CHANGES IlSr FEESH BEEF DURING COLD STORAGE. 



39 



termuscular fat may be regarded as due to the action of the enzym 

 lipase, while the greater increases in acidity noted in case of the 

 external and kidney fats must be regarded as due to the combined 

 action of the enzym lipase and of bacteria. 



The fats appeared to be normal in character and gave no reaction 

 for rancidity. 



Table 16. — Composition of fat. 



Serial 

 No. 



Description of sample. 



Storage 

 period. 



lodin 

 num- 

 ber. 



Refract- 

 ive 

 index 

 40°C. 



Per 



cent 



acidity 



as oleic 



acid. 



Ran- 

 cidity. 



Physical 

 characters. 



4 

 10 



5 



11 



6 

 12 



Kidney fat: Right hind quarter.. 

 Kidney fat: Left hind quarter — 



Intermuscular fat: Right hind 



quarter. 

 Intermuscular fat: Left hind 



quarter. 



External fat: Right hind quarter. 

 External fat: Left Mad quarter... 



D. H. 



1 19 



15 19 



1 19 



15 19 



1 19 

 15 19 



42.43 

 42.38 



46.86 



46.79 



56.18 

 55.92 



1. 4562 

 1.4562 



1.4570 



1. 4570 



1. 4580 

 1.4580 



0.28 

 .68 



.22 



.39 



.33 



.85 



Neg 



...do 



...do 



...do 



...do 



...do 



Normal. 

 Do. 



Do. 



Do. 



Do. 

 Do. 



Table 17 shows the distribution of nitrogen and phosphorus in the 

 meat on the basis of 100 parts of the respective constituents in the 

 material at the beginning of the storage period. 



Slight apparent increases in total nitrogen are without significance, 

 as has been noted previously. 



Soluble nitrogen shows appreciable decreases which range from 

 5.23 per cent in the case of the rump to 1.38 per cent in the case of the 

 loin. These decreases are in harmony with decreases in total solids 

 and organic extractives, and with the decreases in soluble nitrogen 

 previously noted in the early stages of the autolysis experiment, 

 and they may be explained upon the same basis as the latter. 



Coagulable nitrogen shows fairly marked decreases which range 

 from 11.45 per cent in the case of the round to 3.32 per cent in the 

 ca.se of the loin. In part, these decreases are due to decreases in 

 total nitrogen; but by referring to Table 15 it may be noted that the 

 actual decreases in coagulable nitrogen are slightly larger, on the 

 whole, than the decreases in total soluble nitrogen. These facts 

 indicate a slight change of coagulable nitrogen into noncoagulable 

 forms. 



Noncoagulable nitrogen shows slight increases on the whole. 



I*roteo.se nitrogen shows relatively marked increases. However, 

 it may be noted by refci-ring to Table 15 that the actual amount of 

 this con.stituent ])resent is comparatively small. 



Ammoniacal nitrogen appears to have increased in the round and 

 in the rump, but to have decreased in the loin. As the total increase 

 is somewhat greater than the decrease, the general tendency would 

 seem to be toward an increase in this constituent. 



