MARKET COLD-STORAGE CHICKENS. 



67 



and frequent shaking is necessary to determine the permanence of the 

 delicate but distinct pink which indicates the end of the titration. 

 For convenience of expression the acid value has been calculated 

 also as oleic acid, which is readily accomplished, since the acid value 

 is expressed as milligrams of potassium hydrate. The difference 

 between the acid value and the saponification number represents the 

 ester value 



The refractive index a was determined independently by three or 

 four observers, and the mean of all of the observations taken. An Abbe 

 refractometer was used. The readings were taken at a temperature 

 between 30° and 40° C. and corrected to 35° C. by the use of the factor 

 0.000365 for 1° C. 



ANALYSES OF FRESH CHICKENS. 



The values obtained in the chemical study of fresh chickens are 

 given in Tables A to D. In Table B the comparatively low acid 

 value shown by this particular fat is striking, and in Table C the 

 relatively large amount of protein in the light meat as compared 

 with that in the dark and its greater solubility in water are to be 

 noted. 



Throughout all the analyses there are decided differences between 

 the individuals themselves. Whether such variations can be traced 

 to definite conditions it will take many more analyses and much 

 study to determine. It is believed, however, that the data on these 

 fresh chickens are sufficient to show that certain differences do exist 

 between them and chickens preserved for varying lengths of time in 

 cold storage. 



(A) Percentage composition of fresh chicken muscle. 



Sample. 



Kind of 

 meat. 



Water. 



Fat. 



Ash. 



Protein 

 (NX 

 6.25). 



Kreatin 

 (NX 

 3.11). 



Total 

 solids. 



Sum of 

 constit- 

 uents de- 

 termined. 



No. 66. Plymouth Rock broiler 



No. 68. Plymouth Rock young 



/Light... 

 \Dark . . . 



/Light... 

 \Dark . . . 



/Light... 

 \Dark . . . 



/Light... 

 (Dark . . . 



/Light... 

 \Dark . . . 



75.50 

 71.75 



75.73 



75.86 



73.30 



74.48 



73.56 

 73.02 



75.01 

 75.94 



0.49 

 2.40 



0.17 

 1.38 



0.51 

 2.88 



0.98 

 2.99 



0.53 

 2.15 



1.17 

 1.21 



1.33 

 1.49 



1.24 



1.18 



1.26 

 1.35 



1.21 

 1.13 



23.46 

 21.40 



21.84 

 21.07 



22.52 

 20.69 



23.50 

 23.13 



21.95 

 19.77 



1.10 

 0.827 



1.01 

 0.64 



0.920 

 0.743 



1.01 

 0.64 



1.02 

 0.796 



24.50 



28.25 



24.27 

 24.14 



24.70 

 25.52 



26.44 

 26.99 



24.99 

 24.06 



97.92 

 101.33 



100. 08 



No. 73. Plymouth Rock roaster. .. 



No. 78. Rhode Island Red roaster. 



No. 86. Rhode Island Red large 

 broiler 



100. 92 

 99.97 



100. 31 

 101. 13 



99.13 

 99.78 



«U. S. Dept. Agr., Bureau of Chemistry, Bulletin 107, p. 131. 



