CHANGES IN" FRESH BEEF DURING COLD STORAGE. 87 
less than that obtained in Experiment No. 5. The changes, on the 
whole, are rather small in comparison with the length of the storage 
period ; though it should be noted, in this connection, that the amount 
of preformed soluble inorganic phosphorus in the fresh meat was 
rather large. 
The changes that took place in the ratios of soluble organic phos- 
phorus to total phosphorus have rather less significance than the 
corresponding changes in the inorganic phosphorus ratios. 
SUMMARY OF CHEMICAL AND PHYSICAL STUDIES. 
The general purpose of the cold-storage experiments, the results 
of which have been reported in some detail, was to determine the 
cause, nature, and extent of the changes that take place in fresh beef 
during cold storage, with particular reference to the effect of such 
changes upon the wholesomeness and nutritive value of the product. 
As regards the conditions of storage, the experiments may be di- 
vided into two groups, the first of which would include those experi- 
ments carried out in the bureau's cold-storage room, and the second 
of which would consist of the single experiment conducted in the 
packing-house cooler. The first group includes Experiments Nos. 
1, 2, 3, 4, 5, and 7, while the second group consists of Experiment 
No. 6. The two series of experiments are of value in showing the 
effect of different conditions of storage upon the nature and ex- 
tent of the changes which take place in beef during storage and 
upon the length of the storage period. 
In the experiments of the first group the conditions of storage 
were fairly uniform, the temperatures varying between 32° and 36° 
F., and the humidity between 70 and 80 per cen^ of saturation. The 
principal variable element in these experiments was the length of 
the storage period, so that, in large part at least, the difference in 
the extent of the changes which took place in the beef in the several 
experiments may be considered as due to this factor. 
In the case of Experiment No. 6, which was carried out in the 
packing-house cooler, the conditions of storage were also fairly uni- 
form throughout the experiment. The temperature varied between 
28° and 32° F., but remained, for the most part, at 32° F., and the 
humidity ranged from 92 to 95 per cent of saturation. 
Certain differences were observed in the initial composition of the 
beef used in the several experiments, and these had to be taken into 
consideration in order properly to interpret the changes that took 
place in the meat during storage. 
PHYSICAL CHARACTERISTICS OF THE BEEF. 
In the series of experiments carried on in the bureau's cold-storage 
room, the principal effects of storage upon the physical characteristics 
of the beef were shrinkage in weight and a hardening and darkening 
