The digestibility of meats is estimated sometimes by the relative length of time that it takes artificial gastric juice to digest different kinds; sometimes, and more perfectly, by 7 experimentally determining how long different kinds remain in a healthy stomach. The table on the opposite page, which has been compiled from various authors, will give an idea of the relative digestibility of different kinds.

Penzoldt's figures illustrate well the fact that small quantities of a given substance are digested by the stomach more rapidly than large ones. This emphasizes the need of small meals when digestion is impaired. The comparatively slow digestion of pigeon and young chicken is surprising, as they are usually believed to be easy for the stomach to dispose of. This calls attention to the fact that, when the stomach is weak, there are other factors to be considered in prescribing foods for it, than their relative rapidity of digestion. Pigeon and chicken are bland and, provided they are not eaten in too large quantities, cause little discomfort, because they contain very little fat, and the muscle-fibers are relatively short and small. Sweetbreads are digestible and bland. They are composed of gland cells held together by a loose and delicate connective-tissue framework. Nine ounces are completely disposed of by a healthy stomach in two and three-quarter hours. Liver and kidney are compact organs with a relatively small amount of connective tissue. They are slow to digest unless finely minced before they are eaten. Calf's brain is readily disposed of by the stomach, but it is very imperfectly digested and absorbed by the intestines, for more than 40 per cent, appears in the feces. Fish and oysters are bland and easy of digestion. Fish of coarse fiber, and fat, such as salmon, is relatively slow and difficult for the stomach to dispose of. Three and one-third ounces of boiled salmon are modified and delivered into the intestine by the stomach in from three to four hours, while twice this amount of boiled pike or carp are similarly disposed of in from two to three hours. Three oysters of average size are digested by the stomach in one and three-quarters hours, and two and one-half ounces in from two to three hours.

Composition

It is unnecessary to discuss the physical attributes of different kinds of meat. They are familiar. The composition of the meat of different animals and of different cuts of the same animal should be known, and it is fully given in the following tables, compiled by Charles D. Wood1 and C. F. Langworthy.2 It must be remembered that the composition as given is an average, for different analyses vary greatly. This is due in part to the variable amount of fat contained in meat, in part to the varying amount of work that animals do, and often largely to the relative dryness of meat. The following analyses of beef from New Mexico with table comparing the analyses made in other States of the Union, show how great may be the variations from climatic causes:

Digestibility Of Meat

Penzoldt.

JESSEN.

RlCHERT.

Beaumont.

Boiled milk,...

I

to

2 hrs.

100 to 200

grams

...

...

...

Bouillon....

it

"

200

"

...

. .

...

Eggs, raw........

"

"

100

"

..

2 to 3 hrs.

1 1/2 hrs.

Milk,.........

"

"

...

30 to 60 minutes

2 "

Pigs' feet........

"

"

. .

..

I hour

• • •

Trout,.........

44

"

. .

..

...

1 1/2 "

Calf's brains, boiled, . . .

44

"

. .

...

...

1 3/4 "

Boiled milk,.....

2

to

3 hrs

300 to 500

grams

...

...

...

Eggs, hard boiled or omelet,

"

"

100

"

...

...

. .

Beef sausage, raw, ....

"

"

100

"

...

...

. .

Brains, boiled,...

"

"

250

"

...

...

. .

Sweetbread,...

"

"

250

"

...

...

. .

Oyster, raw,......

"

72

"

...

. .

Carp,boiled,...

"

"

200

"

...

Pike,boiled,...

"

"

200

"

...

. .

Sharper,boiled,...

"

it

200

"

...

. .

Beef, raw, chopped fine, .

. .

2 hrs.

...

. .

Beef, half cooked, ....

. .

2 1/2hrs.

...

. .

Beef, well cooked, ....

. .

3 "

...

, ,

Beef, thoroughly roasted, .

3

to

4 hrs.

100 grams

4 "

...

Mutton,raw,...

2 "

...

