46 



COOKIXG ExrERI.MENT No. 120. 



The fourth portion (sample No. IHOO) of veal leg was passed through 

 a sausage mill three times, being thoroughly mixed each time, then 

 made into a loaf without the addition of seasoning or an}^ other mate- 

 rial and carefully and sl{)\Yly cooked in a gas oven for three hours. 



The losses in weight during the cooking were as follows: 



Weight of meat 1)efore cooking grams. . 1, 099. 00 



Weight of meat after cooking do 854. 18 



Lo.><s in weight in cooking do 244. 82 



Loss in weight in cooking per cent . . 22. 28 



The details of the experiment are recorded in Tables 35 and 36. 



Tablk 35. — ConMltuciit.s of uncooked nieatu and cooked meats soluble and i)ti:oluble in cold 



vxder, experiment JS^o. 120. 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



LaVjo- 



ratorv 



No. " 



16t;2 

 1660 



1662 

 1660 



Kind of material 



>N W.\TER-FREE B.\SIS. 



Veal, leg, uncooked. 

 Veal, leg, cooked 



Pro- 

 teid. 



ox FRESH B.VSIS. | 



Perct. Pervl. 



Veal, leg, uncooked 7.5. .?3 i IS. 02 



Veal, leg, cooked 68.35 23.69 



73.64 

 74. 85 



Organic 

 extractives. 



Nitrog- 

 enous. 



Prr rt. 

 1.08 

 1.34 



4.41 

 4.23 



I Non- 

 j nitrog- 

 enous. 



Fat. 



Per ft. Perct. 

 1.37 3.99 

 1.89 4.65 



16.31 

 14.69 



Ash. 



Percl. 

 1.10 

 1.36 



4.50 

 4.30 



Total Total 



solid I nitro- 



matter. gen. 



Per rt. Per ct. 

 25. 56 3. 230 

 32.93 4.220 



104.46 

 104. 04 



13.200 

 13. 333 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



