CHAISTGES IN" FRESH BEEF DURIISTG COLD STORAGE. 



81 



of the broiled test steak were described by the respective judges as 

 follows : 



Mr. A. — ^The tenderloin is fairly tender, the loin portion rather tough, and 

 the flank end very tough. All portions of the steak have a good flavor. 



Sir. B. — ^As a whole the steak has a good flavor and is fairly tender. The 

 different portions follow the usual order as regards tenderness. 



Mr. C. — The tenderloin and loin portions of the steak are comparatively 

 tender, while the flank end is rather tough. The steak is juicy and has a 

 good flavor. 



Quarter of heef stored 179 days^ W hours. — ^When the quarter of 

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

 had a normal red color. Wliere the surface of the meat was covered 

 with fat, the red color extended to the fat; but where the muscles 

 were exposed to the air, there was a dark-brown zone extending 

 inward to a depth of about a quarter of an inch from the surface. 

 The odor from the cut surface was a trifle " old " and somewhat acrid, 

 but there was no odor of putrefaction. When the loin was cut up, 

 the freshly cut surfaces had about the same appearance and odor as 

 had the cut surface of the round. The kidney and external fat had 

 a strong and rather rancid odor. The opinions of the judges as to 

 the organoleptic properties of the broiled test steak were as follows : 



Mr. A. — The loin portion is rather dry and has an " old " and rather unpleas- 

 ant flavor. The flank portion is tougher than the loin and has an " old " flavor. 



Mr. C. — On the whole the steak is comparatively dry and tough. The flavor 

 is " old " and a trifle unpleasant. The quality of this steak is not nearly so 

 good as that of steaks previously tested which had been cut from quarters of 

 boef that had been held in cold storage for a few weeks. This steak may be 

 classed as edible, but not palatable. No ill effects were suffered from eating 

 the meat. 



CHEMICAL EXAMINATION OF CAECASS NO. 7. 



Tables 54 to CO, inclusiA'e, show the changes which took place in 

 the composition of carcass No. 7 during 177 days in cold storage. 



Table 54 shows the composition of the meat expressed in terms of 

 percentages of the original material. 



Table 54. — Composition expressed in terms of percentages of fresh material. 





De.scriptlon of .sample. 



K(,f)raf;<; 

 period. 



Mois- 

 ture. 



Fat. 



Ash. 



Total 

 nitro- 

 gen. 



Am- 

 moiii- 



acal 

 nilro- 



gon. 



Phosphorus. 



.•^rial 

 No. 



Total. 



Solu- 

 ble. 



In- 

 solu- 

 ble. 



88 

 IH 



80 

 ll.'j 



00 

 110 



Ronnfl: I/«ff. hint] quartor... 

 Round: Right hind quarter. . 



Utimp: I,efthinfl quarter... 

 Uump: Right hind quarter. . 



I.oln: T,ftft hind ouarlpr 



Lojji: Right hind quarter... 



D. II. 



2 20 

 170 20 



2 20 

 170 20 



2 20 

 170 20 



7.3. .50 

 70. 01 



71. (il 

 70.:j(} 



(10. Of, 

 60.80 



3.7.3 



4. m 



0.32 



r>.77 



O.Ol 

 U. 10 



1.07 

 1.13 



1.01 

 l.OS 



.08 

 1.00 



3. -12 

 3.40 



3. 2« 

 3.40 



3.23 



0.0003 

 .010(1 



.0001 

 . 02or) 



. 0070 

 .0187 



0.201 

 . 203 



.104 

 .100 



.183 

 .185 



O.l.^? 

 .103 



.115 

 .154 



.144 

 .114 



0.044 

 .040 



.049 

 .036 



.039 

 .041 



56861°— Bull. 433—17 6 



