141 



Taiu.k 115. — Arerofjf co))i position of the void-water extracts of uncooked, boiled, and dry- 

 rooked meats [expressed in percentage <>f the weight of meat taken). 



Kind of incai aiul 

 im'thod of cooking. 



Hi'cf , nnoooked 



Vi'iil. imcoDkud 



Ik'i'f. Ixiilt il three hours 

 Heef, l>uiled live hours.. 

 Hecf, boih'd three and 



five houi-s 



Jk'cf, pot roast 



Beef, roast 



Veal, roast 



Beef, gas broiled 



Beef, pan broiled 



Veal, |ian broiled 



Beef, sautfied 



Beef, fried 



No. 

 in 

 av- 

 er- 

 age. 



Pro- 

 tcid. 



Organic extract- 

 ives. 



Ni- 



P.ct. 



2.29 



2.37 



.2(1 



.47 



Non- 

 ,,„„„ , ni- To- 

 '^^rtroge- tal. 



nous. 



P.ct. 



1.08 



1.17 



.75 



.47 



.38 .60 

 .37 1.26 

 .99 I l.l.T 

 .41 : 1.34 



.83 

 .74 

 .42 

 .88 

 .53 



1.38 

 1.34 

 1.33 

 1.38 

 1.62 



P.ct. 

 1.62 

 1.66 



.88 

 .65 



.75 

 1.43 

 1.41 

 1.89 

 1.62 

 1.59 

 1.84 

 1.65 

 1.83 



P.ct. 

 2.70 

 2.83 

 1.63 

 1.12 



1.35 

 2.69 

 2. 56 

 3.23 

 3.00 

 2.93 

 3.17 

 3.03 

 3.45 



Fat. 



P.ct. 

 





 

 



Ash. 



P.ct. 



0.83 

 .95 

 .49 

 .39 



.44 



.83 

 .96 

 1.18 

 1.01 

 1.04 

 1.29 

 .94 

 1.09 



Total 

 solid 

 mat- 

 ter. 



P.ct. 



5.82 

 6.15 

 2.38 

 1.98 



2.17 

 3.89 

 4.51 



4.82 

 4.84 

 4.71 

 4.88 

 4.85 

 5.07 



Nitrogen. 



Pro- 



teid. 



Perct. 

 0.367 



.378 

 .042 

 .074 



.060 

 . 059 

 .158 

 . 066 

 .133 

 .119 

 .068 

 .141 



Non- 

 pro- 

 teid. 



Perct. 

 0.346 



.375 

 .241 

 .151 



.191 

 .401 

 .369 

 .430 

 .442 

 .429 

 .426 

 .441 

 .519 



Total. 



Per ct. 



0.713 

 . 753 

 .283 

 . 225 



. 251 

 .460 

 . 527 

 .496 

 ..575 

 .548 

 .494 

 .582 

 .605 



Ratio 

 of non- 

 proteid 

 to pro- 

 teid ni- 

 trogen. 



1:1.06 

 1:1.01 

 1: .17 

 1: .49 



1: .31 



1: .30 



1: .26 



1: .16 



1: .32 



1: .17 



T.MJLE 11(5. — Average composition of the cold-water extracts of uncooked, boiled, and dry- 

 cooked meats {water-free substance). 



Kind of meat and 

 method of cooking. 



Beof , uncooked 



Veal, uncooked 



Beef, l)oileiI three hours 

 Beef, boiled five hours. 

 Beef, boiled three and 



five hours 



Beef, pot roast 



Beef, roast 



Veal, roast 



Beef, gas broiled 



Beef, pan broiled 



Veal, pan broiled 



Beef, saut(5ed 



Beef, fried 



No. 

 in 

 av- 

 er- 

 age. 



Pro- 

 teid. 



Perct. 

 8.14 

 9.77 

 .61 

 1.16 



.77 

 3.01 

 1.30 

 2.46 

 2.02 

 1.21 

 2.53 

 1.26 



Organic extractives, 



Ni- 

 troge- 

 nous. 



Non- 



troge- 

 nous. 



I 

 Perct. Perct. 

 3.83 • 5.78 

 4.83 I 6.84 

 1.74 ' 2.05 

 1.18 . 1.66 



1.43 

 2.64 

 3.42 

 4.23 

 4.09 

 3.35 

 3.84 

 3.98 

 3.84 



1.84 

 3.01 

 4.21 

 5.97 

 4.80 

 3.95 

 5.31 

 4.77 

 4.33 



Total. 



Per et. 

 9.61 



11.67 

 3.79 

 2.84 



3.27 

 5. 65 

 7.63 

 10. 20 

 8.S9 

 7.30 

 9.15 

 8.75 

 8.17 



Per ct. 

 





 

 





 

 

 

 

 

 

 

 



Ash. 



Perct. 

 2.94 

 3.94 

 1.13 

 1.00 



1.06 

 1.75 

 2. 86 

 3.73 

 2.99 

 2.47 

 3.72 

 2.73 

 2.58 



Total 

 solid 

 mat- 

 ter. 



Per ct. 

 20.69 



25. 38 

 5. 52 

 5.00 



5.23 

 8.17 

 13.60 

 15.23 

 14.34 

 11.79 

 14.08 

 14.01 

 12.01 



Nitrogen. 



Total. 



Per ct. 



2.532 



3.108 



.657 



.561 



.604 

 .966 

 1.578 

 1..566 

 1. 705 

 1.397 

 1.425 

 1.679 

 1.433 



THE AMOUNT AND NATURE OF THE NITROGENOUS CONSTITU- 

 ENTS OF UNCOOKED AND COOKED MEATS. 



In a study of the chemi.strv of the digestion of meats, and the nutri- 

 tive value of flesh foods, it is highl}' desirable that the present very 

 limited knowledge of the nitrogenous principles as they exist in raw 

 and cooked meats be extended. 



Such a study is difficult for several reasons. In the first place, a 

 considerable number of the nitrogenous constituents of flesh are as yet 

 unidentified as individual and characteristic compounds, and the data 

 regarding the ph^'sical and chemical properties of those which are 

 known are very incomplete and contradictory. In the second place, 

 the methods for the qualitative and quantitative separation and estima- 

 tion of the various nitrogenous bodies known to exist in animal sub- 

 stances are very far from satisfactory. 



