CHANGES IN FRESH BEEF DURING COLD STORAGE. 35 
The packing-house coolers in which the above carcass and those 
used in subsequent experiments were handled may be regarded as 
representative of beef coolers in modern packing houses. The over- 
head bunker, closed brine-coil system of refrigeration was used. The 
coolers were supplied with abundant refrigeration and the circula- 
tion of air was very good. On arrival at the bureau laboratories the 
quarters of beef were at once placed in cold-storage room No. 1, 
which has been previously described, and were unwrapped, weighed, 
and hung up. On the next morning, or 43 hours after the carcass 
first had been placed in cold storage, the right hind quarter was 
taken out and prepared for analysis by methods previously de- 
scribed, while the left hind quarter was held in cold storage for an 
additional period of two weeks. 
Storage. — The temperature of cold-storage room No. 1 during 
the two weeks' storage period of the left hind quarter of carcass No. 
1 ranged from 32° to 34° F. The humidity ranged from 72 to 84 
per cent of saturation. This quarter showed a shrinkage in weight 
of 2.15 per cent. 
QUALITY OF MEAT. 
Fresh quarter in storage b3 hours. — This quarter of beef would 
have been classed as "choice." It was well covered with fat and 
had a heavy deposit of kidney fat. As it was being cut up the 
meat appeared well marbled with fat. The lean meat was dark red 
in color. The judges' opinions regarding the quality of the broiled 
test steak cut from this quarter of beef are as follows : 
Mr. A. — The tenderloin portion is quite tender, has a good flavor, and is 
very palatable. The loin portion is rather tough, but has a good flavor. The 
flank end is very tough — almost too tough to eat. 
Mr. B. — The tenderloin portion is quite tender, but not as tender as that 
from a high-class steak. The flank portion is very tough. On the whole the 
meat is juicy and of good flavor, but is rather tough. 
Mr. C. — The tenderloin portion is very tender, has a good flavor, and is 
very palatable. The loin portion is rather tough and the flavor is not as high 
as might be expected in this class of meat. The flank portion is rather tough. 
Stored quarter in storage 15 days, 19 hours. — At the end of the 
storage period the quarter of beef was in very good condition. The 
surface of the quarter was dry and firm, and the thin outer covering 
of connective tissue was parchmentlike in texture. The exposed, 
cut, muscular surface of the round and loin were dark brown in 
color and firm in texture. A slight growth of mold was visible about 
the shank. 
As the quarter was being cut up for examination the meat ap- 
peared to be in good condition, and as far as could be judged by 
handling it appeared to be more tender than the meat from the 
corresponding quarter at the beginning of the storage period. The 
