63 



Table 58. — Rtiailts of cooking {roasting) experiment No. 147. 



Labo- 

 ratory 

 No. 



17 f A 

 1771 



Distribution of nutrit-iits. 



Wiiter. 



Weight of mitrient.s: Grams. 



Ill uiiciH>ke<l meat 772.20 



I II cooked meiit 5*5. 19 



Lo.<!t (— ) or (apparently) 



gained ( + ) j -177.01 



Proportion of nutrients: Per cent. 



In cooked meat 77. U8 



Lost ( - ( or (ajiparcntly) 1 



gained ( + 1 ' - 22.92 



Lost (-) or (apparently) 

 gained ( +) in perecnttvgesof 

 weight of uncooked meat ... — 16. 03 



Proteid. 



OramB. 

 198. 3.T 

 197.54 



Per cent. 

 99.59 



Organic extract- 

 ives. 



Nitrog- 

 enous. 



Grams. 

 13.03 

 12.52 



- .51 



Per cent. 

 96.09 



-3.91 



- .05 



Non- 

 nitrog- 

 enous. 



Grams. 

 19.11 

 1-1.27 



Per cent. 

 74.67 



-25.33 



Fat. 



Grams. 

 90.01 

 87. 49 



-2. .52 



Pa' cent. 

 97.20 



-2.80 

 - .23 



Grains. 

 11.71 

 10.77 



Per ct. 

 91.97 



-8.03 

 - .09 



Series X. — ExrKimiKNT.s Nos. 150-151). 



The object of this series of seven rxi)erinients was siniihir to that of 

 Series IX, namely, to deterniine the inlhience of the ditferent methods 

 of cookinji^ (1) upon the soluble and the insoluble constituents of meat 

 and (-2) upon the character and amounts of the losses of nutrients. 

 The lean beef round selected was freed from all bone, gristle, and 

 most of the visible fat and divided as follows: (1) A representative 

 cross-section cut, about 0.5 inch thick (sample No. 1775), was reserved 

 for analysis; (2) three steaks. 1 inch thick, of approximately equal size 

 and as near alike as possible in appearance and composition, were cut 

 for use in experiments Nos. 150, 151, and 152; (3) three pieces, about 

 5 inches thick and 4 inches across, as near alike in appearance, shape, 

 and size as po.ssible, were cut for experiments Nos. 153, 155, and 156; 

 and (-1) one portion was cut into pieces about 2 inches square for 

 experiment No. 154. 



Cooking Experiment No. 150. 



One of the steaks (No. 1776) 1 inch in thickness was sauteed. A 

 small amount (12 grams) of beef fat was heated in a frying pan until 

 it began to smoke. The meat was then added and cooked for twenty 

 minutes, with frequent turning. When done it was well browned, 

 underdone, or rare, and juicy. 



The losses in weight during cooking were as follows: 



Weight of meat before cooking grams. . 641. 09 



AVeight of meat after cooking do 549. 85 



Loss in weight in cooking do 91. 24 



Loss in weight in cooking per cent. . 14. 23 



The details of the experiment are shown in Tables 59 and 60. 



