Langworthy and Hunt. Mutton and Its Value in the
Diet. Farmers' Bulletin 526.
Hall and Emmett. Market Classes and Grades of Meat.
Illinois Experiment Station, Bulletin 147.
Hall and Emmett. Relative Economy, Composition,
and Nutritive Value of the Various Cuts of Meat.
Illinois Experiment Station, Bulletin 158.
Cook. Bouillon Cubes. U. S. Department of Agricul-
ture, Bulletin No. 27.
Farmers' Bulletin 34. Meats : Composition and Cooking.
Farmers' Bulletin 85. (Revised) Fish as Food.
Farmers' Bulletin 391. Economical Use of Meat in the
Home.
Langworthy Charts. U. S. Department of Agriculture.
30 Preparation of Food
General Observations
i. Make outline drawings of the carcass of beef, pork,
and mutton, indicating the main divisions used in cutting.
Fill in this outline with subdivisions as the work proceeds.
2. Observe the parts of the different cuts of meat,
noting characteristic shape of piece, size and shape of bone,
distribution of fat and lean, color, texture, and odor.
3. Observe structure of lean meat as shown in an
uncooked portion and in boiled meat. Make drawings of
a longitudinal and cross-section of muscle.
4. Make drawings of cross-section and of longitudinal
section of muscle as seen under the microscope (Stained
section).
5. Observe structure of fatty tissue.
Experiment 54. Structure of Lean Meat.
1. Take a piece of meat cut from a leg of beef.
(a) Reserve one-third.
(b) With a dull knife scrape out the soft part from
the remainder, shaping it into a cake.
(c) Make a similar cake of the fibrous part remaining.
(d) Cook the three samples in a hot frying pan, turn-
ing them frequently to prevent burning.
Compare the three and explain differences.
Compare with a piece of similar meat which has been
cooked in water until tender.
2. Repeat processes outlined in (1), but using meat
cut from the tenderloin.
What causes toughness in meat ?
Laboratory Manual 31
Experiment 55. Composition of Meat.
1. Cook a piece of beef containing a large amount of
connective tissue in sufficient water to cover. When the
meat begins to fall apart remove from the water and cool.
What constituent of the meat has partially or wholly
disappeared? Cool the broth and place it near ice until
it is thoroughly chilled. Explain its consistency. What
are the small particles seen in it ?
2. Repeat process in (1), using a piece of beef con-
taining a relatively small amount of connective tissue.
Compare (1) and (2), noting appearance of the cooked
meat and consistency of the cold broth. Note the taste of
both. Account for the difference in these broths. Do they
differ in nutritive value ?
Experiment 56. Flavor of Meat.
Take 40 grams of finely minced lean beef.
1. Reserve 5 grams for use in (4).
2. Stir the remainder up well for several minutes with
J c of cold water. Filter through cheesecloth. Repeat
this process until the meat has lost most of its color.
Reserve this filtrate (a). Reserve the extracted meat
for (4).
3. Boil filtrate (a). Filter through filter paper. Wash
the precipitate well, discarding the wash water. Reserve
nitrate (b) and precipitate for comparison later.
4. Pan broil (a) the fresh meat reserved in (1);
(b) the extracted meat from (2). Compare as to flavor.
(c) Taste the washed precipitate obtained in (3).
(d) Taste the nitrate obtained in (3).
2,2, Preparation of Food
Page 9
Presented as published in 1907. 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
Langworthy and Hunt. Mutton and Its Value in the Diet. Farmers' Bulletin 526.
Hall and Emmett. Market Classes and Grades of Meat. Illinois Experiment Station, Bulletin 147.
Hall and Emmett. Relative Economy, Composition, and Nutritive Value of the Various Cuts of Meat. Illinois Experiment Station, Bulletin 158.
Cook. Bouillon Cubes. U. S. Department of Agriculture, Bulletin No. 27.
Farmers' Bulletin 34. Meats : Composition and Cooking.
Farmers' Bulletin 85. (Revised) Fish as Food.
Farmers' Bulletin 391. Economical Use of Meat in the Home.
Langworthy Charts. U. S. Department of Agriculture.
30 Preparation of Food
General Observations
i. Make outline drawings of the carcass of beef, pork, and mutton, indicating the main divisions used in cutting. Fill in this outline with subdivisions as the work proceeds.
2. Observe the parts of the different cuts of meat, noting characteristic shape of piece, size and shape of bone, distribution of fat and lean, color, texture, and odor.
3. Observe structure of lean meat as shown in an uncooked portion and in boiled meat. Make drawings of a longitudinal and cross-section of muscle.
4. Make drawings of cross-section and of longitudinal section of muscle as seen under the microscope (Stained section).
5. Observe structure of fatty tissue.
Experiment 54. Structure of Lean Meat.
1. Take a piece of meat cut from a leg of beef.
(a) Reserve one-third.
(b) With a dull knife scrape out the soft part from the remainder, shaping it into a cake.
(c) Make a similar cake of the fibrous part remaining.
(d) Cook the three samples in a hot frying pan, turning them frequently to prevent burning.
Compare the three and explain differences. Compare with a piece of similar meat which has been cooked in water until tender.
2. Repeat processes outlined in (1), but using meat cut from the tenderloin.
What causes toughness in meat ?
Laboratory Manual 31
Experiment 55. Composition of Meat.
1. Cook a piece of beef containing a large amount of connective tissue in sufficient water to cover. When the meat begins to fall apart remove from the water and cool.
What constituent of the meat has partially or wholly disappeared? Cool the broth and place it near ice until it is thoroughly chilled. Explain its consistency. What are the small particles seen in it ?
2. Repeat process in (1), using a piece of beef containing a relatively small amount of connective tissue.
Compare (1) and (2), noting appearance of the cooked meat and consistency of the cold broth. Note the taste of both. Account for the difference in these broths. Do they differ in nutritive value ?
Experiment 56. Flavor of Meat.
Take 40 grams of finely minced lean beef.
1. Reserve 5 grams for use in (4).
2. Stir the remainder up well for several minutes with J c of cold water. Filter through cheesecloth. Repeat this process until the meat has lost most of its color. Reserve this filtrate (a). Reserve the extracted meat for (4).
3. Boil filtrate (a). Filter through filter paper. Wash the precipitate well, discarding the wash water. Reserve nitrate (b) and precipitate for comparison later.
4. Pan broil (a) the fresh meat reserved in (1); (b) the extracted meat from (2). Compare as to flavor.
(c) Taste the washed precipitate obtained in (3).
(d) Taste the nitrate obtained in (3).
2,2, Preparation of Food