During the period from the birth of the animal to the maturity, the meat experiences a great change. For example, when an animal is young, the liquid that the muscle tissue contains possesses a large proportion of what is called albumen. Also, this egg whites, which is a chief component of the eggs, is soft, white liquid, no longer soluble, or can be dissolved in water, like boiled egg white, as this solid animal grows, this unique Animal material gradually decreases in proportion to the other components of meat juice. Thus, the reason that the beef and lamb is white and there is no gravy when cooked is that a large amount of egg whites are cured or solidified, while beef and lamb It is brown and has gravy because the proportion of egg white contained in them is smaller than that of soluble and noncoagulant amounts.
The quality of the animal's meat is quite influenced by the nature of the food it is supplied to. If food is not appropriate and good, meat can not be better either. Experienced with this problem, it is well-known that animal meat, like corn, pulse, & c to supply farinaceous agricultural products, is well flavored and economical in cooking; Those meats are watery like roots, pulp-like substances, somewhat less of these qualities; as food flaxseed there is fixed oil as flesh but greasy, high color, And fat gross, and when food is used in large quantity, run
It is indispensable for good quality meat, animals must be completely healthy at the time of slaughter. However, animal diseases may be mild, but it is certain that poor meat quality as food is produced. In most cases, in fact, the diseased animal meat tends to rot very quickly, so that the unhealthy meat virus is absorbed into the system of the person who eats it Good and bad flesh external signs, Described under your own specific head, we here firmly adhere to the bones when all the layers of healthy meat are killed fresh
Another situation that greatly affects meat quality is treatment of animals before slaughter. It affects its value and to a lesser extent soundly. It is easy to understand this, reflecting the key principles that animal lives are supported and maintained. These are the digestion of that food and its assimilation to that substance. Nature reduces food in the stomach to the state of pulp under the name of chyme, which passes to the first intestine to affect this process, one divided into two principles there, milky white The liquid, nutrition part is absorbed by countless blood vessels that open onto the mucosa, or by the coat inside the intestines. These containers, or sorbents, drain liquid into a common pipe, or the way carried to the large vein in the vicinity of the center. Here it mixes with the venous blood (which is black and impure) and returns from every part of the body, which supplies waste caused by the circulatory flow by the artery and through all parts the blood of the animal that completed the course , Was recruited by the digested food and had its waste, now received by the heart again back to the heart, it is forced through the artery from there, countless branches called capillaries By other principles gifted to animals, every part of life and nutrition, nutrients pass from the intestines and are therefore eliminated. It will be easily understood How to be affected if the flesh is bad or slaughtered when its blood circulation is increased Excessive driving, evil where this was the case, meat is dark As it is color, it will rapidly decay; selfishness and humanity will also serve as food for humans as well
Grain and its preparation.
Grains are produced by plants belonging to the vast order known as food, which is the name given to those species used as food (used as wheat, rye, oats, barley, corn, rice, etc.). They are used in foodstuffs in both unmilled state and in various forms of mill products.
Grains are highly nutritious, are well prepared and easily digested foods. In composition, they are all similar, but the changes in their constituents and the relative amounts of these various elements give them different degrees of nutritional value, each of which together contain starch, dextrin, sugar, The combined nutritional value of fatty substances, as well as mineral elements and woody substances, or cellulose and nitrogen element, gluten, egg white, casein, cereal food is almost three times of beef, mutton, or poultry. Regarding the proportion of food ingredients necessary to fulfill the various conditions of the system, the grain approaches a more appropriate standard than most other foods; indeed, wheat is a food
When they are so self-almost complete food and are properly prepared, this use of cereals which is very tasty and easy of digestive power, it is not more commonly used to represent value as a diet article I am scarce too far. Changes in the use of cereals are equally necessary with the use of other food materials and the preparation of the large number of cereals to be found now in the market is a dietary staple
In the past, grain relied mainly on the Lord as a staple food, but it is well proven by history that the highest state of human beings was always associated with wheat consuming countries. The power of endurance is a proverb The ancient Spartans is a cereal diet, given a Roman soldier who conquered the world under Caesar has his pocket as his daily ration
Currently other nationality uses a wide range of grains. Rice used in connection with some leguminous seeds forms the staple food of the meal for the majority of mankind. Unlike other grain foods, rice is deficient in nitrogen components, so its use needs to be supplemented by other items that contain excess nitrogen component, for this reason, the Chinese rice It is no doubt related to eating peas and beans.
Also, people can not use it as necessary, so I agree with the grain. Grains that grain is appropriately cooked, not properly eaten, or not properly accompanied, with all respect for the opinions of such people, are simply cereals, so they are appropriate It will never be guaranteed to faithfully fulfill its mission unless it is handled to. If found in a bad company, like another good thing that itself is excellent, it tends to create mischief, and in many cases the whole difficulty
Sugar is not necessary for cereals to increase digestive value. The addition of sugarcane is mainly living in mouth rice Asiatics does not use sugar for it, as the starch that makes up the majority of their food ingredients must be converted to sugar by digestion process before assimilation, Due to our enjoyment of why it is bread or other articles made from these same cereals the use of grains will definitely be more universal than if provided with less or no sugar. There is a constant tendency for appetite, just cloy as constant use of sugar instead of regular bread or continuous use of sweetened bread for the continuous use of sugar in cereals. A lot of nice, sweet creams and fruit juices are enough dressings, most people who can not enjoy grains without sugar after a short trial
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