85 



Table 8S. — 7v^.<!u//s of cooking {hrmLmed in fat, then hailed) experiment No 14O. 



Labo- 

 ratory 

 No. 



Distribution of nutrients. 



Water. 



Proteid. 



Organic extract- 

 ives. 



Nitrog- 

 enous. 



Non- 

 nitrog- 

 enous. 



Fat. 



Ash. 



1757 

 17.=>7 

 1753 



Weight of nutrients: 



In cooked meat 



In broth 



In uncooked meat 



Proportion of nutrients: 



In cooked meat 



In brotli 



In broth on basis of total 

 weight of uncooked meat.. 



Grams. 

 279. 83 

 371. 60 

 651. 43 



Per cent. 

 ■12.% 

 57.04 



41.29 



Orams. 



173.55 



3.34 



176.89 



Per cent. 



98.11 



1.89 



.37 



Grams. 



3.92 



8.03 



11.96 



Per cait. 

 32.80 

 67.20 



Grams. 

 4.51 

 9.75 

 14.26 



Per cent. 

 31.63 

 68.37 



Grams 

 33.8a»| 

 5.84 

 39.70 



Per cent. 

 85.29 

 14.71 



.65 



Gram^. 

 3.47 

 5.72 

 9.19 



Per ct. 

 37.76 

 62.24 



.64 



MEATS COOKED BY BROILING— DIFFERENCE IN SURFACE AND 

 INTERIOR OF SAMPLE. 



Series XIII. — Experiment No. 1.57. 



The special objects of this experiment were (1) to determine if pos- 

 sible how the cooking of meat by broiling developed Havor, and (2) 

 to find out the nature of the chemical changes resulting when meats 

 are thus cooked. A steak 1.75 inches thick, the fourth cut taken from 

 the sirloin from an animal said to })e a})Out two years old, was cooked 

 by gas broiling for twenty minutes. "When cold the cooked meat 

 was freed from visible fat and divided into three portions as follows: 

 The thin, browned, outer surface (sample No. 1087) was cut awa}" with 

 a sharp knife, as little as possible of the gray layer immediately under- 

 neath being removed with it. It had an agreeable meaty flavor, sug- 

 gesting the savory odors given off from broiling or roasting meat, 

 though it seemed rather diy. For the second sample (No. 1698) the 

 gray layer, about one-fourth of an inch thick in depth, next the outer 

 brown surface was removed. This .sample had a more pronounced and 

 pleasing flavor than sample No. 1687 or the inner portion, No, 1689. 

 It seemed to have lost some of the uncooked taste of the interior 

 portion and to have acquired a little of the savoriness of the outer 

 browned surface. 



The inner portion of the steak (sample No. 1689) which was left after 

 removing the outer layers was decidedly underdone, or rare, and had a 

 very pleasant, fresh, meaty flavor and odor, in these respects more 

 nearly resembling uncooked meat than the outer or the middle la3'er. 

 These three samples and a portion of the uncooked meat were anal3^zed. 



The losses in weights during cooking were as follows: 



Weight of meat before cooking grams. . 2, 452. 23 



Weight of meat after cooking do 1, 991. 55 



Loss in weight in cooking do 460. 68 



Loss in weight in cooking per cent.. 18. 79 



The results of the experiments are shown in detail in Table 89. 



