153 



Table 120.- 



-A^ifrogen records of the cold-water extracts of meats cooTced h\j hoiling {res'dts 

 exfressed in percentnge of meat taken) — C'oiitiiniod. 



a Average of 5 anaylses. 

 b Average of 7 analyses. 



c Average of 8 analyses. 

 d Average of 23 analyses. 



« Average of 16 analyses. 



It will be seen that the total nitrogen in the boiled beef and veal 

 ranged from 3.210 per cent in a sample of beef flank (No. 1669) to 

 6.040 per cent in a sample of beef round (No. 1780), the average for 

 31 samples of meats cooked in hot water being 5.318 per cent. 



The total nitrogen of compounds soluble in cold water formed 

 0.0769 to 0.4284 per cent of the weight of the meats, the average being 

 0.2510 per cent. 



The nitrogen in the form of proteids coagulated by heat in neutral 

 solution varied from nothing in a considerable number of samples to 

 0.0387 per cent in a sample of beef round (No. 1639), the average 

 being 0.0088 per cent. As will be seen by reference to Table 117, the 

 amounts of coagulable proteid in cold-water extracts of raw flesh was 

 36.5 times as great as that in meats cooked in hot water. 



The average amount of albumose nitrogen in the 31 samples of 

 boiled meats, as determined by precipitation with zinc sulphate, was 

 0.0463 per cent, the average amount in the 13 samples of raw meats 

 being 0.0290 per cent. These figures seem to point to the conclusion 

 that during the process of cooking meats in hot water the proteids 



