CHANGES IN FEESH BEEF DURING COLD STORAGE. 
61 
Table 35 shows the composition of the 0.9 per cent sodium chlorid 
extract of the meat expressed in terms of percentages of the fresh 
material. 
Table 36 shows the composition of the sodium chlorid extract 
expressed in terms of percentages of moisture-free and fat-free 
material. 
The data for total solids show appreciable decreases in this con- 
stituent. It will be recalled that carcasses Nos. 1 and 2, stored for 
14 and 28 days, respectively, show smaller but appreciable decreases 
in total solids, while carcass No. 3, stored for 42 days, showed 
irregular changes. 
Changes in the ash are in the nature of appreciable decreases, 
which, in large part, may be accounted for by the similar but smaller 
decreases in total soluble phosphorus, as will be seen if the changes 
in soluble phosphorus are calculated in terms of normal potassium 
phosphate. 
Organic extractives show decreases similar to but smaller than 
those noted in the case of total solids. 
In the acidity of the samples there are appreciable but not large 
increases, which would be slightly larger if correction is made for the 
increases in ammonia. 
Table 37 shows the changes in the composition of the fat during 
storage. 
Slight changes in the iodin numbers and refractive indices are 
without significance. 
There are marked increases in the acidity of the kidney and the 
external fats and an appreciable increase in that of the intermuscular 
fat. Each of these increases is greater than the corresponding in- 
crease in carcass No. 3 stored for 42 days. The kidney and external 
fats were of very poor quality and the intermuscular fat was of fair 
quality. 
Table 37. — Composition of fat. 
Serial 
No. 
Description of sample. 
Storage 
period. 
Iodin 
num- 
ber. 
Refract- 
ive 
index 
40° C 
Per 
cent 
acidity 
as oleic 
acid. 
Ran- 
cidity. 
Physical 
characters. 
D. H. 
35 
Kidney fat: Right hind quarter. . 
3 1 
40.85 
1.4562 
0.28 
Neg 
Normal. 
54 
Kidney fat: Left hind quarter 
65 22 
41.93 
1. 4568 
4.79 
...do.... 
Strong flavor and 
odor. 
36 
Intermuscular fat: Right hind 
quarter. 
Intermuscular fat: Left hind 
3 1 
50.44 
1. 4570 
.28 
...do.... 
Normal. 
55 
65 22 
50.63 
1.4572 
1.47 
...do.... 
Fair quality. 
quarter. 
37 
External fat: Right hind quarter. 
External fat: Left hind quarter . . . 
3 1 
57.53 
1. 4576 
.23 
...do.... 
Normal. 
56 
65 22 
55.89 
1. 4578 
3.55 
...do.... 
Strong flavor and 
odor; n o t so 
pronounced as 
No. 54. 
