FOODS HUMAN NUTKITION. 61 



In the first series (pp. 413-436), the results are reported of 3 extended experi- 

 ments, 2 with beef and 1 with fowl. In the case of the beef, uncooked meat 

 held in storage for different periods was used, dfferent cuts being analyzed. In 

 the case of the fowl, fresh, unstored chickens, drawn frozen chickens, and un- 

 drawn frozen chickens were analyzed, the samples in each instance being cooked. 



In the case of the refrigerated beef which was stored for 22 days, the average 

 data indicate, according to the authors, that there was no loss of water. 



" The percentage of the water-soluble solids, the soluble, insoluble and total 

 protein, the noncoagulable protein, the nitrogenous and total organic extractives, 

 the forms of ash, the total nitrogen and the total phosphorus, all remained 

 practically unchanged. 



" The only consistent real changes were a distinct increase in the total soluble 

 and the soluble inorganic phosphorus, being S and 17.9 per cent respectively, 

 and a decrease of 8.3 per cent in the nonnitrogenous organic extractives. 



"The nutritive value of the meat was unaltered." 



As regai'ds the beef which was refrigerated for 43 days, there was a loss of 

 water amounting to 1.3 per cent, causing a proportional increase in all the 

 other constituents. This loss of water "produced differences in some instances 

 which was sufficient to overbalance the amounts in the fresh samples." 



The ratio of the nonproteid to proteid nitrogen was lessened. 



" When allowance was made for the loss of moistui'e, the additional changes 

 which occurred in cold storage consisted in a definite increase in the soluble 

 dry substance, the nitrogenous, nonnitrogenous, and total organic extractives, 

 the total soluble nitrogen, the soluble inorganic phosi)horus, and a slight in- 

 crease in the soluble coagulable and total soluble protein nitrogen, and also in 

 the insoluble and total nitrogen. 



" The chemical changes in the 43-day refrigerated meats were greater in 

 number than in the 22-day samples, yet as far as nutritive value was concerned, 

 the former showed an increase in the organic extractives and soluble protein, 

 and but an insignificant decrease in the total protein. 



" The analyses of the frozen drawn and undrawn chicken showed, when allow- 

 ances were made for the variations in fat and moisture, that there was almost 

 no difference between the two. one being equally as good as the other. 



" The analysis of the fresh and the frozen drawn and undrawn fowl, obtained 

 from the same lot, showed that the latter changed but slightly and to such an 

 extent that there was practically no difference in the nutritive value of the 

 three, after correcting for the differences in the fat and moisture content." 



The second series (pp. 580-597) included extended studies of the comparative 

 losses, and the chemical changes resulting therefrom, in the cooking of refrig- 

 erated meat held in cold storage for varying lengths of time. 



In general, the authors concluded that " many of the differences between 

 cooked meats from the samples which were held in cold storage for 6 and 43 

 days corresponded to those which were found to exist for the uncooked 

 refrigerated samples. 



" The cooked meats from the 43-day storage sample lost less in cooking either 

 by boiling or roasting than did those from the 6-day sample, the broths and the 

 drippings in these cases being on the average lower in their percentage content 

 of soluble, insoluble, and total dry substance, of organic extractives, of soluble 

 protein, of soluble ash, and of fat. 



" The cooked meats from the longer stored sample were higher in their per- 

 centage content of moisture and were therefore juicier, higher in soluble and 

 insoluble dry substance, in nitrogenous, nonnitrogenous and total organic ex- 

 tractives, in fat, in total ash, and in soluble inorganic, total soluble, and total 

 phosphorus. Further, the percentages of total nitrogen, insoluble and total 



