137 



Tt is evident from the data in Tabic 112, that tho differences between 

 tiu' fheuiical composition of the cold-water extracts of meats cooked 

 bv ditlerent methods of boilino- are much less than those which exist 

 lietween boiled meats and raw meats. There appear to be, however, 

 slight differences in the case of meats cooked for three and for five 

 hours. Tlie averag-e composition of the cold-water extracts of l-t 

 samples of meats cooked for three hours was 0.26 per cent ])ro- 

 teid, 0.75 per cent nitrogenous extractives, 0,88 per cent nonnitroge- 

 nous extractives, 1.63 per cent total organic extractives, 0.49 per 

 cent ash, and 2.38 per cent total soluble matter. The total nitrogen 

 dissolved by cold water averaged 0.283 per cent, of which 0.0-12 per 

 cent existed as proteid and 0.241 per cent as nonproteid nitrogen. 

 The ratio of nonproteid to proteid nitrogen, was 1:0.17. The aver- 

 age composition of the cold-water exti-acts of the 17 samples of 

 meats which had been cooked for five hours was as follows: 0.47 per 

 cent proteid, 0.47 per cent nitrogenous extractives, 0.65 per cent non- 

 nitrogenous extractives, 1.12 per cent total organic extractives, 0.39 

 per cent ash, and 1.98 per cent total soluble material. The total dis- 

 solved nitrogen averaged 0.225 per cent, of which 0.074 per cent was 

 proteid and 0.151 per cent nonproteid nitrogen, the ratio of nonproteid 

 to proteid nitrogen being 1:0.49. These results show that the meats 

 cooked for the longer time in hot water contained almost twice as 

 much soluble proteid, ])ut onlv about two-thirds as much total organic 

 extractives, and four-fifths as much ash and total soluble material as 

 those cooked for the shorter period. The difierences in the composi- 

 tion of the cold-water extracts of meats cooked at different tempera- 

 tures are so slight (see Tal)le 110) that it is not deemed necessary to 

 consider them in detail here. 



In conclusion it may be said that the analyses of the cold-water 

 extracts of boiled meats confirm the deduction made from the data 

 regarding their chemical composition, namely, that the diflerent meth- 

 ods commonly used in cooking meats in hot water cause only slight 

 variations in the composition and solubility, and hence in nutritive 

 value and flavor of the resulting product. 



CoMrOSITIOX OF THE CoLD-WATER EXTRACTS OF MeATS CoOKED 



BY Roasting, Broiling, Sauteing, and Frying. 



The results of the analysis of the cold-water extracts of meats 

 which were cooked by roasting, broiling, sauteing, and frying are 

 summarized in Tables 113 and 114. 



