A situation that affects the quality of meat.
During the period between the birth and maturity of animals their flesh experiences a very big change. For example, when an animal is young, the liquid that the muscle tissue contains contains a large proportion of what is called egg white. This egg white, which is also the main component of egg white, has a specificity to solidify or harden at a certain temperature like the white of a boiled egg, becomes a soft, white liquid, and as the animal no longer grows older The specific animal material gradually decreases in proportion to the other components of the meat juice. Therefore, the reason the calf, lamb is white and not cooked when cooked is that the amount of egg whites is high, they harden or solidify. Meanwhile, the reason that beef and lamb is brown and gravy is that the proportion of egg whites they contain is soluble, small compared to those large amounts of non-coagulating fluids
The quality of the animal's meat is greatly affected by the nature of the food it is supplied to. If the food is inappropriate and not good, the meat is not good. To the experience of this problem, it is well-known animal meat is supplied on farinaceous agricultural products, such as corn, pulses, & c, such as juicy and pulp like substances like such, on top of The meat of the meat that is supplied has these qualities to a somewhat lesser extent; the food is like the flaxseed, the meat of oil is fixed is the total of greasy, high color, and fat, When food is being used in large quantities, rank
For the good quality of meat, it is imperative that animals must be completely healthy at the time of slaughter. However, animal diseases may be inferior to meat quality as food, but it is certainly produced. In most cases, in fact, the sick animal's meat tends to corruption very quickly, not only unsound, but also unhealthy meat virus participate in it External of good meat and bad meat The signs of are explained under the specific head of itself, but here we are where all the layers of healthy flesh are brought to bone when newly killed
Another situation that has a major influence on the quality of meat is treatment of animals before being slaughtered. This will affect its value and soundness. It is easy to understand this, considering the main principles that we are anchored and maintained. These are the digestion of the food and its assimilation to that substance. Nature reduces the food in the stomach to the state of pulp under the name of chyme entering the intestine to affect this process first, two principles, one that is different from the others , Absorbed by countless blood vessels that open in the milk white liquid, nutritional part, mucosa, or inside the coat inner coat. These vessels, or absorbents, drain the fluid to a common duct or roadway, along which it is transported to a large vein in the vicinity of the heart. Here it is mixed with the venous blood (which is black and impure) coming back from every part of the body and through all parts to the arterial (or pure) blood supplying the substance for the animal's substances I was recruited by the blood of the animals who completed the course and the digested foods and had the waste, now received by the heart again back to the heart, it is forced through the artery, from there Distributed by countless branches called capillaries, other principles innutritive parts are distributed from the intestine to every part of animals, life and nutrition and are thus eliminated. It will now be understood how the meat will be affected by the bad, where the blood circulation was increased by overdriving animals when this is the case, the meat is in a dark color Become rapidly decay; so that self-interest and humanity likewise destined to serve as food for man
During the period between the birth and maturity of animals their flesh experiences a very big change. For example, when an animal is young, the liquid that the muscle tissue contains contains a large proportion of what is called egg white. This egg white, which is also the main component of egg white, has a specificity to solidify or harden at a certain temperature like the white of a boiled egg, becomes a soft, white liquid, and as the animal no longer grows older The specific animal material gradually decreases in proportion to the other components of the meat juice. Therefore, the reason the calf, lamb is white and not cooked when cooked is that the amount of egg whites is high, they harden or solidify. Meanwhile, the reason that beef and lamb is brown and gravy is that the proportion of egg whites they contain is soluble, small compared to those large amounts of non-coagulating fluids
The quality of the animal's meat is greatly affected by the nature of the food it is supplied to. If the food is inappropriate and not good, the meat is not good. To the experience of this problem, it is well-known animal meat is supplied on farinaceous agricultural products, such as corn, pulses, & c, such as juicy and pulp like substances like such, on top of The meat of the meat that is supplied has these qualities to a somewhat lesser extent; the food is like the flaxseed, the meat of oil is fixed is the total of greasy, high color, and fat, When food is being used in large quantities, rank
For the good quality of meat, it is imperative that animals must be completely healthy at the time of slaughter. However, animal diseases may be inferior to meat quality as food, but it is certainly produced. In most cases, in fact, the sick animal's meat tends to corruption very quickly, not only unsound, but also unhealthy meat virus participate in it External of good meat and bad meat The signs of are explained under the specific head of itself, but here we are where all the layers of healthy flesh are brought to bone when newly killed
Another situation that has a major influence on the quality of meat is treatment of animals before being slaughtered. This will affect its value and soundness. It is easy to understand this, considering the main principles that we are anchored and maintained. These are the digestion of the food and its assimilation to that substance. Nature reduces the food in the stomach to the state of pulp under the name of chyme entering the intestine to affect this process first, two principles, one that is different from the others , Absorbed by countless blood vessels that open in the milk white liquid, nutritional part, mucosa, or inside the coat inner coat. These vessels, or absorbents, drain the fluid to a common duct or roadway, along which it is transported to a large vein in the vicinity of the heart. Here it is mixed with the venous blood (which is black and impure) coming back from every part of the body and through all parts to the arterial (or pure) blood supplying the substance for the animal's substances I was recruited by the blood of the animals who completed the course and the digested foods and had the waste, now received by the heart again back to the heart, it is forced through the artery, from there Distributed by countless branches called capillaries, other principles innutritive parts are distributed from the intestine to every part of animals, life and nutrition and are thus eliminated. It will now be understood how the meat will be affected by the bad, where the blood circulation was increased by overdriving animals when this is the case, the meat is in a dark color Become rapidly decay; so that self-interest and humanity likewise destined to serve as food for man
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