CHANGES IN FRESH BEEF DURING COLD STORAGE. 
77 
Table 51. — Composition of fat. 
Serial 
No. 
Description of sample. 
Storage 
period. 
lodin 
num- 
ber. 
Refrac- 
tive 
index 
40°C. 
Per 
cent 
acidity 
as oleic 
acid. 
Ran- 
cidity. 
Physical 
characters. 
85 
97 
86 
98 
87 
99 
Kidney fat: Left hind quarter 
Kidney fat: Eight 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 18 
56 18 
2 18 
56 18 
2 18 
56 18 
41.65 
39.38 
48.91 
49.42 
53.60 
56.75 
1.4560 
1. 4560 
1.4570 
1. 4570 
1.4575 
1.4575 
0.34 
3.10 
.28 
1.24 
.39 
4.29 
Neg 
...do 
...do.... 
...do.... 
...do.... 
...do 
Normal. 
Do. 
Do. 
Slight meaty 
odor and 
flavor. 
Normal. 
Do. 
Table 52 shows the distribution of nitrogen and phosphorus upon 
the basis of 100 parts of the respective constituents in the meat at 
the beginning of the storage period. 
Changes in total nitrogen are slight and irregular and are with- 
out significance. 
Total soluble nitrogen shows fairly marked increases. This is 
the third experiment of this series where there has been an appre- 
ciable increase in the total soluble nitrogen in the meat during stor- 
age ; the others have been Experiment No. 3, where the storage period 
was 44 days, and Experiment No. 5, where the storage period 
amounted to 74 days. 
The changes in coagulable nitrogen consist in appreciable decreases, 
which are approximately equal to those that took place in carcass 
No. 1, stored for 14 days, but which are much smaller than those 
observed in carcasses Nos. 2 and 3, stored for 28 and 42 days, 
respectively. 
Changes in noncoagulable nitrogen represent the true extent of 
the change of coagulable proteins into noncoagulable forms. Fairly 
marked increases are noted in this constituent, these increases being 
approximately equal to those observed in case of carcass No. 3, which 
had been stored for 42 days in the bureau's cold-storage room. 
Proteose nitrogen shows very large relative increases, which are 
larger than those that took place in this constituent in any of the 
previous experiments of this series. 
The increases in the amino nitrogen that occurred during this 
experiment are smaller throughout than the corresponding increases 
obtained in Experiment No. 3, where the storage period was 42 days 
in length. This is the first instance in this series of experiments 
in which the amino nitrogen has failed to show a continued increase 
when the cold-storage period was lengthened. This fact is probably 
due to the changed conditions of storage. 
The average increase in ammoniacal nitrogen in this experiment is 
less than the average increase in Experiment No. 2, where the storage 
