168 



Table 125. — Nitrogen records of the cold-water extracts of meats coolced hy roasting, broiling, 

 sauteing, and frying ( results expressed in percentage of total nitrogen in water extract )— 

 Continued. 



a Average of 11 analyses. 



The data summarized above show that 0.38 to 34.83 per cent of 

 the sohible nitrogen of meats cooked by dry heat exists in the form 

 of coagulable compounds, the average amount being 12.83 per cent. 

 The nitrogen present as albumoses was 4.40 to 9.70 per cent, aver- 

 aging 6.34 per cent. 



The nonproteid nitrogen ranged from 60.42 to 89.92. per cent, 

 averaging 80.09 per cent, and the nitrogen present in the form of 

 ammonium compounds was 4.12 per cent of the total soluble nitrogen. 



From the cold-water solutions of meats cooked I)}' dry heat the 

 reagents mentioned below precij)itated the following amounts of 

 nitrogen: Bromin, 6.49 per cent; phosphotungstic acid in a hot 

 solution, 17.55 per cent; phosphotungstic acid in a cold solution, 

 17.16 per cent; tannin and salt, 16.04 per cent; and Stutzer's 

 reagent, 31.65 per cent. 



