198 



meat (or the more finely divided tlie meat) used, the richer the 

 resulting broth. 



It is commonly supposed that ii' meat is placed in cold water, the 

 temperature raised gradually and the cooking then continued as 

 usual, more of its soluble ingredients are extracted and a richer 

 broth obtained than when it is first put into boiling water and then 

 cooked at a somewhat lower temperature. The earlier experiments" 

 made under the auspices of this Office with meats cooked in hot water 

 did not confirm this commonly accepted opinion. On the contrary, 

 the results indicated clearly that the temperature of the water in 

 which the meat was placed at the start had little influence upon the 

 amount of material found in the broth. The data in Table 130 

 showing the detailed composition of the complete broths calculated 

 to a uniform basis (1 pound of meat per 1.04 pints of broth) points 

 clearly to this same conclusion, and also shows plainly the nature of 

 the resulting broths when prepared by the two methods. For example, 

 in the case of the 11 broths which were prepared by cooking small 

 pieces of lean beef round, first for ten minutes in boiling water and 

 then for two hours at from 80 to 85° C, the average weight of meat 

 taken in these experiments was 659.20 grams, and the cooked meat 

 contained upon an average 8.09 per cent of fat, and the average per- 

 centage composition of the broths was: Water 96.49, total solid 

 matter 3.50, proteid 0.32, nitrogenous extractives 0.76, nonnitrog- 

 enous extractives 0.99, total organic extractives 1.75, fat 0.78, and 

 ash 0.65 per cent. The average amount of total nitrogen was 0.294 

 per cent 0.52 per cent being in proteid and 0.243 per cent in non- 

 proteid form. Calculated to a water-free basis, these broth residues 

 had the following average composition: Proteid 9.20, nitrogenous 

 extractives 21.76, nonnitrogenous extractives 28.42, total organic 

 extractives 50.18, fat 22.10 per cent, and ash 18.52 per cent. 



In the case of 4 broths prepared by putting small pieces of lean 

 beef round in cold water, raising the temperature gradualh' to 80° C. 

 and continuing the cooking for two hours and forty-five minutes 

 longer at this temperature, the average weight of meat used was 

 777.22 grams and the cooked meat contained on ah average 6.33 ])er 

 cent of fat. The average composition of the 4 broths was: Water 

 96.65, total solid matter 3.35, proteid 0.35, nitrogenous extractives 

 0.77, nonnitrogenous extractives 1.02, total organic extractives 1.78, 

 fat 0.65, and ash 0.57 per cent. The average amount of proteid nitro- 

 gen was 0.055 per cent and of nonproteid nitrogen 0.245 per cent, or 

 0.300 ])er cent total nitrogen. Calculated to a water-free basis, these 

 broth residues had the following average composition: Proteid 

 10.47, nitrogenous extractives 23.24', nonnitrogenous extractives 



a U. S. Dept. Agr., Office of Experiment Stations Buls. 102, 141. 



