82 



BULLETIN 433, V. S. DEPARTMENT OF AGRICULTURE, 



Table 55 shows the composition of the meat expressed in terms of 

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

 k. The decreases in the moisture content of the meat during storage 

 are greater than those that took place in any of the other carcasses of 

 this series during shorter periods of storage, excepting in case of car- 

 cass No. 5 stored for 76 days. 



Slight irregular changes in the ash content of the meat have no 

 significance. 



Table 55. — Composition expressed in terms of percentages of moisture-free and 



fat-free viaterial. 



Serial 

 No. 



Description of sample. 



Storage 

 period. 



Mois- 

 ture, 

 fat-free 

 basis. 



Ash. 



Total 

 nitro- 

 gen. 



Am- 

 moni- 



acal 

 nitro- 

 gen. 



Phosphorus. 



Total. 



Solu- 

 ble. 



Insolu- 

 ble. 



88 

 114 



Round: Left Mad quarter .. . 

 Round: Right hind quarter. . 



Change 



D.H. 



2 20 



179 20 



76.45 

 74.37 



4.72 

 4.62 



15.07 

 14.28 



0.0410 



.0805 



0.888 

 .832 



0.693 



.665 



0.195 

 .167 





177 



- 2.08 



- 0.10 



- 0.79 



+ .0395 



- .036 



- .027 



- .028 





Rump: Left hind quarter . . . 

 Rump: Right hind quarter. . 



Change 





89 

 115 



2 20 

 179 20 



76.44 

 74.66 



4.56 

 4.52 



14.75 

 14.62 



.0411 

 .0857 



.878 

 .794 



.656 

 .644 



.222 

 .150 





177 



- 1.'78 



- 0.04 



- 0.13 



+ .0446 



- .084 



- .011 



- .072 





Loin: Left hind quarter 



Loin: Right hind quarter 



Change 





90 

 116 



2 20 

 179 20 



75.89 

 74.41 



4.47 

 4.54 



14.70 

 13.96 



.0361 

 .0780 



.836 

 .769 



.658 

 .599 



.178 

 .170 





177 



-1.48 



+ 0.07 



- 0.74 



+ .0419 



- .066 



- .059 



- .008 









Table 56 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 57 shows the composition of the sodium chlorid extract of 

 the meat expressed in terms of percentages of the moisture-free and 

 fat-free material. 



The amount of total soluble solids present in the meat increased 

 considerably during storage, the increase being greater than that 

 which took jolace in any of the previous experiments of this series. 

 Similar changes are noted in the organic extractives. 



Changes in acidity are irregular and comparatively small and are 

 without significance. 



Table 58 shows the changes which took place in the composition of 

 the fat during storage. 



Appreciable decreases have taken place in the refractive indices 

 of the samples, which are in harmony with the large increases in the 

 amount of free acid present in the samples. 



Large increases have talren place in the acidity of the kidney and 

 external fats, the increases amounting to 10.04 and 9.48 per cent, 

 respectively. These increases in acidity are greater than those that 

 took place in these fats in any of the previous experiments of this 

 sseries, except Experiment No. 5, where the increase amounted to 



