97 



tlioj obtained the followiiifif results: Water 75,52 per cent, albumin 

 1.55 per cent, extractives 1.95 per cent, g^elatinoids 2.85 per cent, 

 insoluble proteid 11.60 per cent, fat 5.18 per cent, and ash 1.33 per 

 cent. The anal^'ses of the edible portion of 7 samples of cured tish 

 gave them the following average results: Water 50.53 per cent, 

 albumin 0.61 per cent, extractives 3.66 per cent, gelatinoids 3.01 per 

 cent, insoluble proteid 15. S6 per cent, fat 9.75 per cent, and ash 15.87 

 per cent. 



An extended study of the chemical composition of the carcasses of 

 8 pigs was made bv H. W. Wiley, with the collaboration of E. E. Ewell, 

 W. H. Krug, T. C. Trescot, and others." The carcasses were divided 

 into 11 parts or cuts, and protcids insoluble in hot water, gelatinoids, 

 and flesh bases, together with other constituents, were determined in 

 air-dried samples of each cut. The average composition of the 8 pigs, 

 expressed in percentages of the entire dressed animals, was as follows: 

 Water, 36.43; fat, -19.67; proteids insoluble in water, 8.12; gelatinoids, 

 1.10; flesh bases, 1.14; total nitrogenous substances, 10.46; lecithin, 

 0.023; ash, 2.11; total, 98.90. 



Mention nuist also ha made of the work of Gautier,'' who reported a 

 verv complete analysis of fresh nnitton (neck and shoulder) and fresh 

 beefsteak. Unfortunately, in spite of considerable efl'ort, we have been 

 unable to learn much regarding the methods followed b}^ this investi- 

 gator. His results will be considered in detail below in connection 

 with the discussion of the cold-water extracts of meat. For purposes 

 of comparison we have taken the lil)erty of putting Gautier's analyti- 

 cal results in approximately the same form as those mentioned above. 

 The data are: For fresh beefsteak — water, 74.75 per cent; insoluble 

 proteids, 15.50 per cent; coagulable proteid, 3.06 per cent; nonproteid 

 organic extractives, 3.59 per cent; fat, 1.97 per cent, and ash, 1.09 per 

 cent; and for fresh mutton — water, 74.92 per cent; insoluble proteids, 

 13.66 per cent; coagulable proteids soluble in cold water, 3.32 per 

 cent; nonproteid organic extractives, 2.22 percent; fats, 5.32 per cent, 

 and ash, 1.25 per cent. 



Oft'er and Rosenquisf" studied the proportions of total nitrogen, 

 nitrogen of extractives, and nitrogen of meat bases in fish and differ- 

 ent kinds of raw, cooked, and preserved meat, in connection with 

 an investigation of the comparative value of white and red meat in 

 invalid dietetics. This work is referred to in more detail elsewhere 

 (p. 142). 



From a comparison of the data referred to above and those included 

 in the present bulletin it seems fair to conclude that the modified 



« U. S. Dept. Agr., Bureau of Chemistry Bui. 53. 



bRev. Hyg. et Pol. Sanit., 19 (1897), p. 394. 



<- Berlin. Klin. Wchnschr., 36 (1899), pp. 937, 968, 1086, 



11480— No. 162—06 7 



