41 



T.\BLE 28. — Rcsulls of cooking (builiiig) experiment Nu. IIG. 



MEATS COOKED BY BOILING COMPARED WITH THOSE COOKED 



BY DRY HEAT. 



Series VII.— Exi'eki.mknts Nojs. 117-120, 



The object of this series of four cooking oxperiinents made with 

 the same cut of veal was to determine tlie nature of the changes in 

 nutritivt; value and the character and ext«Mit of the losses which take 

 place when veal is cooked (1) by immersing- in boiling water for ten 

 minutes and then continuing the cooking at S5 C. for live hours; (2) 

 bv putting it in cold water and wanning graduall}', allowing one hour 

 to reach a temperature of 85^ C, and continuing the cooking at 85- C. 

 for live hours; (3) bv pan broiling for fifteen minutes, and (4) by roast- 

 ing in the form of a loaf. The entii'e cut of fresh veal leg, after 

 freeing it from all bone and visible gristle, was cut into pieces 0.5 

 to 0.75 inch thick and from 0.75 to 1.25 inches long, thoroughly 

 mixed and divided carefulh' into live portions weighing 1,(H)0 grams 

 each, four (Nos. 1664, 1658, 1659, and 1660) to be used for the cooking 

 tests and one (1662) for analysis. 



Cooking E.xperi.mext No. 117. 



For this experiment one of the portions of the veal was plunged into 

 2,000 cubic centimeters of rapidly boiling water, the temperature kept 

 as near the boiling point as possible for ten minutes and then allowed 

 to fall to 85^ C, at which temperature the meat was further cooked for 

 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 590. 40 



Loss in weight in cooking do 409. 60 



Loss in weight in cooking per cent. . 40. 96 



The details of the experiment are recorded in Tables 29 and 30. 



