CHANGES IN FRESH BEEP DURING COLD STORAGE. 
51 
On the whole, this quarter of beef, which has been held in cold 
storage for a total period of 45 days, appeared to be in sound condi- 
tion; but the market value of the beef was probably less than it 
would have been earlier in the storage period, principally because 
of the effects of desiccation upon the appearance of the meat. The 
organoleptic qualities of the broiled test steak cut from this quarter 
were reported upon by the respective judges as follows : 
Mr. A. — The tenderloin portion is fairly tender and has a good flavor, except 
the outer portion, which has a rather " old " taste. The loin portion is fairly 
tender, but rather dry and lacking in flavor. Portions have an " old " taste. 
The flank end is tough and stringy and the flavor is not good. 
Mr. B. — The steak is generally superior to the one cut from the corresponding 
quarter at the beginning of the storage period as regards tenderness, but 
inferior as regards flavor. Portions of the steak, particularly outer portions 
of the tenderloin and loin, are tainted and not edible. This " old " flavor might 
be called " gamey." 
Mr. C. — This steak shows some signs of incipient putrefaction at the flank 
end and on the outside of the tenderloin. Changes are positive but not exten- 
sive. The tenderloin is quite tender and fairly juicy, but has an " old " flavor, 
and portions have a slightly " off " flavor. 
CHEMICAL EXAMINATION OF CAKCASS NO. 3. 
Tables 26 to 32, inclusive, show the changes which took place in 
the composition of carcass No. 3 during 42 days of cold storage. 
Table 26 shows the composition of the carcass expressed in terms 
of percentages of fresh material; but for reasons previously noted 
these data will not be discussed. 
Table 27 shows the composition of the material expressed as per- 
centages of moisture-free and fat-free material. 
There are appreciable losses of moisture, which are slightly greater 
than similar losses observed in the case of the carcass stored 28 days. 
There are slight changes in the ash, which have no significance. 
The data for total nitrogen show appreciable losses, the signifi- 
cance of which is not yet apparent. 
Changes in ammonia and in phosphorus compounds will be dis- 
cussed in connection with Tables 31 and 32. 
Table 26. — Composition expressed in terms of percentage of fresh material. 
Description of sample. 
Storage 
period. 
Moist- 
ure. 
Fat. 
Ash. 
Total 
nitro- 
gen. 
Am- 
moni- 
acal 
nitro- 
gen. 
Phosphorus. 
Serial 
No. 
Total. 
Solu- 
ble. 
Insol- 
uble. 
19 
38 
20 
39 
21 
40 
Round: Right hind quarter. 
Round: Left hind quarter. . . 
Rump: Right hind quarter.. 
Rump: Left hind quarter . . . 
Loin: Right hind quarter . . . 
Loin: Left hind quarter 
D.H. 
2 23 
44 23 
2 23 
44 23 
2 23 
44 23 
74.59 
74.15 
73.79 
73.32 
73.50 
71.82 
2.06 
1.96 
3.19 
3.27 
4.17 
4.92 
1.09 
1.11 
1.06 
1.06 
1.03 
1.09 
3.46 
3.48 
3.39 
3.36 
3.30 
3.36 
0. 0102 
.0122 
.0102 
.0116 
.0094 
.0115 
0.209 
.211 
.203 
.198 
.194 
.197 
0.163 
.165 
.157 
.148 
.152 
.149 
0.046 
.046 
.046 
.050 
.042 
.048 
