570 



MUSCLES. 



Muscles of 

 Birds. 



225-282 



717-773 



217-263 



10-19 



29.8-111 

 88.0-184 

 4.9 



0.7-1.3 

 0.1-0.3 



Muscles of 



Cold-blooded 



Animals. 



200 

 800 



180-190 

 10-20 



29.7-87 



70.0-121 



2.3 



7.0 

 1.1 



3-5 



Muscles of 

 Mammals. 



Solids 217-255 



Water 745-783 



Organic bodies , 208-245 



Inorganic bodies 9-10 



Myosin 35-106 



Stroma substance (DANILEWSKY). . . . 78-161 



Creatine 2-4 



Xanthine bodies 1 3-1 . 7 



Inosinic acid (barium salt) 0.1 



Protic acid 



Taurine 0.7 (horse) 



Inosite 0.03 



Glycogen 4-37 



Lactic acid 0.4-0.7 



Phosphoric acid 3.4-4.8 



Potash 3.0-4.0 



Soda 0.3 



Lime 0.2 



Magnesia 0.4 



Sodium chloride 0.04-0. 1 



Iron oxide 0.04-0.1 



In this table, which has little value because of the variation in the 

 composition of the muscles, no results are given as to the estimates of 

 fat. Owing to the variable quantity of fat in meat and the incomplete- 

 ness of the older methods of estimation, it is hardly possible to quote 

 a positive average for this substance. After most careful efforts to 

 remove the fat from the muscles without chemical means, it has been 

 found that a variable quantity of intermuscular fat, which does not really 

 belong to the muscular tissue, always remains. The smallest quantity 

 of fat in the muscles from lean oxen is 6.1 p. m. according to GROUVEN, 

 and 7.6 p. m. according to PETERSEN. This last observer also regularly 

 found a smaller quantity of fat, 7.6-8.6 p. m., in the fore quarters 

 of oxen, and a greater amount, 30.1-34.6 p. m., in the hind quarters 

 of the animal, but this could not be substantiated by STEiL. 1 A small 

 quantity of fat has also been found in the muscle of wild animals. B. 

 KONIG and FARWICK found 10.7 p. m. fat in the muscles of the extremities 

 of the hare, and 14.3 p. m. in the muscles of the partridge. The muscles 

 of pigs and fattened animals are, when all the adherent fat is removed, 

 very rich in fat, amounting to 40-90 p. m. The muscles of certain fishes 

 also contain a large quantity of fat. According to ALMEN, in the flesh 

 of the salmon, the mackerel, and the eel there are contained respec- 

 tively 100, 164, and 329 p. m. fat. 2 



1 See Steil, Pfliiger's Arch., 61. 



2 In regard to the literature and complete reports on the composition of flesh of 

 various animals, see Konig, Chemie der menschlichen Nahrungs- und Genussmittel, 

 5. Aufl. 



