CHANGES IN FEESH BEEP DUEING COLD STORAGE. 



37 



Table 13. — Composition expressed in terms of percentages of moisture-free and 



fat-free material. 



Serial 

 No. 



Description of sample. 



Storage 

 period. 



Mois- 

 ture, 



fat-free 

 basis. 



Ash. 



Total 

 nitro- 

 gen. 



Am- 

 moni- 

 acal 

 nitro- 

 gen. 



Phosphorus. 



Total. 



Solu- 

 ble. 



Insolu- 

 ble. 



1 



7 



Round: Eight hind quarter. 

 Round: Left hind quarter . . . 



D. n. 



1 19 



15 19 



75.83 

 76.57 



4.55 

 4.82 



14.46 

 14.83 



0. 0328 

 .0365 



0.853 



.888 



0.650 



681 



0.203 

 .207 





14 



+ 0.74 



+ .27 



-f- .37 



-t- .0037 



-1- .035 



-1- .035 



-f- .004 





Rump: Right hind quarter.. 

 Rump: Left hind quarter. . . 





2 



8 



1 19 

 15 19 



76.38 

 76.96 



4.59 

 4.74 



14.51 



14.75 



.0345 

 .0360 



.811 

 .873 



.655 

 .646 



.125 

 .276 





14 



+ 0.58 



-h .15 



-f- .24 



-1- .0015 



-t- .062 



- .009 



+ .071 





Loin: Right hind quarter 



Loin: Left hind quarter 



Change 





3 

 9 



1 19 

 15 19 



76.58 

 76.92 



4.50 

 4.80 



14.62 

 15.06 



.0341 

 .0323 



.837 

 .858 



.652 

 .653 



.185 

 .205 





14 



-f 0.34 



-1- .30 



+ .44 



- .0018 



+ .021 



-f- .001 



+ .020 













Table 14 shows the composition of the 0.9 per cent sodium chlorid 

 extract of the meat expressed in terms of percentages of the fresh 

 material. On account of the effect upon the results of variations in 

 the fat and moisture content of the meats from which these extracts 

 were prepared, these data have been recalculated to the moisture-free 

 and fat-free basis and are so expressed in Table 15. 



Table 15 shows the composition of the 0.9 per cent sodium chlorid 

 extracts of the meat expressed in terms of percentages of moisture- 

 free and fat-free material. 



Appreciable decreases took place in total soluble solids, ranging 

 from 0.05 per cent in the case of the loin to 0.73 per cent in the case 

 of the round. It will be recalled that in the autolysis experiment 

 reported in this paper there was a distinct decrease in total solids in 

 the early stages of the experiment. 



The ash shows appreciable increases that go hand in hand with 

 a much smaller average increase in total soluble phosphorus. Slight 

 changes in ash of extract are not of great significance on account of 

 the unavoidable error in correcting for the presence of relatively large 

 amounts of sodium chlorid in the presence of small amounts of ash. 



Organic extractives and acidity show appreciable decreases that 

 are in harmony with similar changes noted in the early stages of the 

 autolysis e.xpeiinicnt previously reported. 



Changes in nitrogen and phosphorous compounds will be discussed 

 in connection with Tiibles 17 and 18. 



1'able 16 shows the composition of the fat at the beginning and end 

 of the .storage period. 



The iodin nunibci's and refractive indices show pi-actically no 

 ehanges. There are aj)preciabl<' increases in the acidity of iXm fats, 

 ranging from O.rcj jjcr ccni iti case of external fat to 0.17 per cent 

 in case of th<! inteiinnscnlar fa(. The increase in acidity of the in- 



