68 



The losses in weight in cooking were as follows: 



Weiglit of meat before cooking grams. . 1 , 098. 31 



Weight of meat after cooking do 607. 44 



Loss in weight in cooking do 490. 87 



Loss in weight in cooking per cent. . 44. 69 



The details of the experiment are given in Tables 65 and Q6. 



Table 65. — Coristiiuents of uncooked meats, cooked meats, and broths, soluble and insoluble 

 in cold water, experiment No. 153. 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1775 

 1779 

 1784 



1775 

 1779 



1784 



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) « 



.16 



8.23 

 .44 



.61 



1.13 

 .94 



4.23 

 2.05 



1.40 

 1.04 



.5.24 

 2.27 



0.87 

 .60 



.52 



3.26 

 1.31 



5.60 



2.78 



2.28 



20.96 

 6.07 



0.714 

 .332 



2. 673 

 .724 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1775 

 1779 

 1784 



1775 

 1779 

 1784 



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) a , 



16.47 

 35. 51 



.03 



61.64 



77.48 



4.91 



7.88 



18.38 

 17.19 



1.56 



0. 22 

 .24 



21.60 

 43. 63 



.41 



80.84 

 95.19 



2. 635 

 5. 681 



9.861 

 12. 396 



.014 



a Broth from sample No. 1779. 