Veal,cooked,..

""

"

100 "

2 1/2 "

...

Pork,cooked,...

. .

3 "

...

Mutton, roasted, ....

. .

...

...

3 hours

Beefsteak...

..

...

3 "

Ham,cooked,...

"

"

160 "

..

...

3 "

Lean beef, broiled, ....

. .

..

...

3 "

Fish,boiled,...

. .

..

...

3 "

Bacon,roasted,....

. .

...

...

4 "

Poultry,....

. .

..

...

4 "

Veal..........

...

..

...

4 "

Codfish,boiled,...

2

to

3 hrs.

200 "

...

...

Chicken, young, boiled, . .

3

to

4 "

230 "

...

...

. .

Partridge, roasted, ....

"

230 "

...

...

. .

Pigeon,boiled,...

"

250 "

...

...

. .

Beef,cooked,...

"

250 "

...

...

.

Calf's foot, boiled, ....

"

250 "

...

...

. .

Ham,raw,...

"

160 "

...

...

. .

Beefsteak, raw, grated, . .

"

100 "

...

...

Salmon,boiled,...

"

100 "

..

...

, .

Cavier,....

"

72 "

...

..

.

Herring, pickled and smoked...

"

200 "

..

...

..

Pigeon,roasted...

4

to

5 hrs.

210 "

...

...

Fillet of beef, roasted, . .

"

250 "

...

...

..

Beef tongue, smoked, . .

"

250 "

...

...

..

Bacon,

"

100 "

..

...

. .

Hare,roasted...

"

250 "

..

...

..

Partridge, roasted, ....

"

240 "

..

..

..

Goose,roasted...

250 "

..

...

• .

Duck,roasted...

"

280 "

..

...

...

Refuse

Per

Cent.

Water

Per

Cent.

Protein

Per

Cent.

Fat Per Cent.

Ash Per Cent.

Maine...

16.1

50.2

14.4

18.6

0.7

Tennessee...

20 .4

52.9

15.3

10.5

0.8

Texas...

20.0

55.2

15.3

8.8

0.7

New Mexcio...

30.7

51.1

16.6

0.7

0.9

Any one desiring a more elaborate presentation of the subject of the analyses of meats than these tables give should consult such a work as that of C. Ainsworth Mitchell on "Flesh Foods."

1 "Meat Composition and Cooking," Farmers' Bulletin No. 34, United States Department of Agriculture.

2 "Fish as Food," Farmers' Bulletin No. 85, United States Department of Agriculture.

Table Showing The Chemical Composition And Fuel Value Per Pound Of Meats

Kind and Cut of Meat.

Refuse.

Water.

NUTRIENTS.

Fuel

Value per Pound.

Water-free substance.

Protein.

Fat.

Carbohy-drates.

Ash.

beef.

Percent.

Percent.

Per cent.

Per cent.

Per cent.

Per cent.

Per cent.

Calories.

Brisket:

Edible portion,...

...

47.4

52.6

14.6

37.2

...

0.8

1840

As purchased,...

14.3

40.6

45.1

12.5

31.9

...

0.7

1580

Chuck, with shoulder:

Edible portion,...

...

67.8

32.2

19.0

12.3

...

0.9

870

As purchased...

17.0

56.3

26.7

15.7

10.2

...

0.8

720

Chuck ribs:

Edible portion,..

...

57.3

42.7

17.4

24.4

...

0.9

1355

As purchased,...

13.8

49.3

36.9

15.0

21.1

...

0.8

1170

Flank:

Edible portion,..

...

59.3

40.7

17.6

22.2

...

0.9

1260

As purchased,...

6.6

55.5

37.9

16.5

20.6

...

0.8

1175

Loin:

Edible portion,...

...

60.5

39.5

18.3

20.2

...

1.0

1190

As purchased,..

13.0

52.6

34.4

15.9

17.6

...

0.9

1040

Neck:

Edible portion,...

...

