58 BULLETIN 433, U. S. DEPARTMENT OF AGEICULTUEE. 



Mr. B. — On the whole the steak is of excellent quality but shows lack of 

 ripening. The tenderloin and loin portions of the steak are fairly tender, 



Mr. C. — The tenderloin is quite tender, the loin portion rather tough, and 

 the flank portion fairly tender. The steak is juicy and has a good flavor. 



Quarter of heef stored 66 days. — "\^nien this quarter of beef was 

 being cut up preparatory to analysis the following observations 

 were made : The cut surface at the butt of the round had a bright- 

 red color and a sweet odor, but one which was distinctly different 

 from that of fresh beef. Wliere the muscular tissue had not been 

 covered with fat and had been exposed to the air there was a narrow 

 dark-brown zone at the surface of the meat. The tip end of the 

 loin, where the cut surface had been exposed to the air, was dark- 

 brown in color and had a strong odor. After cutting off a slice 

 about 1 inch thick from the tip of the loin, so as to remove the dried 

 portion, the fresh-cut surface of the loin had a dark-red color and 

 a rather strong but not a putrefactive odor. As successive cuts 

 were made toward the butt of the loin the color of each successive 

 surface was found to be brighter and its odor less pronounced. 

 ^Vhile the meat was being cut it was also found that the bundles 

 of muscles could be separated much more easily than was the case 

 with those of the fresh quarter of beef, a fact which indicated a 

 marked softening of the connective tissues. The meat "handled" 

 as though it were quite tender. 



The kidney fat was in poor condition, being hard and dry and 

 badly discolored. Throughout the mass there was evidence of a 

 widely distributed growth of mold. 



The freshly cut test steak had a rather strong odor which largely 

 disappeared on broiling. The color of the meat was rather darker 

 than that of the steak cut from the fresh quarter of beef. The 

 organoleptic qualities of the broiled steak were described by the 

 three judges as follows: 



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

 is rather dry. The loin portion is not as tender as the tenderloin and is 

 rather dry, but has a good flavor. The flank end is very tough and has an 

 " old " taste. 



Mr. B. — The tenderloin portion is very tender, but has a disagreeable so-called 

 " gamey " flavor. The loin portion is not very tender and the flavor is not 

 disagreeable. The flank portion is fairly tender and palatable. 



Mr. C. — The tenderloin and loin portions are very tender and juicy and 

 have a good flavor. The flank end of the steak is fairly tender and juicy, but 

 has a rather strong " gamey " flavor and is not very palatable. On the whole 

 this steak is not as palatable as the steaks cut from the quarters of beef that 

 had been stored for shorter periods of time. 



CHEMICAL EXAMINATION OF CARCASS NO. 4. 



Tables 33 to 39, inclusive, show the changes that took place in the 

 composition of carcass No. 4 during 63 days in cold storage. 



