144 



Table 117. — X'ltrogen records of the cold-irater extracts of raio meats [residts expressed in 

 2)erceittage uf meat /«A-en)^Continued. 



Labo- 

 ratory 

 No. 



1672 

 IOCS 

 1637 

 1640 

 1647 

 1722 

 1741 

 1753 

 1764 

 1775 



Cooking 

 experi- 

 ment 

 No. 



Kind of meat. 



1656 

 1662 



122 

 121 

 107 

 108-109 

 110-113 

 131-132 

 133-136 

 137-140 

 141-147 

 150-156 



123-124 



114-116 

 117-120 



' . Nitro- 

 Nitro- genpre- 



'""'^ ed by phos- 

 bromin pho- 

 direct- tungs- 

 ly. tic acid 

 (hot). 



Non- 



gen in 



water 



extract 



Beef, flank, raw . . 

 Beef, neck, raw . . 

 Beef, round, raw . 

 do 



.do. 

 .do. 

 .do . 

 .do. 

 .do. 

 .do. 



Average Nos. 1637, 

 1640, 1647, 1722, 

 1741, 1753, 1764, 

 and 1775 



Per ct. 



0. 1463 

 .25S4 

 .3476 

 .4399 

 . 4522 

 . 3590 

 .3977 

 . 3561 

 .3781 

 .3622 



Beef, rump, raw. 



Per ct. 



0. 1903 



. 2129 



.2100 , .1834 



I Nitro- i 

 Nitro- genpre-I Nitro- 

 gen ;cif)itat-! gen 

 preeip | ed by ; precip- 

 itated I phos- itated 

 by tan- pho- [byStut- 

 nin and tungs- zer'.s re- 

 salt, tic acid agent, 

 (cold). 



Per ct. 



0. 2114 



.2948 



.4129 

 .4274 

 .4181 

 .4437 

 .3750 



a. 4154 



. 2206 



Average of all beef 

 samples 



.1955 t ('.3605 



Veal, leg, raw 

 do 



Average 



.\verage of all beef and 

 veal samples , 



. 4029 . 3704 

 .3471 I .2257 



.3750 

 . 3506 



.2981 

 C.2365 



.3888 

 .2350 



.3119 

 e. 3428 



Per ct. 



0. 2286 

 .2978 

 . 3785 

 .4817 

 . 3706 

 .3940 

 . 4505 

 .3718 

 .4210 

 .3492 



.4022 



.4418 

 .2897 



Per ct. 



0. 2516 

 .3205 

 .3970 

 . 4622 

 .3600 

 .3970 

 . 4426 

 . 3735 

 . 4120 

 .3803 



.4031 



. 2258 



.3657 



.4192 

 .2534 



.3658 

 .3614 



.3363 

 .3612 



Per ct. 



Nitro- 

 gen a.s 

 ammo- 

 nia. 



Per ct. 



0. 0105 



.0410 



0.3318 

 .2368 

 .3988 

 .4613 

 .3876 



a. 3632 



a. 3633 



.0005 

 .1810 

 .0162 

 .0161 

 .0148 

 .0139 



b.0404 



.0340 



n.3633 



.0134 

 .0199 



.0167 

 .0309 



a Average of 5 analyses. 

 b Average of 6 analyses. 



c Average of 3 analyses. 

 (i Average of 8 analyses. 



f Average of 10 analyses. 



It will be seen that the total nitrogen in the uncooked meats (beef 

 and veal) varies from 2.400 per cent in very fat beef rump (sample 

 No. 1676) to 3.580 per cent in lean beef round (sample No. 1640), the 

 average for 13 samples of uncooked meat being 3.219 per cent. 



The total nitrogen soluble in cold water formed 0.44t)l to 0.8832 per 

 cent of the weight of the meat. The lowest figures were obtained 

 with sample No. 1672, ver}^ fat beef flank, and the highest as before, 

 with sample No. 1640, lean beef round. It will be observed further 

 that the water-soluble nitrogen bears a direct relation to the total 

 nitrogen in the meat. In other words, the more nitrogen- there is in 

 the meat the greater is the amount which will be dissolved by cold 

 water. The average figures for nitrogen of compounds soluble in cold 

 water are 0.7128 per cent for 11 samples of beef, and 0.7;")26 per cent 

 for 2 samples of v(^al, the average for the beef and Aeal together ])eing 

 0.7189 per cent. 



The nitrogen in the form of proteids coagulable b}' heat in neu- 

 tral solution varied from 0.1744 percent in the beef flank (sample No. 

 1672), to 0.4105 per cent in a sample of beef round (No. 1741), the 

 average for the raw meats being 0.3211 per cent of the entire weight of 

 the fresh meats. The albumose nitrogen, as determined by precipita- 



