62 



Cooking Experiment No. 147. 



In this experiment, the last of the series, the lean beef round (sam- 

 ple No. 1771), cut about 5 inches thick and 4: inches across, was roasted. 

 The weighed meat was placed on the rack in a roasting- pan and put in 

 the oven of a_g-as stove. The temperature for the first fifteen minutes 

 was 249'^ C. and for the remaining forty-five minutes 193'^ C. The 

 cooked meat was well browned, medium underdone, or rare, and quite 

 juic}. The quantity of drippings obtained was very small. 



The losses in weight in cooking were as follows: 



Weight of meat before cooking grams . . 1 , 104. 40 



Weight of meat after cooking do 920. 92 



Loss in weight in cooking do 183. 48 



Loss in weight in cooking per cent. . 16. 61 



Tables 57 and 58 show the detailed results of the experiment. 



Table 57. — Constitiients of uncooked meats and cooked meats soluble and insoluble in cold 



uater, experiment No. 147. 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



