Through the stage concerning the birth plus development of animals, their flesh undergoes very huge alterations. For occasion, whilst the animal is young, the fluids which the tissues of the muscles contain, possess a broad proportion of what is called albumen . This albumen, which is moreover the key component of the white of eggs, possesses the peculiarity of coagulating or hardening at a certain temperature, as the white of a boiled egg, inside a soft, white fluid, no longer soluble, or capable of being dissolved within water. As animals grow older, this peculiar animal matter gradually decreases, into proportion on the way to the other constituents of the juice of the flesh. Therefore, the reason why veal, lamb are white, in addition to without gravy while cooked, is, that the large quantity of albumen they contain hardens, or becomes coagulated.
As regards the other hand, the reason why beef as well as mutton are brown, plus have gravy , is, that the proportion of albumen they contain, is small, into comparison among their greater quantity of fluid which is soluble, moreover not coagulable.
The quality of the flesh of an animal is considerably influenced close by the nature of the snack concerning which it has been fed ; for the feast supplies the material which produces the flesh. If the snack be not suitable also fine, the meat cannot be pleasant either. On the way to the experienced in this matter, it is well known that the flesh of animals fed as regards farinaceous produce, such in the same way as corn, pulse, &c., is firm, well-flavoured, plus along with economical into the producing; that the flesh of those fed concerning juicy moreover pulpy substances, such as roots, possesses these qualities inside a somewhat less degree; whilst the flesh of those whose supper contains fixed oil, in the same way as linseed, is greasy, high-level coloured, as well as gross inside the fat, as well as if the meal has been used within wide quantities, possessed of a rank flavour.
It is indispensable to the pleasant quality of meat, that the animal should be perfectly healthy at the occurrence of its slaughter. However slight the disease within an animal may be, inferiority within the quality of its flesh, like meal, is certain on the road to be created. Within most cases, indeed, as the flesh of diseased animals has a tendency on the way to very rapid putrefaction, it becomes not only unwholesome, however absolutely poisonous, as regards account of the absorption of the virus of the unsound meat into the systems of those who partake of it. The external indications of pleasant along with bad meat will be described under its own particular head, but we may here premise that the layer of everybody wholesome meat, while freshly killed, adheres firmly on the way to the bone.
An alternative instance greatly affecting the quality of meat, is the animal's treatment before it is slaughtered . This influences its esteem in addition to wholesomeness into no inconsiderable degree. It will be easy on the way to understand this, whilst we reflect on the subject of those leading principles in the vicinity of which the life of an animal is supported in addition to maintained. These are, the digestion of its lunch, and the assimilation of that dinner in its substance. Variety, in effecting this process, first reduces the food inside the stomach on the way to a state of pulp, under the name of chyme, which passes in the intestines, also is there divided in two principles, each distinct from the other. One, a milk-white fluid, the nutritive portion, is absorbed in close proximity to innumerable vessels which open upon the mucous membrane, or inner coat of the intestines. These vessels, or absorbents, discharge the fluid in a common duct, or road, along which it is conveyed on the road to the ample veins into the neighbourhood of the heart. Here it is mixed in the midst of the venous blood (which is black along with impure) returning from each part of the body, moreover after that it supplies the waste which is occasioned inside 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 through every person parts, plus having had its waste recruited near the digested food, is now received within the heart, in addition to by the action of that organ it is urged through the lungs, there on the way to receive its purification from the air which the animal inhales. Again returning on the road to the heart, it is forced through the arteries, moreover thence distributed, in close proximity to innumerable ramifications, called capillaries, bestowing to every part of the animal, life also nutriment. The other principle the innutritive portion passes from the intestines, moreover is as a result got rid of. It will now be readily understood how flesh is affected for bad, if an animal is slaughtered while the circulation of its blood has been increased next to over-driving, ill-usage, or other causes of excitement, on the way to such a degree of rapidity as on the road to be too distinguished for the capillaries on the way to perform their functions, in addition to causing the blood on the road to be congealed within its minuter vessels. Where this has been the case, the meat will be dark-coloured, as well as become rapidly putrid; as a result that self-interest along with humanity alike dictate form in addition to gentle treatment of everyone animals destined on the road to serve the same as feast for man.
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