CHANGES IN FRESH BEEF DURING COLD STORAGE. 
69 
There are marked apparent decreases in the ash content of the 
round and rump, and a slight gain in that of the loin during storage. 
These large decreases must be regarded with suspicion. 
On account of the suspicious character of the data for ash, positive 
value can not be assigned to those for organic extractives. 
Increases in acidity are fairly marked and are greater than those 
which took place in any of the previous cold-storage experiments. 
Table 44 shows the changes in the composition of the fat that took 
place during storage. The most important changes were very marked 
increases in the acidity of the external and the kidney fats, and 
an appreciable increase in that of the intermuscular fat. The increase 
in the acidity of the kidney fat was nearly twice as great, and that 
of the external fat was three times as great, as the corresponding 
increases in acidity in the preceding experiment. The increase in the 
acidity of the intermuscular fat was only slightly greater than in the 
preceding experiment. The kidney and external fats were of very 
poor quality, while the intermuscular fat was of fair quality. 
Table 44. — 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. 
47 
72 
48 
73 
49 
74 
Kidney fat: Left hind quarter 
Kidney fat: Right hind quarter. . 
Intermuscular fat: Left hind 
quarter. 
Intermuscular fat: Right hind 
quarter. 
External fat: Left hind quarter. .. 
External fat: Right hind quarter. 
D. H. 
2 22 
76 21 
2 22 
76 21 
2 22 
76 21 
39.85 
38.21 
44.70 
44.63 
50.76 
50.21 
1. 4562 
1.4555 
1. 4566 
1. 4562 
1.4570 
1.4560 
0.34 
8.04 
.28 
1.70 
.34 
10.86 
Neg 
...do 
...do.... 
...do.... 
...do.... 
...do.... 
Normal. 
Dark y el 1 o w ; 
strong, sour 
odor; very 
strong flavor. 
Normal. 
Normal odor; 
comparatively 
sweet flavor. 
Normal. 
Dark yellow; 
strong, sour 
odor; strong 
disagre e a b 1 e 
flavor. 
Table 45 shows the distribution of the nitrogen and the phosphorus 
upon the basis of 100 parts of the respective constituents in the meat 
at the beginning of the storage period. 
There are appreciable decreases in total nitrogen that range from 
5.72 per cent in the case of the loin to 1.44 per cent in the case of 
the rump. These data confirm the losses in total nitrogen that were 
observed in carcasses Nos. 2, 3, and 4; carcass No. 1 alone having 
shown slight apparent gains. The regular occurrence of a decrease 
in the total nitrogen content of the lean meat from 4 carcasses 
stored for periods ranging from 28 to 74 days would appear to in- 
dicate an actual loss of nitrogen from the meat during storage. 
