84 



BULLETIISr 433, U. S. DEPAKTMENT OF AGRICULTURE. 



10.52 per cent. A comparatively small increase, amounting to 1.01 

 per cent, took plaxje in the acidity of the intermuscular fat. This 

 increase is smaller than some of the increases which took place in 

 the acidity of this fat in carcasses that had been stored for shorter 

 periods of time. 



The kidney and external fats from the stored quarter had strongj 

 rancid odors, gave positive reactions for rancidity, and were of very 

 poor quality in general. The intermuscular fat was of fair quality 

 and gave no reaction for rancidity. 



Table 5S. — Composition of fat. 



Serial 

 No. 



Description of sample. 



Storage 

 period. 



lodin 

 num- 

 ber. 



Refrac- 

 tive 

 index 

 40° C. 



Per 



cent 



acidity 



as oleic 



acid. 



Ran- 

 cidity. 



Physical 

 characters. 



91 



n? 



Kidney fat: Left hind quarter 



Kidney fat: Right hind quarter... 



D. H. 



2 20 



179 20 



41.72 

 39.56 



1.4563 

 1.4550 



0.39 

 10.43 



Neg 



SI. pos . . 



Normal. 



Very strong, ran- 

 cid odor. 



92 



Intermuscular fat: Left hind 



quarter. 

 Intermuscular fat: Right hind 



quarter. 



2 20 



48.59 



1.4573 



.34 



Neg 



Normal. 



118 



179 20 



49.26 



1.4560 



1.35 



...do 



Do. 



93 

 119 



External fat: Left hind quarter. . . 

 External fat: Right hind quarter. 



2 20 

 179 20 



56.41 

 56.68 



1.4583 

 1.4570 



.39 



9.87 



...do 



SI. pos . . 



Do. 

 Strong, rancid 

 odor. 



Table 59 shows the distribution of nitrogen and phosphorus upon 

 the basis of 100 parts of the respective constituents in the fresh 

 quarter. 



Fairly marked decreases have taken place in the total nitrogen 

 content of the round and loin, and a slight decrease in that of the 

 rump. These losses in nitrogen confirm similar losses in this con- 

 stituent that have taken place in all of the other experiments of this 

 series except Experiment No. 1, where slight apparent gains in 

 nitrogen were noted. 



Marked increases took place in the soluble nitrogen content of 

 the round and rump during storage, these increases being greater 

 than those which took place in the same parts of the carcass in any 

 of the previous experiments. On the other hand, there was a slight 

 decrease in the soluble nitrogen content of the loin during storage. 



Coagulable nitrogen shows fairly marked decreases in the case of 

 the round and loin and an appreciable decrease in the case of the 

 rump. These losses are not nearly so great as those which took 

 place in Experiments Nos. 4 and 5, where the storage periods 

 amounted to 63 and 74 days, respectively. 



The amounts of noncoagulable nitrogen present in the different 

 parts of the carcass have increased to a greater extent in this experi- 

 ment than in any of the previous experiments. However, the in- 

 creases in noncoagulable nitrogen in this experiment, where the 