63.4

36.6

19.2

16.5

...

0.9

1055

As purchased,...

27.6

45.9

26.5

13.9

11.9

...

0.7

760

Plate:

Edible portion,...

...

52.7

47.3

15.4

31.1

...

0.8

1600

As purchased,...

14.7

44.9

40.4

13.1

26.6

...

0.7

1365

Ribs:

Edible portion,...

...

55.4

44.6

16.9

26.8

...

0.9

1445

As purchasd,...

20.8

43.8

35.4

13.4

21.3

...

0.7

1150

Ribs, cross:

Edible portion,...

...

43.9

56.1

13.7

41.6

...

0.8

2010

As purchased,...

12.2

38.6

49.2

12.0

36.5

...

0.7

1765

Round:

Edible portion,...

...

65.8

34.2

19.7

13.5

...

1.0

935

As purchased,.....

7.7

60.7

31.6

18.1

12.6

...

0.9

870

Round, second cut:

Edible portion,...

...

69.5

30.5

20.6

8.6

...

1.3

745

As purchased,...

32.1

47.2

20.7

14.0

5.8

...

0.9

505

Rump:

Edible portion,..

...

56.7

43.3

16.8

256

...

0.9

1395

As purchased,...

21.4

44.5

34.1

13.2

20.2

...

0.7

1095

Shank, fore:

Edible portion,...

...

67.9

32.1

19.6

11.6

...

0.9

855

As purchased,...

36.9

42.9

20.2

12.3

7.3

...

0.6

535

Shank, hind:

Edible portion,..

...

67.8

32.2

19.8

11•5

...

0.9

855

As purchased,...

53.9

31.3

14.8

0.I

5.3

...

0.4

395

Shoulder and clod:l

Edible portion,...

....

68.3

31.7

19.3

11.3

...

1.1

835

As purchased,...

16.4

56.8

26.8

16.1

9.8

...

0.9

715

Fore quarter:

Edible portion,...

...

61.4

38.6

17.5

20.2

...

0.9

1180

As purchased,...

19.4

49.5

31.1

14.1

16.3

...

0.7

950

Hind quarter:

Edible portion,...

61.0

39.0

18.0

20.1

...

0.9

1185

As purchased,...

15.8

51.3

32.9

15.2

17.0

....

0.7

1000

1 The clod itself has no bone - i. e, refuse.

Table Showing The Chemical Composition And Fuel Value Per Pound Of Meats. - ( Continued.)

Kind and Cut of Meat.

Refuse.

Water.

Nutrients.

Fuel Value per Pound.

Water-free substance.

Protein.

Fat.

Carbohy-drates.

Ash.

beef.

Percent.

Per cent.

Per cent.

Per cent.

Per cent.

Per cent.

Per cent.

Calories.

Side:

Edible portion....................

...

60.6

39.4

17.7

20.8

..

0.9

1205

As Purchased ......

18.3

49.7

32.0

14.5

16.8

...

0.7

9S0

Liver as purchased...

...

69.8

30.2

21.6

5.4

1.8

1.4

665

Cooked, corned, and canned, as purchased ........................

...

53.1

46.9

28.5

14.0

...

4.4

1120

Corned brisket:

Edible portion.......

...

50-9

49.1

18.7

24.7

...

5-7

1390

As Purchased .........

21.4

40.0

38.6

14.7

19.4

...

4.5

1090

Corned flank:

Edible portion.......

...

49.9

50.1

14.2

33.0

....

2.9

1660

As purchased,......

12.1

43.7

44.2

12.4

29.2

...

2.6

1465

Corned plate:

Edible Portion............

...

40.1

59.9

13.3

41.9

...

4.7

2015

As Purchased ......................

14.5

14.3

51.2

11.4

35.8

...

4.0

1720

Corned rump:

Edible portion.......

...

58.1

41.9

15.3

233

...

3.3

1270

As purchased ................

6.0

54.5

39.5

14.4

22.0

....

