175 



0.40 pel (-(Mil. (7) Tlic fatt(>r kinds and cuts of moat lost loss 

 wator, j)rotoin, and niinoral matter, hut moiv Tat tlian did the loanor 

 kinds and outs. (S) Tlio losses inoroasod in proportion to the extent 

 of cookino;; that is to say, other thino;s l)eing the same, the longer 

 tlie time and the higher the temperature of cooking, the greater tlie 

 losses resulting. (D) The dilToront cuts of the same kind of meat 

 hehaved very diitorently as regards the amount and nature of the 

 losses which tlio}^ underwent when cooked in hot water. (10) The 

 larger the piece of meat the smaller relatively the losses. (11) 

 When meat is cooked in water at S()° to 85° C, placing the meat 

 in hot or in cold water at the start had little efl'eot on the amount of 

 material found in the broth. (12) Beef which has been used for 

 the preparation of beef tea or broth has lost comparatively little in 

 nutritive value, though nuich of the (hivoring material has been 

 removed. 



Comparing the average results ol)tained in the thirty-one experi- 

 ment s here reported with the average results obtained in ])ro- 

 vious work, it will bo noted that tlie losses of water, fat, and ash in 

 the former tests are considerably greater and the loss of jM'otoid 

 much l<>ss than in the latter. The greater losses of water, fat, and 

 ash in the exporinuuits reported in the present bulletin are undoubt- 

 edl}^ due to the fact that, vnth two exceptions, all the meats used for 

 cooking were cut into small cubes varying in size from 0.75 to 2 

 inches. In the ninety-one experiments previousl}^ reported most 

 of the meats used were in solid pieces of considerable size, weighing 

 as a rule from 2 to 6 ])ounds. The former experiments proved 

 conclusively that the larger the piece of meat cooked by boiling the 

 smaller the relative losses. The smaller apparent losses of proteid 

 materials in the present experiments is due to the fact that a dis- 

 tinction has been made between proteid, nitrogenous extractives, 

 and nonnitrogenous extractives, while in the former experiments 

 these three different classes of substances were all classed under the 

 general term protein. 



The experiments summarized in Table 126 confirm the conclusions 

 drawn from the earlier experiments, that the amoinit of material 

 recovered in the broth when meat is cooked in hot water depends 

 directly upon the length of time of cooking. The average losses in 

 the fourteen cooking experiments in which the meats were cooked 

 for tlu-ee hours, were: 56.40 per cent water, 2.33 percent proteid, 

 67.19 per cent nitrogenous extractives, 68.17 per cent nonnitrogenous 

 extractives, 17.65 per cent fat, and 59.97 per cent ash. The average 

 losses in the seventeen cooking experiments in w^hich the meats were 

 cooked for five hours were: 52.87 per cent water, 3.93 per cent 

 proteid, 75.85 per cent nitrogenous extractives, 75.60 per cent non- 

 nitrogenous extractives, 17.37 per cent fat, and 64.66 per cent ash. 



