100 



Table 99. — Che>nical composition of tmcooked meats {water-free basis). 



a Not included in the average. 



These analyses apparently teach us nothing essentially new regarding 

 the water, fat, and ash contents of meat, but the}^ do increase our 

 knowledge of the nitrogen-free organic extractives and the nitroge- 

 nous constituents, including both the proteid and the nitrogenous 

 organic extractives. 



By referring to Table 98, page 99, it will be seen that the average 

 results here ol)tained for V2 samples of fresh beef flesh were as fol- 

 lows: Water 69.13 per cent, insoluble proteid 15.52 pe-r cent, soluble 