3.1

1195

Dried and smoked, as purchased...........................................

..

50.8

49.2

31.8

6.8

0.6

10.0

845

Tongue:

Canned, whole, as purchased ......................

..

51.3

78.7

21.5

23.2

...

4.0

1380

Canned, ground, as purchased ....................

..

49.9

50.1

21.0

25.1

...

4.0

1450

Pickled, as purchased, . .

..

62.3

37.7

12.5

20.5

...

4.7

1100

VEAL.

Breast:

Edible portion,......

...

66.4

33.6

18.8

13.8

...

1.0

930

As purchased.......

20.6

52.7

26.7

14.9

11.0

...

0.8

740

Chuck:

Edible Portion ................

73.3

26.7

I9.2

6.5

...

1.0

63O

As Purchased .......................

18.9

59.5

21.6

15.6

5.2

...

0.8

510

Flank, as purchased, .....

...

68.9

31.1

19.7

10.4

...

1.0

805

Leg, whole:

Edible Portion .....................

...

70.4

29.6

20.1

8.4

...

I.I

730

As Purchased .................

15.6

59.4

25.0

I6.9

7.2

...

0.9

620

Leg, cutlets:

Edible portion,......

...

68.3

31.7

20.8

9.9

...

1.0

805

As Purchased ........................

4.0

65.6

30.4

20.0

9.5

...

0.9

775

Loin:

Edible Portion........................

...

69.2

30.8

19.4

10.4

...

1.0

800

As Purchased .........................

17.3

57.2

2.5..S

16.0

8.6

..

0.0

660

Neck:

Edible Portion .....................

...

72.6

27.4

19.5

6.9

...

1.0

655

As Purchased .......................

31.5

49.9

18.6

13..3

4.1

...

0.7

440

Rib:

Edible Portion ...............

...

72.5

27.5

20.2

6.2

...

I.I

635

As Purchased ............................

26.9

53.0

20.1

14.7

4.6

..

0.8

470

Rump:

Edible portion.......

...

62.6

37.4

20.1

16.2

..

1.1

1055

As purchased,......

30.2

43.7

26.1

14.0

11.3

..

0.8

735

Shank, fore:

Edible portion...

...

74.0

26.0

19.8

5 2

..

1.0

59°

As purchased...

40.4

44.1

15.5

11.8

3.1

...

0.6

350

Shank, hind:

Edible portion...

...

74.5

25.5

19.9

4.6

...

1.0

565

As purchased,......

62.7

27.8

9.5

7.4

1.7

...

0.4

210

Fore quarter:

Edible portion...

...

71.7

28.3

19.4

8.0

...

0.9

700

As purchased...

24.5

54.2

21.3

I4.6

6.0

...

0.7

525

Table Showing The Chemical Composition And Fuel Value Per Pound Of Meats. - (Continued.)

Kind and Cut of Meat.

Refuse.

Water.

NUTRIENS.

Fuel Value per Pound.

Water-free substance.

Protein.

Fat.

Carbohy-drates-

Ash.

veal.

Per cent.

Per cent.

Per cent.

Per cent.

Per cent.

Per cent.

Per cent.

Calories.

Hind quarter:

Edible portion,...

...

70.9

29.1

19.8

8.3

...

1.0

720

As purchased,......

20.7

56.2

23.1

15.7

6.6

...

0.8

570

Side:

Edible portion,.....

...

71.3

28.7

19.6

8.1

...

1.0

705

As purchased,...

22.6

55.2

22.2

15.1

6.3

...

0.8

545

Liver, as purchased,.....

...

73.1

26.9

20.4

5.3

...

1.2

605

LAMB.

Breast:

Edible portion.......

...

56.2

43.8

19.2

23.6

...

1.0

1355

As purchased,..

19.1

4S.S

35.4

15.5

19.1

...

0.8

1095

Leg, hind:

Edible portion,......

...

63.9

36.1

18.5

16.5

...

