'Ol 



Tabi.k 49. — Cuut^tHiuiits of uncooked meatu and ronhed tnenfn mJiiUr (Did InsohiUr in cold 

 iratfr, experuncnt No. 14-i — Contimit'd. 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



LalifH 



rutory 



No. 



1764 

 1767 



1764 

 1767 



Kiiiil i>f iimtcriiil. 



ON FRESH BASIS. 



Beef, riiuiul. uncooked . 

 Beef, round, cooked 



OS WATER-FREE BASIS. 



Water. 



Per cl. 



ITo- 

 teid. 



Perct. 



2.70 



.'A 



Beef, round, uncooked ! 9.00 



Beef, round, cooked 1.'26 



OrRanic 

 extriiciivcs. 



Nitrotj- 

 enous. 



Non- 

 nilrog- 

 enous. 



Per cl. Per ct. 

 1.18 ! 1.73 

 l.tiJ I \.«i 



3.92 

 3.84 



5.75 

 4.33 



Fat. 



Ash. 



Ptrct. Perct. 

 0.73 

 1.08 



2.44 



2.58 



Total 



solid 



mutter. 



Per cl. 

 6.34 

 5.07 



21.11 

 12. 01 



Total 

 nitro- 

 gen. 



Per ct. 



O.Sll 



.605 



2. 695 

 1.433 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1764 

 1767 



1764 

 1767 



ON FRESH BASIS. 



Beef, round, uncooked 

 Beef, round, cooked . . . 



ON WATER-FREE BASIS. 



Beef, round, uncooked 



Beef, round, cooked 



15.26 

 27.05 



50.71 

 64.09 



8.15 

 10.42 



27. 09 

 24.68 



0.33 

 .35 



1.08 

 .81 



23.74 

 37.82 



78.88 

 89.58 



2.440 

 4.329 



8.113 

 10. 2.>t 



Labo- 

 ratory 

 No. 



1764 

 1767 



1767 



Table 50. — Results of cooking {frijiiKj in lard) experiment No. 143. 



Distribution of nutrients. 



Weight of nutrients: 



In uncooked meat 



In cooked meat 



Lost ( — ) or (appiuvialy) 

 gained {+) 



Proportion of nutrients: 



In cooked meat 



Lost (— ) or (apparently) 

 gained (-f) 



Lost (— ) or (apparently) 

 gained ( + ) in percentages 

 of weight of uncooked meat 



Grams. 

 465.74 

 272. 19 



-193.55 



Per cent. 

 58.44 



-41. 56 

 -29. 06 



Proteid. 



Gramx. 

 119.63 

 129. 97 



-HO. 34 



Per cent. 

 100.00 



+ 8.64 

 + 1.55 



Organic extract- 

 ives. 



Nitrog- 

 enous. 



Gramg. 

 7.H6 

 7. 63 



- .23 



Per cent. 

 97.07 



-2.93 



- .03 



Non- 

 nitrog- 

 enous. 



Grama. 

 11.. 12 

 8.62 



Per cent. 

 74.83 



-2.5. 17 



Fat. 



Grams. 

 54. 29 

 49.09 



Per cent. 

 90.42 



-9.58 



A.sh. 



Grams. 



7.06 



. 6.74 



Per it. 

 95.47 



-4.53 



Cooking Experiment No. 144. 



In this experiment one of the pieces of the beef round which was 

 cut about 5 inches thick and 4 inches across (sample No. 1768) was 

 plunged into 2,000 cubic centimeters of vigorously boiling water and 

 the cooking continued at the boiling point for ten minutes, when the 

 temperature was allowed to fall to 85^ C, and maintained at this tem- 

 perature until the total time of cooking was equal to three hours. 

 The cooked meat was well done and quite dry. The volume of the 

 final broth measured 1,7-iO cubic centimeters. 



