CHANGES IN FRESH BEEF DURING COLD STORAGE. 73 
while the humidity varied from 92 to 95 per cent of saturation. The 
humidity appears relatively high, yet the cooler was in apparently 
dry condition throughout the course of the experiment. There was 
no condensation of moisture on the walls or ceiling, and the surfaces 
of the carcasses were dry and firm. The circulation of air appeared 
to be excellent. The high humidity, apparently, was due to the 
continuous evaporation of moisture from the carcasses of beef held 
in cold storage. 
After 20 days of storage the quarter of beef was in excellent condi- 
tion and no growth of mold had appeared on the meat. At the end 
of 40 days of storage the beef was in fairly good condition. There 
was a light growth of mold over most of the quarter except on the 
top of the loin, where there was a heavy covering of fat. The growth 
of mold was heaviest on the cut end of the loin, on the exposed flank 
muscles, and on the under side of the loin. There was a slightly sour 
odor at the cut end of the loin. The meat was still in good market- 
able condition and would have needed but little trimming. After 
storage for 55 days the beef was in such condition that it was deemed 
inadvisable to carry it longer in cold storage. There was a heavy 
growth of mold over most of the quarter, except on the upper side 
of the loin, where there was a heavy covering of fat. There was a 
slightly " off " odor at the cut end of the loin, but practically no odor 
from the rest of the quarter. It showed a shrinkage of 3.27 per cent 
during storage. The quarter of beef was carefully wrapped and 
transported to the bureau's cold-storage room, where it was held a 
day longer at a temperature ranging from 34° to 48° F., after which 
it was prepared for analysis. 
QUALITY OF MEAT. 
Quarter of beef stored 66 hours. — This quarter of beef was of fair 
quality and finish. The loin was well covered with fat, while the 
round, particularly about the shank, was only fairly well covered. 
There was a good but not an excessive deposit of kidney fat. The 
broiled test steak cut from this quarter was described by the judges 
as follows : 
Mr. A. — The tenderloin is fairly tender, the loin portion is quite tough, and 
the flank end is very tough. The flavor of the steak is very good. 
Mr. B. — The flavor of the steak is excellent. For- a fresh steak it is fairly 
tender. The tenderloin is the most tender and the flank end the least so. 
Mr. G. — The tenderloin is comparatively tender, the loin portion rather tough, 
and the flank end very tough and rubbery. The steak is juicy and has an 
excellent flavor. 
Quarter of beef stored 56 days, 18 hours. — When the quarter of 
beef was cut up for analysis the cut surface at the butt of the round 
was found to have a bright-red color. Where the surface of the 
