16 



BULLETIN" 433, U. S. DEPAETMENT OF AGRICULTUEE. 



position of the tissues and of a sodium chlorid extract of the tissues 

 expressed in terms of percentages of the fresh material. On account 

 of the variation in the moisture and fat content of the different 

 muscles that may be noted in Table 1, these two tables do not show 

 the true relative composition of the muscles as w^ell as do Tables 2, 4, 

 and 5, where the results have been calculated to a moisture free and 

 fat-free basis. A detailed discussion of the data in these tables does 

 not seem to be necessary. 



r 

 Table 1. — Composition expressed in terms of percentages of fresh material. 



Serial 

 No. 



100 

 101 

 102 

 103 

 104 



Description of sample. 



Stor- 

 age 

 period. 



Semimembranosus muscle 



Biceps femoris muscle 



Vastus externus muscle. .. 



Semitendinosus muscle 



Rectus femoris muscle 



Hours. 



48 

 48 

 48 

 48 

 48 



Moist- 

 ure. 



74.95 

 75.60 

 75.56 

 75.89 

 75.87 



Fat. 



2.21 

 1.89 

 1.51 

 1.81 

 1.34 



Ash. 



1.08 

 1.07 

 1.09 

 1.10 

 1.09 



Total 

 nitro- 

 gen. 



3.51 

 3.33 

 3.38 

 3.38 

 3.32 



Am- 

 moni- 

 acal 

 nitro- 

 gen. 



0. 0086 



.0088 

 .0076 

 .0093 

 .0087 



Phosphorus. 



Total. 



0.210 

 .208 

 .204 

 .206 

 .201 



Solu- 

 ble. 



0.167 

 .161 

 .160 

 .164 

 .158 



Insol- 

 uble. 



0.043 

 .047 

 .044 

 .042 

 .043 



Table 2. 



-Composition expressed i7i terms of percentages of moisture-free and 

 fat-free material. 



Serial 

 No. 



Description of sample. 



Stor- 

 age 

 period. 



Moist- 

 ure, 

 fat- 

 free 



basis. 



Ash. 



Total 

 nitro- 

 gen. 



Am- 

 moni- 

 acal 

 nitro- 

 gen. 



Phosphorus. 



Total. 



Solu- 

 ble. 



Insol- 

 uble. 



100 

 101 



Semimembranosus muscle . . .» 



Hours. 

 48 

 48 

 48 

 48 

 48 



76.64 

 77.05 

 76.72 

 77.29 

 76.90 



4.74 

 4.75 

 4.75 

 4.93 

 4.79 



15.35 

 14.77 

 14.74 

 15.16 

 14.57 



0.0375 

 .0393 

 .0332 

 .0418 

 .0384 



0.918 

 .923 

 .890 

 .922 



.882 



0.733 

 .714 

 .696 

 .735 

 .694 



0.185 

 .209 



102 





.194 



103 



Semitendinosus muscle 



.187 



104 



Rectus femoris muscle 



.188 









Table 3. 



-Composition of 0.9 per cent sodium chlorid extract of meat expressed 

 in terms of percentages of fresh material. 







-d 







i 

 > 



1 



d 



Nitrogen. 



Phosphorus. 





S) 











<B 



0-. 



1 



6 



Description of sample. 



ft 



S 







1 





<6 



2 



3 







'i 



a>.g 



^ 



% 





03 



t^ 





p 



S 



^ 



3 



§ 





o 



^ 



3 M 



o 



3 



.s 





2 



o 



5 

 o 



A 



£? 



2 



o 



o 



^ 



g 



% 



■| 



o 



O 



3 



m 





m 



EH 



< 



o 



< 



H 



O 



'/^ 



Ph 



< 



H 



M 



m 







Hours. 



























100 



Semimembranosus muscle 



48 



7.48 



1.16 



6.32 



0.86 



1.001 



0.539 



0.462 



0. 029 



0.0900 



0. 167 



0.109 



0.058 



101 



Biceps femoris muscle . . . 



48 

 48 



7.42 

 6.84 



1.17 

 1.07 



6.25 



5.77 



.78 

 .80 



.981 

 .907 



.545 

 .475 



.436 

 .4.32 



.024 

 .025 



.0896 

 .0864 



.161 

 .160 



.099 

 .106 



06'^ 



102 



Vastus externus muscle 



.054 



103 



Semitendinous muscle 



48 



7.15 



1.08 



6.07 



.79 



1.001 



. .551 



.45C 



.019 



.0855 



.164 



.106 



.058 



104 



Rectus femoris muscle 



48 



6.75 



1.02 



5.73 



.68 



.877 



.453 



.424 



.016 



.0905 



.168 



.110 



.048 



