MEAT QUALITY OF MERCHANTABILITY impact.

15Jun/090

MEAT QUALITY OF MERCHANTABILITY impact.

During the period between birth and maturity of animals, their flesh undergoes very many changes. For example, when a young animal, which is fluid cells containing the muscle, which has a large proportion of what is called albumen. Albumen, which is also a major component of egg white, has a peculiarity of coagulating or security at a certain temperature, such as a boiled egg white, a soft, white fluid, no more late, or not able to dissolve in water. As the animal grows older, this is strange animals decreased gradually, in proportion to other constituents of the juice from the meat. Thus, the reason why the calf, the sheep are white, and without gravy when cooked, is that the large amount of albumen contains hardens them, or to be frozen. On the other hand, the reason why beef and mutton are brown, and the sauce, is that they contain the proportion of albumen, a small, compared with their larger than the amount of liquids that dissolve, and not coagulable.

Quality of meat of animals that is influenced by the nature of the food that has been fed, for the supply of food that produce meat. If food is not suitable and good, the meat can not be good either. To the experienced in this case, it is known that eating the meat of animals such as the production of flour, such as maize, beans, & c., is a company, well spiced, and also economical in the cooking, that those who eat meat on fresh material and a lot of water, such as root, this quality has a slightly less in degree, while the flesh of those who keep food containing oil, such as linseed, is a slippery, high-colored, and dirty in fat, and if the food has been used in large numbers, madman's sense of rank.

Is very good for the quality of meat, that animal must be perfectly healthy at the time of its slaughter. However, few animal disease that may, in the low quality of meat, such as food, to be sure akan produced. In most cases, indeed, such as meat animals have a tendency to hurt putrescence very rapidly, not only be less healthy, but absolutely poisonous, on the absorption of virus to less healthy meat in the system to those who partake of this. External indications of good and bad meat will be described under their own particular head, but we may here premise that all layers wholesome meat, when recently killed, adheres firmly to the bone.