54 



BULLETIN" 433, U. S. DEPAETME^TT OF AGEICULTUEE. 



ysis of these fats, therefore, is due largely to bacterial action. The 

 kidney and external fats are of poor quality, having a strong dis- 

 agreeable odor and flavor, while the intermuscular fat is of a fair 

 quality. 



Table 30. — Composition of fat. 



Serial 

 No. 



Description of sample. 



Storage 

 period. 



lodin 

 num- 

 ber. 



Refract- 

 ive 

 index 

 40°C, 



Per 



cent 

 acidity 

 asoleic 



acid. 



Ran- 

 cidity. 



Physical 

 characters. 







D. H. 













22 



Kidney fat: Eight hind quarter. . 



2 23 



42.53 



1.4560 



0.39 



Neg 



Normal. 



41 



Kidney fat: Left hind quarter 



44 23 



41.87 



1.4568 



3.67 



...do 



Rather strong 

 odor and 



















1 











flavor. 



23 



Intermuscular fat: Eight hind 

 quarter. 



2 23 



49.34 



1. 4572 



.45 



...do 



Normal. 



42 



Intermuscular fat: I/eft hind quar- 

 ter. 



44 23 



49.18 



1. 4578 



.90 



...do 



Slightly meaty 

 flavor. Better 

 than 41 and 43. 



24 



External fat: Eieht hind quarter. 



2 23 



55.96 



1.4578 



.39 



...do 



Normal. 



43 



External fat: Left hind quarter.. . 



44 23 



56.83 



1.4583 



3.84 



...do 



Rather stron g 

 odor and 



flavor. 



Table 31 shows the distribution of the nitrogen and phosphorous 

 compounds upon the basis of 100 parts of the respective constituents 

 in the material at the beginning of the storage period. 



Changes in total nitrogen have been previously noted. 



Total soluble nitrogen shows appreciable but irregular increases, 

 ranging from 0.47 per cent in the case of the loin to 4.19 per cent in 

 the case of the round ; whereas carcass No. 1 stored for two weeks and 

 carcass No. 2 stored for four weeks each showed decreases in total 

 soluble nitrogen at the end of their respective storage periods. 



Coagulable nitrogen shows fairly marked decreases, but on ac- 

 count of the increases in total soluble nitrogen, these data do not in- 

 dicate the full extent of the changes, which are shown more clearly 

 under noncoagulable nitrogen. 



Noncoagulable nitrogen shows appreciable increases which are 

 slightly greater, on the whole, than those observed in the case of car- 

 cass No. 2, which was stored for four weeks. 



There are marked relative increases in proteose nitrogen, which are 

 greater than those that took place in carcass No. 1, which was stored 

 for two weeks, but less than those that occurred in carcass No. 2, 

 which was stored for four weeks. 



Amino nitrogen increased decidedly during the storage period in 

 each portion of the carcass analyzed, the minimum increase in this 

 experiment being greater than the maximum increase that occurred 

 during the shorter periods of storage. This is in continued con- 

 formity with the results obtained in the autolysis experiment. 



Ammoniacal nitrogen increased appreciably during the storage 

 period in each of the cuts analyzed; yet, on the whole, the increases 



