114 



the}" arc in the two other groups. However, the differences are not 

 great, the maximum difference in the total organic extractives being 

 only 0.33 per cent. The percentage of ash i.s practicall}" the same in 

 the three groups, if the content of fat is taken into consideration. 

 There is a greater difference in the ratio of the nonproteid to the pro- 

 teid nitrogen than there was in the set of three experiments described 

 immediately above, the ratio being 1: 54.7 in the first group, 1:44.5 in 

 the second, and 1:32.8 in the third group. 



It seems fair to conclude that, everything considered, the results 

 here presented show that onlj^ a very slight difference in the chemical 

 composition of similar meats results when they are cooked by immers- 

 ing them first in cold water and then in water at 85*^ C, or bv placing 

 them in boiling water and then continuing the cooking at 85° C. for 

 five hours. 



It is commonly supposed that when meat is plunged into boiling 

 water the albumin coagulates and forms a crust which prevents the 

 escape of nutritive materials into the broth. It is also believed that if a 

 rich broth is desired, to be used either as a soup or with the meat as a 

 stew, it is more desirable to place the meat in cold water at the start. 

 From the results of these experiments, however, it is evident that under 

 these conditions there can be little advantage in using either hot or 

 cold water at the beginning. 



COMPOSITION OF MEATS COOKED BY ROASTING, BROILING, 

 SAUTEING, AND FRYING. 



The final results of the studies of the changes in composition of 

 meats cooked b}^ roasting, broiling, sauteing, and frying are given 

 in Tables 103 and 104. It seems best to group the results of the anal- 

 yses of meats cooked by these different methods, in the first place 

 because only a few tests have as 3'et been made on each of the methods, 

 and in the second place because the nature of the chemical changes 

 brought about by these methods of apphnng dry heat are apparentlj^ 

 quite similar, if we may judge from the results obtained. 



Table 103. — Chemical composillon of meats cooked by roasting, broiling, sauteing, and 



frying {fresh substance). 



