In the period between birth and maturity of the animals, Reviews their meat undergoes very significant changes. For example, if the animal is young, the fluids containing the tissue of the muscle, possess a large portion of what is called protein. This protein, roomates IS ALSO the main component of egg white, has the peculiarity of coagulating or harden at a given temperature, such as the white of a boiled egg, in a soft, white liquid, no more soluble or Therefor in consideration dissolved in water , Since animals grow older, this particular animal material Gradually decreases in proportion to the remaining constituents of the juice of the meat. So why veal, lamb are white and without gravy when cooked, is that the large amount of albumen they Contain hardens or coagulated. On the other hand, the reason why cattle and sheep are brown and have gravy, is that the amount of protein that Contain it, is small Compared with the larger amount of liquid that is not soluble and coagulable.
The quality of the meat of an animal is greatly influenced by the nature of the food roomates fed; for the food supplies the material the which produces the meat. If the food is not fit and well, the meat can not be good. To the experience in this case, it is well known that meat from animals fed on starchy foods such as maize, pulse, and c is firm, good taste, but economically Also in the kitchen.; the meat that fed juicy and Pulpy substances, such as roots, possesses Reviews These qualities in a lesser degree; while the flesh of Reviews those Whose food contains fixed oil, flaxseed, fatty, highly colored and gross in the fat and used as food in large quantities, have a grade taste.
It is Necessary to the quality of the meat, the animal must be completely healthy at the slaughter. How small the disease in an animal can be inferior in quality of the meat, as a food, will surely be produced. In the majority of cases, even if the meat of sick animals tends to be very fast decay is not only unhealthy but absolutely toxic, due to the absorption of the virus from the defective meat into the human systems that take part in it. The external indications of good and bad meat is Described in his own head, but we can here premise that the layer of healthy meat, when freshly killed, attaches securely to the bone.
Significantly Another factor affecting the quality of meat, the treatment of the animal prior to slaughter. This Affects the value and health in no inconsiderable degree. It is easy to understand this if we think about the guiding principles, making the life of an animal is supported and maintained. These are the digestion of food and assimilation of that food in its substance. Nature, in carrying out this process, first Reduces the food in the stomach to a state of pulp, under the name of chyme, the which turns in the intestines, and there is divided into two principles, each different from the other. One, a milky-white liquid, the nutritious part, is absorbed by the numerous vessels that are open on the mucous membrane, or inner layer of the intestines. Reviews These absorbents vessels or discharging the fluid in a common channel or road, along the which they are transported to the large veins in the vicinity of the heart. Here, is mixed with the venous blood (which is black Impure) returning from each part of the body, and outputs the waste that is the caused in the circulating flow by the arterial (or pure) blood have supplied substance for the animal's fabric. The blood of the animal its course completed by all the parts, and to have its waste recruited by the digested food is now being received into the heart, and by the action of that body urged by the lungs, there to its purification received from water that the animal inhales. Returning to the heart is forced through the arteries, hence divide by numerous branches called capillaries, each donate part of the animal life and food. The other principle is the innutritive portion of the intestine, and is delivered from. It is Easily understood how bad meat changed, if an animal is Slaughtered when the circulation of the blood drive by Increased government, misuse or other causes of excitement, to such a speed over are too big for the capillaries to Reviews their tasks to carry out, and causing the blood to be solidified in its minuter vessels. If this is the case, the meat will be dark, and Become Rapidly putrid; so that self-interest and humanity dictate both kind and gentle treatment of all animals intended to serve as boe ...
