136 



The average results of. the 31 analyses of the meats cooked in hot 

 ■water indicate that the solid matter obtained by extraction with cold 

 water contains 11.57 per cent nitrogen, 17.61 per cent proteid, 27.65 

 per cent nitrogenous extractives, 31.56 per cent non nitrogenous 

 extractives, and 20.28 per cent ash. The corresponding data for the 

 raw meats were as follows: 12.25 per cent nitrogen, 39.31 per cent 

 proteid, 18.56 per cent nitrogenous extractives, 27.81: per cent non- 

 nitrogenous extractives, and 14.26 per cent ash. 



In the case of boiled meat the soluble matter of the cold-water 

 extract contains much less proteid matter and considerably greater 

 quantities of nitrogenous and nonnitrogenous extractives and ash than 

 in the case of raw^ meats. 



It is evident from the data here given, that in the cold-water extracts 

 of meats cooked in hot water, the proportion of proteid and the non- 

 proteid nitrogen is quite unlike that in the cold-water extracts of 

 uncooked meats. In the former the ratio of nonproteid to proteid 

 nitrogen is 1:0.31 and in the latter 1:1.05. 



In discussing the chemical composition of meats cooked by boiling 

 (p. 113), the conclusion was reached that there were no marked or impor- 

 tant diiierences in the chemical composition and nutritive value of 

 meats which had been cooked in hot water by difi'erent methods. The 

 data obtained in the study of the chemical composition of the cold- 

 water extracts of the boiled meats furnish .some additional informa- 

 tion on this point, and the following table gives a summary of the 

 averages of the results obtained in the analyses of the cold-water 

 extracts of meats cooked in hot water by different methods: 



-Summary shoiving the chemical composition of cold-vater extracts of meats 

 cooked by different methods of boiling. 



Table 11: 



