84 



The losses in weight in cooking were as follows: 



AVeight of meat l)efore cooking grams. . 900. 00 



Weight, of meat after cooking do 495. 72 



Loss in weight in cooking do 404. 28 



Loss in weight in cooking per cent. . 44. 92 



The detailed results of the experiment are giv^en in Tables 87 and 88. 



Table 87. — Constituents of uncooked meats, cooked meats, and broths, soluble and insoluble 

 'in cold ivater, experiment No. 140. 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1753 

 1761 

 1757 



1753 

 1761 

 1757 



ON FRESH BASIS. 



Beef, round, uncooked 



Beef, round, cooked a 



Broth(percentuncookedmeat) 



ON WATER-FREE BASIS. 



Beef, round, uncooked 



Beef, round, cooked a 



Broth (percentuncooked meat) 



2.39 

 .49 

 .25 



9.09 



1.13 



.93 



1.11 

 .79 



4. 21 

 1.81 

 3.39 



1.52 



.91 



LOS 



5.77 

 2.09 

 4.11 



0.92 

 ..=>2 

 .63 



3.47 

 1.20 

 2.40 



5. 94 

 2.71 

 2.85 



22.54 

 6.23 

 10.83 



0.739 

 .332 

 .32:3 



2. 805 

 .763 

 1. 235 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1753 

 1761 



1757 



1753 

 1761 

 1757 



ON FRESH BASIS. 



Beef, round, uncooked 



Beef, round, cooked a 



Broth(percentuncooked meat) 



ON WATER-FREE^ASIS. 



Beef, round, uncooked .' 



Beef, round, cooked " 



Broth(percentuncookedmeat) 



16.84 

 34.. 52 



.12 



63.89 



79.26 



.48 



4.24 



6.83 



.65 



16.09 

 15.68 

 2.46 



0.15 

 .18 

 .01 



21.23 

 41. 53 



.78 



80.57 



95. 3;) 



2.95 



2. 691 



5. 523 



.020 



10. 223 



12. 681 



.076 



"Cooked meat from sample No. 1761. 



