Willmar tribune. [volume] (Willmar, Minn.) 1895-1931, 1905-09-13

food problem. About 1896, the depart
ment of chemistry of the University
of Illinois also began a series Of in
quiries into the problem Of nutrition.
The work is under the direction of Dr..
Harry S. Grindley, professor of gen
eral chemistry. These investigations
have developed new methods of re-
search, and now present a very large
and promising field both for the
scientist and the economist.
! The ultimate, fundamental, under
lying object of the nutrition investiga-
lions is the study of flesh as food for
man. In order to attain the above
object the work comprises first, study
of the value of meat as food and sec
ond, a study of the injurious results
produced by the consumption of flesh.
The specific subjects studied are chem
ical composition, fuel value, digestibil-
ity, economic value. methods of cook
ing meats and influence of the con-
sumption Of meat upon the health. OF
all the work so far accomplished, the
results obtained in the study Of the
cooking of meat and the digestibility
of meat are Of most interest and prac-
tical value.
The nutrit1ve value and the palata-
bility of meats depend more upon
their cooking than upon their compo-
sition: Notwithstanding this fact, un-
til recently practically no experimental
study has been made upon the cook
ing of meats. The recent results have
demonstrated clearly that the bene-
fetal results produced in the processes
of cooking meat are due in the main
to the following causes. In the first
place, certain chemical changes take
place in the flesh during the cooking
which give rise to the formation of sub.
stances having agreeable odors and
lavors. These bodies make the meat
more agreeable and appetizing and, at
the same time, do much good in stim-
ulating and assisting the digestion and
assimilation of the food principles &C.
curing in the meat itself and in the
other foods which are used with it.
In the second place, the process Of
cooking produces changes in the con-
sistency of meats SO that it is more
easily and readily masticated.
In the third place the destruction of
germs and parasites in the process of
cooking is sometimes of considerable
Importance. The frequent occurrence
of such germs in pork is one of the
reasons why this meat should be thor
oughly cooked. -. - III p
Meats in cooking lose much weight.
Tho amount, character and value of
the food nutriments thus lost is an Inn
portant economic question. While in q
private family it may not be necessary
to consider such q question, when
large numbers are to be fed, it will be
recognized that those meats which
shrink least in cooking. other things
being equal. are the most desirable.
In connection with these researches
$50 elaborate experiments have been
made for the purpose Of determining
the amount, character and economic
value Of the. losses which occur when
meats are cooked by the methods in
common use. The results OF these ex-
periments have shown that the great
est loss in weight which occurs in
cooking meats by boiling, and pan
broiling is due to the removal Of
water. In the roasting OF meat the
chief loss IS due to- the removal of
both water and fat. The losses Of
nutritive material in the pan-boiling
of meats are very small as compared
with the losses which take place In
boiling, roasting and sauteins. The re-