CHANGES IN FRESH BEEF DURING COLD STOEAGE. 29 
(a) Insoluble phosphorus decreased rapidly early in the experi- 
ment and more slowly and fairly regularly during the remainder 
of the period, the total decrease amounting to 91.29 per cent of the 
amount present in the fresh material as calculated from the ratios 
of insoluble to total phosphorus. 
(b) Total soluble phosphorus showed increases corresponding to 
the decreases in insoluble phosphorus, the total increase amounting 
to 23.05 per cent, as calculated from the ratios of total soluble 
phosphorus to total phosphorus. 
(c) Soluble inorganic phosphorus increased rapidly early in the 
experiment, and more slowly toward the close, the total increase 
amounting to 65.27 per cent, as calculated from the distribution 
figures. 
(d) Soluble organic phosphorus showed decreases corresponding 
to the increases in soluble inorganic phosphorus, the total decrease 
amounting to 75.95 per cent, as calculated from the organic phos- 
phoric ratios. 
8. There was no development of free hydrogen sulphid during the 
course of the experiment. 
COLD-STORAGE EXPERIMENTS WITH FRESH BEEF. 
PROCEDURE. 
The work undertaken in this investigation naturally groups itself 
under two headings, viz, (1) Bacteriological and histological studies, 
and (2) chemical and physical studies. The bacteriological and 
histological investigations were conducted by Doctor McBryde, and 
the chemical and ph} 7 sical investigations by Mr. Hoagland and Mr. 
Powick. Organoleptic observations were carried on jointly. 
The following general plans were observed in carrying on the 
work, and such additional details as seem pertinent will be mentioned 
in connection with the individual experiments. 
High-grade fat steers were purchased as needed at a local stock- 
yard and were slaughtered in the usual manner under the supervision 
of one of the writers in a local modern packing house, and were 
held there under refrigeration until chilled, usually for 48 hours. 
The two hind quarters were then cut from the carcass, carefully 
wrapped in cheesecloth and paper, and transported by motor truck 
to the cold-storage rooms of the Biochemic Division at the Bureau 
of Animal Industry. The trip usually required about one hour. The 
rooms referred to were as follows : 
Room No. 1 : 6 by 9 feet by 7 feet 6 inches high, with overhead bunker, closed 
brine-coil system of refrigeration, and automatic temperature control. Over- 
head rails were provided for hanging the meat. This room was used for stor- 
ing the beef described in all of the following experiments except one, in which 
the beef was stored in the cooler of a local packing house. 
