90 



savoi'}^ odor being developed. The material was then further heated 

 in an oven at 130^ C. until it was thoroughly dry, and was then iinel}' 

 ground in a mortar to insure uniform Ijrowning and again heated. 

 The tinal product was a dry, grajnsh-brown or black granular sub- 

 stance, with a very faint odor and practically tasteless. A few grams 

 added to distilled water and ])oiled did not cause coloration of the 

 water or yield any flavor. 



Cooking Experiment No. 149. 



In this experiment the residue (No. 1679) left after expressing and 

 dissolving out the meat juice (see p. 87) was thoroughly mixed, passed 

 twice through a sausage mill, again thoroughl}' mixed, and divided 

 into seven approximately equal portions, which were used for the tests 

 described below. 



The tirst portion (sample No. 1679) was analyzed without further 

 treatment, the results being given with the other details of the experi- 

 ment in Tables 92, 93, and 94. 



The second portion (sample No. 1679a), weighing 208.1:1 grams, was 

 made into a ball, tied in cheese cloth, placed in a beaker containing 

 417 cubic centimeters of water at 65^ C, and cooked at this tempera- 

 ture for three hours. During the cooking a rather faint odor some- 

 what resembling that of melted fat was noticeable. ^ At the end of the 

 cooking period the meat fiber was removed from the liquid and the 

 flavor of each tested. The cooked meat flber was rather light in color 

 and had a ver}^ slight alkaline flavor which resembled that of the meat 

 juice. The broth or liquid in which the extracted meat was cooked 

 had a reddish-yellow tinge and very little flavor. The results of the 

 analysis of the cooked meat and the broth are given in Tables 93 

 and 94.- 



The third portion of the extracted meat (sample No. 1679b), weigh- 

 ing 161.36 grams, was placed in a beaker containing twice its weight 

 (322 grams) of ])oiling water, the temperature of the water reduced to 

 85" C. , and the meat cooked at this temperature for three hours. Dur- 

 ing the cooking a faint but pleasant odor was given ofl'. The cooked 

 meat was darker in color than in the case of sample No. 1679a and had 

 only a very slight flavor. The broth or liquid in which the extracted 

 meat was cooked had a clear, light yellow color and a rather weak 

 though pleasant flavor. The results of the anal3^sis of the cooked meat 

 and the broth are given in Tables 93 and 94. 



The fourth portion of the extracted meat flber (sample No. 1679c), 

 weighing 162.55 grams, was placed in a beaker containing twice its 

 weight (325 cubic centimeters) of boiling water and gently boiled for 

 three hours. During the cooking a ver}^ pleasant and savory odor 

 was noticeable. The cooked product was much darker in color than 

 the other samples (Nos. 1679a and 1679b), and was very dry and some- 



