1921.] Wright.—Chemical Technology of Meat Industry. 
75 
Table I. 
Ten 
Sheep. 
Ten 
Lambs. 
One 
Steer, 
18 
Months, 
One 
Steer, 
24 
Months. 
One 
Steer, 
30 
Months. 
One Pig, 
fat. 
One 
Pig, 
thin. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
Live weight 
1,097-0 
675-0 
902-0 
1,190-0 
1,360-0 
185-0 
94-0 
Dressed weight (cold) 
554-0 
364-0 
544-5 
724-5 
870-0 
140-6 
62-5 
Wool 
68-2 
72-0 
• • 
e • 
. . 
e • 
Pelt 
51-8 
30-0 
• • 
« e 
-© • 
Hide 
. . 
9 e 
67-5 
77*5 
87-5 
Blood 
47-0 
24-5 
29-0 
35-2 
43-5 
6-8 
3-8 
Head 
33*4 
21-8 
• . 
. o 
• • 
10-2 
7-2 
Head, including brain 
. . 
. . 
2L5 
27-5 
30-0 
• • 
e • 
Feet 
10-5 
13-4 
14-3 
15-0 
18-7 
2-1 
1-3 
Fats (total) 
66-5 
32-5 
46*5 
71-0 
64-1 
4-6 
1-6 
Diaphragm 
4-1 
2-4 
' e . 
. . 
. . 
• . 
o • 
Heart 
5-4 
3-3 
3-9 
4-4 
5-5 
0-5 
0-5 
Tongue . . 
4-0 
• 2-9 
5-1 
3-8 
6-2 
0-8 
0-6 
Kidneys . . 
2-7 
1-7 
. . 
• . 
. . 
• • 
. , 
Sweetbreads 
. • 
0-7 
0-6 
1-0 
0-9 
• e 
• * 
Brain 
2-1 
1-9 
• • 
• • 
• 9 
0-2 
0-2 
Lungs 
12-4 
8-2 
5-8 
5-5 
7-0 
1-7 
1-3 
Liver 
16-9 
8-3 
13-0 
13-6 
14-0 
3-0 
1-7 
Trachea .. 
1-9 
1-8 
2-5 
30 
1-7 
# # 
Spleen 
1-9 
1-0 
4-0 
1-6 
1-9 
0-3 
o-i 
Gall-bladder and contents . . 
0-7 
0-5 
• . 
1-0 
1-7 
o-i 
o-i 
Intestines 
41-0 
24-0 
33-0 
33-4 
430 
4-2 
4-8 
Stomach 
37-0 
18-0 
38-3 
38-5 
52-8 
1-2 
1-2 
Contents of stomach and 
intestines 
104-5 
35-5 
48-5 
81-0 
81-2 
7*3 
4-8 
Tail 
• • 
.. 
1-6 
1-6 
1-6 
Frozen Meats. (11, 17, 20, 22, 23.) 
The carcases after being weighed and graded are placed upon rails in 
cooling-rooms in order to remove the animal heat and to allow the meats 
to cool down to atmospheric temperature ; this may take up to eighteen 
hours. It should, however, be remembered that while the flesh of healthy 
animals is usually free from bacteria, yet from the moment death ensues 
such flesh becomes a suitable medium for the growth of bacteria and moulds, 
and the longer the period which elapses between slaughter and freezing, 
the greater is the liability for such flesh to become tainted by the products 
of bacterial growth. 
It is, of course, well known that dietetic value, and the edible qualities 
such as flavour and odour, are determined by post mortem changes in 
chemical constitution. These changes, however, must not be confused with 
those due to bacterial growth ; they are brought about by the action of 
various enzymes inherent to flesh foods. 
The carcases are, after cooling, run into freezing-rooms and there frozen 
solidly. After being covered with a cloth wrapper the carcases are stacked 
in stores until shipped. 
Changes occurring during Cold Storage. (1, 11, 14, 18, 19.) 
The changes occurring in beef, mutton, and lamb during cold storage 
have been very fully investigated, and it has been established that the 
alterations in composition and physical structure are not due to bacterial 
action, as was at one time thought to be the case. It has now been 
determined that the chemical changes noted are the result of the limited 
