53 



1,11 bo- 1 



niturv 



N... I 



107(1 

 1674 



Taiu.E 44. — Resiill.t (if cuoL'itiij {/»ni hrolHnij) rrfnTiiin nt Xo. 1:?4- 



Uistritiutioii <p[ initrients. 



Weight of nutrionts; 



In iiiicuoki'il meat.... 



In I'ooki'd iiR'iit 



Li)st ( — ) or (ni>i>iironlly) 

 uained ( +) 



Projiortion of iiiitrieiits: 



III cooki'il nii'iit 



Lost (-) or > (iipjittri-ntly) 

 tlHiiu'd (+) 



Lost ( — ) or (aiii>areritly) 

 f^aiiieil ( + ) in inrceutajfe.s 

 of weight of uncooked meat. 



Organii- extract 

 Ives. 



Nitrog- 

 enous. 



llruiiig. 

 3.77 

 3.94 



+ .17 



Non- 

 nitroge- 



(•'raiiin. 

 6. 03 

 4.90 



Oranifi. 

 1«4.92 

 174.62 



- 10.30 



Pir cnit. I Ptr cnil. Per cenl. 

 100. 00 , 97. 12 i 9-1.43 



-f4. Til 



+ .03 



..■W 



- .02 



5., 57 



- 1.80 



.\sli. 



-t-2..S.J 



-t- .02 



Series IX. — Exim;i;imi:nts NOs. 141 147. 



This serios of spvcii cxpcriiiKMits was iiiadr (o (Ictcriiiiiu' the iiillii- 

 eiicc of (lirt'tMcnf inctliods of cookiiiL;' ( 1 ) iH)oii llic .sohildc and iiisoluhlp 

 constitiuMits of nieiit, aiul (l!) upon tlir nature and the (|iiant il ics of 

 nutrients lost. Lean Iteef I'ound from which all hone, ^ristle, and 

 most of the N'isihle fat had heeii renioxcMJ was used in the entire series, 

 and was di\ided as follows: (1) A representative cross-stn-tion layer 

 al)out one half inch thick (sarnple Xo. 1T<'>4) was reserved for comi)lete 

 chemical analysis; (2) three steaks (samples Nos. 1T<)."). ITtK't, and ITtiT), 

 1 inch thick, of approximattdy e(|iial size and as similar as j)ossil>le in 

 appearance and composition were used in experiments Nos. 141, 142, 

 and 143; (3) three pieces (samples Nos. iTtls, 17T<>. and 1771). ahout 5 

 inches thick and 4: inches across and as similar as pos.sihle in appearance, 

 shape, and size were taken for experiments Nos. 144, 14<», and 147; 

 and (4) one portion (No. 1769) was cut into i^-inch cuhes for use in 

 experiment No. 14:5. 



EXPERI.MEN'T Xo. 141. 



One of the steaks (sample No. 1765) 1 incli in thickness was sauteed. 

 A small amount of beef fat (7.1 grams) was heated in the frying pan 

 until it began to smoke, the meat then added and cooked for ten min- 

 utes with frequent turning. It was w ell ])rowned but still underdone, 

 or rare, and juicy. 



The losses in weight during cooking were as follows: 



Weight of meat before cooking grams. . 670. 54 



, Weight of meat after cooking do 566. 40 



Loss in weight in cooking do 104. 14 



Loss in weight in cooking per cent. . 15. 53 



The results are given in detail in Tables 4:5 and 4:6. 



