120 



Tabi-k 105. — nirmicnl fonijini^ilion of rooked and nnrooked 7ncai.<f {fre.^h sid>stnnce). 



Kiiiil of iiiiul mill nu'tlidd of cooking. 



Beef, raw 



Veal, raw 



Beef, boiled three hours 



Beef, boiled five hours 



Beef, boiled three and five hours 



Beef, pot roast 



Beef, roast 



Veal, roast 



Beef, gas broiled 



Beef, pan I)roiled 



Veal, pan broiled 



Beef, sa\iteed 



Beef, fried 



No. 



aver- 

 age. 



Water. 



Per ct. 

 69.13 

 75. 75 

 67.07 

 .57. 86 

 57.50 

 .52. 46 

 66.61 

 68.35 

 66. 26 

 .52. 94 

 65. 33 

 65. 34 

 57.78 



Proteid. 



Insolu- 

 ble. 



Per ct. 

 15. .52 

 16.23 

 34.35 

 29. 41 

 31. .57 

 34.20 

 21.33 

 23.28 

 21.95 

 22.11 

 26.29 

 21.76 

 27.06 



Solu- 

 ble. 



Per ct. 



2.29 



2.37 



. 26 



.47 



.38 



.37 



.99 



.41 



.83 



.74 



.42 



• .88 



.53 



Total. 



Per ct. 

 17.81 

 18.60 

 34.61 

 29. 88 

 31.95 

 34. .57 

 22. 32 

 23.69 

 22.78 

 22.85 

 26.71 

 22.64 

 27.59 



Organic extractives. 



Nitrog- 

 enous. 



Perct. 



1.08 



1.17 



.75 



.47 



.60 



1.26 



1.15 



1.34 



1.38 



1.34 



1.33 



1.38 



1.62 



Non- 

 nitrog- 

 enous. 



Perct. 



1.62 



1.66 



.88 



.65 



.75 



1.43 



1.41 



1.89 



1.62 



1.69 



1.84 



1.65 



1.83 



Kind of iiiral iiml method of cooking 



Beef, raw 



Veal, raw 



Beef, boiled three hours 



Beef, boiled live hours 



Beef, boiled three and five hours 



Beef, pot roast 



Beef, roast 



Veal , roast 



Beef, gas broiled 



Beef, pan broiled 



Veal, pan broiled 



Beef, sautt'ed 



Beef, fried 



Total 



solid 



matter. 



Per ct. 



a 100. 65 

 100.77 

 100. 63 



b 100. 87 



c 100. 71 

 100.63 

 100. 11 



101. 28 

 100.90 

 100. 39 

 101. 85 



100. 29 

 100. 67 



Total 

 nitro- 

 gen. 



Per ct. 

 3.195 

 3.350 

 6.778 

 4.932 

 6.314 

 5. 932 

 3.941 

 4.220 

 4.088 

 4.086 

 4.700 

 4.064 

 4.934 



Proteid 

 nitro- 

 gen. 



Per ct. 

 2.849 

 2.975 

 5. .537 

 4.782 

 .5. 123 

 5.531 

 3. .572 

 3. 791 

 3. 645 

 3.657 

 4. 274 

 3.622 

 4.414 



Non- 

 proteid 

 nitro- 

 gen. 



Per ct. 

 0.346 

 .375 

 .241 

 .150 

 .191 

 .401 

 .369 

 .429 

 .443 

 .429 

 . 426 

 .442 

 .520 



Ratio of 

 nonpro- 

 teid to 

 proteid 

 nitrogen. 



8.3 



7.9 



23.0 



31.9 



26.8 



13.8 



9.7 



8.8 



8.2 



8.5 



10.0 



8.2 



8.5 



" Average of 10. b Average of 16. c Average of 30. 



Table lOli. — Chemicnl (ompositlon of cooked and uncooked meats {water-free basis). 



Kind of meat and method of cooking. 



No. in 

 aver- 

 age. 



Proteid. 



Insolu- 

 ble. 



Solu- 

 ble. 



Total. 



Organic extractives. 



Nitroge- 

 nous. 



Nonni- 

 troge- 

 nous. 



Total. 



Beef, raw 



Veal , ra w 



Beef, boiled t hree hours 



Beef, boilfd live hours 



Beef, boik'd three and live hours 



Beef, pot roast 



Beef, roast 



Veal, roast , 



Beef, Kns broiled 



Beef, i)an broiled 



Veal, pan broiled 



Beef, sauti^'cd 



Beef, fried 



Per ct. 

 54.45 

 66.94 

 80.06 

 72.95 

 79.16 

 73.35 

 64.22 

 73.55 

 65.06 

 53.56 

 75.83 

 62.90 

 64.09 



Per ct. 



8.14 



9.77 



.61 



1.16 



.91 



.77 



3.01 



1.30 



2.46 



2.02 



1.21 



2.53 



1.26 



Per ct. 

 62.69 

 76.71 

 80.67 

 74.11 

 77.07 

 74.12 

 67.23 

 74.85 

 67. .52 

 55. 58 

 77.04 

 65.43 

 65.35 



Per ct. 

 3.83 

 4.83 

 1.74 

 1.18 

 1.43 

 2.47 

 3.42 

 4.23 

 4.09 

 3.35 

 3.84 

 3.98 

 3.84 



Per ct. 

 5.78 

 6.84 

 2.05 

 1.66 

 1.84 

 2.83 

 4.21 

 6.97 

 4.80 

 3.96 

 5.31 

 4.77 

 4.33 



Per ct. 

 9.61 



11.67 

 3.79 

 2.84 

 3.27 

 5.30 

 7.63 



10.20 

 8.89 

 7.30 

 9.15 

 8.75 

 8.17 



