A manual of home-making

After slaughterings the rncat iiridergoe.H several changes. Immediately after l)eiog killed, the fiesh, especially in young and well-nourishefl animals, is juicy and tender. On account of the elotting of the myosin, after a short time rigor fnortis ensues and the meat becomes stiff and hard. In the third stage to whieh the nieat soon passes, it becomes again soft and tender, owing in part to the action of lactic acid on the sarcolemma and connective tissue. This process should not, however^ be al- lowed to go too far^ or the meat will become " high " and have a disagreeable odor and flavor. This development of the lactic acid rendering the meat tender, is caUed "rijxining" of the meM. Refrigeration retards tiiis process, hence meats can be kept fresh for a considerable time at a low temperature (below 40° F,), The experiments by P, F. Trowbridge,! show that as long as the amount of lactic acid continues to increase, the meat appears to be improving in quality. At a certain stage, however, basic bodies begin to separate, which neutrahze the lactic acid and thus cause a de- crease in the amount of this free acid. The meat is still edible after this decrease has begun, but whenever enough basic bodies are hberated to neutralize the lactic acid, the meat has then reached a stage of incipient putrefaction and is no long^ fit for food. Game is often allowed to *'hang*' until the changes of de- composition are we[l marked and in this condition it is highly rehshed by epicures. USE OP MARKET TRIMMINQS ANT> MEAT FAT IN COOKING J Market trimmings vary with the customs of the locality and the character of the cuts bought, but it is certain that a saving can be made if the trinunings are brought home and used in cooking or for other purposes, • Bailey, E. H. 8, The Source, Chemistry and Use of Food Products. t Misi4ouri A^. Exp. Sta. t IFsher. Susannab. Waste nf Mi'at m the Home* Part 11. Cornell Reading-Course for the Farm Hume, BuU. 109. I I I I I 820 A MASVAL OF BOMB-MAKINO imfaA After bdDi IrM oulaiid cbrified, wUmmsiimBitnm i and boixie trinuntop of beef and mottoo, dnppa^ from bMson fai, fiwh pork ffti, and mmt^ ba eaa be eombined or lifted nngljr in oooidn^ For fiTiEis croqqeltes, bfcaJed diope» Ffcacfa fried potatoeiy and the like, s mixttoe of nnmm GiUb» Meh as beef, miilloo, and bacon, is exeeDeiii. The craeUfaigi from tried^oui suet are ^ood far ahorlefiing in com eakas anil auel piiddioffi* In baymg met aeparately, it fibocdd be remcmbcued Uiat falii from aU parta of the aniinal do not melt at the same tam- pcruture. For example, cod suet melts at a lowar teinperattira and ii, therefore, a softer fat than is kidn^ suet. For some kinds of cocikiriK the softer fat m much to lie preferred. In f^eneral, faU are abnoHt completely digested, althoufdi ex- p**rioic*ri»H in<lir4tte tlial fats with low melting points, such as butter and olive oil, are digested more completely than those with high melting points, such as mutton fat and beef fat. Teniperalure of cooking.