Dec. 1, 1925 
A Chemical Study of the Flesh of Emaciated Cattle 1013 
CONCLUSIONS 
The results of the investigation reported in this paper appear to 
justify the following conclusions: 
1. The flesh of extremely emaciated cattle is characterized by a 
relatively high moisture content and by a low content of fat, protein, 
ash, and probably of sugar. 
2. The ratio of protein to moisture in the flesh of extremely ema¬ 
ciated cattle, with but rare exceptions, is wider than 1:4.0, whereas 
the ratio for the flesh of normal cattle is usually much narrower. 
3. It is believed that the ratio between protein and moisture in the 
flesh of “ very thin” or “ extremely emaciated” cattle will prove to be 
of value in classifying such animals for food purposes. 
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