356 REPORT OF THE COMMISSIONER OF AQRICULTURB. 



flesli were carefully separated and tlie weiglit of each ascertained, in 

 order to show the relative proportions of each of these constituents 

 in the different kinds of meat and different portions from the same 

 animal. The flesh was then put through a sausage-grinder, care be- 

 ing taken to get as little of the tendons and fascise in as possible. 



Of the meat thus prepared a sample was taken for analysis, which 

 was made in the following way: 



Total solids. — Five grams were weighed out in a light glass cap- 

 sule and dried over night at a temperature of from 100° to 105° C. The • 

 difference between the original weight taken and the total solids ob- 

 tained represents the total water. 



Fat. — The dry sample of meat was then extracted in a Soxhlet 

 apparatus over a weighed flask with ether. 



Alcohol extract. — The alcohol extract was obtained from the resi- 

 due of the fat determination in the same manner. This extract con- 

 tains the non-albuminoid nitrogen, as kreatin, kreatinin, sarrkin, xan- 

 than, inocenic acid, and urea; acids of the fatty series, as lactic, bu- 

 tyric, acetic, and formic, and glycogen and inosit. The quantity of 

 most of these constituents is extremely minute, and some of them, 

 like glycogen, are normally found only in certain organs, as the liver, 

 &c. 



Nitrogen in extracted meat. — The extracted meat was then burnt 

 with socla-lime, and the nitrogen thus obtained represents all the 

 albumen and the albuminoids from the sheaths and fibers of the 

 muscle. 



Total nitrogen. — A sample of .5 gram of the meat was also burnt, 

 giving the total nitrogen, amide, and albuminoid. 



Total ash. — Another sample of 5 grams was dried in a tared plat- 

 inum dish and weighed, in order to check the first determination of 

 total solids. It was then incinerated, the ash weighed, and the total 

 phosphoric acid determined therein by the ordinary molybdate of 

 ammonia method. 



Glufin. — Another sample of 5 grams was crushed to a fine pulp in 

 a porcelain mortar and repeatedly percolated with cold water on a 

 tared filter. After complete exhaustion the filter was dried and the 

 residue weighed as glutin. This represents the nitrogenous principle 

 of the muscle fiber, and the sheaths of the same. The fiber of the 

 muscles is soluble in dilute hydrochloric acid and in the digestive 

 fluids of the alimentary canal, whereas tlie muscle fiber-sheaths are 

 soluble in boiling water, yielding gelatine. 



Soluble albumen. — The filtrate from the glutin was heated to boil- 

 ing in order to precipitate the albumen, which was filtered through a 

 tared filter, washed with hot water, dried, and weighed. 



Extract. — The filtrate from the soluble albumen was evaporated 

 to dryness and weighed. This extract, on the whole, would api^roxi- 

 mately represent the same principles as the alcohol extract. 



Ash in extract. — This was determined in the usual manner by in- 

 cinerating the extract, and finally a determination of the phosphoric 

 acid in the extract was made. 



These examinations were begun with the expectation of making a 

 thorough study of American fresli, salt, and canned meats; but more 

 important work compelled the abandonment of the plan, at least for 

 the present. 



The analyses, however, show some of the more important nutritive 

 values of the ordinary meats exposed in our markets. 



