1564
C. S . HUDSOS
in frozen beef after storage which would distinguish it from fresh beef, a frozen beef knuckle six huiidred and ten days old was boiled without seasoning and eaten. The flavor was identical with that of fresh beef nor was it possible for oiie not knowing the age or source of the meat t o distinguish it from fresh meat. lye may say t h a t similar tests of frozen poultry have resulted similarly. On the whole the results of the various lines of work reported in this paper, chemical, histological aiid bacteriological, indicate t h a t cold storage, at temperatures below --o.g0 C. at least, is an adequate and satisfactory method for the preservation of beef for a period of five hundred and fifty-four days and probably for a much longer time. 1.4UORATOKY 01‘ 5 \ \ l l - T A N D cOXP
