34 BULLETIN 433, V. S. DEPARTMENT OF AGEICULTUBE. 



The methods of analysis used in these experiments were the same 

 as those followed in studying the changes that took place in meat 

 on autolysis, except where changes or additions are noted. 



The iocUn number of the fats were determined by means of the 

 Hanus method. 



Refractive indices of the fats were determned at 40° C. by means 

 of an Abbe refractometer. 



Acidity was determined by titrating a weighed quantity of the fat 

 against standard alkali solution in the presence of hot neutral alco- 

 hol and with phenolphthalein as indicator. 



Rancidity was determined by the method of Kreis, which is as 

 follows: Shake 5 c. c. of the fat with equal volumes of a 1 per cent 

 solution of phloroglucin in ether and of concentrated hydrochloric 

 acid. Eancidity is detected by the development of a pink or red 

 color, the degree of rancidity being indicated by the depth of the 

 color. 



Quality of meat. — The quality of the meat was judged in part by 

 appearance, odor, and condition as indicated by handling, but prin- 

 cipally by sampling portions of well-broiled porterhouse steaks, 

 which were cut from the fresh quarter of beef at the beginning of 

 the storage periods and from the corresponding quarter at the end 

 of the storage periods. The steak from each quarter of beef was 

 sampled by each of the authors and their individual opinions as to 

 the quality of the meat were recorded. The judges are recorded as 

 Mr. A, Mr. B, and Mr. C. 



It is recognized that the interval of time between the sampling of 

 the steaks from the first and second quarters of the same carcass 

 may result in an inaccurate comparison of the quality of the two 

 samples ; but no better method of comparison seemed to be available. 



EXPERIMENT NO. 1. 



HISTORY OF CARCASS. 



A " grade " Shorthorn steer, 4-|- years old, of good quality and 

 fairly well finished, was slaughtered in the usual manner; and the 

 carcass was run into the fore cooler one hour after the animal had 

 been killed. The warm carcass Aveighed 815 pounds. The carcass 

 was held for 18 hours in the fore cooler, where a temperature rang- 

 ing from 32° to 33° F. and a humidity of 93 per cent prevailed. It 

 was then run into the main cooler, where it was held for 4^ hours 

 longer at a temperature of 32° F. The humidity of this cooler was 

 also 93 per cent. After a total storage period in the packing-house 

 coolers of 22| hours, the two hind quarters of the carcass were care- 

 fully wrapped in cheesecloth and paper and transported by motor 

 truck to the bureau's cold-storage rooms, the trip requiring about 

 one hour. 



