THE FATTENING OF MATURE ANIMALS 357 



TABLE 69. FAT IN FRESH LEAN MEAT LEYDER AND PYRO 



Similarly, Braman l found the following percentages of fat 

 in lean meat from a medium fat (common) and a well-fattened 

 (prime) steer. 



TABLE 70. FAT IN FRESH LEAN MEAT BRAMAN 



A practical difficulty in making such comparisons arises in the 

 preparation of the sample. Obviously, the subcutaneous fat sur- 

 rounding the meat should be discarded and the same is true of the 

 large masses of fat found between the muscles, but just what part of 

 the adipose tissue scattered through the meat of a fat animal should 

 be regarded as mechanically separable and what part should be re- 

 garded as belonging to the meat proper is difficult to decide. Dif- 

 ferences in the trimming of the pieces may account for some of the 

 irregular results found by recent experimenters. 



Extractives. It appears to be established that fattening 

 increases the nitrogenous extractives of the muscles as well as 

 causes a deposition of fat in and about them. For example, 

 in Henneberg, Kern and Wattenberg's experiments on sheep, 

 included in Table 65, the composition of the meat from the lean 

 and from the very fat animal (partially freed from connective 

 tissue) computed to the fat-free state, was : 



l lbid., Bui. 128 (1908), p. 86. 



