CHANGES IN FEESH BEEF DUEING COLD STOKAGE. 



61 



Table 35 shows the composition of the 0.9 per cent sodium chlorid 

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

 material. 



Table 36 shows the composition of the sodium chlorid extract 

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

 material. 



The data for total solids show appreciable decreases in this con- 

 stituent. It will be recalled that carcasses Nos. 1 and 2, stored for 

 14 and 28 days, respectively, show smaller but appreciable decreases 

 in total solids, while carcass No. 3, stored for 42 days, showed 

 irregular changes. 



Changes in the ash are in the nature of appreciable decreases, 

 which, in large part, may be accounted for by the similar but smaller 

 decreases in total soluble phosphorus, as will be seen if the changes 

 in soluble phosphorus are calculated in terms of normal potassium 

 phosphate. 



Organic extractives show decreases similar to but smaller than 

 those noted in the case of total solids. 



In the acidity of the samples there are appreciable but not large 

 increases, which would be slightly larger if correction is made for the 

 increases in ammonia. 



Table 37 shows the changes in the composition of the fat during 

 storage. 



Slight changes in the iodin numbers and refractive indices are 

 without significance. 



There are marked increases in the acidity of the kidney and the 

 external fats and an appreciable increase in that of the intermuscular 

 fat. Each of these increases is greater than the corresponding in- 

 crease in carcass Xo. 3 stored for 42 days. The kidney and external 

 fats were of very poor quality and the intermuscular fat was of fair 

 quality. 



Tabi.k 37. — Composition of fat. 



Serial 

 Xo. 



Description ofsample. 



SloraKe 

 period. 



Iodin 

 num- 

 ber. 



Refracl- 



ivo 

 index 

 40° C. 



Per 



cent 



acidity 



as oleic 



acid. 



Ran- 

 cidity. 



Physical 

 characters. 







T). 11. 













35 



Klflneyfat: Right Ijind finartfr.. 



3 1 



40. S5 



1.4562 



0.2R 



Neg 



Normal. 



54 



Kidney fat: l^ttliind quarter 



05 22 



A\.\y.i 



1.45(;8 



4.79 



...do.... 



Strong flavor and 

 odor. 



36 



Intfirmu.Hcular fat: KIght hind 

 (jiiarter. 



3 1 



50. 44 



1.4.';70 



.2K 



...do 



Normal. 



T)T> 



TntermiiTuIar fat: T/Cft hind 

 quarter. 



65 22 



50. 63 



1.4.572 



1.47 



...do.... 



Fair quality. 



37 



Kr<t<>mal fat: Right hind quarter. 



3 I 



.57. 53 



1.4.576 



.23 



...do.... 



Normal. 



M 



Kxtenml fat: Left hliid quarter.. . 



65 22 



55. K) 



1.457« 



3. .55 



...do.... 



Strong flavor and 

 odor; n o t ho 

 pronnimced as 

 No. 54. 



