CHANGES IN FRESH BEEF DUEING COLD STORAGE. 35 



The pacldng-hoiise coolers in which the above carcass and those 

 used in subsequent experiments were handled may be regarded as 

 representative of beef coolers in modern packing houses. The over- 

 head bunker, closed brine-coil system of refrigeration was used. The 

 coolers were supplied with abundant refrigeration and the circula- 

 tion of air was very good. On arrival at the bureau laboratories the 

 quarters of beef were at once placed in cold-storage room No. 1, 

 which has been previously described, and were unwrapped, weighed, 

 and hung up. On the next morning, or 43 hours after the carcass 

 first had been placed in cold storage, the right hind quarter was 

 taken out and prepared for analysis by methods previously de- 

 scribed, while the left hind quarter was held in cold storage for an 

 additional period of two weeks. 



Storage. — The temperature of cold-storage room No. 1 during 

 the two weeks' storage period of the left hind quarter of carcass No. 

 1 ranged from 32° to 34° F. The humidity ranged from 72 to 84 

 per cent of saturation. This quarter showed a shrinkage in weight 

 of 2.15 per cent. 



QUALITY OF MEAT. 



Fresh quarter in storage J^S hours. — This quarter of beef would 

 have been classed as "choice." It w^as well covered with fat and 

 had a heavy deposit of kidney fat. As it was being cut up the 

 meat appeared well marbled with fat. The lean meat was dark red 

 in color. The judges' opinions regarding the quality of the broiled 

 test steak cut from this quarter of beef are as follows : 



Mr. A. — The tenderloin portion is quite tender, has a good flavor, and is 

 very palatable. The loin portion is rather tough, but has a good flavor. The 

 flank end is very tough — almost too tough to eat. 



Mr. B. — The tenderloin portion is quite tender, but not as tender as that 

 from a high-class steak. The flank portion is very tough. On the whole the 

 meat is juicy and of good flavor, but is rather tough. 



Mr. C. — The tenderloin portion is very tender, has a good flavor, and is 

 very pa]atal)!f'. The loin portion is rather tough and the flavor is not as high 

 as might be expected in this class of meat. The flank portion is rather tough. 



Stored quarter in storage If) days., W hours. — At the end of the 

 storage period the quarter of beef was in very good condition. The 

 surface of the quarter was dry and firm, and the thin outer covering 

 of connocti\'e tissue was parc])iiieiit]ike in texture. The exposed, 

 cut, mu.scular surface of the round and loin were dark brown in 

 coloi- arifl firm in texture. A sliglit growth of mold was visible about 

 the sliank. 



As the quarter was l)cing cut up for examination the meat ap- 

 pcarofl to Ijc in good condition, and as far as could l)e judged l)y 

 handling it aj>[)earcd to bo, more tender than the meat from the 

 corresponding quarter at the beginning of the storage period. 'J'lie 



