44 



I'ABi-E :J2. — RemltH of cooking {boiling) experiment No. 118. 



Labo- 

 ratory 

 No. 



1658 

 1668 

 1662 



1658 

 1658 

 1658 



Distribution (if initrii'iits. 



Weight of nutrients: ! Grows. 



In eooked meal .STl.TG 



In broth :ixf,. 02 



In uncooked meat 757. 78 



Proportion of nutrients: ' Per cent. 



In cooked meat 49. 06 



In broth 50. 94 



In broth on basis of total 



weight of uncooked meat 38.60 



Proteid. 



Grams. 



167.48 



10. 22 



177. 70 



Per cent. 



94. 25 



5. 75 



1.02 



Organic extract- 

 ives. 



Nitrog- 

 enous. 



Non- 

 nitrog- 

 enous. 



Grams. I Grams. 



2.53 I 3.16 



7.91 9.60 



10.44 12.76 



Per cent. 

 24.23 

 75.77 



Per cent 

 24 

 75.24 



Cooking Experi.ment No. 119. 



This is the first experiment reported in this bulletin in which the 

 meat was cooked by pan l)roilino-. The veal (sample No. 1(551-) was 

 passed through a sausage mill three times and thoroughl}^ mixed each 

 time. It was then made up into cakes weighing 90 to 100 grams each 

 and pan broiled; that is, the meat was placed in a moderately hot, dry, 

 cast-iron pan and cooked over a gas ilame for fifteen minutes, or until 

 fairly well done, being turn.Kl frequently after it was well seared. The 

 frying pan was not greased, nor was any fat added during the cook- 

 ing. When cooked, the meat was removed from the frying pan, care 

 being taken to scrape ofi' any adhering material, and weighed. 



The difference in weight between the raw and cooked meat showed 

 the total loss resulting from cooking, and the difference between the 

 amount of each ingredient in the uncooked and cooked meat was 

 assumed to represent the losses during cooking. In the ta))les a loss 

 is indicated by the minus sign (— ), and an apparent gain by a plus 

 sign (+)," as will be explained (p. ISO). 



The losses in weight during the cooking were as follows: 



Weight of meat before cooking grams. . 572. 72 



Weight of meat after coi )king do 899. 37 



Loss in weight in cooking do 1 / 3. 35 



Loss in weight in cooking per cent . . 30. 27 



The results of the experiment are shown in detail in Tables 33 

 and 34. 



"See U. S. Dept. Agr., OflSce of Experiment Stations Bui. 141, p. 62 et seq. 



