The amount of these indigestible materials also varies in different
animals and different cuts, but the average proportion in a piece of
meat is usually considered to be 15 per cent. of the whole. Because of
the variation of both the edible and inedible material of meat, a
standard composition for this food cannot readily be given. However, an
idea of the average composition of the various kinds can be obtained
from Fig. 1.
[Illustration: Fig 1.]
BEEF Fuel value per pound
Chuck, medium fat 735
Loin, medium fat 1040
Ribs, medium fat 1155
Round, very lean 475
Round, medium fat 895
Round, very fat 1275
Rump, medium fat 1110
VEAL
Breast, medium fat 740
Leg, medium fat 620
Loin, medium fat 690
LAMB
Leg, medium fat 870
MUTTON
Leg, medium fat 900
PORK
Ham, fresh, medium fat 1345
Ham, smoked 1675
Loin 1455
Bacon, medium fat 2795
9. PROTEIN IN MEAT.--The value of meat as food is due to the proteins
that it contains. Numerous kinds of protein occur in meat, but the
chief varieties are myosin and muscle albumin. The _myosin_, which is
the most important protein and occurs in the greatest quantity, hardens
after the animal has been killed and the muscles have become cold.
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