46 



BULLETIN 433, U. S. DEPARTMENT OF AGRICULTURE. 



upon the neutral fats, while the greater increase in acidity of the 

 external fat is probably due to combined bacterial and enzym action. 

 The external and kidney fats had developed a rather strong flavor 

 at the end of the storage period. 



Table 23. — Composition of fat. 



Serial 

 No. 



Description of sample. 



Storage 

 period. 



lodia 

 num- 

 ber. 



Refract- 

 ive 

 index 

 40°C. 



Per 



cent 



acidity 



as oleic 



acid. 



Ran- 

 cidity. 



Physical 

 characters. 



16 

 28 



17 

 28 



18 

 30 



Kidney fat: Rip:ht hiad quarter.. 

 Kidney fat: Left hind quarter 



Intermuscular fat: Right Mud 



quarter. 

 Intermuscular fat: Left hind 



quarter. 



External fat: Right hind quarter. 

 External fat: Left hind quarter.. . 



D. H. 



2 17 

 30 17 



2 17 

 30 17 



2 17 

 30 17 



37.40 

 37.59 



44.79 

 45.09 



52.20 

 50.63 



1.4560 

 1.4560 



1-4568 

 1. 4568 



1. 4574 

 1. 4574 



0.34 

 1.02 



.28 

 1.02 



.28 

 1.52 



Neg 



...do 



...do 



...do 



...do 



...do 



Normal. 

 Somewhat strong 



flavor and 



odor. 



Normal. 

 Do. 



Do. 

 Somewhat strong 

 flavor and 

 odor. 



Table 24 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. 



Total nitrogen shows slight changes which are without apparent 

 significance. 



There are appreciable decreases in the soluble nitrogen in case of 

 the round and the rump and there is a slight increase in case of the 

 loin. Changes in the soluble-nitrogen content of the round and the 

 rump are similar to the changes in this constituent noted in the early 

 stages of the autolysis experiment and in exDeriment No. 1, and 

 they may be explained in the same manner. 



Coagulable nitrogen shows quite marked decreases, and opposite 

 changes are noted in the noncoagnilable nitrogen. 



Proteose nitrogen shows marked relative increases that range from 

 96.92 per cent in the case of the rump to 179.52 per cent in the case of 

 the loin. However, by referring to Table 22,. it may be noted that 

 the actual amounts of proteoses present are quite small. 



Amino nitrogen in the round and rump increased by approximately 

 25 per cent, while that in the loin decreased by an amount that was 

 practically within the limit of experimental error. These results in- 

 dicate a general increase in this constituent, which is in conformity 

 with results obtained in the autolysis experiment. 



Ammoniacal nitrogen increased distinctly during the storage 

 period in each of the three portions of the carcass analyzed. The in- 

 creases ranged from 15.51 per cent in the case of the loin to 24.85 

 per cent in the case of the rump, the minimum increase in this experi- 



