50 BULLETIN 433, U. S. DEPAKTMEXT OF AGKICULTURE. 
textures. Exposed bundles of muscles at the shank had turned dark- 
brown in color. 
After 31 days in storage the condition of the meat had not changed 
appreciably since the previous observation, except perhaps that evi- 
dences of desiccation had become more, apparent. 
At the end of the storage period of 42 days in the bureau's cooler, 
or after a total period of 45 days in cold storage, the beef was in 
good condition as regards state of preservation although it showed 
considerable drying out, particularly where the meat was not well 
covered with fat. There was also a slight growth of mold on the 
flank and " hanging tender" and a slightly musty odor at these points. 
The beef showed a shrinkage of 6.3 per cent during storage. 
QUALITY OF MEAT. 
Fresh quarter, in storage 71 hours. — This quarter was of fairly good 
quality as regards conformation and finish, being fairly well covered 
with fat, and would have been classed as " good.'' The judge's opin- 
ions regarding the quality of the broiled test steak cut from this 
quarter are as follows : 
Mr. A. — The tenderloin is tender and of good flavor. The loin portion is much 
tougher than the tenderloin, while the flank end is too tough too eat. As a whole 
the steak has a good flavor. 
Mr. B. — The steak is more tender than that from the corresponding quarter 
of carcass No. 2, but is less tender than that from carcass No. 1. The flavor 
is not as good as that of the steaks from the quarters of beef just described. 
As regards tenderness and palatability, the tenderloin ranks first and the 
flank end last. 
Mr. C. — On the whole the steak is superior to the one from the correspond- 
ing quarter of carcass Xo. 2, but inferior to the one from carcass No. 1. The 
steak has a good flavor. The tenderloin is the most tender and the flank end 
the least so of the different parts of the steak. 
Quarter of beef stored !±o days. — "When the quarter of beef was cut 
up preparatory to analysis, the cut surface at the butt of the round 
was found to be bright-red in color except for a narrow dark band 
at the surface where the muscular tissue had been exposed to the 
air. TThere the surface of the meat had been covered with fat there 
was only a trace of such a band. The freshly cut surface of the meat 
had an odor that was rather different from that of fresh meat and 
which might have been termed slightly t; old." but which was in no 
sense an odor of putrefaction. TVhen the loin was cut, it was found 
that the tenderloin was somewhat darkened around the outside and 
had a slightly " off " odor. The porterhouse steak cut for broiling 
had a rather " old ** odor, particularly at the outer portion of the 
tenderloin and at the flank end where the odor was that of incipient 
putrefaction. On being cut and ground, the meat appeared to be 
comparatively tender. The kidney fat had a distinctly " old " and 
sour odor. 
