UNITED STATES DEPARTMENT OF AGRICULTURE 
BULLETIN No. 433 HE 
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Contributions from the Bureau of Animal Industry 
A. D. MELVIN, Chief 
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Washington, D. C. 
PROFESSIONAL PAPER 
February 15, 1917 
CHANGES IN FRESH BEEF DURING COLD 
STORAGE ABOVE FREEZING. 
By Ralph Hoagland, Charles N. McBryde, and Wilmer C. Powick, of the 
Biochemic Division. 
CONTENTS. 
Hygienic value of cold storage 1 
Commercial practices in the cold storage of 
fresh beef - * 2 
Previous investigations on cold storage of 
meats 5 
Purpose and plan of present investigation — 7 
Autolysis experiments 8 
Page. 
Cold-storage experiments with fresh beef 29 
Effects of cold storage upon the nutritive value 
of the beef 95 
Factors affecting the time that fresh beef can 
be stored at temperatures above freezing. . . 97 
General summary 99 
References to literature 100 
HYGIENIC VALUE OF COLD STORAGE. 
Cold storage is the most efficient method of preserving perishable 
foodstuffs in their natural condition, or in a state approaching that 
condition, for various periods of time. It is well known, however, 
that changes do take place in foodstuffs held in cold storage, and that, 
roughly speaking, the rate of deterioration or decay, although 
affected by many factors, is more rapid the higher the temperature. 
Moreover, the wholesomeness of cold-storage products depends not 
(only upon proper conditions of storage, but also upon the condition 
of the products when placed in storage and upon the methods of 
handling subsequent to storage. The hygienic aspect of the cold- 
storage industry has had an increasing amount of attention during 
the last few years. There is an increasing need for exact and com- 
plete information concerning the changes which take place in food- 
stuffs held in cold storage, and in regard to the effect of various 
factors upon the quality and wholesomeness of such products. Much 
good work has been done but more remains to be accomplished. 
56861°— Bull. 433—17 1 
