is difficult to prepare for analysis, 

 and because it was considered that the 

 analytical results would not be of great 

 value. 



Fat fsamples. — The following samples of 

 fatty tissue were taken for analysis: Ex- 

 ternal fat, intermuscular fat, and kidney 

 fat. 



All external fat was trimmed from 

 each section of meat cut from the round, 

 rump, and loin, and a sample of the com- 

 bined material was taken for examination. 

 The same practice was followed in case of 

 the intermuscular fat. The entire kidney 

 fat was stripped from the loin, cut up into small pieces, and re- 

 duced to a convenient quantity by quartering. This reduced quan- 

 tity was ground and a sample of the ground fat was taken for exami- 

 nation. The sample of fatty tissue of each class was rendered in a 

 large casserole on a steam bath and the fat was filtered and retained 

 in bottles for analysis. 



.MKTirODH OK ANALYSIS. 



Analytical woik on the samples of meat was usually started ap- 

 [)roxin)ately 15 hours after the meat had been prepared for analysis. 

 W}801°— I'.ull. 4.'«— 17 P. 



Fig. 2. — Diagram of a hind 

 quarter of beef showing (by 

 numbers) the usual wholesale 

 cuts and (by letters) the sec- 

 tions taken for bacteriological 

 and chemical examination. 



Cuts. — (1) Shank; (2) 

 round; (3) rump; (4,5) loin; 

 (4) sirloin butt; (5) short 

 loin ; (6) flank. 



Sections. — (a, c) Sections 

 for chemical examination ; 

 (b) section for bacteriologi- 

 cal examination ; (3) rump 

 taken for chemical examina- 

 tion ; (d, g) sections taken 

 from loin for chemical exami- 

 nation ; (e) test steak; (/) 

 section for bacteriological ex- 

 amination. 



