112 STORRS AGRICULTURAL EXPERIMENT STATION. 
Taking 97 per cent. of the protein, 95 per cent. of the fat, and 
75°“ per cent. of the ash as available for use in the body (see 
Table 4) the composition of beef brisket may be given as fol- 
lows: Water, 54.6 per cent.; unavailable nutrients, 2.1 per 
cent.; available protein, 15.3 per cent. (15.8 X .97); available 
fat, 27.1 (28.5 X .95); and available mineral matter, .7 per 
cent. (.9 X .75). The fuel value of one pound of this meat 
would then be calculated by use of the factors given in Table 
To, page 104. In one gram of the material there is actually 
available to the body .153 grams of protein, the fuel value of 
which is (.153 X 4.4 =): .673 calories, and .271 gram of fat 
with a fuel value of (.271 9.5 =) 2.575 calories, making a 
total fuel value of 3.248 calories per gram. To obtain the cor- 
responding value per pound we multiply the value per gram 
by the number of grams in one pound (453.6). The fuel 
value of one pound of the brisket is therefore (3.248 X 453.6 
= 1,473) .A%5 Calories: 
Unless otherwise stated the figures in the following table 
apply to materjals of average composition. ‘There are at times 
wide variations in the proportion of fat in meat from the same 
cut, ¢. g., beef round. Indeed, the leaner cuts from a fat 
animal may be as fat as the fatter cuts from a lean animal. 
This variation in the composition of similar portions of a lean, 
medium fat and fat animal is illustrated by a few examples in 
‘the following table. 
When the material as ordinarily found in the market con- 
tains refuse such as bone, tendon, shell, skin, seeds, etc., the 
composition of both the edible material and of the material as 
purchased is usually given. The former is designated by the 
letters e. p., the latter by the letters a. p. In such food 
materials as ordinarily contain no refuse the composition of 
the edible material is identical with that of the material as 
purchased, and the letters e. p. and a. p. are omitted in the 
table. 

* In lack of satisfactory data, it is here assumed that 75 per cent. of the mineral 
matters of different food materials is available. 
Ae ae ¥ ‘ 
“Sats.” 2 er a 
a Sah ee 
See a a 