1.1

1040

As purchased,...

17.4

52.9

29.7

15.2

13.6

...

0.0

ass

Loin:

Edible portion,......

...

53.1

46.9

17.6

28.3

...

1.0

1520

As purchased,.....

14.8

45.3

39.9

15.0

24.1

...

0.8

1295

Neck:

Edible portion,......

...

56.7

43.3

17.5

24.8

...

1.0

1375

As purchased......

17.7

46.7

35.6

14.4

20.4

...

0.8

1130

Shoulder:

Edible portion.......

...

51.8

48.2

17.5

29.7

...

1.0

I580

As purchased,...

20.3

41.3

38.4

14.0

23.6

...

0.8

1255

MUTTON.

Chuck:

Edible portion,......

...

50.9

49.1

14.6

33.6

...

0.9

I690

As purchased,.....

21.3

39.9

38.8

"•5

26.7

...

0.6

I340

Flank, as purchased, ....

...

45.8

54.2

14.8

38.7

...

0.7

1910

Leg, hind:

Edible portion,......

...

62.8

37.2

18.2

18.0

..

1.0

1100

As purchased,...

18.0

51.4

30.6

14.9

14.9

...

0.8

905

Loin:

Edible portion,...

...

50.1

49.9

15.9

33.2

..

0.8

1695

As purchased,......

15.3

42.2

42.5

13.2

28.6

..

0.7

1450

Neck:

Edible portion,......

...

58.2

41.8

16.3

24.5

...

1.0

I335

As purchased,......

28.4

41.6

30.0

11.7

17.6

...

0.7

960

Shoulder:

Edible portion.....

....

61.9

38.1

17.3

19.9

..

0.9

1160

As purchased,.....

21.7

48.5

29.8

13.5

15.6

..

0.7

910

Fore quarter:

Edible portion,......

...

51.7

48.3

150

32.4

...

0.9

1645

As purchased,......

21.1

40.6

38.3

11.9

25.7

..

0.7

1305

Hind quarter:

Edible portion,......

...

54.8

45.2

16.2

28.2

..

0.8

1490

As purchased...

16.7

45.6

37.7

13.5

23.5

..

0.7

1245

Side, without tallow:

Edible portion...

....

53.1

46.9

15.4

30.7

..

0.7

1580

As purchased.......

19.2

42.9

37.9

12.5

24.7

...

0.7

1275

PORK.

Chuck and shoulder:

Edible portion...

...

51.1

48.9

16.9

31.1

...

0.9

1630

As purchased...

18.1

41.8

40.1

13.8

25.5

...

0.8

1335

Flank:

Edible portion,.....

...

59.0

41.0

17.8

22.2

...

1.0

1265

As purchased..

71.2

17.0

11.8

5.1

6.4

...

0.3

365

1 Refuse includes fat trimmings.

Table Showing The Chemical Composition And Fuel Value Per Pound Of Meats. - (Continued.)

Kind and Cut of Meat.

Refuse.

Water.

Nutrients.

Fuel Value

PER

Pound.

Water-free substance.

Protein.

Fat.

Carbohy-drates.

Ash.

pork.

Percent.

Per cent.

Per cent.

Per cent.

Per cent.

Per cent.

Per cent.

Calories.

Loin:

Edible Portion.............

....

52.0

48.0

16.8

30.3

.......

0.9

1590

As Purchased .........................

15.8

43.8

40.4

14.1

25.6

........

0.7

1340

Leg, hind:

Edible Portion ...................

...

02.5

37.2

10.5

.........

1.0

1090

As Purchased ...................

42.4

35.7

21.9

10.7

10.0

........

0.0

645

Ham, smoked:

Edible Portion...................

.......

40.7

59.3

15.5

39.1

........

4.7

1940

As Purchased ...................

14.4

34.9

50.7

13.3

33.4

........

4.0

1655

Ham, boneless, as purchased,

...

