The effect of cooking on the creatine‐creatinine, phosphorus, nitrogen and pH values of raw lean beef

This survey of the changes in the analytical values of meat during cooking was undertaken in order to contribute towards an explanation of the changes in nutritive value, flavour, texture and appearance. A knowledge of these accurately determinable quantities is an essential preliminary to a study, which is contemplated, of the subjective characters enumerated. Some, interesting points of fundamental importance emerge: the nature of the soluble phosphorus compounds in meat, reflecting the degradation of the more complex molecules present in living tissue: the case of hydrolysis of the proteins by acid in the cold, but their relative stability to boiling for 1 hour in aqueous solution; the partial breakdown of the proteins on pressure‐cooking to give amino.acids and peptides; the destruction of creatino or creatinine at 120°c.; and the interesting relation, ships between concentration of protein and change in pH due to coagulation by heat.