Food Value of Meat
The presence of proteins and fats in meat determines its nutrient value. Nitrogenous extracts, also known as meat bases, have but little value as foods. As already stated, meat compares more favorably with seeds that are used for diet rather than the leaves of plants. As a matter of fact, this food, more particularly muscle tissue, differs from seeds only in one respect. This is in the quality of proteins. In meat the proteins are complete while those of seeds are incomplete. Meat is relatively poor in the vitamin, fat soluble A. There are many articles of diet which have a much higher nutritive value than meat.
There is prepared from beef a soup stock which is known as beef extract. Manufacturers of this soup stock assert that one pound of beef extract contains the nutrient properties of many pounds of meat. Doctor Wiley, however, says that this assertion is erroneous. These extracts are of value since from them there may be obtained a more speedy, soluble nutrient which may be desirable for patients in a weakened condition. There should be a distinction, however, made between beef extract and beef juice. Beef juice is obtained by putting the meat under pressure and forcing the juices out. Thus, this juice contains a larger percentage of albuminous nutrient material than does beef extract.