36 



Cooking Experiment No. 126. 



In this test the small pieces of beef rump (sample No. 1704) were 

 put into 2,000 cubic centimeters of vigorously boiling- water and cooked 

 for live hours. 



The losses in weight during cooking were as follows: 



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



Weiglit of meat after cooking do 565. 45 



Loss in weight in cooking do 434. 55 



Loss in weight in cooking per cent. . 43. 46 



Tables 21 and 22 show the details of the experiment. 



Table 21. — Constitaeuts of uncooked )))cafi<, cooked meala. mid hrotha, soluble and insoluble 

 in cold water, experhnent No. 126. 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1705 

 1704 

 1704 



1705 

 1704 

 1704 



ON FRESH BASIS. 



Beef, rump, uncooked 



Beef, rump, cooked 



Broth ( percen t uncooked meat ) 



ON WATER-FREE BASIS. 



Beef, rump, uncooked 



Beef, rump, cooked 



Broth ( percentuncooked meat) 



0.90 



2.00 

 2.26 



0.53 

 .75 



1.18 

 1.92 



0.72 

 .94 



1.60 

 2.43 



0.47 

 .53 



1.04 

 1.36 



2.62 

 3.10 



5.82 

 7.97 



0.315 

 .379 



. 699 

 . 979 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1705 

 1704 

 1704 



1705 

 1704 

 1704 



ON FRESH BASI.S. 



Beet, rump, uncooked 



Beef, rump, cooked 



Broth(percentuncookedmeat) 



ON WATER-FREE B.\.SIS. 



Beef, rump, uncooked 



Beef, rum]), cooked 



Broth ( percen tuncooked mnat) 



26.68 

 .13 



59.30 

 .35 



16. 07 

 3.09 



35. 72 

 7.96 



0.21 



42.96 

 3.21 



95. 49 

 8.31 



4. 26S 

 .022 



9.491 

 .056 



