134 



Tatii.k 111. — Chemical rompomtion of cold-irater extracts of mcato cooked fjj/hoiling {irater- 



free snhf<tance) — Continued. 



The data reported show that the cold-water extract of 31 samples of 

 boiled beef and veal contained on an average 0.38 per cent proteid, 

 0.60 per cent nitrogenous extractives, 0.75 per cent nonnitrogenous 

 extractives, 1.35 per cent organic extractives, and 0.11 per cent of 

 mineral matter, making a total of 2.17 per cent soluble matter. The 

 total nitrogen averaged 0.251 percent, of which 0.060 per cent existed 

 as soluble proteid and 0.191 per cent as nonproteid nitrogen. The 

 ratio of nonproteid to proteid nitrogen was 1:0.31. Comparison of 

 these figures with those on page 127 indicate that ])oiled meat is by no 

 means as solul)le in cold water as raw. It must be remembered, how- 

 ever, that these figures for the solubilit\" of uncooked and boiled meats 

 as reported are not directly comparable, since the uncooked meats con- 

 tain much more water than do the cooked meats. It will therefore 

 be more .satisfactory to consider the results as calculated to a water-free 

 basis. When the results are thus stated (see Table 111. p. 132), we 

 find that cold water removed from the 31 samples of boiled flesh on an 

 average 0.88 per cent proteid, 1.43 per cent nitrogenous extractives, 

 1.84 per cent nonnitrogenous extractives, 3.27 per cent organic 



