Effect on various spoilage values of the addition of sulphite and chlortetracycline to beef stored at 5°C

Abstract
Summary. Methods for determining various chemical spoilage values in meat, previously considered in some detail by the author, have been applied to various samples of beef to which sulphur dioxide and chlortetracycline had been added.The incorporation into minced beef of these preservatives when compared with the effect on untreated meat, caused retardation of proteolytic breakdown as measured by the relative increases of the total volatile nitrogen during storage. There was also a corresponding delay in the fall of the extract‐release volumes. Concurrently fat hydrolysis increased at a considerably faster rate than the controls.