Dec. 1,1925 
CEREAL INVEST 
A Chemical Study of the Flesh of Emacial 
Cattle 
1009 
The protein content of the lean meat from the very thin cattle 
ranges from 18.13 to 21.07 per cent, the average being 19.65 per 
cent. The average percentage of protein in the flesh from the fat 
cattle is 21.50, and that from the extremelv emaciated cattle is 
18.90. 
The ratio of protein to moisture in the flesh of the very thin cattle 
ranges from 1:3.6 to 1:4.4, the average being 1:4.0. Four of the 
twelve samples show ratios wider than 1:4.0, and three samples 
show the latter ratio. The average ratio of protein to moisture in 
the lean meat from the extremely emaciated cattle is 1:4.2, and 
in the flesh from the fat cattle it is 1:3.5. 
The fat content of the lean meat from the very thin cattle ranges 
from 0.36 to 2.02 per cent, the average being 0.75 per cent. Only 
two samples contain more than 1 per cent fat. These data are to be 
compared with an average fat content of 2.71 per cent in the lean 
meat from the fat cattle, and 0.45 per cent in that from the extremely 
emaciated cattle. 
The average urea content of six samples of flesh from very thin 
cattle was 0.12 per cent, as compared with an average of 0.15 per 
cent in the lean meat from extremely emaciated carcasses. 
Reducing sugar was determined in six samples of lean meat from 
very thin cattle, but only a trace of sugar was found in one sample. 
Table VI .—Composition of flesh of very thin cattle 
[Results are expressed in terms of percentages of the fresh material] 
Sample No. 
Moisture 
Ash 
Total 
nitrogen 
Protein 
(NX6.25) 
Ratio 
protein 
to 
moisture 
Ether 
extract 
Urea 
Dextrose 
Per cent 
Per cent 
Per cent 
Per cent 
Per cent 
Per cent 
Per cent 
766.. _ 
76.81 
1.08 
3.37 
21.06 
1:3.6 
1.13 
767_ __ 
77.67 
1.08 
3.25 
20.31 
1:3.8 
2.02 
768.. _ . 
79.34 
1.04 
3.19 
19.94 
1:4.0 
.39 
770___ 
79.96 
1.01 
2.99 
18.69 
1:4.3 
.48 
771. _ 
78. 37 
1.10 
3.21 
20.06 
1:3.9 
.48 
772_ _ 
78.52 
1.07 
3.23 
20.19 
1:3.9 
.42 
999_ 
79.41 
1.04 
3.19 
19.94 
1:4.0 
0.013 
Absent. 
1000 .__ 
80.49 
.97 
2.90 
18.13 
1:4.4 
.76 
.011 
Absent. 
1004_ 
78.21 
1.03 
3.16 
19.75 
1:4.0 
.88 
.011 
Absent. 
1005_ 
80.11 
.96 
2.95 
18.44 
1:4.3 
.68 
.013 
Absent. 
1008_ 
79.69 
.93 
3.02 
18.88 
1:4.2 
.59 
.010 
Absent. 
1010 _ 
77.48 
1.01 
3.27 
20.44 
1:3.8 
.36 
Trace. 
Maximum _ 
80.49 
1.10 
3.37 
21.06 
1:4.4 
2.02 
.013 
Minimum. 
76.81 
.93 
2.90 
18.13 
1:3.6 
.36 
.010 
Average_ 
78.84 
1.03 
3.14 
19.65 
1:4.0 
.75 
.012 
In Table VII are reported the analyses of the samples of flesh 
from the very thin cattle, expressed in terms of percentages of the 
fat-free material. With the exception of two samples, Nos. 766 
and 767, it will be noted that the composition of the fat-free flesh 
does not differ materially from that of the fresh material as reported 
in Table VI. 
76649—26f-2 
