52 



BULLETIN 433, U. S. DEPAETMENT OF AGEICULTUKE. 



Table 27. — Composition expressed in terms of percentage of moisture-free and 



fat-free material. 





Description of sample. 



Storage 

 period. 



Moist- 

 ure, 

 fat- 

 free 



basis. 



Ash. 



Total 

 nitro- 

 gen. 



Am- 

 moni- 

 acal 

 nitro- 

 gen. 



Phosphorus. 



Serial 

 No. 



Total. 



Soluble. 



Insol- 

 uble. 



19 

 38 



Round: Right hind quarter. . 

 Roxmd: Left hind quarter . . . 



D.H. 



2 23 



44 23 



76.16 

 75.63 



4.67 

 4.65 



14.80 

 14.58 



0.0435 

 .0510 



0.893 



.881 



0.698 

 .691 



0.195 

 .190 





42 



-0.53 



-0.02 



-0.22 



H-.0075 



-.012 



-.007 



—.005 





Rump: Right hind quarter. . 

 Rump: Left hind quarter 



Change 







20 

 39 



2 23 

 44 -23 



76.22 

 75.80 



4.60 

 4.53 



14.73 

 14.32 



,0445 

 .0494 



.882 

 .845 



.680 

 .631 



.202 

 .214 





42 



-0.42 



-0.07 



-0.41 



+.0049 



-.037 



-.049 



+.012 





Loin: Right hind quarter 



Loin: Left hind quarter 



Change 





21 



. 40 



2 23 

 44 23 



76.70 

 75.54 



4.59 

 4.67 



14.75 

 14.43 



.0420 

 .0495 



.868 

 .845 



.682 

 .643 



.186 

 .202 





42 



-1.16 



+0.08 



-0.32 



+ .0075 



-.023 



-.039 



+.016 









Table 28 shows the composition of the 0.9 per cent sodium chloric! 

 extract of the meat expressed in terms of percentages of the fresh 

 material. These data will be discussed as recalculated in Table 29. 



Table 29 shows the composition of the sodium chlorid extract 

 expressed in terms of percentages of the moisture-free and fat-free 

 material. 



Total solids show irregular changes which apparently have no 

 significance. 



Changes in ash of extract are so great that they must be regarded 

 with suspicion. 



There are appreciable and regular losses in soluble phosphorus, 

 but not such as Avould account for the large apparent losses in total 

 soluble ash. 



The apparent changes in organic extractives, i. e., in the differences 

 between total solids and total ash, must also be regarded with sus- 

 picion. 



There is a slight increase in the acidity on the whole. 



Table 30 shows the changes in the composition of the fat during 

 storage. The most marked changes which have taken place are those 

 which occurred in the acidity of the samples. The intermuscular 

 fat shows a small increase amounting to 0.45 per cent, which is ap- 

 preciably less than that which took place in the meat stored four 

 weeks, as may be seen by referring to Table 23. Owing to the pro- 

 tected position of the fatty tissue, this increase in acidity may be re- 

 garded as due, in large part at least, to enzym action. 



Kidney and external fat show large actual increases in acidity, 

 amounting to 3.28 and 3.45 per cent, respectively. These increases, 

 which are large as compared with the small increase in case of the 

 intermuscular fat, may be explained by the fact that the kidney and 

 the external fat are exposed to bacterial invasion, and that the hydrol- 



