isy 



T\Vii.F.'l'[4. — CJiemiral compo.^itlon of cold-water extrneta of meats cooked hij ronsthuj- hrnil- 

 iuij, auntehuj, andfrt/hig {water-free SHbstance). 



The cold-water extract from the 13 .samples of beef and veal cooked 

 by dry heat contained on an average 0.68 per cent j)roteid, 1.33 per 

 cent nitrogenous extractives, 1.61 per cent nonnitrogenous extrac- 

 tives, 2.91 per cent total organic extractives, and 1.01 per cent min- 

 eral matter, making a total of 4.63 per cent soluble matter. The 

 total nitrogen averaged 0.535 per cent, of v/hich 0.109 per cent was 

 present as proteid, and 0.426 per cent as nonproteid nitrogen. The 

 ratio of nonproteid to proteid nitrogen was 1:0.26. 



As will be seen by comparison of these figures with those for raw 

 meat and for boiled meat given on pages 127 and 129, the meats cooked 



