109 



protoid S.89 per cont, and tho total i)i()toid (U.TB per cent of the water- 

 free substance of the uncooked meats. 



This difference between the cooked and uncooked meat may be 

 further ilhistrated l)y comparing- the ratios of the sohil>K> to the insolu- 

 ble proteid. The ratio of the soluble proteid to the insoluble proteid 

 in the case of the uncooked meats is 1: G.T, and in the case of the cooked 

 meats is 1:86.8. 



Another characteristic diti'erence which is readily observed ])etween 

 the chemical composition of uncooked meats and meats cooked by 

 boilintr occurs in the (luantities of organic extractives which they 

 contaiji, both the nitro(,^en and the nonnitrogenous extractives })eing 

 present in much smaller proportions in the freshly cooked meats than 

 in the raw. The average values were, nitrogenous extractives 1.09 per 

 cent, nonnitrogenous 1.03 per cent, and total organic extractives 2.72 

 per cent, in the 13 samples of uncooked meats (beef and veal). The 

 analyses of the 31 samples of meats (beef and veal) cooked in hot 

 water show that they contained the following: Nitrogenous extractives 

 0.60 per cent, nonnitrogenous extractives 0.75 per cent, and total 

 organic extractives 1.35 per cent. If the figures are calculated to the 

 water-free basis, they will be more strictly comparable. On this 

 basis the uncooked meats contained upon an average 3.98 per cent of 

 nitrogenous extractives, 5.94 per cent of nonnitrogenous extractives, 

 and 9.93 per cent of total organic extractives, and the cooked meats 

 contained 1.45 per cent of nitrogenous extractives, 1.84 per cent of 

 nonnitrogenous extractives, and 3.27 percent of total organic extract- 

 ives. In other words, the boiled meats contained a little less than one- 

 third as nmch of the organic extractives as the raw. Examination of 

 the broths resulting in the cooking showed that somewhat more than 

 two-thirds of these extractive constituents of the meat entered the 

 broth during the contact of the meat with the w ater in which it was 

 cooked. 



The amount of fat contained in the fresh substance of the uncooked 

 and cooked meats is about the same, the average for 13 samples of 

 raw meats being 9.65 per cent, and for 31 samples of l)oiled meats 9.34 

 per cent. On a water-free basis the percentage of fat in the raw 

 meats is 27.40 and in the cooked meats only 20.17. So it appears 

 that during the cooking there is actually a loss of fat. This has also 

 been demonstrated by analysis of the resulting broths, which are 

 found to contain some of the meat fat. 



The data presented show plainly that the ash content of meat cooked 

 in hot water is much less than that of the same meat before cooking. 

 The analyses of 13 samples of uncooked meats gave an average of 1.09 

 per cent of ash, and of 31 samples of boiled meats 0.66 percent. Cal- 

 culating these results to a water-free basis, the ash in the raw meats 

 is 3.74 per cent and only 1.60 per cent in the cooked meats. 



