86 



BULLETIN 433, U. S. DEPARTMENT OP AGEICULTUEE. 



broiled test steak possessed tlie following organoleptic properties in 

 the opinion of the respective judges: 



Mr. A. — The meat from all three portions of the steak is distinctly more 

 tender than that from the corresponding portion of the steak cut from the 

 fresh quarter of beef. The greatest improvement is noted in the flank portion. 

 The flavor of the meat is improved. 



Mr. B. — ^This steak is generally superior to the steak from the fresh quarter 

 of beef; the tenderloin portion is very tender and palatable; the loin portion 

 is nearly as tender as was the tenderloin from the steak cut from the fresh 

 quarter, and the flavor is improved ; the flank end of the steak is fairly tender. 



Mr. C. — The steak as a whole is greatly superior to the one cut from the 

 fresh quarter of beef. The flavor and tenderness of all portions of the steak 

 are greatly improved, this change being particularly noticeable in the flank 

 end of the steak. 



CHEMICAL EXAMINATION OF CAKCASS NO. 1., 



Tables 12 to 18, inclusive, show the changes in composition that 

 occurred in carcass No. 1 during the 14 days of cold storage. 



Table 12 shows the composition of the carcass expressed in terms 

 of percentages of the fresh material. These data are not of great 

 significance in indicating changes in composition that took place in 

 the meat during storage, since, of course, the variations in per- 

 centages of moisture and fat affect the value of the other data. 

 These data do show, however, the actual composition of the meat at 

 the beginning and end of the storage period. A better comprehen- 

 sion of the changes which took place in the composition of the meat 

 during storage may be had from Table 13. 



Table 13 shows the composition of carcass No. 1 expressed in terms 

 of percentages of moisture-free and fat-free material. There are 

 slight apparent increases in moisture varying from 0.34 per cent in 

 case of the loin to 0.74 per cent in case of the round. Slight apparent 

 gains in ash and total nitrogen are not easy to explain. 



Changes in nitrogen and phosphorous compounds will be discussed 

 in connection with Tables 17 and 18, where the changes are shown 

 more clearly. 



Table 12. — Composition expressed in terms of percentages of fresh materials. 



Serial 

 No. 



Description of sample. 



Storage 

 period. 



Mois- 

 ture. 



Fat. 



Ash. 



Total 

 nitro- 

 gen. 



Am- 

 moni- 

 acal 

 nitro- 

 gen. 



Phosphorus. 



Total. 



Solu- 

 ble. 



Insolu- 

 ble. 



1 



7 



2 



8 



3 

 9 



Round: Right hind quarter. 

 Round: Left hind quarter. . . 



Rump: Right hind quarter. 

 Rump: Left hind quarter . . . 



Loin: Right hind quarter . . . 

 Loin: Left hind quarter 



D. H. 



1 19 

 15 19 



1 19 

 15 19 



1 19 

 15 19 



73.06 

 74.26 



72.67 

 73.28 



73.01 

 72.14 



3.64 

 3.02 



4.85 

 4.79 



4.66 

 6.22 



L06 

 1.10 



1.03 

 1.04 



1.01 

 1.04 



3.37 

 3.37 



3.26 

 3.24 



3.27 

 3.26 



0.0076 

 .0083 



.0078 

 .0079 



.0076 

 .0070 



0.199 

 .202 



.182 

 .192 



.187 

 .186 



0.151 

 .155 



.147 

 .142 



.146 

 .141 



0.048 

 .047 



.035 

 .050 



.041 

 .045 



