CHANGES IN" FRESH BEEF DURING COLD STORAGE. 
39 
termuscular fat may be regarded as due to the action of the enzym 
lipase, while the greater increases in acidity noted in case of the 
external and kidney fats must be regarded as due to the combined 
action of the enzym lipase and of bacteria. 
The fats appeared to be normal in character and gave no reaction 
for rancidity. 
Table 16. — Composition of fat. 
Serial 
No. 
Description of sample. 
Storage 
period. 
lodin 
num- 
ber. 
Refract- 
ive 
index 
40°C. 
Per 
cent 
acidity 
as oleic 
acid. 
Ran- 
cidity. 
Physical 
characters. 
4 
10 
5 
11 
6 
12 
Kidney fat: Right hind quarter.. 
Kidney fat: Left hind quarter 
Intermuscular fat: Right hind 
quarter. 
Intermuscular fat: Left hind 
quarter. 
External fat : Right hind quarter . 
External fat: Left hind quarter. . . 
D. H. 
1 19 
15 19 
1 19 
15 19 
1 19 
15 19 
42.43 
42.38 
46.86 
46.79 
56.18 
55.92 
1. 4562 
1. 4562 
1.4570 
1. 4570 
1. 4580 
1. 4580 
0.28 
.68 
.22 
.39 
.33 
.85 
Neg 
...do 
...do 
...do 
...do 
...do 
Normal. 
Do. 
Do. 
Do. 
Do. 
Do. 
Table 17 shows the distribution of nitrogen and phosphorus in the 
meat on the basis of 100 parts of the respective constituents in the 
material at the beginning of the storage period. 
Slight apparent increases in total nitrogen are without significance, 
as has been noted previously. 
Soluble nitrogen shows appreciable decreases which range from 
5.23 per cent in the case of the rump to 1.38 per cent in the case of the 
loin. These decreases are in harmony with decreases in total solids 
and organic extractives, and with the decreases in soluble nitrogen 
previously noted in the early stages of the autolysis experiment, 
and they may be explained upon the same basis as the latter. 
Coagulable nitrogen shows fairly marked decreases which range 
from 11.45 per cent in the case of the round to 3.32 per cent in the 
case of the loin. In part, these decreases are due to decreases in 
total nitrogen; but by referring to Table 15 it may be noted that the 
actual decreases in coagulable nitrogen are slightly larger, on the 
whole, than the decreases in total soluble nitrogen. These facts 
indicate a slight change of coagulable nitrogen into noncoagulable 
forms. 
Noncoagulable nitrogen shows slight increases on the whole. 
Proteose nitrogen shows relatively marked increases. However, 
it may be noted by referring to Table 15 that the actual amount of 
this constituent present is comparatively small. 
Ammoniacal nitrogen appears to have increased in the round and 
in the rump, but to have decreased in the loin. As the total increase 
is somewhat greater than the decrease, the general tendency would 
seem to be toward an increase in this constituent. 
