91 



what difficult to masticato and swallow. The broth or li<ini(l in which 

 the (vxtractcd meat was cooked had a clear, ]>i-i»;lit yellow color and a 

 decidedly better llavor than those from sjiinples Nos. l»;Tt«ji uiul UmIMk 

 The results of the analysis of the cooked meat and the broth are t;'iven 

 in Taldes '.»:? and 'M. 



The tifth portion of the extracted meat filter (sample No. 1679d), 

 weighing 236.04 grams, was made into a small loaf and roasted in a 

 gas oven at 193^'«C. for forty-live minutes. There was a thin, well- 

 browned layer on the outside of the loaf, wdiile the inside was rather 

 moist and the tiber was soft and easy to masticate and swallow. The 

 cooked matei'ial had a pleasant thoutih faint meaty flavor, the outer 

 crust being somewhat superior in these respects to the inside por- 

 tion. The results of the chemical analysis of the cooked meat are 

 given in Table i>4. 



The sixth portion of the extracted fiber (sample No. lOTOe), weighing 

 206.4 grams, was made into a fiat cake 1 inch in thickness, and broiled 

 for twenty miiuites over the Hame of a gas broiler, each side of the 

 cake being exposed to the direct tlame for ten minutes. When cooked, 

 the upper side of the cake was faiily well hrowntMl, and the lower side 

 was ])rowned in some places, while in others it was unchangcnl or only 

 slightly yellow^ed. The cooked meat tiber was very di-y and dillicult 

 to masticate and swallow and had only a slight flavor, although the 

 outside layer had a somewhat more pronounced taste than the inside. 

 The juice which exuded from the meat during the cooking was burned 

 on the pan. Tables 92-94 summarize the data of the cooking tests. 



Table 92. — Constituents of uncooked meats and cooked meats soluble and insoluble in cold 



water, e.i-periment No. 149. 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 

 ratory 



No. 



1677 

 1679 



1677 

 1679 



Kind of material. 



ON FRESH BASIS. 



Beef, round, raw 



Beef, round, extracted meat . 



ON WATER-FREE BASIS. 



Beef, round, raw 



Beef, round, extracted meat . 



Per ct. 

 74.01 

 77.61 



Pro- 

 teid. 



Per ct. 



18.71 

 17.77 



71.99 

 79.37 



Organic 

 extractives. 



Nitrog- 

 enous. 



Per ct. 



1.21 



.47 



4.66 

 2.09 



Non- 

 nitrog- 

 enous. 



Per ct. 



3.13 



.90 



12.04 



4.28 



Per of. 

 4.63 

 4.35 



17.81 

 19.43 



Ash. 



Per ct. 



1.05 



.52 



4.04 

 2.32 



Total 



solid 



matter. 



Per ct. 

 28.73 

 24.07 



110. &4 

 107.49 



Total 

 nitro- 

 gen. 



Per ct. 

 3.382 

 2.993 



13. 013 

 13. 367 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



