Jan. 2, 1908.] Agricultural Gazette of N.S.JF. 



61 



The percentages show the relative values of these individual samples, 

 and whilst this particular hard-frozen shin, " B," was the least economical, 

 owing to the fact that it contained the greatest percentage of bone and the 

 least percentage of lean meat, the chilled sample " A " gives the best value 

 for money, as it contains the largest percentage of useful lean meat for making 

 soups and gravies. 



The English sample, " C," although heavier, is derived from a smaller- 

 animal, as the percentage of bone is much less than the other two. The 

 weight of this joint is due to the much larger quantity of fat and waste. 

 This result is confirmed by the fact that the amount of disseminated fat 

 is about the same, if anything being slightly less in the English sample, thus 

 showing that the English feeding had produced fat in large masses, which 

 for this purpose should be regarded as extraneous, having only a value as 

 dripping. 



Comparative Values of Extracts {by hot wafer) from Shins. 



1 lb. of the lean meat, minced in a sausage machine, was digested in a 

 covered, jacketed saucepan with 1 pint of water, kept simmering for six 

 hours, and then strained through muslin. The undissolved residue was 

 pressed and weighed in the moist state. The strained " beef tea " was 

 allowed to stand in a cold place till the fat separated; this was then removed 

 and weighed. The sediment that deposited was also collected and weighed; 

 it consisted mainly of coagulated albumen. The licjuid on cooling formed 

 nearly clear jellies; "A" and "B" about equally firm, "C " of decidedly 

 less consistency. They had in each case a natural acidity, and the odour 

 and taste were normal. 



The c[uantitles obtained were as follows; — 



The dietetic value of these extracts will depend upon the quantity and 

 quality of the dissolved portions. From the percentage of undissolved 

 residue it can be inferred that the hard-frozen sample has yielded up the 

 greatest amount of useful material, whilst the chilled and English samples 

 show identical quantities extracted. 



On subjecting the beef teas to a chemical analysis no difference was found 

 in the three samples worth comment, as the figures are very close and become 



