conti:nts. 



Page. 



Intnxhu'tiuii ' 



Historical revu'W 



Analytical inetho<l8 ^^ 



Preparation and analysis of cold-watt-r extracts of meat 1- 



Methodn of analyzing the broths '•'' 



Object and plan of the cooking experin)ents !•' 



Cooking experiments Nos. 107-157 -^' 



Meats cooked by boiling -0 



Series I, experiment No. 107 -^ 



Series II, experiments Nos. 108, 109 -- 



Series III, exj)eriments Nos. 110-113 -'^ 



Series IV, experiments Nos. 131, 132 '»1 



Series V, experiments Nos. 125, 126 ''"^ 



Series VI, experiments Nos. 114-116 •^' 



Meats cooked by boiling compared with those cooked by dry heat 41 



Series VII, experiments Nos. 117-120 ■*! 



Series Mil, experiments Nos. 121-124 '^' 



Series IX, experiments Nos. 141-147 '^«* 



Series X, experiments Nos. 150-156 ^'-^ 



Meats cooked by dry heat and then by boiling 73 



Series XI, experiments Nos. 133-136 '-^ 



Series XII, experiments Nos. 137-140 '9 



Meats cooked by broiling— difference in surface and interior of sample ... 85 



Series XIII, experiment No. 157 ^^ 



Meat juice and meat fiber cooked in different ways 8" 



Series XIV, experiments Nos. 148, 149 ^' 



Beef bones cooked as in soup making ■*"* 



Series XV, experiments Nos. 127-130 ^'l 



Discussion of results ^'^ 



Composition of uncooked meats ^" 



Composition of meats cooked by boiling 1^2 



Composition of meats cooked by roasting, broiling, sauteing, and frying. . 114 



Solubility of uncooked and cooked meats in cold water 121 



Composition of the cold-water extracts of uncooked meats 122 



Composition of the cold-water extracts of meats cooked by boiling. . . 129 

 Composition of the cold-water extracts of meats cooked by roasting, 



broiling, sauteing, and frying ^^^ 



The amount and nature of the nitrogenous constituents of uncooked and 



cooked meats 



Forms of nitrogen in uncooked meats ^'^^ 



Forms of nitrogen in meats cooked by boiling 150 



Forms of nitrogen in meats cooked by roasting, broiling, sauteing, 

 and frying 



(5) 



