229 



basis, roast meats contain about 2,3 times as much soluble proteid 

 and nonnitrogenous extractives and 2.5 times as nmch nitrogenous 

 extractives and ash as boiled meats. 



The more pronounced flavor of meats cooked by dry heat as 

 compared with those cooked in hot water is without doubt due to 

 the larger proportion of soluble constituents which the former con- 

 tains. As regards the losses m weight when meat is cooked in hot 

 water, the average values show that it is equal to from 10 to 50 per 

 cent of the total weight of the fresh meat used, the average being 

 about 34 per cent. The amount of water removed by the heat of 

 boiling ranges from about LS to 69 per cent, the average being 45 

 per cent of the amount original^ present . The total protein removed 

 in the broth varies from 3 per cent to 13 per cent, averaging 7 per 

 cent. The proportion of fat originally present in the raw meat 

 which is recovered in the broth varies from 0.0 to 37 j^er cent, and 

 the proportion of mineral matter from 20 to G7 per cent, averaging 

 not far from 45 per cent. The nutrients in the broth expressed as 

 percentages of the total weight of the uncooked meat on an average 

 equal, water 31, proteid 1, fat 1, and ash 0.5 per cent. The 

 fatter kinds and cuts of meat lose less water, proteid, and mineral 

 matters, but more fat than leaner kinds of meat. The proportion 

 of nutrients extracted in the broth is directly proportional to the 

 length of time and the temperature of the cooking period. Different 

 cuts of some kinds of meat behave differently as regards the nature and 

 amount of the losses they sustain when cooked in hot water. On an 

 average, the larger the piece the smaller the percentage losses. When 

 meat is cooked in water at 80 to 85° C, placing the meat in hot 

 or cold water at the start has little effect on the amount of material 

 recovered in the broth. Beef used in the preparation of beef tea 

 or broth has lost comparatively little of its total nutritive material, 

 though most of the constituents which give flavor have been removed. 

 The experimental data indicate that on an average 72 per cent of the 

 nitrogenous organic extractives originally present in beef is removed 

 during boiling, and that the average of nonnitrogenous organic 

 extractives removed is also 72 per cent. When meats are cooked 

 by dry heat the losses sustained are much smaller than when cooked 

 m hot w^ater, being, on an average, water, 35 per cent; nitrogenous 

 extractives, 9 per cent; nonnitrogenous extractives, 17 per cent; fat, 

 7 per cent, and ash, 12 per cent. On an average there w^as an appar- 

 ent gain of 4 per cent proteid, this apparently anomalous value 

 being probably due to unavoidable faults in the experimental 

 methods or some similar cause. 



As regards the composition of complete or unfiltered meat broths, 

 the average results vary, the total solid matter containing from 1 

 to 10 per cent of the total quantity of meat used. On an average 



