CHANGES IN FEESH BEEF DURING COLD STORAGE. 73 



while the humidity varied from 92 to 95 per cent of saturation. The 

 humidity appears relatively high, yet the cooler was in apparently 

 dry condition throughout the course of the experiment. There was 

 no condensation of moisture on the walls or ceiling, and the surfaces 

 of the carcasses were dry and firm. The circulation of air appeared 

 to be excellent. The high humidity, apparently, was due to the 

 continuous evaporation of moisture from the carcasses of beef held 

 in cold storage. 



After 20 daj^s of storage the quarter of beef was in excellent condi- 

 tion and no growth of mold had appeared on the meat. At the end 

 of 40 days of storage the beef was in fairly good condition. There 

 was a light growth of mold over most of the quarter except on the 

 top of the loin, where there was a heavy covering of fat. The growth 

 of mold was heaviest on the cut end of the loin, on the exposed flank 

 muscles, and on the under side of the loin. There was a slightly sour 

 odor at the. cut end of the loin. The meat was still in good market- 

 able condition and would have needed but little trimming. After 

 storage for 55 days the beef was in such condition that it was deemed 

 inadvisable to carry it longer in cold storage. There was a- heavy 

 growth of mold over most of the quarter, except on the upper side 

 of the loin, where there was a heavy covering of fat. There was a 

 slightly " off " odor at the cut end of the loin, but practically no odor 

 from the rest of the quarter. It showed a shrinkage of 3.27 per cent 

 during storage. The quarter of beef was carefully wrapped and 

 transported to the bureau's cold-storage room, where it was held a 

 day longer at a temperature ranging from 34° to 48° F., after which 

 it was prepared for analysis. 



QUALITY OF MEAT. 



Quarter of heef stored 06 hours. — This quarter of beef was of fair 

 quality and finish. The loin was well covered with fat, while the 

 round, particularly about the shank, was only fairly well covered. 

 There Avas a good but not an excessive deposit of kidney fat. The 

 broiled test steak cut from this quarter was described by the judges 

 as follows : 



Mr. A. — The tonderloin is fairly tender, tlio loin portion is quite tough, itnd 

 the flank end is v(!ry tough. The flavor of the steak is very good. 



Mr. B. — The flavor of the steak is excellent. For a fresh steak it is fairly 

 tender. The tenderloin is the most tender and the flank end the least so. 



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

 and the flfinJc end very tough and rubbery. The steak is .iuicy and has an 

 excellent flavor. 



Quarter of heef stored 56 days., 18 hov/rs. — TVTien the quarter of 

 beef was cut up for analysis tlie cut surface at tlie butt of the round 

 was found to have a briijrht-red color. Where the surface of the 



