83 



Table 85. — Coiistituenti of uncooked meats, cooked meats, and broths, solutile and insoluhle 

 in cold ir(tter, e.rperimenl No. 139 — Continued. 



B. XITRIEXTS SOLUBLE IN COLD WATER. 



Labo- 

 ratory 



No. 



Kind of materiiil. 



Pro- 

 teid. 



Organic 

 extractives. 



Nitrog- 

 enous. 



Non- 

 nitrog- 

 enous. 



Fat. 



Ash. 



Totjxl 



solid 



matter. 



Total 

 nitro- 

 gen. 



1753 

 1760 

 1756 



1753 

 17G0 

 1756 



ON FRESH BASIS. 



Beef, round, uncooked 



Beef, round, cooked « 



Broth (percent uncookedmeat) 



ON WATER-FREE BASIS. 



Per ct. 



Beef, round, uncooked 



Beef, round, cooked a 



Broth (per ceutuncookedmeat) 



Percl. 

 2.39 



.17 

 .17 



9.09 

 .40 

 .66 



Per ct. 



1.11 



.75 



.87 



4.21 

 1.75 

 3.30 



Per ct. 



1.52 



.75 



1.06 



.5.77 

 1.75 

 4.02 



Perot. 

 

 

 



Per ct. 



0.92 



.50 



.61 



3.47 

 1.16 

 2.32 



Per ct. 

 6.94 

 2.17 

 2.71 



22.54 

 6.06 

 10.29 



Per ct. 



0.739 



.268 



.306 



2. 805 

 .626 

 1.163 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1760 

 1756 



17.53 

 1760 

 1756 



ON FRESH BASIS. 



Beef, round, uncooked 



Beef, round, cooked « 



Broth(percent uncookedmeat) 



ON WATER-FREE BASIS. 



Beef, round, uncooked 



Beef, round , cooked " 



Broth(percentuueooltedmeat) 



16.84 



32. 67 



.15 



63.89 



76.36 



.56 



4.24 



8.00 



..58 



16.09 

 18.70 

 2.22 



0.15 

 .17 



.59 

 .41 

 .01 



21.23 



40.84 



.73 



80.57 

 95.47 

 2.79 



2.694 



5.227 



.024 



10. 223 



12.219 



.090 



a Cooked me&t from sample No. 1756. 

 Table 86. — Eesults of cooking {browned in fat, then cooked) experiment No. 1.39. 



Cooking Experiment No. 140. 



The fourth weighed portion (sample No. 1757) of 2-inch cubes of 

 beef round, was browned or sauteed in 7 grams of beef fat for five 

 minutes, and then while hot it was transferred to 2,000 cubic centi- 

 meters of cold water, care being- taken to include all browned material 

 adhering to the fr3dng pan. One hour was required to gradually 

 increase the temperature to that of boiling water, and the cooking was 

 continued at this temperature for three hours. The volume of the 

 final broth before diluting equaled 1,260 cubic centimeters. 



