126 



From the above summary it is apparent that the present knowledge 

 of the cold-water extracts of various kinds of meats is very incomplete. 

 Tiic results of Gautier are the most detailed of those which have been 

 found on record, although even here it is impossible to calculate the 

 jjrotcid and nonproteid nitrogen from his published results. Further, 

 the \'alucs for the nonnitrogenous organic extractives as presented 

 in the a))ov(^ table are not altogether satisfactory, since it was 

 necessary for the authors of this bulletin to recalculate and readjust 

 (Jautier's published results in order to include them in the tabular 

 eonii)arison. This could not he done with assured accuracy without 

 a knowledge of the analytical methods which he employed. 



A number of investigators have reported studies of special groups 

 of meat extractives, such as xanthin and other purin bodies, which 

 sliould be referred to in this connection. I. W. Hall " has summarized 

 the work of earlier investigators on purin bodies and reported the 

 results of a number of original investigations. His recentl}' published 

 volume includes an extended bibliography. 



The numerous investigations which have been made of the composi- 

 tion of commercial meat extract have a direct bearing on the question 

 of solu])le constituents of meat, but it does not necessarily follow that 

 all constituents found in the extract existed in the nuiscular tissue, 

 since some may ))e cleavage products formed when the meat juice was 

 evaporated. 



In a recently published study of meat extract, F. Kutscher'' reports 

 methjdguanidin and a number of hitherto unknown nitrogenous 

 l)odies. It is undoubtedly true that such bodies, if they exist in the 

 muscular tissue, are present in very small amounts; however, the 

 residts of this and other recentl}' published works of a similar nature 

 should be taken into account in future investigations. 



In this summary no reference has been made to the numerous 

 investigations which have ])een reported on the amount and propor- 

 tion of glycogen and other carbohydrate constituents of flesh, as 

 attention was directed especially to the nitrogenous bodies which exist 

 in nieut. 



In the present investigation, detailed studies were made of the 

 cold-water extracts of meat, and the data ol)tained are summarized 

 in the following pages. Tables Nos. 108-113 show the total amount 

 of solul)le material in the raw and cooked meats, as well as the kind 

 and cut of meat, the method of cooking, and the chemical nature of 

 the material dissolved ])v cold water. 



In Tables lOS and l(»i» data are summarized regarding the composi- 

 tion of the cold-water extracts of dilferent kinds and cuts of raw meat. 



oThe Purin Bodies of Food Stuffs. Philadelphia, 1904, 2. ed. 

 ftZtschr. Untersurh. Nahr. u. Genussmtl., 10 (UH)5), p. 528. 



