10 



The chemistry of cooked meats, and the losses and chemical and 

 physical changes involved in the cooking of meats have also received 

 some attention in recent years. Sch wenkenbecher « has made a special 

 study of the composition of cooked foods, both animal and vegetable. 

 Katherine I. Williams^ has analyzed a considerable number of sam- 

 ples of cooked fish of different kinds. Allen '' reported the results 

 of the analysis of a number of different kinds of cooked meats which 

 were made in his laboratory by A. R. Tankard. Atwater,'' Grind- 

 ley/ Thudicum,/ and Grindley and Mojonnier 'J have made and reported 

 investigations which show the nature and extent of the losses which 

 meats undergo during cooking by the methods in common use. Offer 

 and Rosenquisf^ have studied the nature of the nitrogenous prin- 

 ciples of poultry, fish, and different kinds of raw, cooked, and pre- 

 served meats and in raw and fried veal. Isabel Bevier and Eliza- 

 beth C. Sprague* have reported investigations regarding the influence 

 of pans of different kinds and shapes, of time of cooking, of tem- 

 perature, and of different shapes and size of cuts, upon the losses 

 which occur in the roasting of beef. Grindley and Mojonnier J have 

 studied the influence of the cooking of meats upon their total digesti- 

 bility and upon their ease and rapidity of digestion. 



M. Rubner,^' in a recent publication, gives in brief a resume of 

 researches which have been made in his laboratory upon the chemis- 

 try, the cooking, and the nutritive value of meats. The results which 

 were obtained will be referred to in detail in connection with the dis- 

 cussion of several of the topics considered in this bulletin. 



The investigations carried on in Illinois in the past have been so 

 largely devoted to the determination of the losses involved in the 

 cooking of meats that they have in the main only indirectly thrown 

 new light upon the character and nature of the physical and chemical 

 changes which meats undergo during cooking, and they have therefore 

 given us only a little additional information regarding the nutritive 

 value of cooked meats. The investigations reported in this bulletin 

 were undertaken for the purposes of studying as thoroughly as possi- 

 ble the changes in nutritive value which meats undergo during the 

 process of cooking. 



«Inaug. Diss., Marburg, 1900. 



Uoun Chem. Soe. [London], 71 (1897), p. 649. 



c Commercial Organic Analysis, Philadelphia, 1898, vol. 4, p. 275. 



rfN. Y. State Com. Lunacy, Ann. Rpt., 11 (1900). 



«U. S. Dept. Agr., Office of Experiment Stations Bui. 102. 



/The Spirit of Cookery, London, 1895. 



f/U. S. Dept. Agr., Office of Experiment Stations Bui. 141. 



A Berlin. Klin. Wchnschr., 36 (1899), pp. 937, 968, and 1086. 



i Illinois Station Circ. 72. 



.;Univ. 111., Univ. Studies, vol. 1, No. 5, p. 1. 



^E. von Leyden. Handbuch der Erniihrungstherapie. Leipsic, 1903, 2. ed., p. 84. 



