52 



Cooking Experi.ment No. 124. 



For purposes of comparison a sample of beef rump (No. i674) was 

 pau broiled, the same cut being- used as in the preceding test 

 in which the meat was boiled. The thoroughly sampled beef was 

 passed through a .siusage mill three times, being carefully mixed each 

 time, and then made up into cakes weighing 90 to 100 grams and pan 

 broiled — that is, the meat was placed upon the surface of a moderate!}^ 

 hot, dry, cast-iron pan and cooked for thirteen minutes, until fairly 

 well done, the meat being turned frequentl}^ after it was well seared. 

 No fat was added either before or during the cooking. When suffi- 

 ciently cooked the meat was removed from the fr\ing pan, care being- 

 taken to scrape oil' as much of the adhering material as possible, and 

 then weighed. 



The losses in w(Mght during the cooking were as follows: 



Weight of meat before cooking grams. . 571. 12 



AVeiglit of meat after cooldng do 368. 47 



Loss in weight in cooking. do 202. 65 



Loss in weight in cooking per cent. . 35. 48 



The results of the experiment are given in detail in Tables 43 and 44. 



Tahle 43. — ConMituoitx of uncooked meals and cooked meats, mlnhle and insolahle in cold 

 water, experiment No. 124. 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 

 ratory 

 No." 



1676 

 1671 



1676 

 1674 



Kind of material. 



ON FRESH BASIS. 



Beef, rump, niifooked. 

 Beef, rump, cooked ... 



O.N WATKR-KKEi; BA 



Beef, rump, uncooked. 

 Beef, rump, cooked 



Water. 



Per ci. 

 52. 26 

 27.46 



Pro- 

 teid. 



Per ct. 

 13. 69 

 21.51 



28. 68 

 29. 65 



Organic 

 extractives. 



Nitrog- 

 enous. 



I Non- 

 ' nitrog- 

 enous. 



Per ct. 

 0.66 

 1.07 



1.38 

 1.48 



Per ct. 

 0.88 

 1.33 



1.84 

 1.83 



Total 

 nitro- 

 gen. 



Per ct.. 

 2. 400 

 3.786 



5. 027 

 5.218 



B. NUTRIENTS SOLUBLE IN COLD W.A.TER. 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



