60 



Table b3.—Constituenfs of uncooked meats, coohed meaU, and hrofhs, soluble oM insolu- 

 ble in cold water, experiment No. 14-'> — Continued. 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



Labo- 

 ratory 

 No. 



1764 

 1769 

 1772 



1764 

 1769 

 1772 



Kind of iimtcri;! 



ON FRESH BASI.S. 



Water. 



Ptr ft. 



Beef, round, uncooked 



Beef, round, cooked 



Broth (per cent uncooked 

 meat)" • 



ON WATER-KUKK KASIS. 



Beef, round, uncooked 



Beef, round, cooked 



Broth (per cent uncooked 

 meat)" 



Pro- 

 teid. 



Per ct. 



2.70 



.21 



9.00 

 .50 



.55 



Organic 

 extractives. 



Nitrog- 

 enous. 



Per ct. 



1.18 



.95 



3.92 

 2.18 



2.50 



Non- 

 nitrog- 

 enous. 



Per ct. 

 1.73 



.88 



5.75 

 2.02 



Fat. 



Per ct. 

 







Ash. 



Per ct. 



0.73 



.63 



2.44 

 1.46 



1.72 



Total 



solid 

 matter. 



Per ct. 

 6.34 

 2. 67 



21.11 

 6.16 



7.54 



C. NIJTRIENTS INSOLUBLE IN COLD WATER. 



1764 

 1769 

 1772 



lf64 

 1769 



1772 



ON FRESH BASIS. 



Beef, round, uncooked 



Beef, round, cooked 



Broth (per cent uncooked 

 meat) « 



ON WATER-FREE BASIS. 



Beef, round, uncooked 



Beef, round, cooked 



Broth (per cent uncooked 

 meat) '< 



15.26 

 34.20 



.08 



.50. 71 

 78.59 



.27 



8.15 

 6.87 



27. 09 

 15. 79 



1.45 



0.33 



.28 



.63 

 .01 



23.74 

 41. So 



78.88 

 95.01 



1.73 



a Broth from cooked meat No. 1769. 

 Table 54.— Results of cooking (boiling) experiment No. 145. 



Labo- 

 ratory 

 No. 



1769 

 1772 

 1764 



1769 

 1772 

 1772 



Distribution of nutrients. 



Weight of nutrients: 



\n cooked meat 



In broth 



In uncooked meal. 



Proportion of nutrients: 



In cooked meat 



In broth 



In broth on basis of total 

 weight of uncooked meat. . . 



Water. 



Gramn. 

 331.75 

 4.57.59 

 789. 34 



Per cent. 

 42.03 

 57. 97 



42.57 



Proteid. 



Grams. 



202. 08 



2.64 



204. 72 



Per cent. 



98. 71 



1.29 



^ .25 



Organic extract- 

 ives. 



Nitrog- 

 enous. 



Grams. 



5.58 



8.07 



13.65 



Per cent. 

 40.88 

 59.12 



Non- 

 nitrog- 

 enous. 



Grams. Grams. 



5. 17 40. 35 



8.96 4.70 



14. 13 45. 05 



Per cent. 

 36. 59 

 63 41 



Per cent. 

 89.57 

 10.43 



Cooking E.xpkriment No. 146. 



In this experiniont loan beef round (.sample No. 1770), cut about 5 

 inche.s thick and 4 inches acro.ss, was cooked as a pot roast. A small 

 amount of beef fat (1>.3 g-rams) was lieated in a flat-bottomed kettle 

 until "smokino- hot," when the meat was added and well browned on 

 all sides. A small quantit^^ of water was then added from time to time 

 and the cooking continued for three hours, the pot being kept closely 

 covered. The cooked meat was well done and medium dr}'. 



