30 



Cooking Experiment No. 11. 'i. 



The meat cut into eub(\s was placed in 2,()U() cubic centimeters of 

 cold water which was warmed very slowly, requiring- one hour to 

 reach 65° C. The cooking was then continued at HI to 66° C. for five 



hours. 



The losses in weight during the cooking were as follows: 



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



Weight of meat after cooking rto 548. (51 



Loss in weight in cooking <1<' 451. 39 



Loss in weight in cooking per cent. . 45. 14 



The detailed results of the experiment are shown in Tal)les 18 and 1-1. 



Table 13. — Constituents of uncooJced meats, rooked meats, and In-otlis, si>hihh' and insohihle 

 in. cold voter, experiment No. J 1-1. 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 

 ratory 



No. 



1647 

 1646 

 1646 



1647 

 1646 

 1646 



Kind of material. 



ON FRESH BASIS. 



Beef, round, uncooked 



Beef, round, cooked 



Broth(percent uncooked meat) 



ON WATER-FREE BASIS. 



Beef, round, uncooked 



Beef, round, cooked 



Broth (percent uncooked meat) 



Pel- cf. 



74.18 

 62.93 



Pro- 

 tcid. 



Per ct. 



18.11 



32.16 



.91 



70.14 



86.76 



3.51 



Organic 

 extractives. 



Nitrog- 

 enous. 



Per ct. 



1.41 



.29 



.92 



.5.46 



.78 



3.55 



Non- 

 nitrog- 

 enous. 



Per ct. 



1.95 



.38 



1.19 



7.55 

 1.03 

 4.63 



Fat. 



Per cl. 



4. 28 



5. .^7 



.70 



16. .58 

 15. 03 

 2.71 



Ash. 



Total 



solid 



matter. 



Perct. Per ct. 



1.28 27.08 



..55 38.95 



.74 4.46 



4.96 

 1.48 



104.69 

 105.08 

 17.26 



Total 

 nitro- 

 gen. 



Per ct. 

 3. 3-50 

 5. 240 

 . 431' 



12.979 



14. 135 



1.701 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1647 

 1646 

 1646 



1647 

 1646 

 1646 



ON FRESH BASIS. 



Beef, round, uncooked 



Beef, round, cooked 



Broth(percent uncooked meat) 



ON WATER-FREE BASIS. 



Beef, round, uncooked 



Beef, round, cooked 



Broth (percent uncooked meat) 



0.94 

 .24 

 .74 



3.64 



.65 



2.86 



6.12 

 1.18 

 3.08 



23.70 

 3.19 

 11.94 



0.744 

 .138 

 .331 



2.881 



.372 



1.283 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1647 

 1646 

 1646 



1647 

 1646 

 1646 



ON FRESH BASIS. 



Beef, round, uncooked 



Beef, round, cooked 



Broth ( percent uncooked meat) 



ON WATER-FREE BASIS. 



Beef, round, uncooked 



Beef, round, cooked 



Broth (percentuncooked meat 



16. 29 



31.89 



.68 



63. 09 



86.03 



2.61 



4.28 



5. .57 



.70 



16. .58 

 15.03 

 2.71 



0.34 

 .31 



1.32 

 .83 



20.91 



37.77 



1.38 



80.99 



101. 89 



5.32 



2. 606 



5. 102 



.108 



10.098 



13. 763 



.418 



