424 



MEAT AND MEAT-PREPARATIONS. 



25 per cent., kreatinin, sarcin, xanthin (especially in fasting pigeons), 

 carnin (oxidizable into xanthin, present in meat-extract), uric acid 

 (urea o.oi per cent.). There are present further inosite (abundant in 

 the muscles of alcoholics), inosinic acid (inconstant), phospho-carnic 

 acid, resembling nuclein and decomposing into carnic acid (C 10 N 3 O 5 H 15 ), 

 and' a carbohydrate, and also some non-coagulable albumin, taurin 

 (especially in cold-blooded animals), some grape-sugar, glycogen (0.43 

 per cent.) abundantly in fetal muscles. Further, meat contains lactic 

 acids together with volatile fatty acids. Among the salts the potassium- 

 compounds with phosphoric acid predominate; magnesium phosphate 

 predominates over calcium phosphate. 



According to Schlossberger and v. Bibra 100 parts of meat contain 

 the following: 



zoo parts of meat-ash contain the following: 



Potassium and sodium may partially replace each other. The flesh of the 

 pike contains almost twenty times as much calcium as does beef. 



The amount of fat in meat is exceedingly variable in accordance with the 

 state of nutrition of the animal. In 100 parts of human flesh, after the visible 

 fat has been cut away, it is from 7 to 15; in beef from 11 to 12; in veal 10.4; in 

 mutton 3.90; in wild goose 8.80; in chicken 2.50. 



The amount of extractives is most abundant in the flesh of those animals 

 that exhibit vigorous muscular activity, therefore especially in game. After 

 severe muscular exertion the extractives increase, and at the same time sarco- 

 lactic acid is formed, the meat as a result becoming tender and more pleasant 



