93 



Tahi.k 94. 



Remits of the anali/itis of cold water c.itracts of medta used in cooking experi- 

 ment No. 149 — Continued. 



Labo- 

 ratory 

 No. 



Kind of meat 



1677 Beef, round, uncxtracted, uncooked 



1679 Beef, round, extracted, uncooked... 



leT'Ja Beof, round, e.xtractoii, boiled 



U>7yli Beef, miuid, e.xtracted, boiled 



167'.tc ' Beef, round, e.xtraeted, boiled 



lt)7yd Beef, round, extracted, roasted 



1679e Beef, round, extracted, gas broiled . 



Nutrients soluble in cold water calculated to 

 water-free basis. 



Organic 

 extractives. 



Pro- 

 teid. 



Per ct. 



9.31 



2. 95 



.51 



.34 



1.26 



.«5 



.39 



Nitrog- 

 enous. 



Per ct. 

 4.66 

 2.10 

 1.13 

 .80 

 .89 

 2.07 

 1.86 



Non- 

 nitrog- 

 enous. 



Per ct. 



12.04 



1.74 



1.31 



.93 



.94 



2. 89 



2.43 



Ash. 



Per ct. 



3.2:i 



1.74 



.78 



.54 



.50 



1.52 



1.43 



Total 



.solid 



matter. 



Per el. 

 29. 27 

 8.53 

 3.73 

 2.61 

 3.59 

 7.33 

 6.11 



Total 

 nitro- 

 gen. 



Per ct. 

 2.997 

 1.143 

 .439 

 .312 

 .487 

 .796 

 .661 



The chancrcfs noted in these experiments may be 1)riefly siinmiarized 

 as follows: When tiie jiuce is e.xpre.-^sed from meat the lil)er is ^^vny- 

 ish in color and the juice red; that is, the characteristic color of raw 

 meat is due to colorint*- mattei-s in solution. In cooking- meat the 

 coaoulation of proteid existing- in Tupiid form begins at 52" C. and 

 continues as the temperature increases, the precipitation being prac- 

 tically complete at 100^. At 52° the red color of the meat juice 

 begins to change to brown, the color changes becoming- more pro- 

 nounced as the temperature increases. At 65° an unpleasant alkaline 

 flavor develops in the juice which is not modified by continued cook- 

 ing at 65° to 100 . The fiavor is more pi-onounced in the liquid 

 portion of the meat juice than in the coagulated precipitate. At tem- 

 peratures considerably over 100° and high enough to cause })rowning, 

 savory flavors are developed wdiich are much more pronounced in the 

 liquid portion (extractives) than in the solid portion (proteid) of the 

 meat juice, the flavor being veiy much like that of commercial meat 

 extract. The fiber of the meat from which the juice is expressed had 

 little distinctive flavor when cooked in different ways. Temperatures 

 high enough to cause browning produced the most flavor. 



These tests indicate that the changes produced in the juice or solu})le 

 part of meat by temperatures considerably over 100° are in a large 

 measure responsible for the characteristic flavors of meat cooked by 

 dry heat. In these tests fat was not studied, as the meat used was 

 quite free from visible fat. Meat fats have a characteristic flavor 

 which becomes more pronounced on cooking, and when the tempera- 

 ture is high enough to brown some of the fat the flavor is markedly 

 increased. This browning or oxidation of fats and other bodies is of 

 course due to their cleavage b}^ heat. The nature of the chemical 

 compounds formed has not been studied, so far as can be learned, with 

 special reference to the fats, proteids, and extractives of flesh foods, 

 though many studies of the oxidation products of typical fats, proteids, 

 and other bodies have been reported. The collection and discussion 



