. Bulletin. Landwirtschaftliche Experimente Stationen -- United States; Landwirtschaft - Vereinigte Staaten. 44 I "ABi-E: J 2.-RemltH des Kochens {Sieden) Experiment Nr. 118. Labo-ratory Nr. 1658 1668 1662 1658 1658 1658 Verteilung (wenn initrii' iits. Gewicht der Nährstoffe:! Wächst. In eooked Mahlzeit. STl. TG in Brühe: ixf,. 02 Im nicht gegartem Fleisch 757. 78 Anteil der Nährstoffe: 'Prozent. In gekochtes Fleisch 49.06 In Brühe 50.94 In Brühe auf der Basis des Gesamtgewichts der nicht gegartem Fleisch Proteid 38.60. Gramm. 177.70 167.48 10.22 Prozent. 94,25 5,75 1,02 organischen Extrakt - Ives. - Nitrog enous. Nicht-nitrog - enous. Gramm. Ich Gramm. 2.

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. Bulletin. Agricultural experiment stations -- United States; Agriculture -- United States. 44 I'ABi-E :J2.—RemltH of cooking {boiling) experiment No. 118. Labo- ratory No. 1658 1668 1662 1658 1658 1658 Distribution (if initrii'iits. Weight of nutrients: ! Grows. In eooked meal .STl.TG In broth :ixf, . 02 In uncooked meat 757. 78 Proportion of nutrients: ' Per cent. In cooked meat 49.06 In broth 50.94 In broth on basis of total weight of uncooked meat 38.60 Proteid. Grams. 167.48 10.22 177.70 Per cent. 94.25 5.75 1.02 Organic extract- ives. Nitrog- enous. Non- nitrog- enous. Grams. I Grams. 2.53 I 3.16 7.91 9.60 10.44 12.76 Per cent. 24.23 75.77 Per cent 24 75.24. Cooking Experi.ment No. 119. This is the first experiment reported in this bulletin in which the meat was cooked by pan l)roilino-. The veal (sample No. 1(551-) was passed through a sausage mill three times and thoroughl}^ mixed each time. It was then made up into cakes weighing 90 to 100 grams each and pan broiled; that is, the meat was placed in a moderately hot, dry, cast-iron pan and cooked over a gas ilame for fifteen minutes, or until fairly well done, being turn.Kl frequently after it was well seared. The frying pan was not greased, nor was any fat added during the cook- ing. When cooked, the meat was removed from the frying pan, care being taken to scrape ofi' any adhering material, and weighed. The difference in weight between the raw and cooked meat showed the total loss resulting from cooking, and the difference between the amount of each ingredient in the uncooked and cooked meat was assumed to represent the losses during cooking. In the ta))les a loss is indicated by the minus sign (—), and an apparent gain by a plus sign (+), " as will be explained (p. ISO). The losses in weight during the cooking were as follows: Weight of meat before cooking grams.. 572. 72 Weight of meat after coi )king do 899. 37 Loss in weight in cooking do 1 / 3. 35 Loss in weight in cooking per cent.. 30. 27 Th

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