118 



■ Upon examining- Table 103 it will be readily noted that the amount 

 of water contained in meats cooked by roasting, gas })roiling, pan 

 broiling, and sauteing is decidedly greater than it is in meats cooked 

 bj^ boiling or in meats cooked by pot roasting and frying, the avei-age 

 water content in 9 samples of roast, gas ])roi!ed, pan broiled, and 

 sauteed meat being 66.13 per cent as compared with 57.5(1, the aver- 

 age percentage of water in 31 samples of meat cooked in hot water. 

 Two samples of pot roasted meat showed an average of 52.46 per cent 

 of water, while one sample of fried meat contained 57.78 per cent of 

 water. It will be remembered that the average content of the 1?^ 

 samples of uncooked meats was 70. OS, Since meats cooked ])y roast- 

 ing, gas broiling, pan broiling, and sauteing contain a considerably 

 higher percentage of water than do meats cooked by boiling, it fol- 

 lows that if the losses resulting from the cooking are the same the 

 former will be poorer in insoluble proteid, total proteid, fat, and 

 other constituents. 



As will be seen (Table 103), the percentages of insoluble and total 

 proteid are much smaller in the roast, gas broiled, pan broiled, and 

 sauteed than in the boiled meats. The average total proteid in the 

 former case is 23.36 per cent and in the latter 31.95 per cent. With 

 regard to the fat it is difficult to draw definite conclusions, since in the 

 first place this constituent is subject to such wide variations in the 

 uncooked meat, and in the second place the proportion of fat removed 

 .by boiling is much greater than it is in the other methods of cooking. 

 When we compare the solul)le constituents, i. e., soluble proteids, 

 nitroo-enous and nonnitrogenous extractives, and ash of the meats 

 cooked by roasting, gas broiling, pan broiling, pot roasting, frying, 

 and sauteing, with those of meat cooked in hot water, striking differ- 

 ences are noted, all of the soluble constituents occurring in meats 

 being found in much smaller proportion in the latter than in the 

 others. As shown b}' the average of the analyses of 12 samples, pot 

 roasted, gas broiled, pan ])roiled, fried, and sauteed meat contained the 

 following: Soluble proteid 0.72 per cent, nitrogenous extractives 1.36 

 per cent, nonnitrogenous extractives 1.65 per cent, total organic 

 extractives 2.99 per cent, and ash 1.21 per cent. Referring to Table 

 102, page 110, it will be seen that the average of 31 analyses of boiled 

 meats gave the following: Soluble proteid 0.38 per cent, nitrogenous 

 extractives 0.60 per cent, nonnitrogenous extractives 0.75 per cent, 

 total extractives 1.35 per cent, and ash 0.66 per cent. It is thus evi- 

 dent that there is a marked difference in the chemical composition of 

 meats cooked by methods which do not necessitate contact with water 

 and those cooked by immersion in hot water. Meats cooked without 

 immersion in water contain, as a rule, more than twice as nuich of the 

 soluble organic and inorganic substances which have so nuich to do with 

 the production of flavor as those cooked in hot water. 



