The chemical composition of American food materials. (Corrected April 14, 1906) / by W.O. Atwater and A.P. Bryant.

  • Bryant A. P. (Arthur Peyton), 1868-
Date:
1906
Catalogue details

Licence: In copyright

Credit: The chemical composition of American food materials. (Corrected April 14, 1906) / by W.O. Atwater and A.P. Bryant. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

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    incineration rather than the proportions in which the different mineral ingredients occur in the food material. Fuel value.—By fuel value is meant the number of calories of heat equivalent to the energy which it is assumed the body would be able to obtain from one pound of a given food material, provided the nutrients of the latter were completely digested. The fuel values of the different food materials are calculated by use of the factors of Rubner, which allow 4.1 calories for a gram of protein, the same for a gram of carbo- hydrates, and 9.3 calories per gram of fats. These amounts correspond to 18.6 calories of energy for each hundredth of a pound of protein and of carbohydrates, and 42.2 calories for each hundredth of a pound of fat in the given food material In the following table the fuel value per pound has been calculated by use of these factors. In these calcu- lations the values of protein by factor have been used in all cases with the exception of salt cod (p. 50) and hens' eggs (p. 53), in which the value of protein by difference was used. OUTS OF MEAT. • The methods of cutting sides of beef, veal, mutton, and pork into parts, and the terms used for the different cuts, as these parts are commonly called, vary in different localities. The analyses here reported apply to cuts as indicated by the following diagrams. These show the positions of the different cuts, both in the live animal and in the dressed carcass as found in the markets. The lines of division between the different cuts will vary slightly, according to the usage of the local market, even where the general method of cutting is as here indicated. The names of the same cuts likewise vary in different parts of the country. The cuts of beef.—^The general method of cutting up a side of beef is illustrated in fig. 1, which shows the relative position of the cuts in the animal and in a dressed side. The neck piece is frequently cut so as to include more of the chuck than is represented by the diagrams. The shoulder clod is usually cut without bone, while the shoulder (not indi- cated in diagram) would include more or less of the shoulder blade and of the upper end of the fore shank. Shoulder steak is cut from the chuck. In many localities the plate is made to include all the parts of the fore quarter designated on the diagrams as brisket, cross-ribs, plate and navel, and different portions of the plate, as thus cut, are spoken of as the brisket end of plate and navel end of plat«. This part of the animal is largely used for corning. The ribs are frequently divided into first, second, and third cuts, the latter lying nearest the chuck and being slightly less desirable than the former. The chuck is sometimes subdivided in a similar manner, the third cut of the chuck being nearest the neck. The names applied to different portions of the loin vary considerably in different localities. The part nearest the ribs is frequently called small end of loin or short