Studies on Effects of Cooking Methods on Preservation of Foods (Report 2)

The authors have investigated four basic cooking methods, i. e. boiling, frying, steaking and broiling in order to find a satisfactory cooking method to prevent putrefaction of foods. The preservation period for meats in summer was examined and the following results were obtained.1) It was generally found that all foods tested could be preserved longer in frying and broiling than when boiling and steaking methods were applied.2) There was a tendency that in steaking, putrefaction of meats occurs at on earlier stage than in boiling, while a reverse tendency for fish and poultry was observed.3) In regard of all tested foods, meats could be preserved for a longer period than fish an poultry.4) It is concluded that two factors, the loss in moisture content according to the cooking method employed and the extent of contraction of the material are considered to be the main causes of the above resullts.