CHANGES IK" FRESH BEEF DURING COLD STORAGE. 
75 
Table 48. — Composition expressed in terms of percentages of moisture-free and fat-free 
material. 
Serial 
No. 
Description of sample. 
Storage 
period. 
Mois- 
ture, 
fat- 
free 
basis. 
Ash. 
Total 
nitro- 
gen. 
Am- 
moni- 
acal 
nitro- 
gen. 
Phosphorus. 
Total. 
Soluble. 
Insol- 
uble. 
82 
94 
Round: Left hind quarter 
Round: Right hind quarter . 
Change 
D. H. 
2 18 
56 18 
77.17 
76.56 
4.75 
4.76 
15.00 
14.83 
0. 0439 
.0462 
0.883 
.871 
0.688 
.677 
0.195 
.194 
54 
- 0.61 
4- 0.01 
- 0.17 
+ .0023 
- .012 
— .011 — .001 
Rump: Left hind quarter 
Rump: Right hind quarter. . 
83 
95 
2 18 
56 18 
77.12 
77.11 
4.61 
4.78 
14.64 
14.84 
.0434 
.0477 
.885 
.848 
.669 
.666 
.216 
.182 
54 
- 0.01 
-I- 0. 17 
+ 0.20 
+ .0043 
- .037 
- .003 
- .034 
Loin: Left hind quarter 
Loin: Right hind quarter 
Change 
84 
96 
2 18 
56 18 
77.23 
76.42 
4.64 
4.56 
15.24 
14.89 
.0110 
.0478 
.876 
.810 
.663 
.619 
.213 
.191 
54 
- 0.81 
- 0.08 
- 0.35 
+ .0068 
- .066 
- .044 
— .022 
Table 49 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 50 shows the composition of the meat expressed in terms of 
percentages of moisture-free and fat-free material. 
The amount of total soluble solids present in the meat has in- 
creased considerably during the storage period. It is of interest to 
note in this connection that only one other carcass that has been ex- 
amined thus far, viz, carcass No. 5, stored for 74 days, has shown 
appreciable increases in total soluble solids during storage. The 
increases that took place in this constituent in carcass No. 6 are 
greater than those which took place in carcass No. 5. 
There are appreciable increases in ash of extract, the significance 
of which is not yet apparent. 
Increases are observed in organic extractives that are similar to, 
but smaller than, the increases in total soluble solids. 
Changes in the acidity of the meat during storage are irregular 
and without significance. 
Table 51 shows the changes that took place in the composition of 
the fat during storage. The appreciable changes that appear to 
have taken place in the iodin absorption numbers of the samples are 
probably due to irregularities in the sampling of the fatty tissues 
rather than to actual changes in the iodin absorptive values of the 
fats. 
The principal changes that took place in the fats during storage 
were fairly marked increases in the acidity of the kidney and exter- 
nal fats, and an appreciable increase in the acidity of the intermus- 
cular fat. On the whole the increases in the acidity of the fats of 
this carcass are approximately equal to those that took place in this 
constituent in carcass No. 4, which was stored for 63 days in the 
bureau's cold-storage room. 
