. The agricultural gazette of New South Wales. Agriculture; Agriculture -- Australia New South Wales. 62 Agricultural Gazette of W. [Jan. 2, 1908. almost idoutical when an allowance is made [or the vahuitions in volume. The following are the percentages obtained:— Shin A. Arjcenline Chilled. Shin B. Ar;,'-fiUini; Frozen. ? hill C. English. Water Mineral matter Organic solids per cent. 96^5 0-42 3-53 per (cnl. 90 52 0-4-2 3-06 per cent. 96-17 0-48 100 00 100 00 100-00 Total iiitrotien Ratio of nilroi^en to organic solids 0-59 1 to 6 0-51 I to 6 O-o.'i 1 to (5 Since the ratio of nitro
. The agricultural gazette of New South Wales. Agriculture; Agriculture -- Australia New South Wales. 62 Agricultural Gazette of W. [Jan. 2, 1908. almost idoutical when an allowance is made [or the vahuitions in volume. The following are the percentages obtained:— Shin A. Arjcenline Chilled. Shin B. Ar;,'-fiUini; Frozen. ? hill C. English. Water Mineral matter Organic solids per cent. 96^5 0-42 3-53 per (cnl. 90 52 0-4-2 3-06 per cent. 96-17 0-48 100 00 100 00 100-00 Total iiitrotien Ratio of nilroi^en to organic solids 0-59 1 to 6 0-51 I to 6 O-o.'i 1 to (5 Since the ratio of nitrogen to total solids is the same in chilled and frozen shins as that in the fresh one, no hydrolysis or puticfactive change has occurred in the preserved samples. Even a slight decomposition would have disturbed the nitrogen ratio. That the gelatine and albuminoids in the frozen and chilled meats had not been degraded by refrigeration w^as shown by the consistency of the jellies, as already mentioned. Phosphotungstic acid, which throws down in addition to the albuminoids a considerable jjroportion of the meat , gave an equal precipitate with B and C, and a slightly higher one with A. Comparative Digestibility. By artificial digestion experiments, using pepsin as the hydrolytic agent, it is possible to ascertain whether the different processes employed for ])ve- serving the samples modify the digestibility of the meat. The beef steaks already described were taken for these trials; they were first carefully weighed and trimmed from loose fat and connective tissue. After trimming in this way the available lean portions for digestion were as follows:— Weighed as received Weight of fat and skin Available percentage. Steak F. Eiifjlish. ?2 lb. 4 oz. 10 oz. 72-2% The remarks as to the excessive amount of fat in the English shin apply, therefore, also to the steak, so that—notwithstanding the higher amount of water in the hard frozen sample, owing to the small per
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