402 KXPKi!i!\rKX'r station nKconD, 



Acci>i-(liiif; to the ;iutli<ir, willi tlic cxcciit ion of cow beef \hc f(>iiil)()silion Wii>! 

 l>l';ic(ic;illy idciiticjil with lli;il of llic tlcsli ol" tiu' ;i\ oni.i^c iUiiliuil. ( "ow Ixm'J" 

 coiilaiiKMl coiisidcrMblc iimro f.-it llmii tlic nvcr.-i.^'c, Iml lie considers 1liis ;i f;ivor- 

 n hie cha ra ctcrist ie-. 



Brown spots on beef, E. Klkin (Meat Trades' Jour., 26 {1901), Nofi. 1002, 

 p. ',(>; lOO.l p. <i2; 100), p. HO; ahs. in Vef. Rcc, 20 (1907), yo. 1000, pp. 16S, 

 IC>9 ; lljifi. I'iiikIscIhiii, /.S (I90H), .Vo. 7, iiji. 'il'/. '/I-')). — Brown sjjots ou frozen 

 meat wei^e found to be induced by a variety of yeast. Experiments with animals 

 showed that the yeast was not harmful. If meat is handled carefully and 

 wrapped up in a cleanly way the author believes that such a discoloration will 

 not occur. 



The cuts of a hog carcass, W. Dinsmore {Breeder'^ CJaz., 53 (1908), No. 9, 

 pp. J/7'i, Ji~5, flgs. ■'/). — The division of the carcas.s in accordance with the trade 

 requirements for standard, mess pork is described. 



Studies of the chemical composition of fish with reference to growth and 

 environment, H. Reuss (Bcr. E. Bayer. Biol. Vers;. Stat. Milnchen, rol. 1, 

 pp. lSo-220; ahs. in Cliem. Zenthh, 190S, I, No. 12, p. 1193).— The analytical 

 data include determinations of lecithin and calcium in addition to the usual 

 proximate constituents. According to the author, the water in which fish are 

 found has an effect upon their growth and nutrition. 



Digestibility of milk products, R. Bruynoghe (Rei-. Oen. Lait, 6 {1907), No.t. 

 19, pp. Ul-J,-'i9; 20, pp. .'/6V/-//72, flgs. 2; 21, ijp. Jf89-499, flgs. 3; 22, pp. 512-522, 

 flgs. 3). — A studj^ of the digestibility of milk and milk products is reported in 

 which the stomach contents were removed and examined at different intervals 

 after the food was ingested. In general, the major portion of the milk had left 

 the stomach in an hour to an hour and a lialf. Different phases of the ques- 

 tion studied are discused in detail. 



Lard, A. McGill {Lah. Inland Rer. Dept. [Canada] Bid. 1J,7, pp. 17).— Ot 140 

 samples of lard collected in the different Canadian insi)ection districts, 120 wei-e 

 genuine, 7 doubtful, 2 adulterated, and 2 compound. 



Meat extract and similar preparations including studies of the methods 

 of analysis employed, W. D. Bigelow and F. C. Cook (U. S. Dept. Agr.. Bur. 

 ('hem. Bill, ll'i, pp. 7-56). — Results of analyses of a large number of samples 

 of meat extracts, meat juices, yeast extracts and similar goods are reported and 

 the analytical results discussed. 



The following conclusions were di-awn regarding the use and value of this 

 class of food products : 



" It is commonly assumed that proteids, gelatinoids, and the similar amids 

 have very different nutritive values, and, while all authorities would agree in 

 assigning the highest value to the tirst of these, there is probably no small 

 diffei-ence of opinion as to the order in which the second and third should be 

 rated. In considering such a (piestion, there should be separately taken into 

 account relative digestibility or solubility, capability of undergoing osmotic 

 absorption, and oxidizabilty for the production of energy. At present, no 

 definite numerical statement of the relative nutritive values of nitrogenous 

 bodies of these three classes can be made. It seems much to be desired that 

 more extended experiments than have so far been recorded should be made 

 upon living animals (as far as possible upon human beings) to determine the 

 utilization of both the gelatinoids and the simpler amids. The latter no doubt 

 undergo oxidation to some extent in the animal body, and produce some energy 

 in consequence. It is probably true of these simpler amidic substances that 

 much larger quantities than analysis exhibits as constituents of the food con- 

 sumed, or than analysis detects among the residue of food rejected from the 

 body without having undergone complete oxidation, may be constantly formed 



