102 



COMPOSITION OF MEATS COOKED BY BOILING. 



So little work having to do with the inlluence of cooking upon the 

 composition of meats has been found that it seems unnecessary to take 

 it into consideration in discussing the results presented in connection 

 with the present investigation. 



The following tables (Nos. 100 and 101) summarize the data Regard- 

 ing the composition of the boiled meat, that is, meat cooked in hot 

 water, this method of cooking being, as before explained, for con- 

 venience designated boiling, whatever the temperature of the water. 

 The results are calcidated, as before, to the fresh and to the water-free 

 basis : 



Table 100. — Chemical composition of meats cooked by hoUing {fresh substance). 



