135 



oxtrac'tivos, and l.(n\ percent asli, making- in all 5.23 per cent soluble 

 material. Tpon the same l)asis, tlu> amount of total nitroj>en dis- 

 solved hy t'oid water from tlu* ItoiUnl meats averaged 0.604 per cent, 

 of which 0.145 per cent existed as proteid and 0.450 per cent as non- 

 proteid nitro»;en. 



In the case of raw meats the average values for samples on a water- 

 free basis (see TabU' loO, p. 127) are: 8.30 per cent proteid, 3.9<S per 

 cent nitrogenous extractives, 5.94 per cent nonnitrogenous (extractives, 



9.02 per cent total organic extractives, 3.00 per cent ash, or 21.41 per 

 cent total soluble matter. 'Phi^ average p(>rcentage of total nitrogen 

 dissolved b}- cold water from the raw meats was 2,(521, of which 1.343 

 existed as proteid nitrogen and 1.278 as nonproteid nitrogen. 



These results show ])lainly that l)oiled nnnits arc much less soluble 

 in cold water than similar cuts of raw meat, the total mitrients of raw 

 meats being 4.7 times more soUibl(> in cold water than the mitrients of 

 meats cooked in hot water. As regards the individual constituents, 

 the proteids of raw meats are 0.5 times more soluble in cold water 

 than are the proteids of boiled meats. The nitrogenous and nomiitroge- 

 nous extractives of both raw and cooked meats are completely soluble 

 in water, but the cold-water extracts of uncooked m(>ats contain three 

 times as great a ({uantit}' of these substances as do the cold-water 

 extracts of boiled meats, calculatcnl to the water-free basis. The cold- 

 water extracts of uncooked meats contain three times as much ash and 



4.3 times more total nitrogen, 0.2 times more proteid nitrogen, and 

 2.8 times more nonproteid nitrogen than do cold-water extracts of 

 meats cooked in hot water. 



By comparing the data here presented regarding each individual 

 nutrient in the cold-water extracts of meats cooked b}" boiling wdth 

 the results of the complete analysis of the cooked meats as given in 

 Table No. 100, it will be found that only 1.10 per cent of the total 

 proteid existing in the cooked meat was soluble in cold water, while in 

 the case of ihe raw meats 12.8(i per cent of the total proteid was in a 

 soluble form. As in the case of the uncooked meats, all of the nitroge- 

 nous and nonnitrogenous extractives of the boiled meats were found 

 to he solu])le, while none of the fat of the flesh entered into solution. 

 A considerable proportion of the ash of the boiled meat w^as soluble 

 in water, the average being 60.67 per cent as compared with 80.58 

 per cent for 11 samples of raw beef. 



The total nutrients soluble in cold water, expressed as per cent of 

 the total nutrients in the boiled meats, varies from 1.47 in beef flank 

 (sample No. 1660) to 10.87 per cent in the case of veal leg (sample No. 

 1652), the average being 5.02 per cent. In other words, these experi- 

 ments indicate that on an average one-twentieth of the total nutrients 

 of the cooked meat are soluble in cold water. In the raw meats the 

 total nutrients soluble in cold water form 18.46 per cent or a])out one- 

 fifth of the total nutrients originally present. * 



