176 



It should also be mentioned in this connection that the average 

 amount of fat in the meats cooked for tlu'ee hours was only 6.49 per 

 cent, while in the meats cooked for five hours it was 11.84 per cent. 



Nothwang, " working in Rubner's laboratory, found that on cook- 

 ing flesh in water at 100° C. from 57 to 60 parts of cooked meat were 

 obtained from 100 parts of the flesh. Of this, 3 to 5 parts were made 

 up of the solid matter suspended in the water in which the meat was 

 boiled. In the broth he found some coagulated albumin and fat as 

 a scum, gelatin, flesh bases (up to 50 per cent of the amount con- 

 tained in the fresh meat), and four-fifths of the total salts of the 

 meat. 



The influence of the size of the piece of meat upon the resulting 

 losses is strikingly shown in cooking experiments Nos. 144 and 153. 

 In these two experiments the lean beef round was cut into pieces 

 about 5 inches thick and 4 inches across, while the meat used in all 

 the other boiling experiments here reported was in the form of small 

 cubes. The losses resulting in experiments Nos. 144 and 153 were 

 considerably less than those occurring in am^ of the other experi- 

 ments. This would indicate the advantage of cutting the meat into 

 small pieces in the preparation of soups and broths. On the other 

 hand, the meat itself will be more juic}^, better flavored, and of supe- 

 rior nutritive value if cooked in large pieces. 



From the data here given it does not seem wise to draw final con- 

 clusions regarding the influence of the kind of meat, the fat content, 

 and the different cuts of the same kind of meat upon the amount 

 and nature of the losses sustained when cooked in hot water. 



THE LOSSES INVOLVED IN THE ROASTING, BROILING, SAUTi^ING, 

 AND FRYING OF MEATS. 



A summary of the results obtained in the experiments in which 

 meats were cooked by dry heat is given in the following table, which 

 includes the data concerning the kind of meat used, the time of cook- 

 ing, and the apparent losses or gains of the different nutrients 

 expressed as percentages of the total amounts of the corresponding 

 nutrients in the uncooked meat and as percentages of the total 

 quantity of meat cooked. 



"Arch. Ilyg., 18 (1893), p. 80. 



