CHANGES IN FRESH BEEF DURING COLD STORAGE. 
67 
There are slight apparent decreases in the ash which are accom- 
panied by decreases in total phosphorus. 
Changes in nitrogen and phosphorus compounds will be discussed 
in connection with Tables 45 and 46. 
Table 40. — Composition expr 
in terms of percentages of fresh material. 
Description of sample. 
Storage 
period. 
Moist- 
ure. 
Fat. 
Ash. 
Total 
nitro- 
gen. 
Am- 
moni- 
acal 
nitro- 
gen. 
Phosphorus. 
Serial 
No. 
Total. 
Solu- 
ble. 
Insol- 
uble. 
44 
69 
45 
70 
46 
71 
Round: Left hind quarter. . . 
Round: Right hind quarter. 
Rump: Left hind quarter... 
Rump: Right hind quarter. 
Loin: Left hind quarter 
Loin: Right hind quarter. . . 
D.H. 
2 22 
76 21 
2 22 
76 21 
2 22 
76 21 
73.15 
71.27 
72.33 
69.90 
72.06 
69.63 
3.15 
3.30 
4.87 
5.89 
5.34 
5.80 
1.08 
1.11 
1.05 
1.06 
1.03 
1.08 
3.45 
3.58 
3.32 
3.47 
3.36 
3.44 
0. 0101 
.0133 
.0094 
.0128 
.0083 
.0163 
0.206 
.206 
.195 
.198 
.190 
.196 
0.149 
.163 
.153 
.152 
.144 
.154 
0.057 
.043 
.042 
.046 
.046 
.042 
Table 41.- 
-Composition expressed in terms of percentages of moisture-free and 
fat-free material. 
Description of sample. 
Storage 
period. 
Moist- 
ture, 
fat- 
free 
mate- 
rial. 
Ash. 
Total 
nitro- 
gen. 
Am- 
moni- 
acal 
nitro- 
gen. 
Phosphorus. 
Serial 
No. 
Total. 
Soluble. 
Insol- 
uble. 
44 
Round: Left hind quarter . . . 
Round: Right hind quarter. . 
Change 
D. II. 
2 22 
76 21 
75.53 
73.70 
4.54 
4.37 
14.54 
14.08 
0.0428 
.0522 
0.870 
.808 
0.627 
.641 
0.243 
.167 
73 23 
-1.S3 
-0.17 
-0.46 
+. 0094 
-.062 
+.014 
-.076 
Rump: Left hind quarter. . . 
Rump: Right hind quarter. . 
Change 
45 
70 
2 22 
76 21 
76.03 
74.27 
4.61 
4.38 
14.54 
14.33 
.0413 
.0528 
.853 
.816 
.670 
.627 
.183 
.189 
73 23 
-1.76 
-0.23 
-0.21 
+.0115 
-.037 
+.043 
+.006 
Loin: Right hind quarter 
Loin: Left hind quarter 
Change 
46 
71 
2 22 
76 21 
76.13 
73.92 
4.56 
4.38 
14.85 
14.00 
.0366 
.0665 
.839 
.797 
.639 
.626 
.200 
.171 
73 23 
-2.21 
-0.18 
-0.85 
+. 0299 
-.042 
-.013 
029 
Table 42 shows the composition of the 0.9 per cent sodium chlorid 
extract of the meat expressed in terms of percentages of the original 
material. 
Table 43 shows the composition of the sodium chlorid extract of 
the meat expressed in terms of percentages of the moisture-free and 
fat-free material. 
Changes in the total solids are irregular, but on the whole appreci- 
able increases in this constituent have occurred. It is of interest to 
note that this is the first experiment in which there has been an in- 
crease in the total soluble solids of the meat during storage, previous 
experiments in which the meat had been stored for shorter periods 
of time having shown decreases in this constituent. 