50.1

49.9

15.4

28.5

.......

6.0

1490

Shoulder, fresh:

Edible Portion...................

......

57.5

42.5

15.6

26.1

.......

0.8

1390

As Purchased ................

46.6

30.4

23.0

8.3

14.3

.........

0.4

760

Shoulder, smoked:

Edible Portion .............

...

46.8

53.2

15.5

33-3

.......

4.4

1695

As Purchased ..................

15.4

39.8

44.8

I3.I

28.1

.......

3.6

1430

Salt, clear fat, as purchased, .

.........

7.3

92.7

1.8

87.2

.......

3.7

3715

Salt, lean ends:

Edible Portion ...................

....

19.9

80.1

7.3

67.1

......

5.7

2965

As Purchased ....................

11.2

17.6

71.2

6.5

59.6

.......

5.1

2635

Bacon, smoked:

Edible Portion .................

...

18.2

81.8

10.0

67.2

......

4.6

3020

As Purchased .........................

8.0

16.8

75.2

9.2

61.8

....

4.2

2780

Feet:

Edible Portion ...................

........

68.2

31.8

16.1

14.8

.....

0.9

925

As Purchased ....................

35.5

44.6

19.9

10.0

9.3

......

0.6

580

Ham, deviled, canned, as purchased .......................

...

45.3

51.7

18.9

32.9

.....

2.9

1740

Side:

Edible Portion ...................

...

29.4

70.6

8.5

61.7

......

0.4

2760

As Purchased ......................

11.2

26.1

62.7

7.5

54.8

....

0.4

2455

SAUSAGE.

Bologna:

Edible Portion ......................

...

59.5

40.5

18.6

18.2

0.1

3.6

1115

As Purchased .................

3.3

55.2

41.5

18.0

1.-7

...

3.8

1165

Frankfort, as purchased, . . .

......

55.5

44.5

21.7

18.8

0.4

3.6

1205

Pork,as purchased, .....

...

38.7

61.3

12.8

45.4

0.8

2.3

2155

Tongue, as purchased, ....

...

46.4

53.6

17.3

33.1

.....

3.2

1720

SOUPS, CANNED.

Bouillon, as purchased, ....

...

96.5

3.5

2.0

0.1

0.2

1.2

45

Chicken, as purchased, ....

...

93.8

6.2

3.6

0.1

1.5

1.0

100

Consomme, as purchased, . .

...

96.0

4.0

25

0.4

I.I

55

Mock turtle, as purchased, . .

......

89.8

10.2

5.2

0.9

2.8

1.3

185

Ox, tail , as purchased ........

...

88.8

11.2

4.0

1.3

4.3

1.6

210

Tomato, as purchased, ....

....

90.0

10.0

1.8

I.I

5.6

1.5

185

POULTRY.

Chicken:

Edible Portion...................

...

74.2

25.8

22.8

1.8

.......

1.2

500

As Purchased .....................

34.8

48.5

16.7

14.8

1.1

....

0.8

325

Fowl:

Edible Portion .................

.......

66.3

33.7

18.2

14.4

.....

2.1

945

As purchased,......

70.0

46.5

23.5

12.5

10.2

......

0.8

66s

Goose:

Edible Portion ....................

........

42.3

57.7

13.0

43.9

.......

0.8

2095

As Purchased ......................

22.2

33.1

44.7

10.1

71.8

.......

0.6

1620

Turkey:

Edible Portion ....................

.......

55.5

44.5

20.6

22.9

.......

1.0

1350

As Purchased .......................

22.7

42.4

34.9

15.7

18.4

.......

0.8

1070

Chicken, canned.as purchased,

........

46.9

53.1

20.5

70.0

.......

2.6

1645

Quail, canned, as purchased, .

...

66.9

33.1

21.8

8.0

1.7

1.6

775

Turkey, canned, as purchased,

.......

47.4

52.6

20.7

29.2

......

2.7

1400

1 Refuse, case.