Experimental cookery

on the surface for about % inch in depth, except where it touched the container, and this was bright pink in color. Hoagland has reported that this deep pink to a purplish-red color is due to hematoporphyrin. Its forma- tion is attributed to enzymes. The meat retained its original form; the sample stored 100 days was somewhat more tender than the one stored 7 days. The changes in the meat that could be detected by the senses of sight, smell, and taste they called organoleptic changes. The odor changed with increasing age. This change they describe as "rather old but not unpleasant." The broiled 103-day sample of meat "is quite tender and has an old, highly acid, and rather disagreeable flavor, which persists in the mouth after eating; the meat is not entirely objectionable but is not appetizing." In ordinary storage conditions meat cannot be kept free from bacteria and is not stored at such a high temperature. Chemical changes. In storage of meat the changes due to different factors such as bacteria, enzymes, etc., are brought about simultaneously. The chemical changes are the changes in the percentage of the different constituents of the meat, however these may be brought about. Stored meat usually loses weight by reason of moisture loss. The acidity increases. Emmett and Grindley found that beef refrigerated 22 days compared with meat from the same animal refrigerated 2 days at 33° to 35°F., "(1) had lost no water, (2) that the percentage of water soluble solids, the soluble, insoluble and total protein, the non-coagulable protein, the nitrog- enous and total organic extractives, the forms of ash, the total nitrogen and the total phosphorus all remained practically unchanged. (3) That the only consistent real changes were a distinct increase in the total soluble and the soluble inorganic phosphorus, being 8.0 and 17.9 per cent respec- tively, and a decrease of 8.3 per cent in the non-nitrogenous organic extractives. (4) The nutritive value of the meat was unaltered." After refrigeration for 43 days the chemical changes in the meat were greater in number than those for the 22-day sample. When allowance was made for the moisture loss they found a definite increase in the soluble dry substance, the nitrogenous, non-nitrogenous, and total organic extractives, the total soluble nitrogen, and the soluble inorganic phosphorus. There was a slight increase in the soluble coagulable and total soluble protein nitrogen and in the insoluble and total nitrogen. They found the cooked meats from the 43-day refrigerated sample higher in water content, therefore juicier, than the 6-day refrigerated sample. From comparisons of other losses that occurred in the cooked 43-day sample they concluded that it was as nutritious as that from the cooked 6-day refrigerated meat. Changes in Cooked Meat and the Cooking of Meat Meat is cooked to sterilize it and for most persons to make it more palatable. It should be cooked in such a way as to increase its tenderness JUICINESS 219