42 BULLETIISr 433, IT. S. DEPAETMEISTT OP AGRICXJLTUEE. 



in cheesecloth and paper and transported by motor truck to the 

 bureau's cold-storage rooms, the trip requiring about an hour. The 

 weight of the carcass before chilling was 715 pounds. 



ST0KA6E. 



The quarters of beef were placed in cold-storage room No. 1, un- 

 w^rapped, and hung up until the next day, when the right hind 

 quarter was prepared for analysis. The total preliminary storage 

 period of this quarter amounted to 65 hours. The left hind quarter 

 was held in cold storage for an additional period of 28 days, during 

 which period the temperature of the cold-storage room was quite 

 uniform, ranging from 32° to 36° F. The humidity varied between 

 69 and 73 per cent of saturation. 



After 21 days in cold storage the quarter of beef showed appre- 

 ciable evidences of desiccation, the connective-tissue membrane over 

 the surface of the quarter having become dry and parchmentlike 

 and the exposed muscular tissue having undergone appreciable 

 shrinkage. There was no mold on the outside of the quarter, and 

 only a slight growth on the inside of the flank, where there was also 

 a slight odor of incipient putrefaction. 



At the end of 28 days in cold storage the quarter of beef showed 

 practically the same characteristics as noted above. The total shrink- 

 age in weight amounted to 5.26 per cent. 



QUALITY OF MEAT. 



Fresh quarter^ in storage 65 hours. — This quarter of beef was not 

 of as good quality as that from carcass No. 1, being not as well 

 finished nor of as good conformation. As regards market classsifi- 

 cation, this quarter would have been classed as " good." The follow- 

 ing are the reports of the judges upon the organoleptic properties 

 of the broiled test steak : 



Mr. A. — The loin and tenderloin portions of the steak have a good flavor, 

 but are not very juicy and are decidedly tough. The flank portion is extremely 

 tough. 



Mr. B. — The steak has a good flavor and is juicy, but all portions are rather 

 tough ; the tenderloin is not tender, but can be masticated ; the loin portion 

 is rather tough ; and the flank portion is of rubbery consistency and can 

 scarcely be eaten. 



Mr. C. — All portions of the steak have a good flavor, but the tenderloin is 

 slightly tough, the loin portion quite tough, and the flank end is very tough 

 and of rubbery consistency. 



Quarter of heef stored 30 days 17 hours. — As the quarter was being 

 divided into wholesale cuts it was noticed that the flank was dry 

 and hard. The cut surface of the flank was bright red in color. 

 There was a slight odor of putrefaction from the exposed inner 

 surface of the flank, although the cut surface had the normal odor. 



