98 



methods of anulysis of moat which Uavv boon used in the invostio'ation 

 here reported i»*ive consi(h>ral>ly more knowdedo-c reo-iirdiiig the chem- 

 ical composition of meats than has ])een g-ained by these earlier 

 analyses. Furthermore, they make it possible to compare in detail 

 the chemical composition of the same meats before and after cooking, 

 so that information regarding the chemical changes which occur in 

 the different processes of cooking has thus been obtained. The 

 methods which have been used in this work are referred to in some 

 detail on preceding pages (p. 12) and have been more fully described 

 in another publication." The methods have been very thoroughly 

 tested, and the authors are convinced that they give as accurate and 

 reliable results as the methods commonly used for the analysis of foods, 

 if, indeed, they do not surpass them. 



For the sake of a more ready comparison of the results here obtained 

 and those of a number of the previous investigations described above, 

 a table summarizing such data is given herewith: 



Table 97. — Summary of analyses showing forms of protelds and the organic extractives 



of meat. 



Kind of meat. 



Mutton (fresh) , Henne- 



berg and associates. . 

 Fisli (fresh), Atwater 



and associates 



Fish (cured), Atwater 



and associates 



Fish (fresh), Almen ... 

 Fish (salted), Almen .. 

 Pork (fresh air-dried), 



Wilev and associates. 

 Beef (fresh), Gautier .. 

 Mutton ( fresh) ,Gautier. 

 Beef (fresh), Grindley 



and associates 



Veal (fresh), Grindley 



and associates 



Num- 

 ber of 

 analy- 

 ses. 



Water. 



Per ct. 

 79.22 



50. 53 

 73.14 

 50.01 



36.43 

 74.75 

 74.92 



69.13 



75.75 



Proteid. 



Insol- 

 uble. 



Per ct. 

 15.79 



14.45 



18.87 

 13.16 

 17.06 



9.22 

 15.50 

 13.66 



15.52 



16. 23 



Solu- 

 ble. 



Per ct. 

 1.61 



.61 

 2.48 

 1.46 



3.06 

 3.32 



2.29 

 2.37 



Total. 



Per ct. 

 17.40 



16.00 



19.48 

 15. 64 

 18. 52 



9.22 

 18. 56 

 16.98 



17.81 



18.60 



Organic extractives. 



Nitrog- 

 enous. 



Per ct. 



1.08 

 1.17 



Non 

 nitrog- 

 enous. 



Per ct. 



1.62 

 1.66 



Total. 



Per ct. 

 2.18 



1.95 



3.66 

 1.93 

 3.56 



3.59 

 2.22 



2.70 

 2.83 



Fat. 



Per ct. 

 



5.13 



9.75 



8.48 



10.97 



49.67 

 1.97 

 5.32 



10.95 



2.48 



Ash. 



Per ct. 

 1.21 



1.33 



1.5. 87 



1.40 



16.86 



2.11 

 1.09 

 1.25 



1.03 



1.13 



The data presented in the above table show that fresh flesh from beef, 

 veal, pork, mutton, and fish contains from 1.55 per cent to 3.32 per 

 cent of .soluble proteid matter coagulable by heat. The results obtained 

 by the different investigators agree quite closely. 



There has been no attempt, except in the first of the investigations 

 here reported, to distinguish between the nitrogenous and the non- 

 nitrogenous organic extractives. The results summarized indicate, 

 however, that fresh flesh from the various sources given above con- 

 tains from 1.93 per cent to 3.59 per cent of total organic extractives. 

 It must be remembered in this connection that the methods used in 

 determining the extractives b}' the difl'erent investigators mentioned 



«Jour. Amer. Chem. Soc, 27 (1905), p. 658. 



