Meat from any animal is composed of muscular fibres, but it necessarily contains those structures which were intimately associated with them, such as connective tissues, blood vessels, nerves, and lymphatic vessels, and more or less adipose tissue. Meat which is very fat contains comparatively little water, as well as less nitrogenous matter than lean meat.

In one hundred parts of flesh there are, according to Schloss-berger and v. Bibra:

Ox.

Pig-

Man.

Fowl.

Carp.

Water

77-50

78.30

74.45

77.30

79.78

Solids

22.50

21.70

25.55

22.7

20.22

Soluble albumin, colouring matter...

2.20

2.40

1.93

3.0

2.35

Glutin

1.30

0.80

2.07

1.2

I.98

Alcoholic extract

1.50

I.70

3.71

1.4

3.47

Fats

2.30

1.11

Insoluble albumin, blood vessels, etc.

17.50

16.81

15.54

16.5

13.31

Composition of Various Meats

Constituents.

Lean beef

(Pavy).

Fat beef

(Pavy).

Lean mutton (Pavy).

Fat mutton (Pavy).

Veal (Pavy).

Nitrogenous matters

19.3

14.8

18.3

12.4

16.5

Fat

3-6

29.8

4.9

31.1

15.8

Carbohydrates

....

....

Saline matters

5.1

4.4

4.8

3.5

4.7

Non-nitrogenised organic matters, and loss

• • • •

• '

Water

72.0

5I.0

72.0

53.0

63.0

Total........................

100.0

100.0

100.0

100.0

100.0

Constituents.

Fat pork

(Pavy).

Dried bacon

(Pavy).

Calves' liver (Payen).

Fois gras

(Payen).

Sheep's kidneys (Payen).

Nitrogenous matters

9.8

8.8

20.I0

13.75

17.250

Fat

48.9

73.3

5.58

54.57

2.125

carbohydrates

0.45

6.40

Saline matters

2.3

2.9

1.54

2.58

1.100

Non-nitrogenised organic matters, and loss

1.325

Water

39.0

15.0

72.33

20.70

78.200

Total.......................

100.0

100.0

I00.06

100.00

100.000