MARKET COLD-STORAGE CHICKENS. 69 



(D) Nitrogenous constituents of fresh chickens (calculated on water- ash- fat-free basis). 



LIGHT MEAT. 



Determinations. 



No. 66. 



No. 68. 



No. 73. 



No. 78. 



No. 86. 



Average. 





Per cent. 

 19.74 



Per cent. 

 16.77 



Per cent. 

 16.95 



Per cent. 

 16.80 



Per cent. 

 16.38 



Per cent. 

 17.32 



Total nitrogen in aqueous extract 



4.43 



4.19 



4.33 



3.81 



3.94 



4.14 



Coagulable nitrogen in aqueous extract. . 



1. 626 



1.79 



2.32 



1.66 



1.58 



1.77 



Albumose nitrogen 



0.110 



0.130 



0. 0788 



0. 0778 



0. 167 



0.112 





1.46 





1.29 



1.34 



1.40 



1.37 





0.962 





0.639 



0.409 



0.790 



0.7 



Nitrogen insoluble in water (by differ- 



15. 31 



13.97 



12.62 



12.99 



12.42 



13.46 







DARK MEAT. 



Total nitrogen 



Total nitrogen in aqueous extract 



Coagulable nitrogen in aqueous extract. . 



Albumose nitrogen 



Amido acid nitrogen 



Peptone nitrogen (by difference) 



Nitrogen insoluble in water (by differ- 

 ence ) 



13.90 



16.65 



16. 50 



17.25 



16.42 



2.49 



3.27 



2.97 



2.51 



3.10 



1.10 



1.49 



1.62 



1.11 



1.26 



0. 0890 



0. 0953 



0. 0472 



0. 0455 



0.101 



1.008 





0.968 



0.916 



1.23 



0.328 





0.265 



0.437 



0.509 



11.42 



13.38 



13.53 



14.74 



13.32 



16.14 

 2.86 

 1.31 

 0.075 

 1.030 

 0.384 



13.27 



ANALYSES OF COLD-STORED CHICKENS. 



The composition of the muscle and of the fat of cold-stored fowls 

 is given in Tables A to D, beginning on page 73. Each analysis, with 

 the exception of No. 69, from a bird in storage 2 years, is based upon 

 the mixed flesh and fat of two chickens. 



Chickens No. 84 and No. 85 had been cold-stored for 14 months. 

 They were obtained, as were all the fowls here reported, from the 

 regular stock of a reputable dealer. They were rather carefully 

 packed in a shallow box, but not individually wrapped. When 

 thawed they presented a dried appearance, the skin was dense, the 

 feather papillae flat, and the color faintly greenish — a color differing 

 markedly from that of a fresh chicken — yet, in comparison with 

 chickens stored for longer periods, they were good-looking birds. The 

 muscles of the breast were somewhat deeper in color than when fresh 

 and the texture was noticeably different, having a slippery feel. 

 The muscle fibers presented an uneven surface when cut, rather than 

 the sharp edge given by a fresh muscle, and, though not markedly dry 

 when first exposed, they became so very quickly — indeed after an 

 hour or two a result totally distinct from that on the exposed fresh 

 muscle was obtained. All of these changes were intensified in the 



