CIRCUMSTANCES IMPACTING THE QUALITY OF MEAT.

All through the interval among the delivery furthermore maturity of animals, their flesh withstands vastly considerable alterations. For occasion, when the animal is young, the fluids which the tissues of the muscles contain, possess a wide proportion of what is called albumen . This albumen, which is and the chief component of the white of eggs, possesses the peculiarity of coagulating or hardening at a certain temperature, like the white of a boiled egg, within a soft, white fluid, no longer soluble, or capable of being dissolved in water. Like animals grow older, this peculiar animal matter gradually decreases, within proportion on the way to the other constituents of the juice of the flesh. Thus, the reason why veal, lamb are white, also without gravy when cooked, is, that the wide quantity of albumen they contain hardens, or becomes coagulated.

About the other hand, the reason why beef and mutton are brown, furthermore take gravy , is, that the proportion of albumen they contain, is small, in comparison by means of their greater quantity of fluid which is soluble, furthermore not coagulable.

The quality of the flesh of an animal is considerably influenced near the brand of the dinner concerning which it has been fed ; for the supper supplies the material which produces the flesh. If the food be not suitable moreover good, the meat cannot be pleasant either. To the experienced inside this matter, it is well known that the flesh of animals fed on farinaceous produce, such in the same way as corn, pulse, &c., is firm, well-flavoured, moreover in addition to economical inside the cooking; that the flesh of those fed concerning luscious moreover pulpy substances, such like roots, possesses these qualities inside a somewhat less degree; when the flesh of those whose snack contains fixed oil, the same as linseed, is greasy, elevated coloured, along with gross within the fat, also if the supper has been used in large quantities, possessed of a rank flavour.

It is indispensable to the pleasant quality of meat, that the animal should be perfectly healthy at the circumstance of its slaughter. Although slight the disease inside an animal may be, inferiority in the quality of its flesh, like feast, is certain to be created. Inside most cases, indeed, in the same way as the flesh of diseased animals has a tendency to very rapid putrefaction, it becomes not only unwholesome, however absolutely poisonous, on account of the absorption of the virus of the unsound meat inside the systems of those who partake of it. The external indications of fine furthermore bad meat will be described under its own particular head, but we may here premise that the layer of every person wholesome meat, when freshly killed, adheres firmly on the road to the bone.

Another event greatly affecting the quality of meat, is the animal's treatment before it is slaughtered . This influences its respect in addition to wholesomeness in no inconsiderable degree. It will be easy on the road to understand this, whilst we reflect regarding those leading principles in front of which the life of an animal is supported along with maintained. These are, the digestion of its meal, along with the assimilation of that feast into its substance. Nature, within effecting this process, first reduces the supper inside the stomach on the way to a state of pulp, under the name of chyme, which passes inside the intestines, along with is there divided inside two principles, every distinct from the other. One, a milk-white fluid, the nutritive portion, is absorbed close to innumerable vessels which offered upon the mucous membrane, or inner coat of the intestines. These vessels, or absorbents, discharge the fluid inside a well-liked duct, or road, along which it is conveyed on the road to the wide veins within the neighbourhood of the heart. Here it is mixed among the venous blood (which is black along with impure) returning from every part of the body, and after that it supplies the waste which is occasioned inside the circulating stream near the arterial (or pure) blood having furnished matter for the substance of the animal. The blood of the animal having completed its course through everyone parts, and having had its waste recruited nearby the digested supper, is now received inside the heart, moreover by the action of that organ it is urged through the lungs, there on the way to receive its purification from the air which the animal inhales. Again returning on the road to the heart, it is forced through the arteries, moreover thence distributed, in the vicinity of innumerable ramifications, called capillaries, bestowing to each part of the animal, life moreover nutriment. The other principle the innutritive portion passes from the intestines, plus is subsequently got rid of. It will now be readily understood how flesh is affected for bad, if an animal is slaughtered while the circulation of its blood has been increased nearby over-driving, ill-usage, or other causes of excitement, on the way to such a degree of rapidity like to be too exalted for the capillaries to perform their functions, along with causing the blood on the way to be congealed inside its minuter vessels. Where this has been the case, the meat will be dark-coloured, moreover become rapidly putrid; therefore that self-interest also humanity alike dictate class moreover gentle treatment of each one animals destined on the way to serve the same as food for man.

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