11^) 



Anothor inaikrd dirt'orence between meats cooked by the different 

 methods is tipparont in the ratio of the noiiprotoid to the proteid 

 iiitrojxon. In the casr of inoiits cooked l)y othcM- methods than immor- 

 sion in hot water, the ratio on an average was 1:9.5, as compared with 

 l:2»).S in tiie case of meats cooked in hot water. It is evident that 

 there is a fnndamental difference in the nature of the chemical changes 

 and tlie loss(>s wiiich result when meats are cooked in hot water and 

 when they an> cooked by other methods. Such marked differences in 

 chemical composition nuist undoubtedly be accompanied ))y differ- 

 ences in nutritive value, and therefore in economic v^alue. Exactly 

 what these differences arc must l)e determined mainly by further 

 investigation. 



Finally, attention should ])e called to the fact that the available data 

 indicate clearly that the meats cooked by methods other than innner- 

 sion in hot water resem])le uncooked meats in chemical composition 

 nnich more than do meats cooked by })oiling. This is evident in the 

 amount of water which they contain. The average amount of water 

 found in the analysis of 13 samples of uncooked meats was 70.08 per 

 cent. The analysis of 12 samples of roasted, broiled, sauteed, and fried 

 meats was OB.IT) per cent, and 31 samples of boiled meats was 57.50. 

 This closer resem])lance of meats cooked ))y dry heat to uncooked meats 

 is also shown by the amounts of nitrogenous and nonnitrogenous organic 

 extractives and ash w fiich they contain. Twelve samph^s of beef and 

 veal (sec pages 111 and 117), cooked b}' one or anothei- of the dry meth- 

 ods, contained on an average 1.36 per cent nitrogenous extractives, 

 l.()3 per cent of nonnitrogenous extractives, 2.i»9 per cent total organic 

 extractives, and 1.21 per cent ash. Thirteen samples of uncooked 

 meats gave the following average figures: 1.09 per cent nitrogenous 

 extractives, 1.63 per cent nonnitrogenous extractives, 2.72 per cent 

 total organic extractives, and 1.01 per cent ash. In the case of the 31 

 samples of boiled meats the average values were 0.60 per cent nitro- 

 genous extractives, 0.75 per cent nonnitrogenous extractives, 1.35 per 

 cent total organic extractives, and 0.66 per cent ash. 



Meats cooked by dry heat also resemble raw meats in the ratio of 

 nonproteid to proteid nitrogen, the value being 1:9.5 and 1:8. 2, respec- 

 tively, and for boiled meats 1:26.8. 



These comparisons are also brought out in Tables 105 and 106. 



