140 



1)y dry heat contain less soluble material than raw meats but more 

 sohibio constituents than boiled meats. It is, however, more satisfac- 

 tory to c()ini)ar(> the results on a water-free basis. Stated in this form 

 (see Table 114), cold water extracted on an average from the 13 sam- 

 ples of meats cooked by dry heat 1.92 per cent proteid, 3.55 per cent 

 nitrogetious extractives, 4.33 per cent nonnitro^-enous extractives, 

 7.88 percent total organic extractives, 2.71 per cent ash. and 12.51 

 per cent total s()lu])h^ mutter. 



The corresponding data for the raw and for })oiled meats have 

 aln^ady been given (see Tables 109 and 111, pp. 127 and 132). From the 

 expei-imental data thus ])resented it is evident that meats cooked })y dry 

 heat are 2.4 times as solubUi as boiled beef, but only a litth' more than 

 one-half as solubl(> as raw meats. The chief dift'erences in the solubility 

 of meats cooked ])y roasting, etc., and raw meats is due to the much 

 smaller content of soluble proteid matter, which is 6.38 per cent 

 less than in the raw meat. Meats cooked by dry heat also contain on 

 an average 2.04 per cent less of total organic extractives and 0.38 per 

 cent less ash. 



It is also apparent from the data presented in Tables 111 and 114 

 that the water-free substance of roast meats contains al^out 2.3 as 

 nmch soluble proteids and nonnitrogenous extractives and 2.5 as much 

 nitrogenous extractives and ash as the water-free substance of boiled 

 meats. The more pronounced flavor of meats cooked by dry heat as 

 compared with those cooked in hot water is without doubt due to these 

 additional solu])le constitu(Mits. 



In the light of our present knowledge the cooked meats containing 

 this greater amount of s<)lu})le organic and inorganic substances must 

 be considered somewhat more nutritious and palatable. 



Th(>se conclusions ai'e in accord with the opinion commonl}' held, 

 namely, that roast meats and meats cooked in other ways ])y dry heat 

 are more savory and nutritious than ])()iled meats. If the broth from 

 boile<l meat is used as soup, gravy or otherwise, of course the total 

 nutritive value of the meat is retained, and the boiled meat with the 

 soup surpasses the roast. The factors which inlbience palatability are 

 also to be considered, and here the advantage is with the meat cooked 

 l)y drv heat. From a practical standpoint the diiferences in the nutri- 

 tive value of meats cooked by dry heat and those cooked in hot water 

 are not great enough to be of nuich imj^ortance, though as regards 

 qualities which make u]) flavor the roast meat surpasses the boiled. 



Tables 1 15 and 1 !♦>, which follow, snnnnai-ize the data regarding the 

 composition of the cold-water extracts of raw meat, Iwiled meat, and 

 meat cooked by dry heat. 



