40 



Cooking Experiment No. 118. 



In this test the portion of veal leg was placed in 2,000 cubic centi- 

 meters of cold water. The temperature was then graduall}' raised, 

 reaching 85^ C in an hour and the cooking continued for tive hours at 

 this temperature. 



The losses in weight during cooking were as follows: 



Weight, of meat l^efore cooking grams. . 1, 000. 00 



Weight of meat after cooking do 586. 78 



Loss in weight in cooking do 413. 22 



Loss in weight in cooking per cent. . 41. 32 



Tables 27 and 28 show the details of the experiment. 



Table 27. — Constituents of nnrooked tnecits, cooked meats, and brotJis, soluble and insoluble 

 in cold miter, experimetd No. 116. 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 

 ratory 

 No." 



Kind of material. 



Water. 



Total 

 nitro- 

 Ren. 



1656 

 1654 

 16.54 



1656 

 1664 

 1654 



ON FRESH BASIS. 



Veal, leg, uncooked 



Veal, leg, cooked 



Broth (percent uncooked meat) 



Per ct. 

 75. 97 

 68.59 



ON WATER-FREE BASIS. 



Veal, leg, un(!ooked 



Veal, leg, cooked 



Broth (percent uncooked meat) 



Per ct. 



3.470 



5.070 



.404 



14.440 



16.140 



1.683 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1656 

 1654 

 1654 



16.i6 

 1651 

 16.54 



ON FRESH BASIS. 



Veal,- leg, uncooked 



Veal, leg, cooked 



Broth(percent uncooked meat) 



ON WATER-FREE BASIS. 



Veal, leg, uncooked 



Veal, leg, cooked 



Broth(percent uncooked meat) 



2.83 

 .60 

 .41 



11.78 

 1.89 

 1.68 



1.26 

 .29 

 .76 



5.24 



.92 



3.15 



1.94 



.96 



1.14 



8.07 

 3.06 

 4.73 



1.00 

 .50 

 .62 



4.16 

 1.59 

 2.59 



7.03 

 2.35 

 2.93 



29.25 



7.46 



12. 15 



0.855 

 .189 

 .307 



3.5.58 



.602 



1.278 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1656 

 16.54 



ON FRESH BASIS. 



Veal, leg, uncooked. 

 Veal, leg, cooked. 



1656 

 1654 

 1654 



ON WATEU-FRKE BASIS. 



16.34 



30.50 



1654 ! Broth(percent uncooked meat) 60 



Veal, leg, uiii'(,(,ked I 67.99 



Veal, leg, cooked ' I 97.12 



Broth( percent uncooked raeat)j 2. 53 



0.96 

 .97 

 .19 



3.99 

 3.09 



0.15 

 .14 



.63 

 .45 

 .01 



17.45 



31.61 



.79 



72.61 



100.66 



3.32 



2. 615 



4. 881 



.097 



10.882 



15. .538 



.405 



