Wright. — Chemistry of Flesh Foods. 



569 



Art. L. — The Chemistry of Flesh Foods — Part II. — (4.) The Composition 

 and Nutritive Value of the Retail Cuts of Mutton and Lamb. 



By A. M. Wright, F.C.S., Associate Editor, Journal of Industrial and 



Engineering Chen i ist ry . 



[Read before the Philosophical Institute of Canterbury, 2nd December, 1914.} 



Introduction. 



This investigation is a continuation of the research published in the Trans- 

 actions of 1912.* The present study covers the results of an investigation 

 concerning the composition and nutritive value of the various retail cuts 

 of mutton and lamb. 



Slaughter Tests. 



In connection with this investigation ten average quality sheep and 

 ten average quality lambs were taken from a line received at the Christ- 

 church Meat Company's Islington works, and after being fasted for twenty- 

 four hours were weighed alive and immediately slaughtered. In Table I 

 will be found the weights and the percentages of the carcases and of the 

 various by-products, based on the live weights. 



Table I. — Results of Slaughter Tests. 



Ten Sheep. 



Ten Lambs. Sheep. Lambs. 



Live weight 



Dressed carcase (warm) 



(cold) . . . 

 Wool .. 

 Pelt .. 

 Blood .. 

 Head 

 Feet 



Fat (caul, kidney, and intestinal) 

 Diaphragm (skirt) 

 Tongue 

 Kidneys 



Sweetbreads (thymus gland) 

 Brains 

 Heart 

 Lungs 

 Liver 



Trachea (windpipe) 

 Spleen 



Gall-bladder and contents 

 Small intestine 

 Large intestine 

 Other intestines 

 Stomach . . 



( 'ontents of stomach and intestines 

 Loss in dressing 



lb. 



1,097-0 



5650 



5540 



68-2 



51-8 



470 



33-4 



10-5 



6(3-5 



4-1 



40 



2-7 



"21 



5-4 



12-4 



16-9 



1-9 



1-9 



0-7 



150 



1-0 



25-0 



370 



104-5 



14-0 



lb. 



6750 



368-0 



3640 



720 



30-0 



24-5 



21-8 



13-4 



32-5 



2- 



2- 



1- 



0- 



1- 



3- 



8-2 



8-3 



1-8 



10 



0-5 



11-0 



10 



12-0 



180 



35-5 



2-6 



Per Cent. Per Cent 



•4 

 •9 



•7 

 •7 

 •9 

 •3 



51-4 

 50-5 

 6-2 

 4-7 

 4-3 

 30 

 1-5 

 60 

 0-4 

 0-4 

 0-3 



0-2 

 0-5 

 1-1 

 1-5 

 0-2 

 0-2 

 0-1 

 1-4 

 0-1 

 2-3 

 3-4 

 9-5 

 1-3 



54-5 



54-0 



10-7 



4.4 



3-6 

 3-2 

 20 

 4-8 

 0-4 

 0-4 

 0-3 

 01 

 0-3 

 0-5 

 1-2 

 1-2 

 0-2 

 0-1 

 0-1 

 1-6 

 0-1 

 1-7 

 2-7 

 5-5 

 0-4 



* Wright, Trans. N.Z. Inst., vol. 45, pp. 1-17. 



