66 BULLETIN 433, U. S. DEPARTMENT OF AGRICULTURE. 



Quarter of heef stored 76 days^ 21 hours. — When the quarter of 

 beef was cut up preparatory to analysis the cut surface at the butt of 

 the round was found to have a bright-red color, but the color was not 

 as bright as that of the corresponding fresh quarter of beef. Where 

 the surface of the meat had been protected by a fatty covering there 

 was no darkening of the muscular tissue at the surface, but where the 

 cut surface had been exposed to the air, e. g., at the butt of the round, 

 there was a dark brown zone extending inward about one-eighth of 

 an inch from the surface. The odor from the cut surface of the 

 meat was sweet, but perhaps a trifle " gamey." 



When the loin was cut into the short loin and the sirloin butt 

 the freshly cut surfaces had a bright-red color and a sweet but 

 " gamey " odor. There was no darkening of the musculature at the 

 surface, which was well covered with fat. A slice about three-fourths 

 of an inch thick was cut from the tip end of the loin, which had 

 been exposed during storage and had become dry and dark colored, 

 and the freshly cut surface thus exposed was dark red in color and 

 had a strong " gamey " but not putrefactive odor. When the meat 

 was cut up for analysis there were no evidences of putrefaction, and 

 the meat appeared to be in perfectly sound condition. 



The kidney fat was in poor condition, being discolored, and there 

 was a considerable growth of mold scattered throughout the mass. 

 The external fat was quite dark in color and had a strong, sour, and 

 rather penetrating odor. 



The raw test steak had a bright-red color and an attractive appear- 

 ance and a sweet but a trifle " gamey " odor. The opinions rendered 

 by the judges as to the quality of the broiled steak are as follows: 



Mr. A. — The tenderloin is quite tender, rather dry, and lacking in flavor. The 

 loin portion is quite tender but even drier than the tenderloin, and is lacking 

 in flavor. The flank end is fairly tender but quite dry and has an " old " flavor. 

 The fat has an " old " taste. 



Mr. B. — On the whole the steak is quite tender but rather dry. It has a 

 rather " old " but not disagreeable flavor. 



Mr. C. — The tenderloin and loin portions of the steak are very tender, juicy, 

 and palatable. The flank end is quite tender and fairly palatable. On the 

 whole this steak is superior to any of the other steaks which have been tested 

 thus far. 



CHEMICAL EXAMINATION CAKCASS NO. 5. 



Tables 40 to 46, inclusive, show the changes that took place in 

 the composition of carcass No. 5 during 74 days in cold storage. 



Table 40 shows the composition of the meat expressed in terms 

 of percentages of the original material. 



Table 41 shows the composition of the meat expressed in terms 

 of percentages of the moisture-free and fat-free material. 



The data indicate appreciable decreases in the moisture content 

 of the meat during storage, the decreases being greater than those 

 that occurred in any of the carcasses previously examined. 



