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July 28, 1934

The Chemistry of Flesh Foods and Their Losses on Cooking. By R. A

Author Affiliations

McCance and H. L. Shipp. Medical Research Council, Special Report Series, No. 187. Paper. Price, 2s. 6d. Pp. 146, with 36 illustrations. London: His Majesty's Stationery Office, 1933.

JAMA. 1934;103(4):284. doi:10.1001/jama.1934.02750300058036

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This report gives the chemical composition of cooked meat, poultry and fish. All types of cuts were used and methods of cooking suitable for each were employed. The analyses are quite complete in that they include protein and nonprotein nitrogen, fats, carbohydrates, and the elements sodium, potassium, calcium, magnesium, iron, phosphorus and chlorine. The methods of analysis used are given in detail. Among the observations made in connection with the study the following are of special interest: The losses in weight, water and salts incurred in cooking meat are the same, regardless of the temperature of the water when the meat is placed in it. The losses in salts and protein in meat roasted in an uncovered pan are appreciably less than in that roasted in a covered pan, owing to the fact that in an open pan much of the water expressed from the meat during shrinking is evaporated,

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