Well-done meat usually shows greater cooking losses. In general, meats
cooked rare sustain less loss; the losses may vary from 5 to 20 per cent.
Under some conditions they may be higher. Well-done meats usually have
a higher cooking loss, from 20 to 45 per cent. However, meats cooked until
well done at very low cooking temperatures may have less than 15 per cent
cooking losses, so that it is impossible to give definite figures for any
definite stage of cookery.
In Table 30 some cooking losses are given, and since cooking losses
without cooking temperatures and stage of cookery mean little, these are
included. The composition of the meat and relative surface area are not
indicated.
Cooking losses in steaks and chops. The losses in steaks may vary
to a great extent, but usually seem to come within 10 to 40 per cent, when
ordinary cooking methods and cooking times are used. High cooking tem-
peratures cause a greater fat loss from around the edge of the steak and
also brown it better, giving a more attractive appearance, unless the tem-
perature is so high that the fat is charred. A steak may be cooked at a
high temperature, and have a greater loss, due to high temperature, yet
be rare in the center, because of a shorter cooking time, than a steak cooked
at a low temperature. Steaks and chops that are cooked rare or medium
well done may lose from 10 to 25 per cent of the uncooked weight. Steaks
and chops cooked well done usually have higher losses, from 20 to 40 per
cent. The above figures are taken from losses obtained in cooking steaks and
LOSSES IN MEATS COOKED IN WATER
241
TABLE 30
Cooking Losses of Roasts
Aver-
Aver-
Interior
Total cooking losses
Sear-
Cook-
age
time
tempera-
ture when
Investigator
No.
age
weight
of
roasts,
ing
ing
Kind of meat
and cut
roasts
temper-
ature
temper-
ature
per
pound,
removed
from
Aver-
age,
Mini-
mum,
Maxi-
mum,
pounds
X.
°C.
min-
oven
per
per
per
utes
°C.
cent
cent
cent
Dowler
Pork, rolled loin
6
3.97
250
150
34.5
77
27.4
20.0
31.0
Hunt
Beef, standing.
6
6.26
275
125
18.3
57
16.6
10.6
21.3
3-ribs
Kite
Beef, standing.
5
6.98
250
250
16.7
70
41.2
35.4
47.3
3-ribs
Lowe
Beef, standing.
43
4.65
275
125
22.4
57
10.8
7.2
17.4
3-ribs. Feeders
Beef, standing,
65
8.95
275
125
19.8
57
13.0
6.6
18.4
3-ribs. Fattened
Beef, ribs rolled
5
14.09
260
125
17.8
57
10.3
7.9
14.4
Pork, loin
5
1.44
275
150
69.0
80
27.4
20.0
31.0
Ham, baked
3
12.2
150
125
22.9
70
15.4
14.4
17.7
Ham, baked
5
19.5
150
125
17.8
70
22.6
15.8
26.6
Ham, boiled
3
18.6
85
85
18.6
70
16.3
12.4
31.5
Lamb, leg
3
5.00
275
125
36.9
75
13.3
7.1
16.8
Snyder
Beef, rump
2
7.38
275
125
21.4
57
12.7
12.1
13.4
Shoulder round
2
5.29
275
125
22.9
57
7.9
6.9
8.9
boned and
rolled.
Chuck ribs
2
4.88
275
125
24.7
57
9.9
9.9
9.9
chops in class work. They are approximate and do not apply to all con-
ditions. Steaks and chops put in a cold pan and cooked at a low tempera-
ture for the entire cooking period show low cooking losses. They are juicy
but do not brown as well as ones seared at a high temperature, and the fat
does not brown well.
Page 195
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Well-done meat usually shows greater cooking losses. In general, meats
cooked rare sustain less loss; the losses may vary from 5 to 20 per cent.
Under some conditions they may be higher. Well-done meats usually have
a higher cooking loss, from 20 to 45 per cent. However, meats cooked until
well done at very low cooking temperatures may have less than 15 per cent
cooking losses, so that it is impossible to give definite figures for any
definite stage of cookery.
In Table 30 some cooking losses are given, and since cooking losses
without cooking temperatures and stage of cookery mean little, these are
included. The composition of the meat and relative surface area are not
indicated.
Cooking losses in steaks and chops. The losses in steaks may vary
to a great extent, but usually seem to come within 10 to 40 per cent, when
ordinary cooking methods and cooking times are used. High cooking tem-
peratures cause a greater fat loss from around the edge of the steak and
also brown it better, giving a more attractive appearance, unless the tem-
perature is so high that the fat is charred. A steak may be cooked at a
high temperature, and have a greater loss, due to high temperature, yet
be rare in the center, because of a shorter cooking time, than a steak cooked
at a low temperature. Steaks and chops that are cooked rare or medium
well done may lose from 10 to 25 per cent of the uncooked weight. Steaks
and chops cooked well done usually have higher losses, from 20 to 40 per
cent. The above figures are taken from losses obtained in cooking steaks and
LOSSES IN MEATS COOKED IN WATER
241
TABLE 30
Cooking Losses of Roasts
Aver-
Aver-
Interior
Total cooking losses
Sear-
Cook-
age
time
tempera-
ture when
Investigator
No.
age
weight
of
roasts,
ing
ing
Kind of meat
and cut
roasts
temper-
ature
temper-
ature
per
pound,
removed
from
Aver-
age,
Mini-
mum,
Maxi-
mum,
pounds
X.
°C.
min-
oven
per
per
per
utes
°C.
cent
cent
cent
Dowler
Pork, rolled loin
6
3.97
250
150
34.5
77
27.4
20.0
31.0
Hunt
Beef, standing.
6
6.26
275
125
18.3
57
16.6
10.6
21.3
3-ribs
Kite
Beef, standing.
5
6.98
250
250
16.7
70
41.2
35.4
47.3
3-ribs
Lowe
Beef, standing.
43
4.65
275
125
22.4
57
10.8
7.2
17.4
3-ribs. Feeders
Beef, standing,
65
8.95
275
125
19.8
57
13.0
6.6
18.4
3-ribs. Fattened
Beef, ribs rolled
5
14.09
260
125
17.8
57
10.3
7.9
14.4
Pork, loin
5
1.44
275
150
69.0
80
27.4
20.0
31.0
Ham, baked
3
12.2
150
125
22.9
70
15.4
14.4
17.7
Ham, baked
5
19.5
150
125
17.8
70
22.6
15.8
26.6
Ham, boiled
3
18.6
85
85
18.6
70
16.3
12.4
31.5
Lamb, leg
3
5.00
275
125
36.9
75
13.3
7.1
16.8
Snyder
Beef, rump
2
7.38
275
125
21.4
57
12.7
12.1
13.4
Shoulder round
2
5.29
275
125
22.9
57
7.9
6.9
8.9
boned and
rolled.
Chuck ribs
2
4.88
275
125
24.7
57
9.9
9.9
9.9
chops in class work. They are approximate and do not apply to all con-
ditions. Steaks and chops put in a cold pan and cooked at a low tempera-
ture for the entire cooking period show low cooking losses. They are juicy
but do not brown as well as ones seared at a high temperature, and the fat
does not brown well.