174 



raw moat. The smallest loss of this constituent was found in experi- 

 ment No. 158 in which a piece ol lean heeH round, cut about 5 inches 

 thick and 4 inches across, was cooked for ten minutes in boiling 

 watci-, and then at a temperature of 85° C. for three hours; and the 

 greatest loss was in experiment No. 109, hi which lean beef round, cut 

 into 1-inch cubes, was cooked by putting it into cold water at first, 

 then heating slowly so that the temperature reached 85° C. at the 

 end of one hour, and finally cooking for tlu-ee hours more at tliis 

 tem})erature. 



The proportion of fat originally present in the raw meat which was 

 recovered in the broth varied from 3.52 to 36.35 per cent, averaging 

 17.50 per cent. The smallest loss was noted in experiment No. 144, 

 in which a juece of lean beef round, cut about 5 inches thick and 4 

 inches across, was placed for ten minutes in boiling water, and then 

 cooked at a temperature of 85° C. for tlii^ee hours. The largest loss 

 was observed in ex])eriment No. 135, in wliich lean beef round in the 

 form of cubes was browned in a small amount of fat and then cooked 

 in water at about 100° C. for three hours. 



The amount of nitrogenous organic extractives removed during 

 the cooking varied from 50.19 to 95.25 per cent, averaging 71.81 per 

 cent of the total amount originally present. 



The proportion of the nonnitrogenous organic extractives recovered 

 in the broth ranged from 49.23 to 94.15 per cent, the average being 

 72.13 per cent. 



The mineral substances recovered in the broth varied from 45.50 

 to 74.54 per cent, the average being 62.55 per cent. 



In a former bulletin « of this Office a summary of the results of 91 

 experiments with meat cooked in hot water made in this laboratory 

 up to that time was given. The most important conclusions derived 

 from these experiments were that (1) the total losses in weight when 

 meat was cooked in hot water varied in individual tests from 10.61 

 to 50.20 per cent of the total weight of the fresh meat used, the 

 average being 34.35 per cent. (2) The amount of water removed 

 during cooking varied from 18.05 to 68.90 per cent and averaged 45.07 

 per cent of the total water in the uncooked meat. (3) The total pro- 

 tein removed in the broth varied from 3.25 to 12.67 per cent, aver- 

 aging 7.25 per cent. (4) The proportion of fat originally present 

 in the raw meat, which was recovered in the broth, varied from 0.60 

 to 37.40 per cent. (5) The mineral matter recovered in the broth 

 varied from 20.04 to 67.39 per cent of the total in the uncooked meat, 

 averaging 44.63 per cent. (6) The nutrients in the broth expressed 

 in percentages of the total weight of the uncooked meat were on an 

 average as follows: Water, 30.75; proteid, 1.41; fat, 1.21; and ash, 



"U. S. Dept. Agr., Office of Experimeut Stations Bui. 141. 



