31 



Tahi-e 14. — Reaitlta of cookhitj (boillmj) experiment Xo 113. 



Iti-lti 

 lti-17 



16 If. 

 IWC. 



Weiplit of nutrients: 



III conked meat 



In hruth 



In uncooketl metit 



I'mportion of iiiitrieuls: 



In cookert meat 



Iti broth 



In liroih on basis of total 

 weight of uncooked meat . . 



Gravis. (Tramf. 



345.21 17C.43 



4W>. 83 9. 06 



7W: 07 1.S5. 49 



Per cnit. 

 45. 91 

 5-1.09 



40.68 



Per cnil. 

 95. 12 



4.8H 



Grams. 



1.59 



9. IS 



10.77 



Per rait. 

 14.76 

 8.5.24 



.92 



Grams, i Grnmis. 



2. 08 30. .'>{> 



11.94 7.00 



14.02 37. .5<! 



Prr 



III. 

 11.84 

 85. l(i 



]'n 



rent. 

 81.36 

 18. 64 



Grams. 

 3.02 

 7.38 

 10. 40 



I'rr cl. 

 29.04 

 70. 96 



Series IV. -P^xi'ei:i.mknts Xo.s. 181, i;]2. 



The spociiil ohjoct of tliosc two rxjx'riiiu'iits was to dctcrmiiu' tin* 

 iiiituro and anioiiiit of los.ses uiul the clmnictcr of the clmnges which 

 lean beef round undergoes when cooked in hot wtiter (1) sit s.") (\ — 

 that is, at a temperature considerably lower than that of Ijoilint^ 

 water — and (2) at the tempei'ature of boiliiijr water. Lean l)eef round 

 was .selected, and all the ))one and visible tyristh* but none of the fat 

 was removed. The entire portion was cut into small pieces, 0.5 to 

 U.T5 inch thick and 0.75 inch to 1.25 inches long, and was then \'erv 

 thorouohly mi.xed. Three samples were then taken, two (\os. 1720 

 and 1721) for the cookinj^ test and one (No. 1722) for an analysis of 

 the raw meat. 



Cooking Experiment No. V.W. 



In the first experiment. No. l'-51, the meat was pluncred into 2,000 

 cu])ic centimeters of vio'orously boilino- water and cooked at the boiling 

 point of water for ten minutes, when the temperature was allowed to 

 drop to 85"^ C. and the cooking continued until the total time of cook- 

 ing equaled live hours. 



The losses in weight during cooking were as follows: 



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



Weight of meat after cooking do 5.51. 91 



Loss in weight in cooking <lo 448. 09 



Loss in weight in cooking per cent. . 44. 81 



Tables 15 and 16 show' the details of the experiment. 



