and O.5 per cent of
ash, the amount of nutrients being directly proportional to the length
of time and temperature of the cooking. In general, the larger the
pieces, the smaller the losses. Beef that has been used in the
preparation of beef tea loses its extractive materials, which impart
taste and flavor, but there is only a small loss of actual nutritive
value. Clear meat broth contains little nutriment--less than unfiltered
broth. Most of the nitrogenous material of the broth is in the form of
creatin, sarkin, and xanthin, nitrogenous extractives or amid substances
having a much lower food value than proteids. Experiments show that some
of these extractives have physiological properties slightly stimulating
in their action, and it is believed the stimulating effect of a meat
diet is in part due to these.[49] They are valuable principally for
imparting taste and flavor, and cannot be regarded as nutrients. The
variations in taste and flavor of meats from different sources are due
largely to differences in extractive material.

"In general, the various methods of cooking materially modify the
appearance, texture, and flavor of meat, and hence its
palatability, but have little effect on total nutritive value.
Whether it be cooked in hot water, as in boiling or stewing, or by
dry heat, as in roasting, broiling, or frying, meat of all kinds
has a high food value, when judged by the kind and amount of
nutrient ingredients which are present." [50]

Beef extracts of commerce contain about 50 per cent of extractive
matters, as amids, together with smaller amounts of soluble proteids;
ash, mainly added salt, is also present in liberal amounts (20 per
cent). Beef extracts have condimental value imparting taste and flavor,
which make them useful for soup stocks, but they furnish little in the
way of nutritive substance.

136. Miscellaneous Meat Products.--By combining different parts of the
same animal, or different meats, a large number of products known as
sausage are made. These vary in composition with the ingredients used.
In general, they are richer in fat than beef and contain about the same
amount of protein. Potato flour and flour from cereals are sometimes
used in their preparations, but the presence of any material amount,
unless so stated on the package, is considered an adulterant.

Pickled meats are prepared by the use of condiments, as salt, sugar,
vinegar, and saltpeter. Dur