CHANGES IN FRESH BEEF DURING COLD STORAGE. 
81 
of the broiled test steak were described by the respective judges as 
follows : 
Mr. A. — The tenderloin is fairly tender, the loin portion rather tough, and 
the flank end very tough. All portions of the steak have a good flavor. 
Mr. B. — As a whole the steak has a good flavor and is fairly tender. The 
different portions follow the usual order as regards tenderness. 
Mr. C. — The tenderloin and loin portions of the steak are comparatively 
tender, while, the flank end is rather tough. The steak is juicy and has a 
good flavor. 
Quarter of oeef stored 179 dm/s, W hours. — When the quarter of 
beef was cut up for analysis, the cut surface at the butt of the round 
had a normal red color. Where the surface of the meat was covered 
with fat, the red color extended to the fat; but where the muscles 
were exposed to the air, there was a dark-brown zone extending 
inward to a depth of about a quarter of an inch from the surface. 
The odor from the cut surface was a trifle " old " and somewhat acrid, 
but there was no odor of putrefaction. When the loin was cut up, 
the freshly cut surfaces had about the same appearance and odor as 
had the cut surface of the round. The kidney and external fat had 
a strong and rather rancid odor. The opinions of the judges as to 
the organoleptic properties of the broiled test steak were as follows : 
Mr. A. — The loin portion is rather dry and has an " old " and rather unpleas- 
ant flavor. The flank portion is tougher than the loin and has an " old " flavor. 
Mr. C. — On the whole the steak is comparatively dry and tough. The flavor 
is " old " and a trifle unpleasant. The quality of this steak is not nearly so 
good as that of steaks previously tested which had been cut from quarters of 
beef that had been held in cold storage for a few weeks. This steak may be 
classed as edible, but not palatable. No ill effects were suffered from eating 
the meat. 
CHEMICAL EXAMINATION OF CASCASS NO. 7. 
Tables 54 to 60, inclusive, show the changes which took place in 
the composition of carcass No. 7 during 177 days in cold storage. 
Table 54 shows the composition of the meat expressed in terms of 
percentages of the original material. 
Table 54. — Composition expressed in terms of percentages of fresh material. 
Description of sample. 
Storage 
period. 
Mois- 
ture. 
Fat. 
Ash. 
Total 
nitro- 
gen. 
Am- 
moni- 
acal 
nitro- 
gen. 
Phosphorus. 
Serial 
No. 
Total. 
Solu- 
ble. 
In- 
solu- 
ble. 
83 
114 
89 
115 
90 
116 
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 20 
179 20 
2 20 
179 20 
2 20 
179 20 
73.59 
70.91 
71.61 
70.36 
69.06 
69.80 
3.73 
4.66 
6.32 
5.77 
9.01 
6.19 
1.07 
1.13 
1.01 
1.08 
.98 
1.09 
3.42 
3.49 
3.26 
3.49 
3.23 
3.35 
0.0093 
.0196 
.0091 
.0205 
.0079 
.0187 
0.201 
.203 
.194 
.190 
.183 
.185 
0.157 
.163 
.145 
.154 
.144 
.144 
0.044 
.040 
.049 
.036 
.039 
.041 
56861°— Bull. 433—17- 
