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.