COMPOSITION OF ANIMALS AND OF FEEDING STUFFS 53 

 TABLE 8. AVERAGE COMPOSITION OF FAT-FREE LEAN MEAT OF STEERS 



The figures of the foregoing tables indicate but very slight 

 differences in the composition of the fat-free lean meat of the 

 different animals, aside from a slightly greater water content 

 in that of the sheep. An approximate average is 95 per cent total 

 nitrogenous matter and 5 per cent ash in the dry, fat-free sub- 

 stance. 



In the course of investigations upon human nutrition, nu- 

 merous analyses have been made of the various commercial cuts 

 of meat which in general confirm the foregoing figures and 

 show relatively small differences in this respect between the 

 different cuts. 



88. Elementary composition of fat-free meat. The fol- 

 lowing analyses by Rubner, Stohmann and Langbein, and Ar- 

 gutinsky show the ultimate composition of ash-free muscular 

 tissue after prolonged extraction with ether : 



TABLE 9. COMPOSITION OF FAT- AND ASH-FREE MUSCULAR TISSUE 



Kohler J has investigated the elementary composition of the 

 muscular tissue of cattle, sheep, swine, horses, rabbits and 

 hens. The material was prepared with much care, the fat being 



1 Ztschr. Physiol. Chem., 31 (1901), 479. 



