•  
  •  
 
Research Bulletin (Iowa Agriculture and Home Economics Experiment Station)

Abstract

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.

Share

COinS
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.