BULLETIN 27, U. S. DEPARTMENT OF AGRICULTURE. 
than that prepared from the more expensive commercial cubes. As 
a flavoring agent the semisolid meat extracts are added to gravy and 
soup and are better than bouillon cubes because the. soup, when pre- 
pared from vegetables, already contains the flavoring derived from 
the vegetables. 
FLUID MEAT EXTRACT. 
Fluid extracts of meat are a more expensive product than the 
semisolid meat extracts. Commercial fluid-meat extract consists of 
at least one-half water and is sold at about the same price, volume 
for volume, as the semisolid meat extract which contains not more 
than 25 per cent of water. 
COMMERCIAL MEAT JUICES AND OTHER LIQUID MEAT PREPARATIONS. 
Commercial meat juices and other liquid meat preparations are 
also expensive dietary products when the amounts of food 
actually present in 
them are consid- 
ered. One reason 
for this is that in 
making these com- 
mercial juices the 
coagulable protein, 
or muscle - building 
food elements, 
which are pressed 
out of meat and are 
present in freshly 
made meat juice, are 
partly or entirely 
removed by the manufacturer in order to make a product which 
will keep. Therefore, the most valuable food elements of the meat 
juice usually do not 
Q 
[FATO.04% 
\WATER 49.94 % 
-SALT 7.02% 
ASH OTHER 7JHAA/&4LT&&9J4, 
MEAT EXTRACT 34.//% 
Fig. 
•Best grade fluid meat extract i.?>. T 
ounces). 
cents for 2 
& 
reach the consumer. 
These commercial 
meat- juice prepara- 
tions cost from 50 
to 75 cents for 2 
ounces of liquid, 
which makes them 
much more expen- 
sive than the semi- 
solid meat extracts. 
These commercially 
prepared meat 
juices are fre- 
quently fluid extracts of meat 
solid meat extracts. 
FIG. 6. — Poorest 
FAT 0.09^ 
WATER 57.75 °/o 
SALT S.27 °/o 
ASH OTHER THAR SALT S.SG^ 
MEAT EXTRACT 24.33 % 
rade fluid meat extract i4<> cents 
for 31 ounces). 
that is, dilute solutions of the semi- 
