CHANGES IN" FRESH BEEF DURING COLD STORAGE. 57 
saturation. After storage for 70 hours in the packing-house coolers, 
the hind quarters of the carcass were carefully wrapped and trans- 
ported to the bureau's cooler, the trip requiring less than an hour. 
The quarters of beef were unwrapped and weighed; one quarter 
was hung up in cold-storage room No. 1 for a period of 63 days; 
the other was prepared immediately for analysis. 
The temperature of the cold-storage room was fairly uniform, 
ranging between 34° and 37° F. during the greater part of the 
experiment. On one occasion, for a period of about a day, the 
temperature ran up to 40° F. owing to difficulties with the refriger- 
ating equipment. The humidity of the cold-storage room ranged 
from 69.5 to 73.5 per cent of saturation, except that when the 
temperature rose to 40° F. the humidity was increased to 82 per 
cent by the melting of the ice from the coils. 
While observations as to the condition of the beef in storage were 
made at approximately weekly intervals during the storage period, 
only a few of the observations will be reported. 
After 24 days in storage the quarter of beef was in normal con- 
dition. The flank showed slight desiccation and a trace of mold. 
At the end of 38 days in storage the beef was in very good condition. 
There was a slight growth of mold on the exposed muscular tissue 
at the inside of the butt of the round and a trace only on the flank, 
Avhich had become rather hard and dry. After 52 days in storage 
the beef had begun to look rather old and showed considerable desic- 
cation, particularly the flank, which had become quite hard and dry. 
There was a very slight growth of mold on the flank. The beef had 
a rather " old " odor, but not that of putrefaction. 
At the end of the storage period, or after storage for 63 days in 
the bureau's cooler, the quarter of beef had practically the same 
appearance as noted at the end of 52 days in storage. An experi- 
enced meat inspector whose daily work brought him in contact with 
chilled beef as it is handled on the market examined this quarter of 
beef at the end of the storage period and stated that he considered 
it to be in first-class condition. 
QUALITY OF MEAT. 
Fresh quarter, stored 73 hours. — This quarter was of fairly good 
quality as regards form and finish and was well covered with fat, 
except a portion toward the shank. As regards market classification 
the quarter would have been classed " good." The broiled test steak 
cut from this quarter was described by the respective judges as 
follows : 
Mr. A. — The tenderloin is quite tender, the loin portion rather tough, and the 
flank end very tough. The steak is juicy and has a good flavor. 
