82 



Table 84. — Results of cooking {boiling) experiment No. 1S8. 



Cooking Experiment No. 139. 



The third weighed portion of the beef round (sample No. 1756), in 

 the form of 2-inch cubes, was browned or sauteed in 6.5 grams of beef 

 fat for five minutes, and while still hot it was transferred to 2,000 

 cubic centimeters of cold water, care being taken to include all the 

 browned material from the fr^^ng pan. The water was then slowly 

 heated, the temperature at the end of an hour being 85° C. The cook- 

 ing was continued at this temperature for three hours. The volume 

 of the broth from the cooked meat before diluting equaled 1,740 cubic 

 centimeters. 



The losses in weight in cooking were as follows: 



Weight of meat before cooking '. . . .grams. . 900. 00 



Weight of meat after cooking do 518. 20 



Loss in weight in cooking do 381. 80 



Loss in weight in cooking per cent. . 42. 42 



Tables 85 and 86 give the results of the experiment in detail. 



Table 85. — Const'duentH of uncooked meats, cooked meats, and broths, soluble and insoluble 

 in cold water, e.vperlment No. 139. 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



