50 BULLETIN 433, U. S. DEPARTMENT OF AGRICULTURE. 



textures. Exposed bundles of muscles at the shank had turned dark- 

 brown in color. 



After 31 days in storage the condition of the meat had not changed 

 appreciably since the previous observation, except perhaps that evi- 

 dences of desiccation had become more apparent. 



At the end of the storage period of 42 days in the bureau's cooler, 

 or after a total period of 45 days in cold storage, the beef was in 

 good condition as regards state of preservation although it showed 

 considerable drying out, particularly where the meat was not well 

 covered with fat. There was also a slight growth of mold on the 

 flank and " hanging tender" and a slightly musty odor at these points. 

 The beef showed a shrinkage of 6.3 per cent during storage. 



QUALITY OF MEAT. 



Fresh quarter^ in storage 71 hours. — This quarter was of fairly good 

 quality as regards conformation and finish, being fairly well covered 

 Avith fat, and would have been classed as " good." The judge's opin- 

 ions regarding the quality of the broiled test steak cut from this 

 quarter are as follows : 



Mr. A. — The tenderloin is tender and of good flavor. The loin portion is much 

 tougher than the tenderloin, while the flank end is too tough too eat. As a whole 

 the steak has a good flavor. 



Mr. B. — The steak is more tender than that from the corresponding quarter 

 of carcass No. 2, but is less tender than that from carcass No. 1. The flavor 

 is not as good as that of the steaks from the quarters of beef just described. 

 As regards tenderness and palatability, the tenderloin ranks first and the 

 flank end last. 



Mr. C. — On the whole the steak is superior to the one from the correspond- 

 ing quarter of carcass No. 2, but inferior to the one from carcass No. 1. The 

 steak has a good flavor. The tenderloin is the most tender and the flank end 

 the least so of the different parts of the steak. 



Quarter of 'beef stored Jj.5 days. — When the quarter of beef was cut 

 up preparatory to analysis, the cut surface at the butt of the round 

 was found to be bright-red in color except for a narrow dark band 

 at the surface where the muscular tissue had been exposed to the 

 air. Where the surface of the meat had been covered with fat there 

 was only a trace of such a band. The freshly cut surface of the meat 

 had an odor that was rather different from that of fresh meat and 

 which might have been termed slightly " old," but which was in no 

 sense an odor of putrefaction. When the loin was cut, it was found 

 that the tenderloin was somewhat darkened around the outside and 

 had a slightly " off " odor. The porterhouse steak cut for broiling 

 had a rather " old " odor, particularly at the outer portion of the 

 tenderloin and at the flank end where the odor was that of incipient 

 putrefaction. On being cut and ground, the meat appeared to be 

 comparatively tender. * The kidney fat had a distinctly " old " and 

 sour odor. 



