CHANGES IN" FRESH BEEF DURING COLD STORAGE. 57 



saturation. After storage for TO hours in the packing-house coolers, 

 the hind quarters of the carcass were carefulW wrapped and trans- 

 ported to the bureau's cooler, the trip requiring less than an hour. 



The quarters of beef were unwrapped and weighed; one quarter 

 was hung up in cold-storage room No. 1 for a period of 63 days; 

 the other was prepared immediately for analysis. 



The temperature of the cold-storage room was fairly uniform, 

 ranging between 34° and 37° F. during the greater part of the 

 experiment. On one occasion, for a period of about a day, the 

 temperature ran up to 40° F. owing to difficulties with the refriger- 

 ating equipment. The humidity of the cold-storage room ranged 

 from 69.5 to 73.5 per cent of saturation, except that when the 

 temperature rose to 40° F. the humidity was increased to 82 per 

 cent by the melting of the ice from the coils. 



"While observations as to the condition of the beef in storage were 

 made at approximately weekly intervals during the storage period, 

 only a few of the observations will be reported. 



After 24 days in storage the quarter of beef was in normal con- 

 dition. The flank showed slight desiccation and a trace of mold. 

 At the end of 38 days in storage the beef was in very good condition. 

 There was a slight growth of mold on the exposed muscular tissue 

 at the inside of the butt of the round and a trace only on the flank, 

 which had become rather hard and dry. After 52 days in storage 

 the beef had begim to look rather old and showed considerable desic- 

 cation, j)articularly the flank, which had become quite hard and dry. 

 There was a very slight growth of mold on the flank. The beef had 

 a rather " old " odor, but not that of putrefaction. 



At the end of the storage period, or after storage for 63 days in 

 the Ijureau's cooler, the quarter of beef had practically the same 

 appearance as noted at the end of 52 days in storage. An experi- 

 enced meat inspector whose daily work brought him in contact with 

 chilled beef as it is handled on the market examined this quarter of 

 beef at the end of the storage period and stated that he considered 

 it to be in first-class condition. 



QUALITY OF MEAT. 



Fresh fjuarter^ stored 73 hours. — This quarter was of fairly good 

 (juality as I'egai'ds form and firiish and was well covered with fat, 

 except a portion toward the shank. As regards market classification 

 the quarter would have been classed "good." The broiled test steak 

 cut from this <|iiaj'ter was dcsci'ibed by the respective judges as 

 follows: 



Mr. A. — Thf tfndcrloiii is (luilc lender, llic Idiii imrfioii riiilicr touf^Ii, .'Uid llie 

 fliuik fiid v«Ty touK''- 'J'"' sloik is jiii<'.v iiiid liiis ii K<'<>d llnvor. 



