CHANGES IN FRESH BEEF DURING COLD STORAGE. 43 



The cut surface at the butt of the round had the normal odor and 

 color. TMiere the muscular tissue had not been covered with fat 

 and had been exposed to the air there was a hard dark-brown layer 

 about one-eighth of an inch deep, due to desiccation, but no odor 

 of putrefaction. The loin was in first-class condition, although the 

 tip end, where the muscles had been exposed and had become dried 

 out, required a little trimming. The kidney fat showed a slight 

 growth of mold and had a rather strong odor. On the whole, this 

 quarter of beef was considered to be in good marketable condition. 

 The greatest apparent effect of storage upon the meat was that of 

 desiccation. 



When the meat was being prepared for analysis it was noted that 

 the bundles of muscles separated with much greater ease than in the 

 case of the fresh quarter of beef, and that apparently a marked soft- 

 ening of the intervening connective tissue had occurred. 



The opinions of the respective judges concerning the quality of 

 the broiled test steak are given below : 



Mr. A. — The tenderloin portion is of good quality, has a good flavor, and is 

 more tender than the steak from the fresh quarter. The meat is rather dry. 

 The loin portion is much more tender than that of the fre^h quarter, and is now 

 quite palatable. While not first class, the meat is fairly tender and has a good 

 flavor. The flank portion is decidedly more tender than in case of the fresh 

 quarter and is now fairly palatable. The meat is rather dry, the flavor is fair, 

 and the muscle fibers are coarse and tough. 



Mr. B. — ^The steak is greatly improved in quality as compared with the steak 

 from the fresh quarter of beef. While the meat is not of the highest quality, 

 yet it has so improved in tenderness that even the flank portion can be eaten 

 with ease. 



Mr. C. — This steak is much better in quality in every respect than the steak 

 from the fresh quarter of beef. The tenderloin is very tender, the loin portion 

 is not quite as tender, and the flank end is fairly tender. The flavor of the 

 steak is good. 



CHEMICAL EXAMINATION OF CAKCASS NO. 2. 



Tables 19 to 25, inclusive, show the changes that occurred in the 

 composition of carca.ss No, 2 during 28 days in cold storage. 



Table 19 shows the composition of the carcass expressed in terms 

 of percentages of fiesh material. For reasons previously given these 

 data will not be di.scussed. 



Table 20 shows the composition of the carcass expressed in terms of 

 percentages of the moistiire-free and fat-free material. There are 

 slight h)sses of moisture due to evaporation during storage, and insig- 

 nificant changes in ash. Changes in nitrogen and phosphorous com- 

 j)0iin(ls will be disfussed in connection with Tables 24 and 2.5. 



Table 21 shows the composition of the 0.9 per c^nt sodium chlorid 

 extract exi)res.sed in terms of percentages of the fresh material. 

 These data will be discussed as recalculated in Table 22. 



