76 



T.\nLR 76. — Results of cooking (boiling) e.rperiment No. 134. 



Cooking Experiment No. 135. 



The third 1,000-gram portion (sample No. 1745) of the beef round, 

 cut into 2-inch cubes, was first browned or sauteed in 26.8 grams of 

 beef fat for fifteen minutes, and then while, still hot was transferred 

 to 2,000 cubic centimeters of boiling distilled water, part of which was 

 first used to rinse out the frying pan. The pan was further cleaned 

 l)y scraping with a spatula, and all material removed was added to the 

 meat. The cooking was continued at the temperature of boiling water 

 until the total time equaled three hours. 



The losses in w^eight in cooking were as follows: 



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



Weight of meat after cooking do 560. 68 



Loss in weight in cooking do 439. 32 



Loss in weight in cooking per cent. . 43. 93 



The detailed results of the experiment are shown in tables 77 and 78. 



Table 77. — Constituents of uncooked meats, cooked meats, and broths, soluble and insoluble 

 in cold water, experiment No. 135. 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



.4.. 



