The food value of meat juices, therefore, resides largely, if not solely, in the coagulable and other protein material present. Comparing the calorific value or potential energy available in meat juices proper on this basis with that present in the commercial products, excluding Bovinine, it will be seen that on the average the genuine meat juices--that is, those made by pressure, direct from the meat itself as wanted--are much superior to the commercial products, notwithstanding the marked concentration in some cases. The calories given in the accompanying table do not include sugar, alcohol or any other added material of this character. WYETH’S BEEF JUICE “Wyeth’s Beef Juice” is not a true beef juice, but resembles rather a diluted meat extract. It contains much added inorganic matter, is low in coagulable proteins, and considering the degree of concentration, relatively deficient in nutritive value. Some of the claims contained in the circular accompanying this preparation, in view of its composition set forth above, may be of interest: “Wyeth’s Beef Juice ..., containing two fluid ounces and representing three pounds of prime lean beef,...” “... beef extracts made by the Liebig process are utterly devoid of the valuable and nutritious albuminous constituents of meat,...” [Wyeth’s Beef Juice] “should not be compared with ordinary beef extract,...” COMPOSITION OF MEAT JUICES COLUMN HEADINGS: 1 = Name of Preparation 2 = Per cent. volatile matter 100 C. 3 = Per cent. inorganic matter 4 = Per cent. sodium chlorid 5 = Per cent. phosphoric pentoxid (P_{2}O_{5}) 6 = Per cent. ether extract, glycerol and undetermined matter 7 = Per cent. total nitrogen 8 = Per cent. coagulable proteins (N × 6.25) 9 = Per cent. other proteins (N × 6.25) 10 = Amino bodies (N × 3.12) 11 = Calories per 500 gm. obtained from protein factor 4.8 12 = Calories per 500 gm. obtained from amino bodies factor 0.56