113 



teniporaturo iiUowod to fall to So'^ C, after which tho cooking was 

 coiitliuied at this toniperature, the total time of cooking being three 

 hours. 



The tal)le shows little difference in the chemical composition of the 

 resulting cooked meats, the amount of water-soluble proteid, total 

 proteid, and fat being practicalh" the same in the three groups. The 

 soluble proteid was slightly higher in the last group; that is, where 

 the meat was first put into boiling water and then cooked at 85° C. 

 The amounts of organic extractives, both nitrogenous and nonnitrog- 

 enous, were somewhat lower in the first group —that is, where the 

 meat was first put into cold water— than in the other two groups. The 

 difference, however, is not great, being onh' 0.37 per cent. The ash 

 was also lower in the first group than in tho other two and somewhat 

 higher in the second group than in the third. Further, there was but 

 little difference in the ratio of the nonproteid to the proteid nitrogen 

 in the three groups. This is especially true in the second and third 

 groups of experiments in which the ratio was 1:21 and 1:22.6, respec- 

 tivel3\ In the first group the ratio was 1:26.3. 



Referring again to Table 102, page 110, the results are given 

 of experiment No. 113, in which the meats were cooked for a 

 period of five hours, the meat being placed in cold water at first, 

 the temperature then being so adjusted that it took one hour for 

 the water to reach 65^ C, and cooking continued at this temperature. 

 In the next group (experiments Nos. 112, 116, and 11<S) the meat was 

 placed in water, cold at the start, and the temperature so regulated 

 that it took one hour for the water to reach 85° C, at which tempera- 

 ture the meat was kept for five hours. In the third group (experi- 

 ments Nos. Ill, 115, 117, 121, 122, 123, 125, and 131) the meat was 

 first placed in water near the boiling point for ten minutes, after 

 which the temperature was allowed to drop to 85° C. and the cook- 

 ing continued for a period coverino- five hours. 



An examination of the results of these three groups of experiments 

 reveals no marked difference in the chemical composition of the cooked 

 meat due to the method of cooking. To be sure the average percentage 

 of fat in the third group is much higher than it is in the first and sec- 

 ond groups, but this is not due, however, to the method used in cook- 

 ing the meat but to the character of the meat used. In consequence 

 of this higher content of fat in this third group, it follows that the 

 average proportion of water, protein, and other constituents for 

 this group is correspondingly lower than for the other two groups. 

 This fact should be kept in mind in considering the quantities of the 

 soluble (constituents in this series. The soluble proteid, the nitroge- 

 nous and the nonnitrogenous extractives, are again somewhat lower 

 when the meat was put in cold water and then cooked at 65° C. than 

 11480— No. 162—06 8 



