Losses in meats cooked in water. The losses of meat cooked in water
kept at a boiling temperature are usually higher than those cooked in water
held at a temperature of 85 °C. or lower. Often the loss is twice as great
in the boiling water. The extent of surface area, composition, and time of
cooking affect the loss. Commercially boiled hams are often cooked at a
temperature of about 75 °C., for this results in a lower cooking loss, about
15 per cent, which gives a texture that cuts and slices well. One very lean
242
MEAT
ham cooked in the laboratory in water at 82° with a total cooking loss of
12.4 per cent sliced well and had an excellent flavor. A cooking loss of
20 to 25 per cent seems to give a flavor to the ham that is preferred by
most persons.
The Percentage of Cooked Meat That Is Edible
Van Arsdale and Monroe have reported their results on ''The cost of
meat as purchased and eaten." The following table is compiled from their
results.
TABLE 31
Cost of Meat as Purchased and Eaten {Va7i Arsdale and Monroe)
Kind of meat
Number of
chops, etc.
Per cent
edible
Purchase
price per
pound
Cost per
pound
cooked edible
portion eaten
Rib lamb chop
6
21.00
SO. 28
vS 1.360
(Frenched)
Rib lamb chop
6
26.39
0.28
1.110
Loin lamb chop
6
44.20
0.28
0.646
Loin pork chops
6
48.00
0.23
0.483
Ham
1
43.80
0.19
0.433
Round beef steak
6
59.61
0.25
0.421
Porterhouse steak
2
56.27
0.30
0.522
Pot roast
1
54.85
0.26
0.485
Fowl
1
23.00
0.25
1.080
From the figures of Van Arsdale and Monroe it will be seen that the
loin lamb chops have higher percentage edible portion that the rib lamb
chops. Determinations of the weight of the cooked edible portion of rib
and loin pork chops made in the author's laboratory give similar results,
i.e., the loin pork chops have less waste than the rib pork chops. The
percentage of edible round beef steak given by Van Arsdale and Monroe's
results is much lower than the total edible portion for this cut of beef, on
account of the large percentage of the portion served which was not eaten.
Monroe and Van Arsdale have published results of experiments wnth roasts
of beef, veal, lamb, and pork.
The most extensive w^ork on determining the weight and amount of
edible and servable meat with which the author is familiar is that of Mc-
Elhinney. This work was done in the Institutional Laboratory at Iowa
State College. The figures in the following tables are compiled from Mc-
Elhinney's results.
POULTRY
243
The searing temperature for all the meats with the exception of the
ham was 250° to 275°C. for 20 minutes, and they were then cooked at
125°C. for the remainder of the cooking period. The baked hams were
cooked at 150°C. for 30 minutes and then at 125°C. for the remainder
of the time. For the boiled hams a pint of water was allowed for each
pound, and they were cooked at a temperature of 82° to 83 °C. The degree
of doneness was determined by the use of a chemical thermometer inserted
into the roast as previously described.
TABLE 32
The Average Cooking Losses and Time Required to Cook Different
Kinds of Meat {McElhinney)
Inner
Maxi-
Kind of
meat
Number
of
Total
weight
of all
Weight
after
cooking
Total
cooking
loss,
Minutes
per
pound
for
temper-
ature
when re-
moved
mum
interior
temper-
roasts
from
oven,
ature
roasts
per cent
cooking
reached,
Page 196
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Losses in meats cooked in water. The losses of meat cooked in water
kept at a boiling temperature are usually higher than those cooked in water
held at a temperature of 85 °C. or lower. Often the loss is twice as great
in the boiling water. The extent of surface area, composition, and time of
cooking affect the loss. Commercially boiled hams are often cooked at a
temperature of about 75 °C., for this results in a lower cooking loss, about
15 per cent, which gives a texture that cuts and slices well. One very lean
242
MEAT
ham cooked in the laboratory in water at 82° with a total cooking loss of
12.4 per cent sliced well and had an excellent flavor. A cooking loss of
20 to 25 per cent seems to give a flavor to the ham that is preferred by
most persons.
The Percentage of Cooked Meat That Is Edible
Van Arsdale and Monroe have reported their results on ''The cost of
meat as purchased and eaten." The following table is compiled from their
results.
TABLE 31
Cost of Meat as Purchased and Eaten {Va7i Arsdale and Monroe)
Kind of meat
Number of
chops, etc.
Per cent
edible
Purchase
price per
pound
Cost per
pound
cooked edible
portion eaten
Rib lamb chop
6
21.00
SO. 28
vS 1.360
(Frenched)
Rib lamb chop
6
26.39
0.28
1.110
Loin lamb chop
6
44.20
0.28
0.646
Loin pork chops
6
48.00
0.23
0.483
Ham
1
43.80
0.19
0.433
Round beef steak
6
59.61
0.25
0.421
Porterhouse steak
2
56.27
0.30
0.522
Pot roast
1
54.85
0.26
0.485
Fowl
1
23.00
0.25
1.080
From the figures of Van Arsdale and Monroe it will be seen that the
loin lamb chops have higher percentage edible portion that the rib lamb
chops. Determinations of the weight of the cooked edible portion of rib
and loin pork chops made in the author's laboratory give similar results,
i.e., the loin pork chops have less waste than the rib pork chops. The
percentage of edible round beef steak given by Van Arsdale and Monroe's
results is much lower than the total edible portion for this cut of beef, on
account of the large percentage of the portion served which was not eaten.
Monroe and Van Arsdale have published results of experiments wnth roasts
of beef, veal, lamb, and pork.
The most extensive w^ork on determining the weight and amount of
edible and servable meat with which the author is familiar is that of Mc-
Elhinney. This work was done in the Institutional Laboratory at Iowa
State College. The figures in the following tables are compiled from Mc-
Elhinney's results.
POULTRY
243
The searing temperature for all the meats with the exception of the
ham was 250° to 275°C. for 20 minutes, and they were then cooked at
125°C. for the remainder of the cooking period. The baked hams were
cooked at 150°C. for 30 minutes and then at 125°C. for the remainder
of the time. For the boiled hams a pint of water was allowed for each
pound, and they were cooked at a temperature of 82° to 83 °C. The degree
of doneness was determined by the use of a chemical thermometer inserted
into the roast as previously described.
TABLE 32
The Average Cooking Losses and Time Required to Cook Different
Kinds of Meat {McElhinney)
Inner
Maxi-
Kind of
meat
Number
of
Total
weight
of all
Weight
after
cooking
Total
cooking
loss,
Minutes
per
pound
for
temper-
ature
when re-
moved
mum
interior
temper-
roasts
from
oven,
ature
roasts
per cent
cooking
reached,