112 



per cent, fat 6.49 per cent, and ash 0.73 per cent. The average nitro- 

 gen vahies for the same meats were: Total nitrogen 5.778 per cent, 

 proteid nitrogen 5.537 per cent, and nonproteid nitrogen 0.241 per 

 cent, and tlie ratio of nonproteid nitrogen to proteid nitrogen was 1 : 23. 

 The average composition of the seventeen samples of meats cooked for 

 five hours was as follows: Water 57.86 per cent, insoluble proteid 29.41 

 per cent, soluble proteid 0.47 per cent, total proteid 29.88 per cent, 

 nitrogenous extractives 0.47 per cent, nonnitrogenous extractives 0.65 

 per cent, total organic extractives 1.12 per cent, fat 11.84 per cent, and 

 ash 0.60 per cent. The average nitrogen values were: Total nitrogen 

 4.932 per cent, proteid nitrogen 4.782 per cent, and nonproteid 

 nitrogen 0.150 per cent, and the ratio of nonproteid to proteid nitrogen 

 was 1:31.9. 



It will be seen that the slight differences in the chemical composition 

 of the meats cooked for three hours and those cooked for five hours 

 are in part due to the greater proportion of fat in the meats cooked 

 for the longer period. Were these average results calculated to the 

 basis of fat-free and water-free substance, and so made strictly com- 

 parable with each other, the differences would be even smaller. 



From the data here available, it appears that meats cooked in boiling 

 water for five hours contain a somewhat higher amount of soluble- 

 proteids but a slightly smaller amount of other soluble materials — 

 namely, nitrogenous extractives, nonnitrogenous extractives, total 

 organic extractives, and ash — than do those cooked in hot water for only 

 three hours. The ratio of nonproteid to proteid nitrogen indicates 

 this fact. In the meats cooked for three hours this ratio is 1:23, 

 while in the meats cooked for five hours it is 1:31.9. 



In the next place it will be of interest to see what the data here pre- 

 sented indicate regarding the comparative chemical composition of 

 meats cooked in water by different methods, the time l)eing the same. 

 Careful study in this laboratory has shown that when meat is cooked 

 in water at 80 to 85'-' C, placing the meat in hot or cold water at the 

 start has little effect on the amount of the nutrients of the meat which 

 pass into the broth. It must be remembered that the meat used in 

 the cooking experiments here reported was in the form of 1 to 2 inch 

 cubes or else in pieces weighing from 1 to 2 pounds. 



Referring to Table 102, page 110, it will be noted that in the first 

 group of three experiments (Nos. 109, 137, and 139) the meat was first 

 placed in cold water and the temperature so regulated that it took one 

 hour for the water to reach 85*-^ C. The meat was then cooked for 

 three hours at that temperature. In the second group of three experi- 

 ments (Nos. 136, 145, and 154) the meat was put directly into water hav- 

 ing a temperature of 85"^ C. and cooked at that temperature for three 

 hours. In the group of four experiments (Nos. 108, 134, 144, and 153) 

 the meat was placed first in boiling water for ten minutes and the 



