CHAN-GES IIsT FRESH BEEF DURING COLD STORAGE. 



67 



There are slight apparent decreases in the ash which are accom- 

 panied by decreases in total phosphorus. 



Changes in nitrogen and phosphorus compounds will be discussed 

 in connection with Tables 45 and 46. 



Table 40. — Composition expressed in terms of percentages of fresh material. 





Description of sample. 



Storage 

 period. 



Moist- 

 ure. 



Fat. 



Ash. 



Total 

 nitro- 

 gen. 



Am- 

 moni- 

 acal 

 nitro- 

 gen. 



Phosphorus. 



Serial 

 No. 



Total. 



Solu- 

 ble. 



Insol- 

 uble. 



44 

 69 



45 

 70 



46 

 71 



Round: Left hind quarter. . . 

 Round: Right hind quarter. 



Rump: Left hind o^uarter. . . 

 Rump: Right hind quarter. 



Loin: Left hind quarter 



Loin: Right hind quarter. .. 



D.H. 

 2 22 

 76 21 



2 22 

 76 21 



2 22 

 76 21 



73.15 

 7L27 



72.33 

 69.90 



72.06 

 69.63 



3.15 

 3.30 



4.87 

 5.89 



5.34 



5.80 



1.08 

 Lll 



1.05 

 1.06 



1.03 

 1.08 



3.45 

 3.58 



3.32 

 3.47 



3.36 

 3.44 



0.0101 

 .0133 



.0094 

 .0128 



.0083 

 .0163 



0.206 

 .206 



.195 

 .198 



.190 

 .196 



0.149 

 .163 



.153 

 .152 



.144 

 .154 



0.057 

 .043 



.042 

 .046 



.046 

 .042 



Table 41. — Composition expressed in terms of percentages of moisture-free and 



fat-free material. 





Description of sample. 



Storage 

 period. 



Moist- 

 ture, 

 fat- 

 free 



mate- 

 rial. 



Ash. 



Total 

 nitro- 

 gen. 



Am- 

 moni- 

 acal 

 nitro- 

 gen. 



Phosphorus. 



Serial 

 No. 



Total. 



Soluble. 



Insol- 

 uble. 



44 

 69 



Round: Left hind quarter. . . 

 Round: Right hind quarter. . 



Change 



D. IT. 



2 22 



76 21 



75. 53 

 73.70 



4.54 

 4.37 



14. 54 

 14.08 



-0.46 



0. 0428 

 .0522 



0.870 

 .808 



0.627 

 .641 



0.243 

 .167 





73 23 



-1.S3 



-0.17 



-I-.0094 



-.062 



-I-.014 



—.076 





Rump: Left hind quarter. . . 

 Rump: Right hind quarter. . 



Change 





45 

 70 



2 22 

 76 21 



76.03 



74.27 



4.61 



4.38 



14.54 

 14.33 



.0413 



.0528 



.853 

 .816 



.670 

 .627 



.183 

 .189 





73 23 



-1.76 



-0.23 



-0.21 



-I-.0115 



-.037 



-I-.043 



-)-.006 





Loin; Right hind quarter 



Loin: Left hind quarter 



Change 





46 

 71 



2 22 

 76 21 



76.13 

 73.92 



4.56 

 4.38 



14.85 

 14.00 



.0366 

 .0065 



.839 

 .797 



.639 

 .026 



.200 

 .171 





73 23 



-2.21 



-O.IS 



-0.85 



+. 0299 



-.042 



-.013 



029 









Table 42 shows the composition of the 0.9 per cent sodium chlorid 

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

 material. 



Table 43 shows the composition of the sodium chlorid extract of 

 the meat expres.sed in terms of percentages of the moisture-free and 

 fat-free material. 



Changes in the total solids ain; irregular, but on the whole appreci- 

 able increases in this constituent ha\^e occurred. It is of interest to 

 note tliat thi.s is the first expeiiment in which there has been an in- 

 crea.se in the total soluble solids of the meat during storage, j)revious 

 expeiinients in which the meat had been .stored for shorter j>eriods 

 of time having shown decreases in this constituent. 



