CHAISTGES IN FRESH BEEF DUEIISTG COLD STORAGE. 87 



less than that obtained in Experiment No. 5. The changes, on the 

 vrhole, are rather small in comparison with the length of the storage 

 period ; though it should be noted, in this connection, that the amount 

 of preformed soluble inorganic phosphorus in the fresh meat was 

 rather large. 



The changes that took place in the ratios of soluble organic phos- 

 phorus to total j)hosphorus hare rather less significance than the 

 corresponding changes in the inorganic phosphorus ratios. 



SUMMARY OF CHEMICAL AND PHYSICAL STUDIES. 



The general purpose of the cold-storage experiments, the results 

 of which have been reported in some detail, was to determine thei 

 cause, nature, and extent of the changes that take place in fresh beef 

 during cold storage, with particular reference to the effect of such 

 changes upon the wholesomeness and nutritive value of the product. 



As regards the conditions of storage, the experiments may be di- 

 vided into two groups, the first of which would include those experi- 

 ments carried out in the bureau's cold-storage room, and the second 

 of which would consist of the single experiment conducted in the 

 paclring-house cooler. The first group includes Experiments Nos. 

 1, 2, 3, 4, 5, and T, while the second group consists of Experiment 

 No. 6. The two series of experiments are of value in showing the 

 effect of different conditions of storage upon the nature and ex- 

 tent of the changes which take place in beef during storage, and 

 upon the length of the storage period. 



In the experiments of the first group the conditions of storage 

 were fairly uniform, the temperatures varying between 32° and 36° 

 F., and the humidity between 70 and 80 per cent of saturation. The 

 principal variable element in these experiments was the length of 

 the storage period, so that, in large part at least, the difference in 

 the extent of the changes which took place in the beef in the several 

 experiments may be considered as due to this factor. 



In the case of Experiment No. 6, which was carried out in the 

 packing-house cooler, the conditions of storage were also fairly uni- 

 form throughout the experiment. The temperature varied between 

 28° and 32° F., but remained, for the most part, at 32° F., and the 

 humidity ranged from 92 to 95 per cent of saturation. 



Certain differences were observed in the initial composition of the 

 beef used in the several experiments, and these had to ])o tnlccn into 

 fonsideration in order properly to interpret the changes that took 

 J)] ace in the meat during storage. 



PHYSICAL f'riAItAC'l'KUIS'I'TflS 01' 'I'lIK HREF. 



In the series of experiments carried on in tlic l)ureau's cohl-storage 

 room, the principal effects of storage uf)on the joliysical cliai'acttM'istics 

 of tlie Ixicf were shrinioige in weight and a hardening and darkening 



