<>5 



COOKIXC HXI'KIUMENT No. 151. 



One of the steaks (sample No. 1777) 1 inch in thickness was pan- 

 hroiled as follows: The pan was heated until "blue hot ''and the meat 

 was thou put in it and cooked for ten minutes with frccpient turninji-, 

 no fat heini;- added either before or durintr the cooking. The cooked 

 meat was well browned, decidedly underdone, or rare, and juic3\ 



The losses in weight during cooking wore as follows: 



Weight of meat Ijefore cooking grams. . 6W. 60 



AVeight of meat after cooking do 5:^6. 05 



Loss in weight in cooking do 12S. 55 



Loss in weight in cooking per cent. . 19. 'Si 



Tables 61 and 02 give the details of the cxperinuMit. 



Table 61. — Constituents of uncooked meats and cooked meats soluble and insoluble in cold 



water, experiment Xo. 151. 



A. TOTAL NfTKIENTS IN ORIGI.NAL SUBSTANCE. 



1775 



1777 



1775 

 1777 



1775 



1777 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



ON FRESH BASIS. 



Beef, round, uncooked . 

 Beef, round, cooked ... 



ON WATER-FREE BASIS. 



Beef, round, uncooked. 

 Beef, round, cooked . . . 



2.20 

 .58 



8.23 

 1.69 



1.13 

 1.-48 



4.23 

 4.32 



1.40 



1.72 



5.24 

 5.02 



0.87 

 1.05 



3. 2(; 

 3.07 



5.60 

 4.83 



20. 9t; 

 14.10 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



ON FRESH BASIS. 



Beef, round, uncooked. 

 Beef, round, cooked ... 



ON WATER-FREE BASIS. 



1775 I Beef, round, uncooked. 

 1777 Beef, round, cooked . . . 



16.47 

 24. 16 



61.64 

 70. .52 



4.91 

 5 83 



18.38 

 17. 02 



0. 22 

 .19 



.82 

 .55 



21.60 

 30. 18 



80.84 

 88.09 



0.714 

 .569 



2.673 

 1.661 



2. 635 

 3.866 



9.861 

 11. 284 



11480— No. 162—06- 



