121 



Tahi.k KUi. — Clifinii'dl coinpos-Hion of cooknl and nncoolced meats {vatcr-free basin)- 



Coiitinueil. 



Kiiiii (if meat Jiinl iiii'thod of cooking, 



Beef, raw 



Veal .raw 



Beef, ItoiliHl three hours 



Beef, l>oile(l five hours 



Beef, boiled three ami live liours 



Beef, pot roast 



Beef, roast 



Veal, roast 



Beef, gas broiled 



Beef, pan broiled 



Veal, pan broiled 



Beef, sauteed 



Beef, fried 



Noiipro- 

 teid ni- 

 trogen. 



Per ci. 



1. 230 



1. 547 



. 560 



.377 



.459 



.842 



1.098 



1.357 



1.313 



1.076 



1.230 



1.275 



1.231 



a Average of 10. 



t> Average of 16. 



■ Average of 30. 



SOLUBILITY OF UNCOOKED AND COOKED MEATS IN COLD 



WATER. 



Previous iuvc.stigation.s have shown that a study of the sohibility 

 in cold water of meats before and after cooking is of value in deter- 

 minino- the nature of the chemical chang-es which meats nnderoo during 

 the processes of cooking. Furthermore, it seems more than prob- 

 able, especially in the^ light of Armsbj^'s recent experiments on the 

 expenditure of energy in digestion and assimilation, '^ that a study 

 of the solubility of meats in cold water would throw some light upon 

 their real nutritive value and upon the ease and rapidity of their diges- 

 tion and assimilation, since experimental data indicate clearly that, 

 other conditions being the same, the easil}' soluble nutrients of foods 

 are masticated, digested, and assimilated by the animal body with the 

 expenditure of less energy than are the less soluble or the insoluble 

 nutrients. Again, though the amount of fat present has a decided 

 effect, the flavor of meats and of other foods also is undoubtedly 

 due chiefl}^ to the soluble constituents present; that is to say, the 

 substances which give flavor to meats will be found in the cold- 

 water extracts. 



The statements are in accord with Rubner's* conclusions. He says 

 in effect that the tenderer the meat the more easily are the flesh bases 

 extracted by the saliva, and, other things being equal, the more pro- 

 nounced is the pleasant flavor. He further maintains that the quality 

 of meat also depends upon the kind and amount of the flesh bases. 

 The character of the feed the animals have received has an effect upon 

 flavor and quality, as do also age and sex. 



In discussing the results of the study of the hemoglobin content of 



"Armsby, Principles of Animal Nutrition, 1904, p. 372. 



& E. von Leyden. Haudbuch der Ernahrungstherapie. Leipsic, 1903. 2. ed. , p. 86. 



