CHAN"GES IN FRESH BEEF DURING COLD STORAGE. 65 



ing equipment. Temperature conditions were not so satisfactory 

 as in previous experiments, and as a consequence the time that it 

 was posssible to carry this quarter of beef in cold storage was prob- 

 ably shorter than it otherwise would have been. The humidity of 

 the cold-storage room ranged from TO to 82 per cent. 



Observations as to the condition of the beef during storage were 

 made at approximately weekly intervals, but only a few of them 

 will be reported. 



After 25 days in cold storage the beef was in good condition and 

 showed no evidences of deterioration. At the end of 53 days in cold 

 storage the beef was in generally good condition. There was a 

 fairly heavy growth of mold on the inside of the flank. This part 

 of the quarter had a rather strong odor, and in consequence of a 

 poor circulation of air was rather damp. There was a slight growth 

 of mold on the shank and on the exposed muscular tissue at the butt 

 of the round. Except as noted above, the meat had no objectionable 

 odor. 



At the end of the storage period, or after 74 days in the bureau's 

 cold-storage room, and after a total storage period of Y7 days, the 

 quarter of beef had a generally old and stale appearance. The exter- 

 nal and kidney fat had turned dark in color and had a rather strong 

 odor. The flank was dry and hard. There was practically no growth 

 of mold on the meat. The beef had a rather " old " but not putre- 

 factive odor. 



A veterinary inspector familiar with the commercial handling of 

 chilled beef pronounced the quarter of beef to be in good mar- 

 ketable condition, and stated that in his opinion the beef would have 

 kept a couple of months longer in cold storage. The quarter of beef 

 showed a shrinkage of 7.47 per cent at the end of the storage period. 



QUALITY OP MEAT, 



Fresh quarter^ stored 70 Tiours. — This quarter of beef was of very 

 high grade both as regards form and finish, and was superior to 

 any of the quarters previously used in these experiments. It was 

 exceedingly well covered with fat, even well down on the shank; 

 but the covering of fat was not excessive. This quarter would have 

 bcf-n classed as " prime " beef. The organoleptic pi-operties of the 

 broiled test steak were described by the judges as follows: 



Mr. B. — Tho stoak has an excellent, flavor ami Is as tender as iiny of tlio ]»ro- 

 viously oxarnin(!(l sfoaks that were (.'ut from fresli quiirters of hoof. Tlio lou- 

 (lorloin is fairly tender ; the loin portion is rather tou^h ; and the flank end is 

 quite tough and stringy and hard to masticate. 



Mr. C. — All portions of tlie steak are juicy and have nn excellent flavor. The 

 tenderloin Is quite tender, the loin portion Is a trille tough, and the flank end 

 is course, tough, and ruhhery. 



CC801°— Bull. 4.3.*)— 17 5 



