CHANGES IlSr FEESH BEEF DURING COLD STORAGE. 



51 



On the whole, this quarter of beef, which has been held in cold 

 storage for a total period of 45 days, appeared to be in sound condi- 

 tion; but the market value of the beef was probably less than it 

 would have been earlier in the storage period, principally because 

 of the effects of desiccation upon the appearance of the meat. The 

 organoleptic qualities of the broiled test steak cut from this quarter 

 were reported upon by the respective judges as follows : 



Mr. A. — The tenderloin portion is fairly tender and has a good flavor, except 

 the outer portion, which has a rather " old " taste. The loin portion is fairly 

 tender, but rather dry and lacking in flavor. Portions have an " old " taste. 

 The flank end is tough and stringy and the flavor is not good. 



Mr. B. — The steak is generally superior to the one cut from the corresponding 

 quarter at the beginning of the storage period as regards tenderness, but 

 inferior as regards flavor. Portions of the steak, particularly outer portions 

 of the tenderloin and loin, are tainted and not edible. This " old " flavor might 

 be called " gamey." 



Mr. C. — ^This steak shows some signs of incipient putrefaction at the flank 

 end and on the outside of the tenderloin. Changes are positive but not exten- 

 sive. The tenderloin is quite tender and fairly juicy, but has an " old " flavor, 

 and portions have a slightly " off " flavor. 



CHEMICAL EXAMINATION OF CAECASS NO. 3. 



Tables 26 to 32, inclusive, show the changes which took place in 

 the composition of carcass No. 3 during 42 days of cold storage. 



Table 26 shows the composition of the carcass expressed in terms 

 of percentages of fresh material; but for reasons previously noted 

 these data will not be discussed. 



Table 27 shows the composition of the material expressed as per- 

 centages of moisture- free and fat-free material. 



There are appreciable losses of moisture, which are slightly greater 

 than similar losses observed in the case of the carcass stored 28 days. 



There are slight changes in the ash, which have no significance. 



The data for total nitrogen show appreciable losses, the signifi- 

 cance of which is not yet apparent. 



Changes in ammonia and in phosphorus compounds will be dis- 

 cussed in connection with Tables 31 and 32. 

 Table 20. — Comj)Ositiori crprctfirfJ hi terms of pcrccntaf/e of fresh material. 





Description of sample. 



Storage 

 period. 



Moist- 

 ure. 



Fat. 



A.sli. 



Total 

 nitro- 

 gen. 



Am- 

 moni- 



acal 

 nifro- 



Kcn. 



rhosphorus. 



Serial 

 No. 



Total. 



Solu- 

 ble. 



Insol- 

 uble. 



19 

 38 



20 

 39 



21 

 40 



Hound: Uifht hinfl f|tinr1.er. 

 Uounfl: I/cfl hind quarter... 



Ktimp: Klfht hind f|iiart«r.. 

 Hump: l/Cft liind qiiiirlcr... 



1/oln: liitchtlilnd f)iiiirtcr. .. 

 Loin; lycfl hind quarter 



D.ir. 



2 23 

 44 23 



2 23 

 44 23 



2 23 

 44 23 



74.59 

 74. 15 



73,79 

 73.32 



73. .W 

 71.82 



2.06 

 l.iW 



3.19 

 3. 27 



4.17 

 4.92 



1.09 

 l.U 



1.0(5 

 1.0<5 



1.03 

 1.09 



3.46 

 3.48 



3.39 

 3.30 



3.30 

 3.30 



0.0102 

 . 0122 



.0102 

 .0110 



.0094 

 .0115 



0.209 

 .211 



.203 

 .198 



.194 

 .197 



0.103 

 .105 



. l.')7 

 .148 



. 152 

 .149 



O.OKi 

 . 01« 



.016 

 .DfiO 



. 012 

 .048 



