CHANGES IN FRESH BEEF DURING COLD STORAGE. 7 
Wright (1912) made a chemical and bacteriological study of fresh 
and frozen New Zealand lamb and mutton. Carcasses of each class 
of animals were stored at 2° to 19° F. for periods ranging from 7 
to 160 days. Samples were examined chemically and baeteriologi- 
cally in the fresh condition and at intervals throughout the course 
of the experiment. The results of these experiments indicate the 
following changes in the lamb and mutton stored for 160 days at 
2° to 19° F. : Loss of moisture amounting to from 2 to 3 per cent; 
an increase in proteose, peptone, and meat-base nitrogen ; and no ap- 
preciable change in ammoniacal nitrogen or in the free acidity of 
the fat. The changes in chemical composition were ascribed to 
enzym action. The bacterial condition of the frozen meat remained 
the same as that of the fresh product. When freezing and subse- 
quent thawing were carried on gradually, there was no alteration 
in the structure of the tissue. The nutritive value of the lamb and 
mutton was not affected by freezing and storage. 
Ascoli and Silvestri (1913) carried on a series of experiments con- 
cerning the relative properties of fresh and frozen beef. Fresh, 
local beef (Italian) , and frozen Australian and Argentine beef that 
had been held in cold storage about two months were used for the 
investigation. The following ground was covered in the studies with 
each class of meat : Chemical composition, digestibility in vitro, action 
on gastric secretion, digestibility with human subject, histological and 
autolytic changes. Certain changes were noted in the frozen as com- 
pared with the fresh meat, viz, a change in color, an increase in soluble 
protein which exuded in the form of a reddish fluid when the meat 
was thawed, the development of a peculiar taste, and a decrease in 
the aromatic odor of the broth. The changes were more apparent 
in the fat than in the muscular tissue. The changes noted were 
ascribed to the action of enzyms. The authors concluded that frozen 
meats may be regarded as a wholesome food product and may be 
eaten without injury. 
PURPOSE AND PLAN OF PRESENT INVESTIGATION. 
Purpose of investigation. — This investigation was undertaken with 
the following objects in view: (1) To study the changes which take 
place in fresh beef stored at temperatures above freezing, with special 
reference to the effect of such changes upon the wholesomeness of 
the product; (2) to determine the causes of the changes which take 
place in fresh beef held in cold storage under the above conditions; 
(3) to determine the length of time that fresh beef can be held in 
cold storage at temperatures above freezing and remain in whole- 
some condition, with special reference to the effect of various factors 
upon the length of the storage period. 
