128 



The data presented show that a considerable proportion of raw flesh 

 is soluble in cold water. In the case of 11 samples of beef flesh, the 

 extracted material contained on an average 2.29 per cent proteid, 

 1.08 per c6nt flesh bases (nitroo-enous organic extractives), 1.62 per 

 cent non nitrogenous organic extractives, 2.70 per cent total organic 

 extractives, and 0.83 per cent ash, making a total of 5.82 per cent 

 soluble matter. The total nitrogen dissolved by cold water averaged 

 0.718 per cent, and of this total nitrogen 0.307 per cent existed in the 

 form of proteid and 0.346 per cent as nonproteid nitrogen. The ratio 

 of nonproteid nitrogen to proteid nitrogen was 1:1.06. 



In the case of two samples of veal the cold-water extract contained 

 on an average 2.37 per cent proteid, 1.17 per cent flesh bases, 1.66 

 per cent non nitrogenous organic extractives, 2.83 per cent total 

 organic extractives, and 0.95 per cent ash, giving a total of 6.15 per 

 cent soluble material. The total nitrogen dissolved by cold water 

 averaged 0.753 per cent, of which 0.378 per cent existed as proteid 

 and 0.375 per cent as nonproteid nitrogen. The ratio of the nonpro- 

 teid to the proteid nitrogen was 1:1.01. 



By comparing the data here presented regarding each individual 

 nutrient with the results of the complete analysis of the meat as given 

 in Tables 98 and 99 (pp. 99, 100), it will be observed that 8.67 to 15.03 

 per cent of the total proteid in the beef was soluble in water, the aver- 

 age for the 11 samples of raw beef being 12.86 per cent and for the 2 

 samples of veal a somewhat greater proportion. All of the nitroge- 

 nous and nonnitrogenous extractives were found to be soluble, while 

 none of the fat of the flesh went into solution in cold water. The 

 greater part of the ash was extracted, the average in the case of beef 

 being 80.58 per cent, and in the case of veal 84.96 per cent. 



The total nutrients soluble in cold water, expressed as per cent of 

 the total nutrients in the original meat (see p. 99), varies from 7.63 in 

 beef rump (sample No. 1676) to 28.71 per cent in veal leg (sample No. 

 1656), the average for beef being 18.46 and for veal 24.54 per cent. 

 In other words, these experiments indicate that from one-fifth to one- 

 fourth of the total nutrients of raw beef and veal are soluble in cold 

 water. 



The average results of the experiments here reported also show 

 that the solid matter obtained ])y treating beef flesh with cold water 

 contains 12.25 per cent nitrogen, 39.34 per cent proteid, 18.56 per 

 cent nitrogenous organic extractives, 27.84 per cent nonnitrogenous 

 organic extractives, and 14.26 i)er cent ash, but no fat. Judging from 

 the data obtained with two samples, the cold-water extract of veal con- 

 tains 12.27 per cent nitrogen, 38.60 per cent proteid, 20.36 per cent 

 nitrogenous organic extractives, 25.73 per cent nonnitrogenous organic 

 extractives, and 15.63 per cent ash. 



