173 



Table 126. — Summanj of the losses involved in the cooking of meats in uyiter — Continued. 



In the thirty-one experiments here reported with meat cooked in 

 hot water the total losses in weight varied from 29.95 to 49.64 per 

 cent of the total weight of the fresh meat used, the average being 

 43.47 per cent. The smallest loss was observed in experiment No. 

 122, in which a cut of fat beef flank was cooked for ten minutes in 

 boiling water, and then at a temperature of 85° C. for five hours; and 

 the largest loss was in experiment No. 112, in which lean beef round 

 was put in cold water, which was heated slowl}* so that the tempera- 

 ture reached 85° C. at the end of one hour, and the cooking then 

 continued for five hours more at this temperature. The data sum- 

 marized alfeo show that the greater part of the loss occurring in boiling 

 meats was due to the removal of water, though there was also a con- 

 siderable loss of nutrients, including proteids, nitrogenous and non- 

 nitrogenous extractives, fat, and ash. 



The amount of water removed during cooking varied from 39.25 

 to 59.74 per cent, and averaged 54.45 of the total in the uncooked 

 meat. The smallest loss was noted in experiment No. 122, and the 

 largest in experiment No. 112, which is in accordance with the state- 

 ment in the paragraph above. 



The total proteid recovered in the broth ranged from 0.93 to 7.87 

 per cent, averaging 3.18 per cent of the total amount present in the 



