72 



Cooking Experimext No. \nf\. 



The third piece of the lean beef round (sample No. 1782), cut about 

 5 inches thick and 4 inches across, was cooked by roasting in the oven 

 of a gas stove, the weiglied meat being placed on the rack of a roast 

 ing pan. The temperature of the oven for the first fifteen minutes 

 was 249° C. and for the remaining forty minutes of the cooking period 

 193° C. 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. . 1, 110. 88 



Weight of meat after cooking do 985. 49 



Loss in weight in cooking do 175. 39 



Loss in weight in cooking per cent. . 15. 79 



The details of the experiment are shown in Tables 71 and 72. 



Table 71. — ('onstilnents <if uncooked meats and cooked )iieatii snluhle and Insoiulle in cold 



irater, experiment No. 16G. 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 

 ratory 

 No. 



1775 

 1782 



1775 

 1782 



Kind of material. 



ON FRESH BASIS. 



Beef, round, uncooked . 

 Beef, round, coolied 



ON WATER-FKEE BASIS. 



Beef, round, uncooked. 

 Beef, round, cooked 



Water. 



Per ct. 



73.28 

 68.68 



Pro- 

 teid. 



Perct. 

 18.67 

 23. 19 



69.87 

 73.80 



Organic 

 extractives. 



enous. 



Per ct. 



1.13 



.94 



4.23 

 2.99 



Per ct. 

 1.40 

 1.27 



5.24 

 4.04 



Fat. 



Per ct. 

 4.91 

 6.42 



18.38 

 17.25 



Ash. 



Perct. 

 1.09 

 1.16 



4.08 

 3.69 



Total 



solid 



matter. 



Per ct. 

 27.20 

 31.98 



101. 80 

 101. 77 



Total 

 nitro- 

 gen. 



Per ct. 

 3.349 

 4.011 



12.534 

 12. 766 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



