

 14 

 28 

 60 

 90 

 120 

 160 



WiiiGHT. — Chemistry of Flesh Foods. 

 Chemical Experiment No. 4 (Lamb) — continued. 



13 



Table G. — Nitrogen Figures as Percentages of Total Nitrogen. 



121-68 10-90 1-28! 0-37 8-33 



21-80 

 23-03 

 '23-44 

 I 23-39 

 23-65 

 23-46 



9-47 

 9-02 

 8-56 

 8-44 

 8-52 

 8-49 



1-58 

 1-701 

 1-72! 

 l-69i 

 1-65| 

 1-70 



0-79 9-17 

 1-36 10-15 

 1-25 11-11 

 1-38 11-15 

 1-27 11-44 

 1-45 11-02 



0-80; 

 0-79 

 0-80 

 0-80 

 0-73 

 0-77 

 0-80 



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

 during cold storase. 



CHEMic.4ii Experiment No. 4 (Mutton). 



Table A.^Fijwres on Bisia of Original Meat. 



0-35 0-09 0-81 0-03ti 0-61 



0-42 0-17 1-03 0-034 0-65 



0-44 0-24 1-12 0-038 0-66 



0-48 0-26 1-23 0-038 0-65 



0-53 0-34 1-40 0-036 0-69 



0-55 0-44 1-47 0-039 0-74 



0-50 0-31 1-38 0-037 0-68 



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



4-00 0-173i 2-98 

 4-70 0-154 2-95 

 4-93 0-1631 2-90 

 5-31 0-165 2-81 

 5-83 0-147 2-88 

 6-01 !0-158 3-02 

 5-80 0-154 2-87 



Table C. — Nitrogen Figures as Percentages of Total Nitrogen. 



0| .. j i .. ; 123-20 11-97 



14 I . . 1 . . ! . . . . I 22-86 10-08 



28 i j 23-16 9-50 



60 I i 23-90 9-25 



90 1 24-44 8-65 



120 . . I . . . . 24-66; 8-40 



160 .. I I . . ! . . ; 25-08 9-16 



The above results show the changes in the composition of mutton 

 occurring during cold storage. 



