179 



Table 127. — Sitntmary of the losfies involved in the cooking of meats hy roastintj, broiling, 

 sauteing, and frying — Continued. 



Examination of tliis table shows that in tlio ca.so of two pot roasts 

 the av('rati;c lo.ssos oxpivssed as jHTccntaji^os of the sovoral nutrients 

 originall}' present were: 59.67 per cent water, 40.48 percent nitrog- 

 enous extractives, 50.05 per cent nonnitrogenous extractives, 12.68 

 per cent fat, and 40.49 per cent ash. There was an apparent gain of 

 3.91 per cent of proteid. 



The average losses in the three roasting experiments were: 24.59 

 per cent water, 12.47 per cent nitrogenous extractives, 13.92 per cent 

 nonnitrogenous extractives, 6.42 per cent fat, and 7.44 per cent ash. 

 Here again there was an apparent gain in the amount of proteid which 

 amounted to 2.12 per cent. 



The losses occurring in the single test in which meat was broiled 

 over a gas flame were as follows: 24.72 per cent water, 3.66 per cent 

 nonnitrogenous extractives, and 6.92 per cent ash. In this experi- 

 ment there was an apparent gain in the proteid, nitrogenous extract- 

 ives, and fat amounting to, respectively, 1.58, 1.74, and 29.55 per cent 

 of the total quantity of each of these nutrients in the uncooked meat. 



In the four pan-broiling experiments the average losses were : 38.75 

 per cent water, 0.15 per cent nitrogenous extractives, 6.68 per cent 

 nonnitrogenous extractives, 8.75 per cent fat, and 5.05 per cent ash. 

 There was an apparent gain of 3.87 per cent proteid. 



In the two experiments in which the meat was sauteed the average 

 losses were: 22.31 per cent water, 9.48 per cent nonnitrogenous 

 extractives, and 7.03 per cent ash. Again there was an apparent 

 gain of proteid amounting to 5.24 per cent, and also an apparent 

 gain of nitrogenous extractives and fat amounting to 1.44 and 6.57 

 per cent, respectively. 



In the single experiment in which the meat was fried the average 

 losses were: 41.56 per cent water, 2.93 percent nitrogenous extract- 

 ives, 25.17 per cent nonnitrogenous extractives, 9.58 per cent fat, 



