Jan. io, 19x6 
Mature Beef and Immature Veal 
673 
posed, and, therefore, amins resulting from decomposition were absent; 
(2) the temperature inside the hot-water oven varied from 93 0 to 95 0 in 
winter to 95 0 to 97 0 in summer, and meat dried for 12 hours in this 
manner was not decomposed. 
Another method of looking for toxic bodies was used, the veal being fed 
to cats (see p. 703). 
The results for beef, summarized in Tables I and II, are practically 
identical with those generally obtained by other investigators. Thus, 
Davis and Emmett (1914, p. 449) found 3.624 per cent of nitrogen 
in beef dried at ioo° to 105° C. for 20 hours, the result being calculated 
to the fresh basis. Their values for total nitrogen in beef are practi¬ 
cally the same as those for either beef or veal in Table I. They found 
that there was but very slight loss, if any, on drying the meats at ioo° 
to 105° as compared with the value found by the vacuum method. 
Richardson and Scherubel (1908, p. 1552) obtained the following results 
for total nitrogen in 13 samples of fresh lean beef: Maximum, 3.65 per 
cent; minimum, 3.34 per cent; average, 3.49 per cent. It is to be noticed 
that all the figures for fresh beef in Table I lie between this maximum and 
minimum, and the averages in both are practically identical. These 
investigators state (p. 1551) that— 
In nearly all the work on beef the muscular portion known as the “knuckle” to 
butchers was made use of on account of its size, uniformity in structure, and its free¬ 
dom from fatty tissue. The knuckle is the group of muscles known as the Crural Tri¬ 
ceps to anatomists and consists of the Rectus Femoris, Vastus Extemus, Vastus 
Intemus, and Anterior Gracilis. It was desired to experiment primarily upon the 
lean portion of beef, and fatty matter and gristle was trimmed away as far as possible 
in the preparation of the samples for analysis. 
EXTRACTIVE NITROGEN 
Portions of freshly hashed beef and veal, each weighing 100 gm. were 
extracted by heating in flasks with 800 c. c. of distilled water. The 
heating lasted one hour in a boiling water bath. After cooling and weigh¬ 
ing the flasks, sufficient water was added to bring the final volume up 
to 1,000 c. c. of water plus 100 gm. of fresh meat. The total nitrogen 
was determined in duplicate 100 c. c. portions of the filtrates. Begin¬ 
ning with beef and veal samples 7, whenever meat was boiled for diges¬ 
tion experiments, control portions were boiled for extractive nitrogen. 
It is obvious that in measuring the amount of nitrogen going into so¬ 
lution by the digestion of meat, it was desirable to know the quantity of 
soluble nitrogen originally present. 
In 100 c. c. of filtrate corresponding approximately to 10 gm. of meat, 
the extractive nitrogen actually titrated was equivalent to about 15 c. c. 
N /5 acid. In calculating the amount of nitrogen corresponding to 100 
c. c. of filtrate, allowance was made for the moisture present in the 
meat—i. e., if the meat contained 75 per cent of water, the 100 c. c. of 
filtrate treated corresponded to 100/1,075 of the total extractive nitrogen 
17209°—16-2 
