MARKET COLD-STORAGE CHICKENS. 73 



(A) Percentage composition of cold-storage chicken muscle. 



Number. 



Time of 

 storage. 



Kind of 

 meat. 



Water. 



Fat. 



Ash. 



Protein 

 (NX 

 6.25). 



Kreatin 

 (N X 

 3.11). 



Total 

 solids. 



Sum of 

 constit- 

 uents 

 deter- 

 mined. 



84 



85 



Months. 



1- 



[Light . . . 

 Dark. .. 



1 Light... 

 [Dark . . . 



73. 67 

 72.16 



72.22 

 70.09 



0.27 

 1.93 



0.27 

 2. 85 



1.10 

 1.27 



1.14 

 1.25 



23:01 

 23.16 



24. 36 

 24.55 



1.16 



0.852 



1.10 

 0.877 



26.33 

 27.85 



27.78 

 29.91 



99.21 

 99.37 



99.16 

 99.61 



69« "I 



i * 



79 !J 



| Light... 

 Dark . . . 



I Light... 

 [Dark . . . 



74.43 

 73.11 



72.60 

 69. 52 



0.40 

 2.04 



0.83 

 2.93 



0.95 

 1.07 



1.06 

 1.21 



23.00 

 22.78 



25.10 

 25.50 



0. 836 

 0.761 



0.569 

 0.715 



25.57 

 26. 89 



27.40 

 30.48 



99. 61 

 99.76 



100. 15 

 99.87 



82 



S3 





(Light... 

 Dark... 



1 Light... 

 [Dark . . . 



71.42 

 67.10 



65.87 

 65.48 



0.48 

 3.80 



0.19 

 3.10 



1.39 

 1.35 



1.48 

 1.59 



24.78 

 26.28 



26.91 

 27.00 



0.945 

 0.914 



1.41 

 0.801 



28.58 

 32.90 



34.13 

 34.52 



99.01 

 99.44 



95.86 





97. 97 



a Thawed by soaking. 

 (B) Analysis of fat of cold-storage chickens. 



Determinations. 



Storage 14 months. 



Storage 2 years. 



Storage 4 yeats. 



No. 84. 



No. 85. 



; No. 69.a 



No. 79. 



No. 82. 



No. 83. 





58.8 

 131.7 

 48.6 

 83.1 

 24. 43 

 61.78 

 1. 4566 



48.1 

 162.2 

 17.5 

 144.7 

 8.80 

 73.69 

 1. 4576 



68.7 



61.0 

 161.1 

 4.0 

 157.1 

 2.01 

 77.09 

 1. 4538 



63.6 



172. 8 



4.6 



168.2 



2.31 



81.65 



1. 4584 



47.1 





167.6 



Acid value 



13.7 



53.8 





113.8 



Per cent of free acid calculated as oleic . . 



6.90 



27.04 

 75.81 







1. 4568 









a Thawed by soaking. 

 ( C) Percentage of nitrogen in muscle of chicken. 



LIGHT MEAT. 



Determinations. 



Total nitrogen 



Total nitrogen in aqueous extract 



Coagulable nitrogen in aqueous extract 



Peptone nitrogen (by difference) 



Storage 14 months. 



No. 84. No. 85. 



4.06 . 4.27 



4.16 



1.176 i 1.175 



28.96 1 27.51 



2S.23 



0. 581 I 0. 571 



14.31 I 13.43 



13.87 



■ 0. 0588 I 0. 0514 



Albumose nitrogen \ 1.44 | 1.20 



1. 32 

 f 0.376 I 0.356 



Amido acid nitrogen \ 9. 26 | 8. 3 5 



8.80 



0. 161 I 0. 194 



3.96 | 4.55 



4.25 



3. 04 I 3. 28 



74.87| 76.9 



75.88 



I 



Nitrogen insoluble in water (by differ- 

 ence) . 



Storage 2 years. 



No. 69.« No. 79. 



0.886 

 22.45 



4.20 



0.963 

 22.90 



22.67 

 0. 341 I 0. 490 

 8.65 I 10.78 



9.71 



0.0198 I 0.0354 



0.502 I 0.844 



0.673 



0.269 I 0.246 



6.82 I 4.36 



5.59 

 0.256 I 0.061 

 6.48 I 3.83 



5.15 

 3. 08 I 3. 24 

 78.0 | 77.1 



77. 55 

 I 



Storage 4 years. 



No. 82. No. 83 



4. 27 4. 76 



4.51 



1.194 I 1.470 



27.90 I 34.50 



31.20 



0. 635 ! 0. 764 



14.87 | 16.09 



15.48 



0.0258 I 0.0643 



0.604 I 1.353 



0. 978 



0.304 I 0.454 



7.01 I 9.55 



8.29 

 0. 229 ; 0. 188 

 5.36 3.85 



4.60 



3. 08 l 3. 29 



72.20 | 69. lO 



70.65 



I 



a Thawed by soaking, average omitted for total nitrogen. 



