Water, 63.95 percent
Solids, 36.05 "
Nitrogen, 4.54 "
Phosphoric acid, .59 "
Sulfur, .27 "
Fat, 5.93 "
Ash, 1.48 "
Protein, 28.37 "
It is seen that the roast beef contains less water, less protein, and decidedly more fat than the steak.
Roast Lamb.—The parts of the lamb which are used for roasting are usually the hind quarters, although all of the part are roasted at times. The average composition of a number of samples of lamb roast is given in the following table:[1]
Water, 58.56 percent
Solids, 41.44 "
Nitrogen, 4.91 "
Phosphoric acid, .61 "
Sulfur, .28 "
Fat, 9.12 "
Ash, 1.30 "
Protein, 30.71 "
Lamb chops or mutton chops are the short ribs with attached flesh of lamb or young sheep. They are considered to be the most desirable part of the young sheep or lamb for edible purposes. The average composition of the edible portion of a number of samples of lamb chops is given in the following table:
Water, 63.98 percent
Solids, 36.02 "
Nitrogen, 4.35 "
Phosphoric acid, .61 "
Sulfur, .24 "
Fat, 7.09 "
Ash, 1.49 "
Protein, 27.18 "
Roast lamb, as shown by the above data, has less water, more fat, and more protein than lamb chops.
Preservation of Fresh Meats.—After delivery the meats are at once consigned to refrigerator departments in the markets, where they are preserved until they pass into the consumer's hands. Thus, a properly fattened, properly slaughtered, and properly dressed piece of fresh meat may be brought into the consumer's hands in a manner at once unobjectionable and at the same time one which secures it admirably from contamination of any kind. So perfect are these means of transportation that fresh meat may be sent not only from city to city but across the sea, and reach the consumer as near perfection as human ingenuity can devise.
- ↑ From numerous analyses made in the Bureau of Chemistry.
