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



65 



Digestibility of the Cooked Meat. 



In order to ascertain the relative food value of the cooked meat, I have 

 determined the quantity of water, fat, and nitrogenous matter in the cooked 

 slices. These were carefully trimmed from all visible fat, minced, and digested 

 with pepsin in the way I have described in the beef experiments. The results 

 are tabulated as follows: — 



These results show a very close resemblance in the amount of water in the 

 cooked samples; and confirm the fact already noticed that the amount of 

 disseminated fat is larger in the " K " sample than in the others. 



It is satisfactory to find the general opinion confirmed that no incipient 

 decomposition or hydrolysis takes place under cold storage, while these 

 further series of tests also fully support the favourable conclusions arrived 

 at as the result of previous experiments, by further illustrating the satis- 

 factory food values of frozen mutton and lamb. 



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