26 



gristle, and most of the visible fat, cut into pieces 0.5 to 0.75 inch 

 thick and from (».75 to 1.25 inches long', and thoroughly mixed. Four 

 samples (Nos. IH-iS, 1644, 1645, and 1646) were used for the four fol- 

 lowing cooking experiments and one (No. 1647) was anah'zed raw. 



Cooking Kxpekiment No. 110. 



The lirst portion, weigliing 1,000 grams, was cut into cubes and 

 cooked b}- plunging it into 2,000 cubic centimeters of vigorously boiling 

 distilled water. The meat was then cooked for live hours in gently 

 boiling water. 



The losses in weight during cooking were as follows: 



Weight of meat before cooking grams . . 1 , 000. 00 



Weight of meat after cooking do 547. 51 



Loss in weight in cooking <lo 452. 49 



Loss in weight in cooking per cent. . 45. 25 



Tables 7 and 8 give the details of the experiment. 



Table 7. — Constituents of uncooked meats, cooked meats, and broths, soluble and insoluble 

 in cold water, experiment Xo. 110. 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 

 ratory 

 No. 



Kind of material. 



ON FRESH BASIS. 



16-17 I Beef, round, uncooked 



1643 Beef, round, cooked 



1643 , Broth(percentuncookedmeat) 



1647 

 1643 

 1643 



ON WATER-FREE BASIS. 



Beef, round, uncooked 



Beef, round, cooked 



Broth(percentuneooked meat) 



Water. 



Per d. 

 74. lb 

 60. 52 



Pro- 

 teid. 



Per ct. 



18.11 



32. 68 



.62 



70.14 



82. 78 



2.40 



Organic 

 extractives. 



Nitrog- 

 enous. 



Pa- ct. 



1.41 



.44 



.88 



.^4G 

 1.12 

 3.39 



Non- 

 nitrog- 

 enous. 



Per ct. 



1.95 



..57 



1.09 



7. .55 

 1.44 

 4.23 



Fat. 



Per ct. 

 4.28 

 ,5.66 



.85 



16. .58 



14.34 



3.28 



Ash. 



Total 



solid 



matter. 



Per ct. 



1.28 



.74 



.64 



4.96 

 1.87 

 2.47 



Per ct. 



27. 03 



40.09 



4.08 



104. 69 

 101.55 

 15. 77 



Total 

 nitro- 

 gen. 



Per ct. 



3. 350 



5.370 



.379 



12. 979 



13. 602 



1.469 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1647 

 1643 

 1643 



1647 

 1643 

 1643 



ON FEESH BASIS. 



Beef, round, uncooked 



Beef, round, cooked 



Broth(percentuncooked meat) 



ON WATER-FREE BASIS. 



Beef, round, uncooked 



Beef, round, cooked 



Broth ( per cent uncooked meat ) 



7.05 

 2.33 

 1.57 



1.41 

 .44 



5.46 

 1.12 

 3.39 



1 95 



.57 



1.09 



7.55 

 1.44 

 4.23 



0.94 

 .44 

 .64 



3.64 

 1.11 

 2.47 



6.12 

 2.37 

 3.02 



23.70 

 6.00 

 11.66 



0.744 



.288 

 .346 



2.881 



. 729 



1.339 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



