66 



Table (52. — ResuUs of cooking {pan broiling) expenment No. 151. 



Labo- 

 ratory 

 No. 



1775 



1777 



Distribution of nutrients. 



Weight of nutrients: 



In uneookert meat , 



In cooked meat 



Lost ( — ) or (apparently) 

 gained ( + ) 



Proportion of nutrients: 



In cooked meat 



Lost ( — ) or (apparently) 

 gained ( + ) 



Lost ( — ) or (apparently) 

 gained ( + ) in percentages of 

 weight of uncooked meat. . 



Water. 



Oraras. 

 487. 02 

 352. 40 



-134. 62 



Per cent. 

 72.36 



-27.64 



-20. 20 



I'roteid. 



Grams. 

 124. 08 

 132. 62 



+8.64 



Per cent. 

 100. 00 



+6.88 

 + 1.29 



Organic extract- 

 ives. 



Nitrog- 

 enous. 



Grams. 

 7.51 

 7.93 



+ .42 



Per cent. 

 100.00 



+ 5.59 

 + .06 



Non- 

 nitrog- 

 enous. 



Grams. 

 9.30 

 9.22 



Per cent. 

 99.14 



Grains. 

 32. 63 

 31.26 



-1.38 



Per cent. 

 96.77 



Ash. 



Grams. 



7,24 

 6.65 



Per ct. 

 91.85 



-S. 16 

 - .09 



Cooking Experiment No. 152. 



The third 1-inch steak (sample No. 1778) was cooked by "gas broil- 

 ing-," that is, broiling over a gas flame, for ten minutes, this method 

 of cooking being substituted for fiTing in deep fat, the method used 

 in the former series of experiments (experiment No. 143), to which 

 the present series corresponds. The cooked meat was well browned, 

 decidedly underdone, or rare, and juicy. 



The losses in weight in cooking were as follows: 



• Weight of meat before cooking grams. . 662. 97 



Weight of meat after cooking do 551.95 



Loss ill weiglit in cooking ...do 111. 02 



Loss in weight in cooking per cent. . 16. 75 



Tables 63 and (31 give the details of the experiment. 



Table 63. — Constituents of uncooked 7neats and cooked meat.? .soluble and insoluble in cold 



water, e.iperiment No. 152. 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 

 ratory 

 No. 



1775 



1778 



1776 

 1778 



Kind of material. 



ON FRESH BASIS. 



Beef, round, uncooked. 

 Beef, round, cooked 



ON WATER-FREE BASIS. 



Beef, round, uncooked . 

 Beef, round, cooked 



Water. 



Per ct. 

 73. 28 

 66. 26 



Pro- 

 teid. 



Per ct. 

 18.67 



22.78 



69.87 

 67.52 



Organic 

 extractives. 



Nitrog- 

 enous 



Per ct. 

 1.13 

 1.38 



4.23 

 4.09 



Non- 

 nitrog- 

 enous. 



Per ct. 

 1.40 

 1.62 



5.24 

 4.80 



Fat. 



Per ct. 

 4.91 

 7.64 



18.38 

 22.64 



Ash. 



Per ct. 

 1.09 

 1.22 



4.08 

 3.61 



Total 



solid 



matter. 



Per ct. 

 27.20 

 34.64 



101.80 

 102. 66 



Total 

 nitro- 

 gen. 



Perct. 

 3.349 

 4.088 



12.634 

 12. 116 



