Circumstances Affecting The Quality Of Meat
During the period between birth and maturity of the animal, the flesh is subject to major changes. For example, when the animal is young, liquids containing tissues of the muscles, a large proportion of the so-called albumin. This protein, which is also the main component of egg whites, has the peculiarity of coagulation or hardening at a certain temperature, like the white of an egg in a soft, white fluid, which is more soluble, or likely to be dissolved in water.
nAs animals grow older, this special animal matter gradually decreases, in proportion to other components of the juice from the meat. So why the beef, lamb, are white, and without the sauce during cooking, ie the large amount of albumin containing hardens, or becomes coagulated. In addition, the reason why beef and mutton are brown, and the salsa is the proportion of protein they contain, is small compared to its large amount of liquid that is soluble and not not coagulate.
nThe quality of meat from an animal is considerably influenced by the nature of the food to which it was fed, the food supply for the equipment that produces meat. If food is not sufficient and good quality meat can not be good either. The experience in this area, it is well known that meat from animals fed on farinaceous products such as corn, beans, & c., is firm and well seasoned, and also in the kitchen, the meat fed on succulent and pulpy substances, such as roots, possesses these qualities to a lesser extent, while the flesh of those whose food contains fixed oil such as linseed, is greasy, high color, and the gross fat, and if food has been used in large quantities, with a range of flavor.
nIt is essential for good quality meat, the animal must be healthy at the time of slaughter. However slight the disease in an animal of May, the inferiority of the quality of their meat for human consumption, it is true that to happen. In most cases, as the meat of sick animals is very rapid putrefaction, it becomes not only unhealthy, but absolutely poisonous, due to the absorption of the virus in meat systems small part of it . The external indications of good and bad meat is described in his own head, but here it is possible that the assumption that all segments of healthy meat, when freshly killed, adheres firmly to the bone.
nAnother factor that greatly affects the quality of meat, is the treatment of animals before slaughter. This influences its value and wholesomeness in no degree. It should be easy to understand, when we reflect on the basic principles that an animal’s life is supported and maintained. These are food digestion and absorption of food in their substance. Nature, in carrying out this process, first reduces the food in the stomach to a state of pulp, with the name of chyme, which passes from the intestine, and is divided into two, each different from the others. One, a white liquid milk, the nutrients are absorbed by innumerable vessels which open to the mucosa, or inner layer of the intestine. These vessels, or absorbents, discharge the fluid in a duct, or road, along which it transmits to the large veins near the heart. Here, it mixes with venous blood (which is black and impure) returning from all parts of the body, then the supply of waste to be caused by the spread in the blood (or pure) blood having being The nature of the substance of the animal. The blood of the animal has finished his race in all regions, and urged their waste by the digestion of food is received in the heart, and action of that body that calls through the lungs, there to receive its purification of the air inhaled by the animal. Back to the heart is forced through the arteries, and then distributed, by innumerable ramifications, called capillaries, giving each part of the animal, life and food. The other principle, innutritive from the intestine, and therefore eliminated. Now it will be easy to understand how the meat is affected by the poor, if an animal is slaughtered when the circulation has increased by more than driving, the use of disease or other causes of emotion, these slower than being too big for the capillaries to perform their functions, and causing the blood vessels, frozen in its minutes. If this were the case, the meat will be dark, and quickly become rotten, so that the interest and humanity dictate both the nature and sweetness of all food animals to humans.
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