107 



Taiu.k 101.- 



-Cheiniciil com position of meats cookrd l>i/ hoilimj {ralriildtcd to ir<itn--free 

 Ixtnix) — Continued. 



It will be seen that the average results obtained from analysis of 31 

 samples of ditt'erent cuts of beef and veal which had been cooked by 

 boiling, under the various conditions indicated, were as follows: Water 

 57.50 per cent, insoluble pi'oteid 31.57 per cent, soluble proteid 0.38 

 percent, total proteid 31.95 per cent, nitrogenous extractives 0.60 per 

 cent, nonnitrogenenous extractives 0.75 percent, total organic extract- 

 ives 1.35 per cent, fat 9.34 per cent, ash 0.66 per cent, making a total 

 of 100.71 per cent. The average nitrogen values for these samples of 

 boiled meats were: Total nitrogen 5.314 per cent, proteid nitrogen 



