50 



Table 39. — Constituents of uncooked meats, cooked meats, and broths, soluble and insoluble 

 in cold water, experiment No. 122 — Continued. 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



Labo- 

 ratory 

 No. 



1672 

 1669 

 1669 



1672 

 1669 

 1669 



Kind of materiaL 



ON FRESH BASIS. 



Beef, flank, uncooked 



Beef, flank, cooked 



Broth ( percent uncooked meat) 



ON WATER-FREE BASIS. 



Beef, flank, uncooked 



Beef, flank, cooked 



Broth(percent uncooked meat) 



Pro- 

 teid. 



Per ct. 



12. 75 



19.59 



.09 



31.20 



36. 57 



.22 



Organic 

 extractives. 



Nitrog- 

 enous. 



Per ct. 

 

 

 



Non- 

 nitrog- 

 enous. 



Per ct. 

 

 

 



Fat. 



Per ct. 



24. 95 



34.16 



6.48 



61.11 

 63.80 

 15. 87 



Asli. 



Per ct. 



0.16 



.04 



.39 



Total 



solid 



matter. 



Per ct. 



37.86 



53.79 



6.57 



92.70 



100. 45 



16.09 



Total 

 nitro- 

 gen. 



Per ct. 



2.039 



3.133 



.014 



4.993 



5.852 



.035 



Table 40. — Results of cooking {boiling) experiment No. 122. 



Cooking Experiment No. 123. 



In this experiment very fat beef rump was cooked by the method fol- 

 lowed in experiments Nos. 121 and 122. All the bone and gristle were 

 removed from the meat and the entire cut was divided into pieces 0.5 

 to 0.75 inch thick and 0,75 to 1.25 inches long- and thoroughly mixed. 

 Three portions were then taken, two (Nos. 1673 and 1674) for cooking 

 and one (No. 1676) for analysis in the uncooked condition. One por- 

 tion (sample No. 1673) was plunged into 2,000 cubic centimeters of 

 vigorously boiling water and kept at this temperature for ten minutes. 

 The temperature was then allowed to drop to 85° C, at which point 

 it was kept until the total time of cooking equaled five 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 643. 20 



Loss in weight in cooking do 356. 80 



Loss in weight in cooking per cent. . 35. 68 



Tables 41 and 42 give the detailed results of the experiment. 



