Ill 



T.MU.K 102. — SiDiniKiri/ slioifintj llic rhciiiicdl cotnpanittoii of Inillcd and nncooknl iiwdts- 



Continued. 



Examination of the data presented in Table 102 makes it evident tliat 

 the different methods of boiling- do not produce differences in chemical 

 composition which are nearl}' as marked as the differences between the 

 chemical composition of boiled and raw meats. It is interesting in 

 this connection to note the influence of the duration of the cooking 

 period upon the composition of the meats. It is to be regretted that 

 the work here reported does not contain results of cooking experi- 

 ments in which similar portions from the same cut of meat had been 

 used for cooking in boiling water for three hours and for five hours, 

 respectively, so that strictly comparable results could be had. In the 

 absence of such experiments, conclusions must be drawn from the 

 average results of the experiments presented above in which different 

 cuts of meats were used. The average composition of the fourteen 

 .samples of meats which were cooked for three hours was: Water 57.07 

 per cent, inso]u))le proteid 34.35 per cent, soluble proteid 0.26 per cent, 

 total proteid 34.61 per cent, nitrogenous extractives 0.75 per cent, 

 nonnitrogenous exti'actives 0.88 per cent, total organic extractives 1.63 



