CHANGES IN FRESH BEEF DURING COLD STORAGE. 43 
The cut surface at the butt of the round had the normal odor and 
color. Where the muscular tissue had not been covered with fat 
and had been exposed to the air there was a hard dark-brown layer 
about one-eighth of an inch deep, due to desiccation, but no odor 
of putrefaction. The loin was in first-class condition, although the 
tip end, where the muscles had been exposed and had become dried 
out, required a little trimming. The kidney fat showed a slight 
growth of mold and had a rather strong odor. On the whole, this 
quarter of beef was considered to be in good marketable condition. 
The greatest apparent effect of storage upon the meat was that of 
desiccation. 
When the meat was being prepared for analysis it was noted that 
the bundles of muscles separated with much greater ease than in the 
case of the fresh quarter of beef, and that apparently a marked soft- 
ening of the intervening connective tissue had occurred. 
The opinions of the respective judges concerning the quality of 
the broiled test steak are given below : 
Mr. A. — The tenderloin portion is of good quality, has a good flavor, and is 
more tender than the steak from the fresh quarter. The meat is rather dry. 
The loin portion is much more tender than that of the fresh quarter, and is now 
quite palatable. While not first class, the meat is fairly tender and has a good 
flavor. The flank portion is decidedly more tender than in case of the fresh 
quarter and is now fairly palatable. The meat is rather dry, the flavor is fair, 
and the muscle fibers are coarse and tough. 
Mr. B. — The steak is greatly improved in quality as compared with the steak 
from the fresh quarter of beef. While the meat is not of the highest quality, 
yet it has so improved in tenderness that even the flank portion can be eaten 
with ease. 
Mr. C. — This steak is much better in quality in every respect than the steak 
from the fresh quarter of beef. The tenderloin is very tender, the loin portion 
is not quite as tender, and the flank end is fairly tender. The flavor of the 
steak is good. 
CHEMICAL EXAMINATION OF CARCASS NO. 2. 
Tables 19 to 25, inclusive, show the changes that occurred in the 
composition of carcass No. 2 during 28 days in cold storage. 
Table 19 shows the composition of the carcass expressed in terms 
of percentages of fresh material. For reasons previously given these 
data will not be discussed. 
Table 20 shows the composition of the carcass expressed in terms of 
percentages of the moisture-free and fat-free material. There are 
slight losses of moisture due to evaporation during storage, and insig- 
nificant changes in ash. Changes in nitrogen and phosphorous com- 
pounds will be discussed in connection with Tables 24 and 25. 
Table 21 shows the composition of the 0.9 per cent sodium chlorid 
extract expressed in terms of percentages of the fresh material. 
These data will be discussed as recalculated in Table 22. 
