75 



Cooking Experiment No. 134. 



The second portion of beef round (sample No. 1744) was plunged 

 into boiling water and the temperature of the water maintained as 

 near the boiling point as possible for ten minutes. It was then 

 allowed to drop to 85° C. and the cooking continued at tliis tempera- 

 ture until the total period covered three hours. 



The losses in weight in cooking were as follows: 



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



Weight of meat after cooking do 543. 07 



Loss in weight in cooking do 456. 93 



Loss in weight in cooking per cent. . 15. 09 



Tables 75 and 76 record the details of the experiment. 



T.\ui,E 75. — ('onslitHcittit of uncuoked meals, cooked meats, and hrotlis, sol aide and insoluhle 

 in cold ifuter, experiment No 134- 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1741 

 1749 

 1744 



1741 

 1749 

 1744 



ON FRESH BASIS. 



Beef, round, uncooked 



Beef, nuinil, cooked" 



Bri)tiii ptrcent uncooked meat) 



ON WATER-FREE BASIS. 



Beef, round , uncooked 



Beef, round, cooked" 



Broth(percentuncookedmeat) 



.33 



.28 



10.15 



.78 

 1.00 



1.24 

 .79 



.87 



4.50 

 1.88 

 3.15 



1.78 

 1.08 

 1.19 



6.46 

 2. .56 

 4.31 



0.89 

 .53 

 .61 



3.23 

 1.26 

 2.22 



0.71 

 2.73 

 2. 95 



24.34 



6.48 

 10.68 



0. 846 

 .307 

 . 322 



3.071 



.728 

 1.171 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



a Cooked meat from sample No. 1744. 



