MEAT. 239 MEAT. PORK, FRESH Chuck, riha. nml sluniltler, edible portion Flank. .■.lihU- porriou Haiii, fr.-sli. fdible portlou Heail. .Miilile portion Heail fheerfe. edible portion Loin. i-liopH. edible pi)rtioii Loin. t^Midei'loiii. aa purchased Midiile ruts, edible portiou Sh»»uitii'r. edible portion Side, not including lard and kidney, edible portion... Sldt'. not including lard and kidney, as purchased Clear backs, edible portion Clear bellies, edible portion Back. Tat, as purchased Belly, fat, as purchased Feet, edible portion Kidney Liver PORK, PICKLED, SALTED, AND SMOKED Haul, smoked, edible portion Sliouidcr, smoked, edildc portion Toiigu»'M. pickled, edible portion Feet, pii-kled. edible portion Ury» salted back, edible portion Dry. sait«d bellies, edible portion Salt pork, dear fat, as jiurchased Salt pork, lean ends, edible portion Bacon, smoked, edible portion Ham, deviled, canned Bolocrna Frankfort.. Pork POULTRY AND GAME Chicken, broilers, edible portion ('hieken, broilers, as purchased Fowl, edible portion Fowl, as purcliased Goose, young, edible portion Goose, young, as purchased Turke.v, edible i.>orlion Turkey, as purchased Chicken, liver Chicken, heart Chicken, gizzard Plover, roast, canned Quail, canned Refuse Water Pro- tein* Fat Perct. Per ct. Perct. Perct. 81.1 17.3 31.1 59.0 18.5 22.2 50.1 15. T 33.4 45.3 13.4 41.3
43.3 19.5 33.8 50.7 16.4 32.0 66.6 18.9 13.0 4S.2 15.7 36.3 51.2 13.3 34.2 34.4 9.1 65.3 11.5 30.4 8.0 49.0 25.1 6.4 67.6 31.4 6.9 60.4 7.7 3.6 89.9 13.8 5.2 81.9 55.4 15.8 26.3 77.8 15.5 4.8 71.4 21.3 4.5 38.8 16.5 38.8 37.6 15.5 41.0 58.0 17.7 19.8 68.2 16.3 14.8 17.3 7.7 72.7 17.7 8.4 72.2 7.9 1.9 86.2 19.9 8.4 67.1 20.2 10.5 64.8 44.1 19.0 34.1 60.0 18.7 17.6 67.2 19.6 18.6 39.8 13.0 44.2 74.8 21.5 2.6 41.6 43.7 12.8 1.4 63.7 19.3 16.3 26.9 47.1 13.7 12.3 46.7 16.3 36.2 17.6 38.5 13.4 29.8 55.5 21.1 22.9 22.7 42.4 16.1 18.4 69.3 22.4 4.2 72.0 20.7 5.5 72.5 24.7 1.4. 57.7 22.4 10.2 66.9 21.8 8.0 Total carbohy- drates Perct. 1.4 .3 1.1 1.1 7.0 1.7 Ash Perct 0.9 1.0 .9 .7 3.3 .9 1.0 .7 .8 .5 .5 .4 .4 .1 .2 .8 1.2 1.4 4.7 6.1 3.6 .9 2.8 3.4 3.9 5.7 6.1 3.3 3.7 3.4 2.2 1.1 .7 1.0 .7 .8 .7 1.0 .8 1.7 1.4 1.4 2.1 1.6 Fuel value, per pijuud C&lorieis 1,0.35 1,280 1.700 1,990 1.790 1,655 900 1,825 1,690 2,505 2,215 2,970 2,675 3.800 3,555 1,405 490 615 1,945 2,020 1,105 930 3.210 3,200 3,670 2,985 2.930 1,790 1,095 1,170 2,125 505 295 1,045 775 1,830 1,505 1,360 1,075 640 615 520 985 775 • In many cases the sum of thp constituents does not equal 100, since no account is taken of the carbohydrates. In analyses of meat it Is sometimes customary to estimate the protein as the difference between 100 aud the sum of the other constituents. albuiiicn on the entire surface of the meat is quickly coaguhited, and the enveloping crust thus formed resists the dis.solving action of water and prevents the escape of the juices and flavoring matters. Thus cooked, the meat retains most of its llavoring matters and has the desired meaty taste. The resulting broth is correspondingly poor. Theoretical]}', the principal difference between roasting or baking and boiling is the medium in which the meat is cooked. In boiling, the (lesli to be cooked is surrounded by boiling water; in roasting, by hot air, although in roast- ing proiier much of the heat conies to the joint as 'radiant' heat. In both cases, if properly con- ducted, the fibres of the meats are cooked in their own juices. It is interesting and at the same time impor- tant to remember that the smaller the cut to he roasted the hotter should be the fire and the shorter the period of cooking. A very hot fire coagulates the exterior and prevents the drying up of the meat juices. This method would not, however, be applicable to large cuts, because meats are poor conductors of heat, and a large piece of meat exposed to this intense heat would become burned and changed to charcoal on the exterior long before the heat could penetrate to the interior. The broiling of a steak or a chop is done on exactly this principle. An intense heat should be applied to coagulate the albumen thoroughly and stop the pores, and thus prevent the escape of the juices. Recent experiments on the losses in cooking meat lead to the following deductions: The chief loss in weight during the cooking of beef, and doubtless other meats also, is due to the driving away of water. When beef is 'pan- broiled' there appears to be no great loss of nu- tritive material. When beef is cooked in water from 3 to 20 per cent, of the total solids is found in the broth. Beef which has been used for the preparation of beef tea or broth has lost comparatively little nutritive value, though nuich of the flavoring material has been removed. The amount of fat found in the broth varies directly with the amount present in the meat — i.e. the fatter the meat the larger the quantity in the broth. The amount of water lost during cooking varies inversely as the fatness of the meat — i.e. the fatter the meat the less the shrinkage in cooking. In cooking in water the loss of con-
