370 liErOKT OF OFFICE OF EXPERIMENT STATIONS. 



flesh, with refcrenco to the effects of cold storage, both beef and 

 poultry being used. The results are reported in detail and it is difli- 

 cult to summarize them briefly. Plowever, it may be noted that 

 during storage an increase was observed in the soluble dry matter, 

 nitrogenous, nonnitrogcnous, and total organic extractives, and in the 

 total soluble nitrogen and the soluble inorganic j)liosphorus, the differ- 

 ences being greater with long than with short periods of storage. (See 

 also p. 375.) 



The problem of the effects of storage on the character and quality 

 of beef was also studied by Richardson. 



W. Koch« has studied the composition of normal and diseased 

 brains and discusses his work with reference to the value of phosphorus 

 compounds as brain foods. His conclusion is that sufficient phos- 

 phorus for the growth of the brain is supplied by the ordinar}'^ daily 

 foods. If larger amounts are desired they ma}^ readily be secured 

 by the use of such materials as eggs, sweetbread, liver and some 

 meats. He does not recommend the use of commercial phosphorus 

 preparations. 



Considerable work has also been carried on with meat extracts. 

 Bigelow and Cook ^ report the result of analyses of a large number of 

 samples of commercial goods of this character, discusses the composi- 

 tion, food value, and uses of such materials, methods of manufacture, 

 and other related questions. In addition to the experimental work 

 reported, their bulletin is a digest of useful data regarding this class 

 of food products. 



At the Connecticut State Station, Street and his associates'^ carried 

 on an exhaustive study of meat extracts and similar goods, which is 

 of the same general character as the work of the Bureau of Chemistry, 

 and like it constitutes an important and useful summary of data in 

 addition to the results of a large amount of analytical work. Yeast 

 extracts, a class of goods sometimes referred to as "vegetable" meat 

 extracts, were also included in the investigation, as well as meat 

 extracts. 



E. T. Williams'^ has investigated the value of animal spleens as 

 food for man, and concludes that while, owing to their soft texture, 

 they will not keep for any length of time, these usually discarded 

 organs furnish in their fresh state a nutritious and digestible food. 



Dogfish and other hitherto unutilized fishes have also been tested 

 and found suitable for human consumption. I. A. Field « reports 

 data on the utilization of such fishes — fresh, canned, and dried. 



a Jour. Amer. Med. Assoc, 52 (1909), No. 18, p. 1381. 

 b\]. S. Dept. Agr., Bur. Chem., Bui. 114. 



c Connecticut State Sta. Bien. Rpt. 1907-8, pt. 9, p. 606. 



dAmer. Med., 11 (1906), No. 6, p. 215, n. ser., 2 (1907), No. 9, p. 522. 



«U. S. Dept. Com. and Labor, Bur. Fisheries Doc. 622. 



