988 EXPERIMENT STATION RECORD. 



salislactory results liciiifr obtained with llie sulphurouH acid. The author lielieves 

 that on account of its liifrh nutritive qualities, proj)erly i)rei)ared \-etch Hour would 

 ])e of value in the diet of the Italian poor. Methods of detectlnj; firouiul lej^unies 

 in flour were tested. 



Experiments on losses in cooking meat, 1900-1903, H. 8. Grindley and 

 T. jNIojonniek ( r. >S. iJcjit. Ayr., Office of Krperi incut Stations Bui. 141, ]>!>■ 05). — Con- 

 tinuing their investigations on the changes hrought about in meat by cooking (E. S. R., 

 V?>, J). 772), the authors rejxjrt the results of 87 exi)eriments with l)eef and pork, the 

 methods of cooking l)eing boiling, panljroiling, saut^ing, and roasting. 



The results of the investigations indicate that the chief loss in weight during the 

 boiling, sauteing, and panbroiling of meats is due to water removed by tlie heat of 

 cooking; in roasting, to the removal of both water arid fat. The losses of nutritive 

 material in the panbroiling of meats are very small as compared with those observed 

 in boiling, roasting, and sauteing. 



"When beef was .cooked in water 3.25 to 12.67 i^er cent of the nitrogenous matter, 

 0.60 to 37.40 per cent of the fat, and 20.04 to 67.39 per cent of the mineral matter of 

 the original imcooked meat were found in the broth. The nutritive material thus 

 removed is designated a loss, but is not an actual loss if the l^roth is utilized for soup 

 or in other ways. When meat was sauteed 2.15 per cent of the nitrogenous matter 

 and 3.07 per cent of the ash occurring in the uncooked meat were taken up on an 

 average by the fat in Avhich the meat was cooked, while the cooked meat contained 

 2.3 times more fat than before cooking. When the meats were roasted 0.25 to 4.55 

 per cent of the nitrogenous matter, 4.53 to 57.49 per cent of the fat, and 2.47 to 27.18 

 per cent of the mineral matter present in the uncooked meat were found in the 

 drippings. 



Beef which has been used for the preparation of beef tea or broth has lost com- 

 paratively little in nutritive value, though much of the flavoring material has been 

 removed. 



In the boiling of meats, the fatter kinds and cuts, other things being the same, 

 lost less water, nitrogenous and mineral matter, but more fat than the leaner kinds 

 and cuts. In saut<jing, panbroiling, and roasting meat the losses increased in propor- 

 tion to the degree of cooking. In other w'ords, the longer the time and the higher 

 the temperature of cooking, other things being the same, the greater the losses 

 resulting. As a rule the larger the piece of meat boiled or sauteed, the smaller the 

 relative losses. 



The experiments indicate plainly that different cuts of the same kind of meat 

 behave very differently as regards the amount and nature of the losses which they 

 undergo when cooked in hot water. Thorough investigation confirms the conclusion 

 that 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 naaterial found in the broth. 



The ripening" of meat, M. MtJLLER {Ztschr. Fleischu. Milchhyg., 14 {1904), No. 7, 

 ■pp. 217-221). — The ripening of meat is discussed and is due, it is maintained, to 

 autolysis being facilitated by hanging in cold storage. 



Judging the degree of putrefaction in meat by means of its succinic-acid 

 content, H. Wolff {Beitr. Chcui. Phys'wl. u. PathuL, 4, ]i. 254; "''«• '" ^^[/'J- Buiid- 

 schau, 14 {1904), No. G, jjp. 291, 292). — According to the author large amounts of 

 succinic acid indicate that meat is badly spoiled. 



Studies of animal gelatinoids, III, W. S. Sadikoff {Ztschr. Physiol. Chem., 41 

 {1904), Xo. 1-2, 2)p. 15-19). — A progress report of investigations on the behavior of 

 purified commercial gelatin, tracheal gluten, and other gelatinoids when treated with 

 salt solutions. 



The composition of several new meat preservatives, R. Racine {ZtscJtr. 

 Oeffcutl. Cliem., 9 {1903), j)p. 1G3, 164; ahs. in Ztschr. Unter.mch. Nahr. ■». Gcnusswtl., 

 7 {1904), No. 5, pp. SIS, 319). — A number of preservatives are described and 

 analytical data reported. 



