The Effect of Different Temperatures on the Cooking of MeatBroiled BeefsteakTABLE SHOWING COMPOSITION OF MEATS
| Articles | Refuse | Proteid | Fat | Mineral matter | Water |
|---|
| Beef | | | | | |
| Fore-quarter | 19.8 | 14.1 | 16.1 | .7 | 49.3 |
| Hind-quarter | 16.3 | 15.3 | 15.6 | .8 | 52. |
| Round | 8.5 | 18.7 | 8.8 | 1. | 63. |
| Rump | 18.5 | 14.4 | 19. | .8 | 47.3 |
| Loin | 12.6 | 15.9 | 17.3 | .9 | 53.3 |
| Ribs | 20.2 | 13.6 | 20.6 | .7 | 44.9 |
| Chuck ribs | 13.3 | 15. | 20.8 | .8 | 50.1 |
| Tongue | 15.1 | 14.8 | 15.3 | .9 | 53.9 |
| Heart | | 16. | 20.4 | 1. | 62.6 |
| | | | | | |
| | Carbohydrates | | | | |
| Kidney | .4 | 16.9 | 4.8 | 1.2 | 76.7 |
| Liver | 1.8 | 21.6 | 5.4 | 1.4 | 69.8 |
| | | | | | |
| Mutton | | | | | |
| Hind-quarter | 16.7 | 13.5 | 23.5 | .7 | 45.6 |
| Fore-quarter | 21.1 | 11.9 | 25.7 | .7 | 40.6 |
| Leg | 17.4 | 15.1 | 14.5 | .8 | 52.2 |
| Loin | 14.2 | 12.8 | 31.9 | .6 | 40.5 |
| | | | | | |
| Veal | | | | | |
| Fore-quarter | 24.5 | 14.6 | 6. | .7 | 54.2 |
| Hind-quarter | 20.7 | 15.7 | 6.6 | .8 | 56.2 |
| Leg | 10.5 | 18.5 | 5. | 1. | 65. |
| Sweetbreads | | 15.4 | 12.1 | 1.6 | 70.9 |
| | | | | | |
| Pork | | | | | |
| Loin of pork | 16. | 13.5 | 27.5 | .7 | 42.3 |
| Ham, smoked | 12.7 | 14.1 | 33.2 | 4.1 | 35.9 |
| Salt pork | 8.1 | 6.5 | 66.8 | 2.7 | 15.9 |
| Bacon | 8.1 | 9.6 | 60.2 | 4.3 | 17.8 |
| | | | | | |
| Poultry | | | | | |
| Chicken | 34.8 | 14.8 | 1.1 | .8 | 48.5 |
| Fowl | 30. | 13.4 | 10.2 | .8 | 45.6 |
| Turkey | 22.7 | 15.7 | 18.4 | .8 | 42.4 |
| Goose | 22.2 | 10.3 | 33.8 | .6 | 33.1 |
| |
| W. O. Atwater, Ph.D. |