During the period between the birth and maturity of animals, their flesh undergoes very considerable changes. As an illustration, when the animal is younger, the fluids which the tissues of the muscle tissue comprise, possess a large proportion of what is called albumen . This albumen, which is also 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, into a mushy, white fluid, no longer soluble, or able to being dissolved in water. As animals get older, this peculiar animal matter steadily decreases, in proportion to the other constituents of the juice of the flesh. Thus, the explanation why veal, lamb are white, and without gravy when cooked, is, that the massive amount of albumen they contain hardens, or turns into coagulated. On the other hand, the explanation why beef and mutton are brown, and have gravy , is, that the proportion of albumen they comprise, is small, as compared with their larger amount of fluid which is soluble, and not coagulable.
The quality of the flesh of an animal is considerably influenced by the character of the food on which it has been fed ; for the food provides the fabric which produces the flesh. If the meals be not suitable and good, the meat can’t be good either. To the experienced in this matter, it’s well-known that the flesh of animals fed on farinaceous produce, such as corn, pulse, &c., is agency, well-flavoured, and also economical within the cooking; that the flesh of those consumed succulent and pulpy substances, comparable to roots, possesses these qualities in a considerably much less diploma; whilst the flesh of those whose meals incorporates fastened oil, as linseed, is greasy, excessive coloured, and gross in the fat, and if the meals has been used in massive portions, possessed of a rank flavour.
It is indispensable to the good quality of meat, that the animal should be perfectly healthy at the time of its slaughter. Nonetheless slight the illness in an animal may be, inferiority in the quality of its flesh, as meals, is definite to be produced. Usually, certainly, because the flesh of diseased animals tends to very rapid putrefaction, it becomes not solely unwholesome, but completely poisonous, on account of the absorption of the virus of the unsound meat into the methods of those who partake of it. The exterior indications of good and bad meat will be described beneath its own explicit head, but we might right here premise that the layer of all healthful meat, when freshly killed, adheres firmly to the bone.
One other circumstance vastly affecting the quality of meat, is the animal’s therapy before it is slaughtered . This influences its value and wholesomeness in no inconsiderable degree. It will doubtless be straightforward to know this, after we mirror on those leading principles by which the life of an animal is supported and maintained. These are, the digestion of its food, and the assimilation of that meals into its substance. Nature, in effecting this process, first reduces the food within the stomach to a state of pulp, below the name of chyme, which passes into the intestines, and is there divided into {two} rules, every distinct from the other. One, a milk-white fluid, the nutritive portion, is absorbed by innumerable vessels which open upon the mucous membrane, or inside coat of the intestines. These vessels, or absorbents, discharge the fluid into a typical duct, or highway, alongside which it’s conveyed to the large veins in the neighbourhood of the heart. Right here it’s mixed with the venous blood (which is black and impure) returning from every part of the body, after which it provides the waste which is occasioned within the circulating stream by the arterial (or pure) blood having furnished matter for the substance of the animal. The blood of the animal having completed its course by all parts, and having had its waste recruited by the digested food, is now acquired into the guts, and by the motion of that organ it is urged by means of the lungs, there to obtain its purification from the air which the animal inhales. Once more returning to the guts, it’s forced via the arteries, and thence distributed, by innumerable ramifications, referred to as capillaries, bestowing to every part of the animal, life and nutriment. The opposite principle the innutritive portion passes from the intestines, and is thus acquired rid of. It’s going to now be readily understood how flesh is affected for unhealthy, if an animal is slaughtered when the circulation of its blood has been increased by over-driving, unwell-utilization, or different causes of pleasure, to such a degree of rapidity as to be too nice for the capillaries to perform their features, and inflicting the blood to be congealed in its minuter vessels. Where this has been the case, the meat will in all probability be darkish-colored, and turn out to be quickly putrid; so that self-curiosity and humanity alike dictate kind and gentle remedy of all animals destined to serve as meals for man.
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