10 



TransacAtons. 



Chemical Experiment No. 3 (Lamb) — continued. 



The above results show the changes in the composition of lamb due 

 the ripening of meat in the absence of bacterial interference. 



Chemical Experiment No. 3 (Muttox). 



Cold-water Extract. 



Table A. — Figures on Basis of Original Meat. 



71 

 1 



49 1-04 7-00 3-198 



5-16 

 5-30 

 5-42 

 5-80 

 5-90 



0-80 

 0-86 

 0-90! 

 0-91 

 1-02! 



4-36 

 4-44 

 4-52 

 4-89 



4-88 



0-742i 



0-752 

 0-780 

 0-810 

 0-806 



2-40 

 2-44| 

 2-03 

 l-7l' 

 1-76' 



0-35j 

 0-32; 

 0-36, 



o-4o; 



0-35 



0-09 

 0-19 

 0-26 

 0-20; 

 0-24! 



0-81| 0-036 0-61 



0-79 

 1-01 

 1-28 

 1-25 



0-032 

 0-038 

 0-037 

 0-037 



Table B. — Figures calculated to Moisture-, Ash-, and Fat-free Basis. 



Table C. 



11-67 



12-72 



9-88 



8-38 



8-60 



Nitrogen Figures as Percentages of Total Nitrogen. 



23-20 11-97, 1-75 0-44 8-13j 



23-50 12-22 1-62 0-94J 7-88 



24-3710-12' 1-81 l-3l! 10-16] 



25-31 8-56; 2-00 l-OO' 12-81 



25-18 8-84' 1-75 M 8 12-50, 



0-91 



0-84 

 0-971 

 0-94 

 0-94! 



The above results show the changes in the composition of mutton due 

 to the ripening of meat in the absence of bacterial interference. 



The Changes occurring during Cold Storage. 



With the previously recorded data regarding the putrefaction of and 

 ripening of meats, it is now possible to consider the nature of the changes 



