STUDIES ON THE INSPECTION-METHOD TO DETERMINE THE FRESHNESS OF MEAT : III. ON THE CHANGE OF THE ACIDIC SUBSTANCE, BASIC SUBSTANCE AND THE FATTY ACID IN MEAT DURING ITS DETERIORATION

Abstract

In this experiment, while the freshness of meat was deteriorating, the quantity of acidic substance, basic substance and fatty acid was measured. The technique described in the second report of this study was used as the measuring method. The results were as follows: 1) In the same stages of deterioration the quantity of acidic substance, which was generated from three hours after the animals had died up to the time of incipient putrifaction, was found to be more in horse-flesh than in bcef. 2) During the deterioration of freshness, while the quantity of acidic substance was increasing, the quantity of basic substance was decreasing. On the contrary, when the latter was increasing, the former was decreasing. These phenomena were clear both before and after incipient putrifaction. 3) When the same materials were used, the quantity of acidic substance, basic substance, and fatty acid, that altered, were different according to the effectuation by the temperature. This is notable in the case of horse-fresh. 3) When the quantity of the basic substance is distinctly more than 180mg, and at the same time, the quantity of acidic substance becomes 1ess than 1.5 times as much as that of basic substance, beef and horse-flesh are supposed to be at the stage of incipient putrifaction.