49 



COOKIN'C EXPEHIMKNT No. 122. 



In this oxiHMiiiuMit :i \ civ fat cut of boof Hank was used. It was freed 

 from all l)ono and \ isil)U> o-ristle, but not from visible fat, cut into 

 cubes of about 0.75 inch in size and thoroughly mixed. Two portions 

 were taken -one (No. 16H9) for cookino- and the other (No. 1672) for 

 analysis. In the cookincr test the weighed meat was put into 2,000 

 cubic centimeters of vigorously boiling water, the temperature main- 

 tained as n(>ar the boijiiio- point as possible for ten minutes, then 

 allowed to dro}) to S,") C. and kept at thi^ point until the total time of 

 eooking ecpialed live hours. 



The losses in weight dui'ing cooking wei-e as follows: 



Wt'i<,'lit of meat before eookiuu; >iraiiis.. 1,000.00 



Weight of meat after i-ooking <lo 700.57 



I.O.SH in weight in eooking <lo 299. 43 



LosK in weight in cooking per eent. . 29. 94 



The detailed results of the experiment are shown in Tables 39 and 40. 



T.VHLE 39. — Comtituenls of uncooked meats, cooked ineats, and hrollis. mluble and inmluhle 

 in cold icater, experiment No. 12^'. 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 

 rutorv 



No." 



1G72 

 liiH9 

 1069 



1672 

 1669 

 1669 



1672 

 1669 

 1669 



1672 

 1669 

 1669 



Kind (if iiuiturial. 



ON FKESH BASIS. 



Beef, fliiiik, uncooked 



Beef, flank, cooked 



Broth(perceiit uncooked meat) 



ON WATER-KREE BASIS. 



Water. 



Per ct. 

 59.17 

 46.46 



Beef, flank, uncooked 



Beef, flank, cooked 



Broth(percentuncookedmeat) 



Pro- 



teid. 



Per ct. 



n. 96 



19. 9« 



.70 



34.19 



37.32 



1.72 



Organic 

 extractives. 



Nitrog- 

 enous. 



Non- 

 nit rog- 

 enou.s. 



Fat. 



Per ct. Per ct. ' Per ct. 



0.77 I 0.96 24.95 



.04 .17 I 34.16 



.56 .74 6. 48 



1.89 



.07 



1.37 



2.35 



.32 



3.81 



61.11 

 63.80 

 15.87 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



ON FRESH BASIS. 



Beef, flank, uncooked 



Beef, Hank, cooked 



Brotli( percent uncooked meat) 



ON WATER-FREE BASIS. 



Beef. Hank, uncooked 



Beef, flank, cooked 



Broth(percent uncooked meat) 



1.21 

 .39 



.61 



2.99 



.75 



1..50 



0.77 

 .04 



.56 



1.S9 



.07 



1.37 



0.96 

 .17 

 .74 



2.35 



.32 



1.81 



0.55 

 .20 

 .44 



1.35 



.37 



1.07 



3.49 



.80 



2.35 



8.58 

 1.51 

 5.75 



Total 

 nit-o- 

 gen. 



Per ct. 



2. 479 



3.210 



.292 



6.071 



5. 996 



.715 



0.440 

 .077 

 .278 



1.078 

 .144 

 .680 



11480— No. 162—06- 



