51 



T.AHi.K 41. — ('niixlituiiitH of uncooked ineatu, cooked ineuta, and hroth», soluble mid in.vtlulih' 

 i)i Cold trater, crperiinent No. 123. 



.\. TOT.\L NTTKIKN'T.^ IX OKKilN.VL .^rBST.WCE. 



Kiiiil of nmteriiil. 



ON FBESH BASI.S. 



Bet'f , rump, uncooked 



Bt'of, rump, conkctl 



Broth( piTceiit lUK'ookL'dmeat) 



ON WATER-FREE BASIS. 



Buff , rump, uncooked 



Beef, rumfi. ci loked 



BrotlK percent uncookedmeat) 



Water. 



Perct. 

 52. 26 

 38.35 



Pro- 

 teid. 



Perct. 



13.69 



19.34 



.-51 



28.68 



31.37 



1.06 



Orgunie 

 extractives. 



Nitrog- 

 enou-s. 



Per ct. 



0.66 



.47 



.61 



1.38 



.76 



1.27 



1.84 



.70 



1.79 



Fat. 



Perct. 

 32. 38 



•12. as 



6.32 



67.83 

 68.18 

 13.24 



Total 

 Ash. solid 

 matter. 



Per rt. 



0.74 



.33 



.50 



1.55 



..54 



l.Ol 



Perct. 

 48.35 

 62. 60 



8.80 



101.28 

 101.55 

 18.40 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



C. NUTRIENTS INSOLUBLE I.N COLD WATKR. 



ON FRESH BASIS. 



Beef, rump, uncooked 



Beef, rump, cooked 



Broth( percent uncookedmeat) 



ON WATER-FREE BASIS. 



Beef, rump, uncooked 



Beef, rump, cooked 



Brot h ( percent uncooked meat) 



12.15 



18.96 



.19 



25.45 



30.75 



.39 



32. 38 



42. 03 



6.32 



67.83 

 68.18 

 13.24 



0.13 



0.27 

 .13 



44.66 

 61.07 

 6.51 



93.55 

 99.06 

 13.63 



Table 42. — Results of cooking (boiling) experiment No. 123. 



