When meats are not only kept in cold storage for transportation but are actually frozen, as is often the case, they can, of course, be kept for a much longer time than when subjected merely to a low temperature at or slightly above the freezing point. For this reason meats that are to be carried to a long distance and not to be consumed for a long time after preparation are usually frozen and kept so during transport. =Effect of Low Temperature on Enzymic Action.=--Attention has been called to the fact that low temperature does not inhibit enzymic action, and, therefore, it must be admitted that this continued activity must gradually deteriorate the quality of the product. The question, therefore, which is the most important is not how long can meat be kept in a frozen condition but how short a time must it be kept. In all cases, therefore, of this kind the consumer is entitled to know the length of time during which his meat has been kept frozen, and this desirable condition of affairs is easily secured by the necessary local, state, and national inspection already mentioned. =Disposition of Fragments Arising From the Dressing of Beef.=--It is evident that the fragments of sound, wholesome meat which is dressed for delivery to commerce are themselves edible and hence there can be no hygienic or other objection to preparations made from these fragments, such as sausage and other minced and comminuted meats which appear upon the market. In other words, the consumer is entitled to know that because a piece of meat is comminuted is no reason for supposing that it is not edible. Sausage, mince meat, comminuted meat, potted, canned, and other meats or preparations from these sound, clean, edible fragments, necessarily rejected in the process of preparing fresh meats for curing and for consumption, are entitled to the same consideration and may be looked upon with the same certainty of purity by the consumer when properly inspected and prepared as the larger pieces. The possibility of detecting any effects of disease in meats by inspection at the time of or after delivery is very remote and therefore the inspection before killing and during the process of manufacture should be a most rigid one in the case of these fragments. Such inspection and certification would restore public confidence in the purity and hygienic properties of these meats which not only are nutritious but by the spicing and condimental treatment which they receive are rendered highly palatable and desirable. DETECTION OF DIFFERENT KINDS OF MEAT. When meats are in large pieces they may be recognized by their anatomical characteristics. In order that this may be done, however, the piece of meat must either be of a sufficient size to be recognized by its shape and general appearance or must have a bone of sufficient size to indicate its anatomical character.