1004 
Journal of Agricultural Research 
Vol. XXXI, No. 11 
connective tissue about the kidneys, where fat had previously been deposited, 
was slimy in character. 
(2) The marrow in the femur was gelatinous, translucent, and usually semi¬ 
fluid in character. 
(3) All quarters were extremely emaciated, the musculature being much 
shrunken, particularly on the loin. 
(4) The muscle tissue was soft and flabby, and often rather sticky on the cut 
surface; as a rule, it was very watery. In some instances the muscles were dark 
in color, in other cases light, but the bright red characteristic of fat beef was 
always absent. 
(5) As a rule the connective tissue between the muscle bundles was watery 
and slimy. 
The weights of individual quarters ranged from 49 to 124 pounds, 
the average being 76 pounds. The time which elapsed between the 
slaughter of the cattle and the receipt of the quarters of beef at the 
laboratory ranged from 5 to 12 days, the average being 7K days. 
The meat was under refrigeration practically all this time. 
DESCRIPTION OF HIND QUARTERS FROM VERY THIN CATTLE 
Twelve hind quarters from very thin carcasses, corresponding to a 
like number of cattle, were examined. The weights of the quarters 
ranged from 47 to 86 pounds, the average being 61 pounds. The 
time which elapsed between the slaughter of the cattle and the receipt 
of . the beef at the laboratory ranged from 5 to 7 days. Brief descrip¬ 
tions of the several quarters of beef are given in the following: 
Samples Nos. 766, 767, 768, 770, 771, and 772 were very similar in 
appearance, being very thin with a much shrunken and rather flabby 
musculature. Kidney fat was practically lacking, and fat between 
the muscle bundles was scant. The marrow in the femur was firm. 
In sample No. 999 the musculature was much shrunken, particu¬ 
larly over the loin, and the cut surface of the muscle was lighter in 
color than normal for fat beef. The connective tissue between the 
muscle bundles was somewhat watery. There was no fat on the 
exterior of the round or loin, and only a small quantity about the 
kidneys and between the muscle bundles. The marrow in the femur 
was gelatinous in appearance, but of firm consistency. 
Sample No. 1000 was similar in appearance to No. 999 except that 
the connective tissue between the muscle bundles was rather more 
watery and the marrow in the femur was gelatinous in appearance 
and soft. 
Sample No. 1004 was a thin quarter of beef with only slight deposits 
of fat between the muscle bundles and with practically no kidney fat. 
The muscle tissue was firm and of fair color, and the connective tissue 
was normal in appearance. The marrow in the femur was firm and 
appeared to contain some fat. 
In sample No. 1005 the muscle tissue was rather soft, watery, and 
light in color. The connective tissue between the muscle bundles 
was somewhat watery. There was no kidney fat. This quarter of 
beef was in appreciably poorer condition than No. 1004. 
Sample No. 1008 was a thin quarter of beef with no fat deposits. 
The muscle tissue was rather soft and the connective tissue between 
the muscle bundles was somewhat watery in character. The bone 
marrow was reasonably firm. 
Sample No. 1010, which was from the carcass of a bull, was of rather 
better quality than any of the other quarters of beef in this group. 
