Meat includes the flesh of all animals used for food; as,
beef, veal, mutton, pork, poultry, and game.
Beef is from the ox, steer, or cow.
Veal is from the 6 to 8 weeks' old calf.
Mutton is from the sheep over 1 year old.
Lamb is from the young sheep, 6 to 8 weeks to 1 year old.
Pork is from the pig.
Poultry includes chickens, turkeys, ducks, and geese.
Game includes wild animals -and fowl; as, deer, quail,
partridges.
Structure of Meat. — Meat consists of muscles, bone, and
fat.
The muscles are made up of bundles of fibers or cells
bound together by connective tissue. The muscle fibers
contain protein, extractives, and water. The connective
tissue is very tough. Those of much-used muscles, as in
the neck or legs, are much stronger than those of muscles
not greatly used, as in the back.
The hones consist of about half solid matter and half
water. The solid part is composed of two-thirds mineral
matter and one-third animal matter, chiefly fat and ossein.
Some bones are hollow, and contain a fatty substance called
marrow.
At the ends of bones and connecting bones at the
joints are bands of cartilage or gristle, which is like soft
bone. In young animals the bones are soft, becoming
harder with age.
(144)
PRO TEIN—MEA T
145
The fat occurs under the skin, between the bundles of
fibers, and around the internal organs.
Composition of Meat. — Meats are similar in composi-
tion, but different cuts of thesame animal
will differ in the proportion of food prin-
ciples, as will also the same cuts from
different animals. This is due to the
nature and condition of the animal and
the manner of feeding. Meat contains
large percentages of protein, fat, and
water.
Protein. — The amount of protein is
about the same — 13 to 20 per cent — in
all meat. The principal meat proteins
are : —
Fibrin, which is the substance in the
blood that makes it coagulate when shed.
Gelatin, extracted from the connec-
tive tissue, tendons, and cartilage and
bone, by long, slow cooking in water.
Gelatin is dissolved in hot water, but
thickens when cold.
Albumin, which is similar to that
found in eggs, and is the main form of protein in meat.
Extractives or juices of meat, which give the meat its
flavor. Young animals have more albumin, while old
ones have more nitrogenous extractives.
Fat in meat varies in amount very widely. Much is
lost in the preparation for market, in cooking, and at the
table, so that only about one-half the amount of fat is
available to the body. Older animals well fed have more
fat than young animals. The fat takes the place of some
of the water, and does not affect the protein.
Fig. 17. Diagram
illustrating structure of
meat: a, muscle fibers;
b, fat cells; c, connec-
tive tissue. (Hutchi-
son.)
146 BOME^TJG SCIENCE
Water makes up about three-fourths of the weight of
meat, but varies greatly — from 50 to 75 per cent. It is
much more abundant in the young animal than in the old.
Veal and lamb contain more water than beef and mutton.
Mineral matter in meat is less than one per cent. This
is found in larger proportions in the older animals and is
abundant in the extractives. There is no carbohydrate
in meat.
Approximate Composition of Meat
Protein Water Fat Ash
20% 70 to 75% 2 to 5% 1%
Page 65
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Meat includes the flesh of all animals used for food; as, beef, veal, mutton, pork, poultry, and game.
Beef is from the ox, steer, or cow.
Veal is from the 6 to 8 weeks' old calf.
Mutton is from the sheep over 1 year old.
Lamb is from the young sheep, 6 to 8 weeks to 1 year old.
Pork is from the pig.
Poultry includes chickens, turkeys, ducks, and geese.
Game includes wild animals -and fowl; as, deer, quail, partridges.
Structure of Meat. — Meat consists of muscles, bone, and fat.
The muscles are made up of bundles of fibers or cells bound together by connective tissue. The muscle fibers contain protein, extractives, and water. The connective tissue is very tough. Those of much-used muscles, as in the neck or legs, are much stronger than those of muscles not greatly used, as in the back.
The hones consist of about half solid matter and half water. The solid part is composed of two-thirds mineral matter and one-third animal matter, chiefly fat and ossein. Some bones are hollow, and contain a fatty substance called marrow.
At the ends of bones and connecting bones at the joints are bands of cartilage or gristle, which is like soft bone. In young animals the bones are soft, becoming harder with age.
(144)
PRO TEIN—MEA T
The fat occurs under the skin, between the bundles of fibers, and around the internal organs.
Composition of Meat. — Meats are similar in composition, but different cuts of thesame animal will differ in the proportion of food principles, as will also the same cuts from different animals. This is due to the nature and condition of the animal and the manner of feeding. Meat contains large percentages of protein, fat, and water.
Protein. — The amount of protein is about the same — 13 to 20 per cent — in all meat. The principal meat proteins are : —
Fibrin, which is the substance in the blood that makes it coagulate when shed.
Gelatin, extracted from the connective tissue, tendons, and cartilage and bone, by long, slow cooking in water. Gelatin is dissolved in hot water, but thickens when cold.
Albumin, which is similar to that found in eggs, and is the main form of protein in meat.
Extractives or juices of meat, which give the meat its flavor. Young animals have more albumin, while old ones have more nitrogenous extractives.
Fat in meat varies in amount very widely. Much is lost in the preparation for market, in cooking, and at the table, so that only about one-half the amount of fat is available to the body. Older animals well fed have more fat than young animals. The fat takes the place of some of the water, and does not affect the protein.
Fig. 17. Diagram illustrating structure of meat: a, muscle fibers; b, fat cells; c, connective tissue. (Hutchison.)
146 DOMESTIC SCIENCE
Water makes up about three-fourths of the weight of meat, but varies greatly — from 50 to 75 per cent. It is much more abundant in the young animal than in the old. Veal and lamb contain more water than beef and mutton.
Mineral matter in meat is less than one per cent. This is found in larger proportions in the older animals and is abundant in the extractives. There is no carbohydrate in meat.
Approximate Composition of Meat
Protein Water Fat Ash
20% 70 to 75% 2 to 5% 1%