thods there was dissolved 2.3 percent of the protein matter, 1 percent
of the nitrogenous extractives, 1.6 per cent of non-nitrogenous
material, and 0.8 per cent of ash, of the raw meat, which was equivalent
to about 13 per cent of the total proteid material and 81 percent of the
ash. The cold water extract contained bodies coagulated by heat. Cold
water did not extract any of the fat, but during the process of cooking,
appreciable amounts were lost mechanically. Cooked meats were found to
be less soluble in cold water than raw meats. During the process of
boiling, meat shrinks in weight about 40 or 45 per cent, depending
mainly upon the size of the pieces and the content of fat. The loss in
weight is practically a loss of water, and the loss of nutrients, all
told, amounts to about 4 per cent, or more, depending upon the
mechanical loss.[48] But slight differences were found in the
composition of the meats cooked three and five hour periods.

"Careful study in this laboratory has shown that when meat is
cooked in water at 80 deg. to 85 deg. C., placing meat in hot or
cold water at the start has little effect on the amount of
nutrients in the meat which passes into the broth. The meat was
in the form of cubes, one to two inches, and in pieces weighing
from one to two pounds.

"It is commonly supposed that when meat is plunged into boiling
water, the albumin coagulates and forms a crust, which prevents the
escape of nutritive materials into the broth. It is also believed
that if a rich broth is desired, to be used either as a soup or
with the meat as a stew, it is more desirable to place the meat in
cold water at the start. From the results of these experiments,
however, it is evident that, under these conditions, there can be
little advantage in using hot or cold water at the beginning. When
meats were cooked by dry heat, as in roasting, a larger amount of
nutrients was rendered soluble in water than during boiling. The
losses of nutrients were much smaller when meats were cooked by dry
heat than when cooked in water, being on the average, water 35 per
cent, nitrogenous extractives 9 per cent, non-nitrogenous
extractives 17 per cent, fat 7 per cent, ash 12 per cent, and a
small loss of protein."

The nutrients in the broth of the meat started in hot water amounted to
about 1 per cent of protein, 1 per cent of fat,