NUTRITION OF FARM ANIMALS 



of reserve material. It is contained in minute masses of adipose 

 tissue (94) developed between the muscle bundles or even 

 between the individual muscular fibers and differing only in 

 size from the larger masses which may be trimmed off or re- 

 moved with the scalpel. It is necessary to distinguish, there- 

 fore, between lean meat in the commercial sense, with its vary- 

 ing content of fat, and lean meat in the stricter scientific sense, 



i.e., the fat-free muscle. The com- 

 position of the latter may be ascer- 

 tained either by actually removing 

 the fat from the ordinary trimmed 

 meat by means of a solvent and 

 analyzing the residue or, more con- 

 veniently, by analyzing the fresh 

 meat and removing the fat arithmet- 

 ically, i.e., by calculating the com- 

 position of the fat-free muscle. 

 87. Composition of fat-free muscle. 

 -The composition of the fat-free 

 lean meat of butchers' cuts has been 

 determined by Henneberg, Kern and 

 Wattenberg 1 for two old sheep and 

 FIG. 4. Fat cells in muscle, six younger ones ranging from 6| to 

 (Bailey's Cyclopedia of Ameri- 2 g months old, and Jordan 2 has de- 

 can Agriculture.) , ,, ... ,. , , , 



termmed the composition of the lean 

 meat of the entire carcasses of four steers. 



TABLE 7. AVERAGE COMPOSITION OF FAT-FREE LEAN MEAT OF SHEEP 



1 Jour. Landw., 26 (1878), 549; 28 (1881), 289. 



2 Maine Expt. Sta. Rpt. 1895, II, 36. 



