Research Bulletin (Iowa Agriculture and Home Economics Experiment Station)


Paired cuts of beef, pork and lamb in the form of steaks or chops, ground meat and roasts, and corresponding portions of ham, bacon, sausage, dried beef and representative ready-to-serve meats (chicken loaf, boiled tongue, etc.) were stored for varying lengths of time, under a selected number of different storage conditions, in ice and mechanical refrigerators of the size commonly used in the home.

Greatest loss in weight occurred when the meat was stored uncovered; least loss, when wrapped in paraffin paper or stored in a covered container.

Fresh meat stored in a covered container showed signs of deterioration after 72 hours.

Adding salt during the storage period gave fresh meat a moist consistency and prevented the formation of a surface crust but increased the tendency to become slimy.

A moist atmosphere caused mold to form on cured meat; a dry atmosphere caused a deposit of the curing salts on the surface.



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