()9 



Table 66. — Results of cooking {boiling) experiment No. 15S. 



La bo- 

 ra torv 

 No. 



Pistribiition of nntrients. 



Water. Protcid 



1779 

 17S4 

 1775 



1779 

 17S4 



Wpi^ht of mitrionts: 



In cookcil moiit 



111 broth " 



Ill uiu'ooked meat. 



Proportion of nutrients: 



In cooked meat 



In broth" 



In l)roth on basis of total 

 weight of uncooked meata.. 



Orams. 

 329. 05 

 461.32 

 790.37 



Per cent. 

 41.63 

 58.37 



42.00 



Grams. 



216. 92 



2.03 



218. 95 



Per cent. 



99.07 



.93 



.19 



Organic extract- 

 ives. 



Nitrog- 

 enous. 



Qraitis. 

 5.71 

 8.07 

 13.78 



Per cent. 

 41.44 

 58.56 



Xon- 

 nitrog- 

 euous. 



Gram$. 

 6.32 

 9.60 

 15.92 



Per cent. 

 39.70 

 60.30 



Orams. 



47.87 



4.18 



52. 05 



Per cent. 



91.97 



8.03 



Grams. 

 5.10 

 5.67 

 10.77 



Perct. 

 47. 35 

 52. 65 



o Broth from sample No. 1779. 

 Cooking Exteriment No. 154. 



In this experiment, which i.s a duplicate of No, 14r>, the boot" round 

 cut into 2-inch cubes (sample No. 1780) was ])ut into SaO cubic centi- 

 meters of boiling water. The temperature of the water was then 

 allowed to drop to <S5'^ C. and so maintained, the duration of tiie 

 entire cookino- period tx'ino- thi'ce hours. The cooked meat was well 

 done and diy. 



The losses in weight during cooking were as follows: 



Weight of nii'at before cooking grams. . 1 , 052. 17 



Weight of meat after cooking do 554. 'IS) 



Loss in weight in cooking do 497. 88 



Loss in weight in cook ing per cent . . 47. .32 



Tables 67 and 68 show the details of the experiment. 



Table 67. — Constituents of uncooked meats, cooked meats, and brotfis, soluble and insoluble 

 in cold iruter, experiment No. 154- 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 

 ratory 

 No. 



Kind of material. 



Water. 



Pro- 

 teid. 



Organic 

 extractives. 



Nitrog- 

 enous. 



Non- 

 nitrog- 

 enous. 



Fat. 



Ash. 



Total 



solid 



matter. 



Total 

 nitro- 

 gen. 



1775 

 1780 

 1783 



1775 

 1780 

 1783 



ON FBESH BASIS. 



Beef, round, uncooked 



Beef, round, cooked 



Broth (per cent uncooked 

 meat) a 



Per ct. 

 73.28 

 65.19 



ON WATER-FREE BASIS. 



Beef, round, uncooked 



Beef, round, cooked 



Broth (per cent uncooked 

 meat) a 



Per ct. 

 18.67 

 36.15 



.25 



69.87 

 80.67 



Per ct. 

 1.13 



4.23 

 1.79 



2.74 



Per ct. 

 1.40 

 .92 



.90 



5.24 

 2.05 



3.35 



Per ct. 

 4.91 

 6.62 



18.38 

 14.77 



Per ct. 

 1.09 



.85 



4.08 

 1.87 



Per ct. 

 27. 20 

 45.34 



101. 80 

 101. 15 



Per ct. 

 3.349 

 6.040 



12. 534 

 13. 479 



1.027 



