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These foods have little nutritive material in themselves, but they are great aids to the digestion of other foods. The amount of the extractives which will be brought out into the water when meat is boiled depends upon the size of the pieces into which the meat is cut and on the length of time they are soaked in cold water before being heated.
Since vinegar is a preservative this suggests a method by which a surplus of beef may be kept for several days and then converted into a palatable dish. Flavor in meat depends mainly on certain nitrogenous substances which are called extractives because they can be dissolved out or "extracted" by soaking the meat in cold water.
The quality of the extractives and the resulting flavor of the meat vary with the condition of the animal and in different parts of its body. They are usually considered better developed in older than in very young animals.
But it is an error to suppose that these facts account for the urolagnic drinking of urine. As in the gratification of a normal sexual impulse, the intense excitement of gratifying a scatalogic sexual impulse itself produces a degree of emotional stimulation far greater than the ingestion of a small amount of animal extractives would be adequate to effect.
Ten eggs are supposed to weigh a pound, and, unless they are unusually large or small, this is quite correct. Eggs contain from 72 to 84 per cent. of water, about 12 to 14 per cent. of albuminoids. The yolk is quite rich in fat; the white deficient. They also contain mineral matter and extractives.
The ingredients are classified in four divisions: 1, Proteids; 2, Fats; 3, Starches, or carbohydrates; 4, Mineral matters. This is the main classification; but to enable it to be better understood, we subdivide it as follows: Protein. a. b. Gelatinoids: e. g. collagen of tendons; ossein of bones, which yield gelatin or glue. Meats and fish contain very small quantities of so-called "extractives."
The flavors may be added in preparing the meat for cooking, as in various seasoned dishes already described, or they may be supplied to cook meat in the form of sauces. As has already been pointed out, it is extremely difficult to retain the flavor-giving extractives in a piece of meat so tough as to require prolonged cooking.
It is essential for the welfare of the patient, especially after a long illness before the complication of endocarditis could occur, and in rheumatic fever, in which all meat and meat extractives have been kept from the diet, that small doses of iron should be administered daily.
Second, the gelatinoids, which are represented by the ossein of bones, which can be made into glue, and the collogen of tendons. Third, nitrogen extractives, which are the chief ingredients in beef tea. They are easily removed from flesh by soaking it while raw in cold water. They are rich in flavor and are stimulating. They have absolutely no food value.
The extractives have little or no nutritive value in themselves, but they are of great importance in causing the secretion of digestive juices at the proper time, in the right amount, and of the right chemical character. It is this quality which justifies the taking of soup at the beginning of a meal and the giving of broths, meat extracts, and similar preparations to invalids and weak persons.
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