CHANGES IN FRESH BEEP DUEING COLD STORAGE. 



77 





Table 51. — Com'position of fat. 







Serial 

 No. 



Description of sample. 



Storage 

 period. 



lodiQ 

 num- 

 ber. 



Refrac- 

 tive 



index 

 40°C. 



Per 



cent 

 acidity 

 as oleic 



acid. 



Ran- 

 cidity. 



Physical 

 characters. 



83 

 97 



86 



9S 



87 

 99 



Kidney fat: Left bird quarter 



Kidney fat: Eight hind quarter. . 



Intermuscular fat: Left hind 



quarter. 

 Intermuscular fat: Eight hind 



quarter. 



External fat: Left hind quarter... 

 External fat: Right hind quarter. . 



D. H. 

 2 18 

 56 18 



2 18 



56 18 



2 18 



56 18 



41.65 

 39.38 



48.91 



49.42 



53.60 

 56.75 



1. 4560 

 1.4560 



1.4570 



1. 4570 



1.4575 

 1.4575 



0.34 

 3.10 



.28 



1.24 



.39 

 4.29 



Neg 



...do 



...do.-.. 



...do.... 



...do.... 

 ...do.... 



Normal. 

 Do. 



Do, 



Slight meaty 

 odor and 

 flavor. 



Normal. 

 Do. 



Table 52 shows the distribution of nitrogen and phosphorus upon 

 the basis of 100 parts of the respective constituents in the meat at 

 the beginning of the storage period. 



Changes in total nitrogen are slight and irregular and are with- 

 out significance. 



Total soluble nitrogen shows fairly marked increases. This is 

 the third experiment of this series where there has been an appre- 

 ciable increase in the total soluble nitrogen in the meat during stor- 

 age; the others have been Experiment No. 3, where the storage period 

 was 44 days, and Experiment No. 5, where the storage period 

 amounted to T4 days. 



The changes in coagulable nitrogen consist in appreciable decreases, 

 which are approximately equal to those that took place in carcass 

 No. 1, stored for 14 days, but Avhich are much smaller than those 

 observed in carcasses Nos. 2 and 3, stored for 28 and 42 days, 

 respectively. 



Changes in noncoagulable nitrogen represent the true extent of 

 the change of coagulable proteins into noncoagulable forms. Fairly 

 marked increases are noted in this constituent, these increases being 

 approximately equal to those observed in case of carcass No. 3, which 

 had been stored for 42 days in the bureau's cold-storage room. 



Proteose nitrogen shows very large relative increases, which are 

 larger than those that took place in this constituent in any of the 

 previous experiments of this series. 



The increases in the amino nitrogen that occurred during this 

 experiment are smaller throughout than the corresponding increases 

 obtained in Experiment No. 3, where the storage period was 42 days 

 in length. This is the first instance in this series of experiments 

 in which the amino nitrogen has failed to show a continued increase 

 when the cold-storage period was lengthened. This fact is probably 

 due to tlie changed conditions of storage. 



'J'ho average increa.se in amnioniacal nitrogen in this experiment is 

 less than the average increase in P.xperiment No, 2, where the storage 



