Читать книгу Foods and Their Adulteration - Harvey Washington Wiley - Страница 32
Roast Beef.
Оглавление—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 | „ |
