CHANGES IN FRESH BEEF DURING COLD STORAGE. 65 
ing equipment. Temperature conditions were not so satisfactory 
as in previous experiments, and as a consequence the time that it 
was posssible to carry this quarter of beef in cold storage was prob- 
ably shorter than it otherwise would have been. The humidity of 
the cold-storage room ranged from 70 to 82 per cent. 
Observations as to the condition of the beef during storage were 
made at approximately weekly intervals, but only a few of them 
will be reported. 
After 25 days in cold storage the beef was in good condition and 
showed no evidences of deterioration. At the end of 53 days in cold 
storage the beef was in generally good condition. There was a 
fairly heavy growth of mold on the inside of the flank. This part 
of the quarter had a rather strong odor, and in consequence of a 
poor circulation of air was rather damp. There was a slight growth 
of mold on the shank and on the exposed muscular tissue at the butt 
of the round. Except as noted above, the meat had no objectionable 
odor. 
At the end of the storage period, or after 74 days in the bureau's 
cold-storage room, and after a total storage period of 77 days, the 
quarter of beef had a generally old and stale appearance. The exter- 
nal and kidney fat had turned dark in color and had a rather strong 
odor. The flank was dry and hard. There was practically no growth 
of mold on the meat. The beef had a rather " old " but not putre- 
factive odor. 
A veterinary inspector familiar with the commercial handling of 
chilled beef pronounced the quarter of beef to be in good mar- 
ketable condition, and stated that in his opinion the beef would have 
kept a couple of months longer in cold storage. The quarter of beef 
showed a shrinkage of 7.47 per cent at the end of the storage period. 
QUALITY OF MEAT, 
Fresh quarter, stored 70 hours. — This quarter of beef was of very 
high grade both as regards form and finish, and was superior to 
any of the quarters previously used in these experiments. It was 
exceedingly well covered with fat, even well down on the shank; 
but the covering of fat was not excessive. This quarter would have 
been classed as " prime " beef. The organoleptic properties of the 
broiled test steak were described by the judges as follows : 
Mr. B. — The steak has an excellent flavor and is as tender as any of the pre- 
viously examined steaks that were cut from fresh quarters of beef. The ten- 
derloin is fairly 'tender; the loin portion is rather tough; and the flank end is 
quite tough and stringy and hard to masticate. 
Mr. C. — All portions of the steak are juicy and have an excellent flavor. The 
tenderloin is quite tender, the loin portion is a trifle tough, and the flank end 
is coarse, tough, and rubbery. 
56861°— Bull. 433—17 5 
