CHANGES IlSr FRESH BEEF DURING COLD STORAGE. 



75 



Table 48. — Composition expressed in terms of percentages of moisturefree and fat free 



material. 



Serial 

 No. 



Description of sample. 



Storage 

 period. 



Mois- 

 ture, 

 fat- 

 free 

 basis. 



Ash. 



Total 

 nitro- 

 gen. 



Am- 

 moni- 

 acal 

 nitro- 

 gen. 



Phosphorus. 



Total. 



Soluble. 



Insol- 

 uble. 



82 

 94 



Round: Left hind quarter. . . 

 Round: Right hind quarter . 



Change 



D. H. 



2 18 



56 18 



77.17 

 76.56 



4.75 

 4.76 



15.00 

 14.83 



0.0439 

 .0462 



0.883 

 .871 



0.688 

 .677 



0.195 

 .194 





54 



- 0.61 



+ 0.01 



- 0.17 



+ .0023 



- .012 



- .011 



— .001 





Rumn: Left hind quarter. . . 

 Rump: Right hind quarter. . 



Change 





83 

 95 



2 18 

 56 18 



77.12 

 77.11 



4.61 



4.78 



14.64 

 14.84 



.0434 

 .0477 



.885 

 .848 



.669 

 .666 



.216 

 .182 





54 



- 0.01 



+ 0.17 



+ 0.20 



+ .0043 



- .037 



- .003 



- .034 





Loin: Left hind quarter 



Loin: Right hind quarter 





84 

 96 



2 IS 

 56 18 



77.23 

 76.42 



4.64 

 4.56 



15.24 

 14.89 



.0410 

 .0478 



.876 

 .810 



.663 

 .619 



.213 

 .191 





54 



- 0.81 



- 0.08 



- 0.35 



+ .0068 



- .066 



- .044 



— .022 









Table 49 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 50 shows the composition of the meat expressed in terms of 

 percentages of moisture-free and fat-free material. 



The amount of total soluble solids present in the meat has in- 

 creased considerably during the storage period. It is of interest to 

 note in this connection that only one other carcass that has been ex- 

 amined thus far, viz, carcass No. 5, stored for 74 days, has shown 

 appreciable increases in total soluble solids during storage. The 

 increases that took place in this constituent in carcass No. 6 are 

 greater than those which took place in carcass No. 5. 



There are appreciable increases in ash of extract, the significance 

 of which is not yet apparent. 



Increases are observed in organic extractives that are similar to, 

 but smaller than, the increases in total soluble solids. 



Changes in the acidity of the meat during storage are irregular 

 and without significance. 



Table 51 shows the changes that took place in the composition of 

 the fat during storage. The appreciable changes that appear to 

 have taken place in the iodin ab.sorption numbers of the samples are 

 proljably due to irregularities in the sampling of the fatty tissues 

 rather than to actual changes in the iodin absorptive values of the 

 fats. 



The principal changes that took place in the fats during storage 

 were fairly marked increases in the acidity of the kidney and exter- 

 nal fats, and an appniciable increase in the acidity of the intonnns- 

 ciilar fat. On the whole the inctrc.ases in the acidity of the fats oT 

 this carcass are approximately equal to those that took place in this 

 fotisf iluent in earea.ss No. 4, which was st'ored for 0;^> days in the 

 hiireau's cold-storage room. 



