73 



Table 72. — Jiei^iillfi of cooking {roagiing) exjjeriment Xo. 15f>. 



Labo- I 



ratorv 



No. 



1775 

 1782 



1782 



Distribution of nutrients. 



Water. Proteid. 



Weight of nutrients: Grams. 



In luicoolied meat 814. 05 



In cooked meat 641. 56 



Loss (— ) or (apparent) gain 



( + )n -172.49 



Per Ct. 

 78.81 



Proportion of nutrients: 



In cooked meat 



Loss (— ) or (apparent) gain 

 (+)" 



Loss ( — ) or (apparent) gain 

 ( + ) in percentages of 

 weight of uncooked meat «. 



Grams. 

 207. 40 

 216. 94 



+ 9.54 



Per ct. 

 100.00 



+ 4.60 



15.53 



Organic extract- 

 ives. 



Nitrog- 

 enous. 



Grams. 

 12. 55 

 8.79 



Per ct. 

 70.04 



Non- 

 nitrog- 

 enous. 



Grams. 

 15.55 



11.88 



- 3.67 



Per ct. 

 76.40 



-23.60 



Grams. 

 54.54 

 50.70 



- 3.84 



Per ct. 

 92.96 



Ash. 



Grams. 

 12. 11 

 10.85 



Per ct. 

 89.60 



aSee U. S. Dept. Agr., Office of Experiment Stations Bui. 141, p. 62 et seq. 



MEATS COOKED BY DRY HEAT AND THEN BY BOILING. 



Series XL — Experiments Nos. 133-130. 



The chief ol)ject of this .series of four experiments was to discover 

 w^hat influence the previous browning' of meat has (I) upon the nature 

 and quantity of the losses, and (2) upon the ciiaracter of the resulting 

 cooked meats. Lean beef round from which all bone, gristle, and 

 lumps of visible fat had lieen removed was used in all the tests. The 

 entire cut was divided into 2-inch cubes, and after thorouoh mixing 

 was separated into live portions — four (Nos. 1748, 1744, 1745, and 

 1746) for cooking, and one (No. 1741) for complete chemical analysis. 



Cooking Experiment No. 133. 



Sample No. 1743 was used for the first experiment, and was cooked 

 by placing it first in 2,000 cubic centimeters of boiling water and then 

 cooking at this temperature for three hours. 



The losses in weights were as follows: 



Weight of meat before cooking grams. . 1, 000. 00 



Weight of meat after coolving do 548. 22 



Loss in weight in cooking do 451. 78 



Loss in weight in cooking per cent. . 45. 18 



The details of the experiment are given in Tables 73 and 74. 



