54 



Table 45. —CotiKtitnents of uncool-ed meai.i and cooked meats soluble and insoluble in cold 



ivater, crperiment No. 141- 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Kind of iiiaterinl. 



ON FRESH BASIS. 



Beef, round, uncooked . 

 Beef, round, cooked . . . 



ON WATER-FREE BASIS. 



Beef, round, uncooked . 

 Beef, round, cooked . . . 



Per ct. 

 69.92 

 64. 02 



Pro- 

 teid. 



Per ct. 

 17.96 

 22. ni 



59.71 

 62. .56 



Organic 

 extractives. 



Nitrog- 

 enous. 



Per ct. 

 1.18 

 1.88 



3.92 

 3.84 



Non- 

 nitrog- 

 enous. 



Per ct. 

 1.73 

 1.69 



5.75 

 4.70 



Per ct. 

 8.15 



9.88 



27.09 

 27.46 



Ash. 



Perct. 

 1.06 

 1.18 



3.52 

 3.28 



Total 



solid 



matter. 



Per ct. 

 30.08 

 36. 64 



99.99 

 101. 84 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



Table 4B. — Results of cooking (sauteing) experiment No. 141- 



Distribution of nutrients. 



Weight of nutrients: 



In uncooked meat 



In cooked meat 



Lost ( — ) or (apparently) 

 gained (-|-) 



Proportion of nutrients: 



In cooked meat 



Lost ( — ) or (apparently) 

 gained (-1-) 



Lost (— ) or (apparently) 

 gained (+) in iicrceiitages 

 of weight of uncooked meat 



Water. 



Orams. 

 468. 84 

 362. 61 



Per cent. 

 77.34 



- 22.64 



- 15.84 



Proteid. 



Grams. 

 120. 43 

 127.50 



-f7.07 



Per cent. 

 100. 00 



-t-5.87 



-Hi. 05 



Organic extract- 

 ives. 



Nitrog- 

 enous. 



Grains. 

 7.91 

 7.82 



- .09 



Per cent. 

 98.86 



Non- 

 nitrog- 

 enous. 



Grams. 

 11.60 

 9.57 



- 2.03 



Per cent. 

 82.50 



- .30 



Fat. 



Grams. 

 54. 65 

 55.96 



-fl.31 



Per cent. 

 100.00 



-f2.40 

 + .20 



