CHANGES IN FRESH BEEF DURING COLD STORAGE. 
33 
Rump. — The entire rump ^was trimmed free of bone and connective 
tissue and as free as possible of fat, and the lean meat was then pre- 
pared for analysis as above. 
Loin. — The loin was first cut into what are known as the short loin 
and the sirloin butt. From the first part porterhouse and club steaks 
are cut, while sirloin steaks are cut from the second part. Two sec- 
tions, each about 2.5 to 3 inches thick, were then cut for analysis. 
The first section was cut from the small end of the sirloin butt, the 
second from the small end of the short 
loin. In the case of the quarters of beef 
that had been held in storage, the small 
end of the short loin was trimmed free of 
meat that had become dried or darkened 
through exposure before the section was 
cut for analysis. 
For the purpose of testing the quality 
of the meat, a porterhouse steak about 2 
inches thick was cut from the large end 
of the short loin. 
Flank. — This cut was analyzed in only 
one experiment, because of the fact that 
the flank becomes so dry on long storage 
that it is difficult to prepare for analysis, 
and because it was considered that the fig 
analytical results would not be of great 
value. 
Fat samples. — The following samples of 
fatty tissue were taken for analysis: Ex- 
ternal fat, intermuscular fat, and kidney 
fat. 
All external fat was trimmed from 
each section of meat cut from the round, 
rump, and loin, and a sample of the com- 
bined material was taken for examination. 
The same practice was followed in case of 
the intermuscular fat. The entire kidney 
fat was stripped from the loin, cut up into small pieces, and re- 
duced to a convenient quantity by quartering. This reduced quan- 
tity was ground and a sample of the ground fat was taken for exami- 
nation. The sample of fatty tissue of each class was rendered in a 
large casserole on a steam bath and the fat was filtered and retained 
in bottles for analysis. 
METHODS OF ANALYSIS. 
Analytical work on the samples of meat was usually started ap- 
proximately 15 hours after the meat had been prepared for analysis. 
56861°— Bull. 433—17 3 
2. — Diagram of a hind 
quarter of beef showing (by 
numbers) the usual wholesale 
cuts and (by letters) the sec- 
tions taken for bacteriological 
and chemical examination. 
Cuts. — (1) Shank; (2) 
round ; (3) rump ; (4, 5) loin ; 
(4) sirloin butt; (5) short 
loin ; (6) flank. 
Sections. — {a, c) Sections 
for chemical examination ; 
(6) section for bacteriologi- 
cal examination; (3) rump 
taken for chemical examina- 
tion ; (d, g) sections taken 
from loin for chemical exami- 
nation ; (e) test steak; (/) 
section for bacteriological ex- 
amination. 
