674 
Journal of Agricultural Research 
Vol. V, No. is 
present in ioo gm. of meat. In 15 duplicate determinations on two 
portions of the same filtrate obtained from beef and veal samples 3 to 
8, the average difference between duplicates was 0.26 c. c. N/5 acid; 
one set of duplicates on beef sample 4, in which the difference was 1.53 
c. c. iV/5 acid, was not included in this average; but the average of these 
two was included in the results in Table III. The data on skim milk 
were obtained by using 600 gm. of skim milk instead of 100 gm. of meat, 
making the proper calculated allowances for the water in the milk. The 
details of the precipitation of the casein, etc., are given on p. 692. 
The results for extractive nitrogen are summarized in Table III. The 
last column gives the number of days that elapsed between the killing 
of the calf and the boiling of the meat. During this time the veal was 
in cold storage. This, of course, is not true of the beef. The beef when 
purchased was in all probability obtained from an animal killed from 8 
to 18 days before. After being brought from the market, the beef was 
stored with the veal. While sample 3 of veal used in experiment 14 
was 8 days old when boiled, the corresponding sample 3 of beef can be 
said to have been stored for 8 days, but its age is not known. For this 
reason the comparison between the two is not exact. For some purposes 
it might have been desirable to kill a mature animal on the premises and 
store the beef immediately, as was done with the veal. But the principal 
object was a comparison of the veal with meat as purchased in the market. 
Table III .—Percentage of extractive nitrogen in meat 
Sample No. 
! Beef. 
Veal. 
Experiment 
No. 
Age of meat 
when boiled. 
Per cent. 
Per cent. 
Days. 
3 .. 
a O. 456 
a O. 534 
14 
8 
4 .*. 
•433 
• 5° 8 
15. 16 
h 9 
•437 
472 
17,18 
7 
5 . 
&. 0364 
.472 
*9 
°iS 
6 ... 
• 473 
. 448 
20,21, 22 
2, ^13 e 21 
7 - • •. 
* *T/ O 
•433 
. 646 
2 3 
7 O ? 
3 
7-. 
• 693 
f i- 5 26 
24 
* 33 
8. 
• 505 
• 5 2 ° 
26 
8 
8. 
. 610 
. 520 
2 5 
0 3 1 
9 . 
K 0615 
.490 
27 
6 
9 .. 
h - 0754 
• 539 
28 
21 
XO. 
. 466 
. CC2 
30 
10 
•495 
J JO 
• 645 
O 
31 
<*28 
•455 
• 5 1 9 
3 2 
19 
•437 
. 496 
34 
8 
Average. 
.491 
• 530 
Determinations averaged. 
12 
13 
a Meat hashed, kept in cold storage till next day, then boiled. All other samples hashed and boiled 
same day. Veal sample experiment 17, was hashed and boiled the same day calf 5 was killed. 
b Figure for extractive nitrogen in skim-milk sample 1 omitted from average, 
c Veal had an “off odor." 
d Beef and veal had an “off odor.” 
« Beef and veal very poor, not fit to eat. 
/Veal sample 7, calf had white scours, figure omitted from average. 
Q Veal had no odor. Beef had slight odor of hydrogen sulphid. 
A Figures for skim-milk sample 2 omitted from average. 
