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Analyses of Meats

The Russell Sage Institute of Pathology in affiliation with the Second Medical (Cornell) Division of Bellevue Hospital, New York City

1. Analyses are reported for seventy-seven samples of meat. They include beef muscle, tongue, liver, kidney and brain. A few samples of lamb and veal muscle were analyzed. The significant features of these analyses have been considered in the previous discussion.

2. In order to have a good check on the values of the various foodstuffs consumed when meat makes up a considerable portion of the diet to be studied, it is important to make analyses of samples of meat which duplicate as closely as possible the meat eaten.