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USB DC 5V Portable Mini Vase Humidifier
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CONDITIONS IMPACTING THE QUALITY OF MEAT.
During the period in between the birth and maturity of animals, their flesh undergoes really considerable changes. For instance, when the animal is young, the fluids which the tissues of the muscles consist of, possess a huge percentage of what is called albumen. This albumen, which is also the chief element of the white of eggs, has the peculiarity of coagulating or hardening at a certain temperature level, like the white of a boiled egg, into a soft, white fluid, no longer soluble, or with the ability of being liquefied in water. As animals grow older, this peculiar animal matter slowly decreases, in proportion to the other constituents of the juice of the flesh. Hence, the reason veal, lamb are white, and without gravy when cooked, is, that the big quantity of albumen they contain hardens, or ends up being coagulated. On the other hand, the reason that beef and mutton are brown, and have gravy, is, that the proportion of albumen they contain, is small, in comparison with their greater amount of fluid which is soluble, and not coagulable.
The quality of the flesh of an animal is significantly influenced by the nature of the food on which it has actually been fed; for the food provides the product which produces the flesh. If the food be not suitable and great, the meat can not be great either. To the experienced in this matter, it is popular that the flesh of animals fed on farinaceous fruit and vegetables, such as corn, pulse, & c., is company, well-flavoured, as well as economical in the cooking; that the flesh of those fed upon succulent and pulpy substances, such as roots, has these qualities in a rather less degree; whilst the flesh of those whose food consists of repaired oil, as linseed, is oily, high coloured, and gross in the fat, and if the food has actually been utilized in huge quantities, had of a rank flavour.
It is important to the good quality of meat, that the animal should be completely healthy at the time of its slaughter. However small the condition in an animal may be, inability in the quality of its flesh, as food, is certain to be produced. Most of the times, undoubtedly, as the flesh of diseased animals tends to very fast putrefaction, it ends up being not only unwholesome, but definitely toxic, on account of the absorption of the virus of the unsound meat into the systems of those who participate of it. The external indicators of great and bad meat will be explained under its own certain head, however we may here facility that the layer of all wholesome meat, when freshly eliminated, adheres securely to the bone.
Another condition considerably influencing the quality of meat, is the animal's treatment prior to it is slaughtered. This affects its value and wholesomeness in no inconsiderable degree. It will be easy to comprehend this, when we review those leading concepts by which the life of an animal is supported and kept. These are, the food digestion of its food, and the assimilation of that food into its drug. Nature, in effecting this process, very first decreases the food in the stomach to a state of pulp, under the name of chyme, which enters the intestines, and is there divided into two concepts, each distinct from the other. One, a milk-white fluid, the nutritive portion, is absorbed by many vessels which open upon the mucous membrane, or inner coat of the intestinal tracts. These vessels, or absorbents, release the fluid into a common duct, or roadway, along which it is conveyed to the large veins in the area of the heart. Here it is mixed with the venous blood (which is black and impure) returning from every part of the body, and after that it supplies the waste which is occasioned in the circulating stream by the arterial (or pure) blood having provided matter for the compound of the animal. The blood of the animal having actually finished its course through all parts, and having had its waste attracted by the absorbed food, is now gotten into the heart, and by the action of that organ it is advised through the lungs, there to get its filtration from the air which the animal inhales. Once more going back to the heart, it is compelled through the arteries, and thence dispersed, by countless ramifications, called blood vessels, bestowing to every part of the animal, life and nutriment. The other concept the innutritive part passes from the intestinal tracts, and is therefore done away with. It will now be readily understood how flesh is influenced for bad, if an animal is butchered when the circulation of its blood has actually been enhanced by over-driving, ill-usage, or other reasons for excitement, to such a degree of rapidity about be too terrific for the blood vessels to perform their functions, and triggering the blood to be hardened in its minuter vessels. Where this has actually been the case, the meat will be dark-coloured, and become rapidly putrid; so that self-interest and mankind alike dictate kind and mild treatment of all animals destined to function as food for man.
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