Labo- 

 ratory 



No. 



1764 

 1766 



1766 



56 



T.\BLE 48. — Results of cooking {pan broiling) experiment No. 14^. 



Distribution of nutrients 



Water. 



Weight of nutrients: 



In uncooked meat 



In cooked meat 



Lost {-) or (apparently) 

 gained ( -t- ) 



Proportion of nutrients: 



In cooked meat. 



Lo.st ( — ) or (apparently) 

 gained ( -t- ) 



Lost (— ) or (apparently) 

 gained (-f) in percentages 

 of weight of uncooked meat . 



GraniK. 

 All. 20 

 369. 63 



Per cent. 

 78.44 



21.56 



Proteid. 



15.07 



Grams. 

 121.03 

 125. 69 



4-4.66 



Per cent. 

 lOU. uo 



-f 3. 85 



-f- .69 



Organic extract- 

 ives. 



Nitroge- 

 nous. 



Gravis. 

 7.95 

 8.23 



+ .28 



Per cent. 

 100. 00 



-f3.52 



-I- .04 



Non- 

 nitroge- 

 nous. 



Grams. 

 11.66 

 9.69 



- 1.97 



Per cent. 

 83.10 



Fat. 



Grams. 

 54. 92 

 46. 08 



- 8.84 



Per cent. 

 83.90 



1.31 



Ash. 



Grams 

 7.14 

 6.70 



Per ct. 

 93.84 



Cooking Experiment No. 143. 



For this experiment the third 1-inch thiclv steak (sample No. 1767) 

 was cooked b}^ I'j'ying- in deep fat. A quantity of lard sufficient to 

 entirely cover the meat was heated to 200^ C. and to this the meat 

 was quickly added. The temperature dropped at once to 160° C. The 

 cooking was continued for live minutes. The cooked meat was well 

 browned on the edge>, but decidedly underdone, or rare, and juicy in 

 the interior. 



The losses in weight during cooking were as follows: 



Weight of meat before cooking grams. . 666. 11 



Weight of meat after cooking do 471. 08 



i Loss in weight in cooking tlo 195. 03 



Loss in weight in cooking per cent. . 29. 28 



Tables 49 and 50 show the detailed results of the experiment. 



Table 49. — Constituents of unrooled meats and cooled meats soluble and insoluble in cold 



■water, experiment No. 143. 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



