﻿18 



BULLETIN 1138, U. S. DEPARTMENT OF AGRICULTURE. 



THE EFFECT OF COOKING TjrON TIIE ANTINEURITIC PROPERTIES OF HOG MUSCLE. 



Since but very little pork is eaten in raw condition in this country, 

 it is important to know the effect of cooking upon the antineuritic 

 properties of hog muscle. Two experiments were carried on, one 

 with tenderloin, the other with ham. The pork tenderloins, which 

 weighed about one-fourth pound each, were baked 40 minutes at 

 200° C. in an oven. The meat was cooked just right for serving and 

 then ground and dried in the usual manner. The cooked ham used 

 in the feeding tests was the boneless, pressed ham of the kind which 

 is sold sliced in retail markets. The method followed in cooking this 

 type of hams is as follows: The cured hams are boned out, trimmed 

 free of excess fat, and placed in metal containers in which they are 

 pressed into the desired shape by means of a hydraulic press. The 



Table 8. — Experimental feeding of dried cooked hog muscle and polished rice. 



Meat ration. 



Pigeon 

 No. 



Survival 

 period. 



Change in 

 weight. 



Result. 



PEN 31. 



15 per cent baked tenderloin No. 722. 

 Do 



145 

 51 

 59 



188 



Days. 

 42 

 55 

 55 

 55 



Per cent. 



+7.1 



+15.0 



+13.2 



+4.1 



Fine condition at end of test. 

 Do. 



Do 



Do 



Do. 

 Do. 







Average 





55 



+9.9 











PEN 32. 



25 per cent baked tenderloin No. 722. 

 Do 



15 

 30 



56 



176 



55 

 55 

 55 



55 



+ 14.1 

 + 11.0 

 + 11.8 

 +14.5 



Do. 

 Do. 



Do 



Do. 



Do 



Do. 











55 



+ 12.9 











PEN 33. 



15 per cent cooked ham No. 721 



Do 



2 58 



65 



193 



839 



35 

 55 

 55 

 55 



+8.8 

 + 1.0 

 +4.5 

 -1.0 



Removed, account injury. 



Do 



Do. 



Do 



Do. 







Average 





55 



+ 1.5 











PEN 34. 



25 per cent cooked ham No. 721 



Do 



. 207 



2,193 



287 



55 

 55 

 55 



+ 10.5 

 +6.1 

 + .3 



Do. 

 Do. 



Do 



Do. 











55 



+5.6 











i This pigeon substituted for an injured bird on thirteenth day. 

 2 Data for this bird excluded from average. 



hams, still in the containers, are then deposited in a cabinet-shaped 

 steam cooker, where they are cooked for from 7 to 8£ hours by means 

 of steam at a temperature of approximately 150° F., never higher 

 than 160° F. At the end of the period the hams are chilled in a 

 spray of cold water. 



The results of feeding the cooked muscle are shown in Table 8, 

 and the change in weight of the birds in Figures 19 and 20. 



Pens 31 and 32 were fed rations containing 15 and 25 per cent of 

 cooked tenderloin. At the end of the test not a bird in either pen 

 had developed polyneuritis and all had gained in weight and were in 

 better condition than at the start. These results are equally as 



