154 



undergo hydration to a certain extent. This conclusion is confii-med 

 when the amount of albunioses in the meats cooked for three hours in 

 hot water is compared with those cooked for five hours. Notwith- 

 standing the fact that the average total nitrogen in the samples 

 cooked for five hours was decidedly less than in those cooked for three 

 hourS; the former contained 0.0544 per cent of albunioses and the lat- 

 ter only 0.0365 per cent — that is to say, the longer the time of cook- 

 ing the greater the quantity of albumoses found in the resulting 

 cooked meat. Further confu'mation is found in the fact that the 

 amounts of nitrogen found in the meats cooked mainly at 85° C. was 

 0.0329 per cent, wliile in those cooked mainly at 100° C. it was 

 0.0791 per cent. 



In the twelve samples of boiled meats in which the nitrogen in the 

 form of peptones was determined by the bromin method the average 

 amount was 0.0118 per cent. 



The nitrogen soluble proteids ranged from 0.0205 per cent in a sam- 

 ple of beef round (No. 1780) to 0.1547 per cent in another sample (No. 

 1639) of the same cut, the average for the 31 samples being 0.0597 per 

 cent. The average for ♦the corresponding form of nitrogen in meats 

 cooked for five hours was 0.0746 per cent, in those cooked for three 

 hours 0.0415 per cent, and in the 13 samples of raw meats 0.3682 per 

 cent. 



Willie in raw meats the soluble nitrogen was about equally divided 

 between proteid and nonproteid substances, this is certainly not the 

 case with boiled meats, as it will be seen that the nonproteid nitrogen 

 varies from 0.3681 to 0.9139 per cent, the average for 31 samples 

 being 0.1913 per cent. While meats which have been cooked for fiA^e 

 hours contain much more soluble proteid than do meats which have 

 been cooked for three hours, the latter contain considerabl}^ more 

 nonproteid nitrogen than the former. The average nonproteid nitro- 

 gen in 14 samples of meats which had been cooked for three hours was 

 0.2410 per cent, and in 17 samples cooked for five hours it was only 

 0.1505 per cent. 



The analyses show that there is a small amount of nitrogen present 

 as ammonia or ammonium salts in the cold-water extracts of boiled 

 meats. The average of 26 determinations showed 0.0136 per cent 

 nitrogen in this condition. 



The average quantities of nitrogen precipitated by various reagents 

 from cold-water extracts of boiled meats were: Bromin, 0.0241 per 

 cent; phosphotungstic acid in a hot solution, 0.0409 per cent; plios- 

 photungstic acid in a cold solution, 0.0635 per cent; tannin and salt, 

 0.0505 per cent, and Stutzer's reagent, 0.0858 per cent. 



In Table 121, which follows, the nitrogen records of the meats 

 cooked by l)oiling are calculated in the percentages of the total nitro- 

 gen contained in the cooked flesh. 



