In order to test the relative value of the animal foods considered in the foregoing pages, Marchai de Calvi (Fonssagrives) made a series of elaborate examinations to determine the proportion of water and fat to the solid. The results were as follow :

These analyses assign to pork the first position. In another series of experiments M. Marchai used ether to dissolve the fat contained in the fibers of these meats. His results are expressed in the following figures :

Animal Foods

Hatten soluble in ether.

Matter* Insoluble hi ether.

Beef....................................

25*437 14070 59-743 29-643 28-743

249663

Chicken

248-930

Pork...................................

242-757

Mutton

233-857

Veal....................................

226-757

   

The following is the most recent contribution to our knowledge of the composition of these animal foods (Church) :

First Analysis, animal foods.----------------------------------

Second analysis.

Solid matten.

Water.

Solid matten.

Water.

Pork........................... 294-60

Beef........................... 277-00

Chicken......................... 263-50

705-50 723-00 734-50 736-50 740-00

302-50 275-00 263-50 263-00 265-50

697-50 725-00 736-50 737ΌΟ 744-50

«

The composition of 1 lb. of

   

Beef.

Hutton.

Pork.

Veal.

Lamb.

Water.......

 

Οι. Gr.

8 0 1 122 1 62 4 340 0 360

Ol. Gr.

1 16

0    385

1       52 6 176 0 245

Or. Or. 6 69

0 315 0 386 8 0 0 106

Οι. Gr.

10 0 1 199

1       82

2    281 0 312

Οι. Gr. 8 44

Albuminoids .

 

0 360

Ossein-like sub Fat.........

stances....

0 400 5 263

Mineral matter

 

0 244

According to these experiments, from the chemical point of view, beef has the highest nutritive value; chicken ranks second, and is but little inferior to beef; while veal is the lowest.

There are solid and fluid preparations of beef to which some reference should be made. Scraped beef is prepared by scraping with a case knife a strip of lean beef and separating the muscle pulp from the connective tissue. This may be thrown on to a hot skillet and quickly cooked on one side, when it is turned over to be acted on the reverse side. It is preferable to keep it teased apart rather than made into solid balls. The meat may be first broiled and then scraped.

The beef meal known as Mosquera's is made by digesting lean beef with pineapple juice, which converts the muscular tissue into peptones. After this conversion is complete, the preparation is dried at a proper temperature. It is found to contain about 90 per cent of nutritious matter, of which 77 per cent is proteid and 13 per cent is fat. It has no taste or odor, and can be mixed with equal parts of sugar and cocoa, and taken in hot milk.