Foods and Their Adulteration / Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations Papyras Classics

← Foods and Their Adulteration / Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

Chapter 18

Roast Beef

—The parts of the beef which are used for roasting are shown in the diagram, comprising a considerable portion of the hind quarter of the beef and part of the ribs. The roast is perhaps the most important of the parts of the beef for edible purposes. The average composition of the edible part of roast beef (before cooking) is given below:

Water, 60.14 percent

Solids, 39.86 „

Nitrogen, 4.47 „

Phosphoric acid, .54 „

Sulfur, .26 „

Fat, 10.48 „

Ash, 1.30 „

Protein, 27.95 „