74 



BULLETIN 433, U. S. DEPARTMENT OF AGRICULTTJKE. 



meat had been but thinly covered with fat, and where the muscular 

 tissue had been exposed, there was a dark-brown zone extending to 

 a depth of from one-sixteenth to one-quarter of an inch from the 

 surface. The loin was in good condition and showed no evidences 

 of putrefaction. 



The raw steak showed no evidences of putrefaction. The opinions 

 rendered by the judges as to the organoleptic properties of the broiled 

 steak are as follows : 



Mr. A. — The tenderloin is very tender and is one of the best pieces of meat 

 which we have tested. The loin portion is comparatively tender and has an 

 excellent flavor. The flank end is somewhat tough, but is palatable. The steak 

 has an excellent flavor. 



Mr. B. — On the whole the steak is very tender, perhaps the most tender steak 

 of the series. The flavor is not so good as that of the fresh steak, particularly 

 at the outer portion, which has an " off " flavor. The flavor of the fat has 

 deteriorated. 



Mr. C. — The steak is tender and juicy, but lacking in flavor. The tenderloin 

 is very tender and the loin portion is fairly tender. The flank end is compara- 

 tively tender, more so, in fact, than the same portion of any of the steaks pre- 

 viously tested. 



CHEMICAL EXAMINATION OF CAECASS NO. 6. 



Tables 47 to 53, inclusive, show the changes which took place in 

 the composition of carcass No. 6 during 54 days in cold storage. 



Table 47 shows the composition of the meat expressed in terms of 

 percentages of the original material. 



Table 48 shows the composition of the meat expressed in terms of 

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



There are slight decreases in the moisture content of the meat, 

 and the changes in the percentage of ash present are insignificant. 



Changes in nitrogen and phosphorus compounds will be consid- 

 ered in connection with Tables 52 and 53. 



Table 47. — Composition expressed in terms of percentages of fresh material. 



Serial 

 No. 



Description of sample. 



Storage 

 period. 



Mois 

 ture. 



Fat. 



Ash. 



Total 

 nitro- 

 gen. 



Am- 

 moni- 

 acal 

 nitro- 

 gen. 



Phosphorus. 



Total. 



Solu- 

 ble. 



Insol- 

 uble. 



82 

 94 



83 

 95 



84 

 96 



Round : left hind quarter 



Round: Right hind quarter. 



Rump: Left hind quarter . . . 

 Rump: Right hind quarter . 



Loin: Left hind quarter 



Loin: Right hind quarter . . . 



D.H. 



2 18 



56 18 



2 18 

 56 18 



2 18 

 56 18 



74.46 

 73.80 



72.71 

 72.64 



70.93 



70.75 



3.52 

 3.61 



5.71 

 5.79 



8.16 

 7.43 



1.05 



LOS 



1.00 

 LOS 



0.97 

 1.00 



3.31 

 3.35 



3.16 

 3.20 



3.19 

 3.25 



0. 0097 

 .0104 



.0094 

 .0103 



.0086 

 .0104 



0.195 

 .197 



.191 

 .183 



.183 



.177 



0.162 

 .153 



.144 

 .144 



.139 

 .135 



0.043 

 .044 



.047 

 .039 



.044 

 .042 



