The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1876-09-14
Is Rare Beef Dangerous!

FOR several years past hyglenlStS and
pathologists have been closely studying
the progressive invasion of the tgusodea
or tape worms in the human species, in
order to discover all the causes which
lead to the presence of these terrible par
asites and the means of preventing them.
While many vital points relating to the
| subject are still in controversy, it has
been demonstrated that we are attacked
by the armed tenia (tteni0 solium) and by
the non-armed tsenia (tteni0 medic camel
lata or tne,mis), that the germs of these
two entozoa are introduced into the in
testinal canal through flesh food, and that
the germs OF the first usually come from
pork and those OF the second from beef
and mutton. 1t has furthermore been
pointed out, by NJ. Regnault, that, while
the number OF attacks of the armed tenia
non armed worm are becoming more and
more frequent
The cause attributed to this increase is,
first, the therapeutic use of raw beef, and,
second, the habit of eating that meat, as
well as mutton (the latter, however, in a
less degree than the former), in a very
rare state. Both beef and mutton con-
tain morbific germs, which might we'll
escape the scrutiny of a much more rigid
inspection Of market food than obtains
here; and these, lodged in some organ of
the body, speedily develop into the ma
ture worm. Cooking the meat through
thoroughly is sure safeguard; but on the
other hand, there are many who have no
relish for well done beef or mutton, and,
among the Germans especially, the meat
is prepared in various ways without being
cooked at all. We have frequently seen
raw beef steak served and eaten with the
simple accompar iments of pepper, salt
and vinegar. Butchers in New York CITY
chop finely the good meat which is
trimmed from joints or bones, and sell it
IN its hashed state, at a low price, to the
poorer classes, who likewise eat it raw.
and thus save the fuel required for cook.
ing. AS indicated above, physicians Oft
en- prescribe raw meat to the weak and de-
billtated, and it is no very uncommon
thing to see infants sucking tender pieces
OF raw steak. OF course all this is dan
gerous, and the fact, we have reason to
believe, is not entirely unknown to those
who favor the practice; but on the other
hand, there is general idea that if meat
be cooked ever so little, merely warmed
through, all peril is obviated. That this
is subtle error will be clear from brief
consideration of the cooking process.
The rationale of broiling is the subjec-
ton of large surface of meat to sudden
high temperature. Coagulation of the ex-
terror albumen succeeds, and the Juices
are prevented from escaping, so that they
are cooked with the fibrous part of the
meat, enclosed as it were between two
Shells Roasting, or rather baking, as it
is practiced in this country, is virtually
the same process, the hot oven being sub
stituted for the Goals. Frying accom-
plishes the same end by the action of
highly heated fat. Boiling is Just the
reverse, as the heat in that case is applied
gradually, so that the albumen can be
coagulated uniformly through the mass.
Now albumen coagulates at 142 degrees
Fab, and further heat reduces it to a firm
transparent body, so that a piece of beef
which is left unbasted,' that is, I'M
moistened, during the cooking process,
and its exterior temperatures not thus kept
| down, or steak allowed to cook slowly
over slow instead of brisk fire, is likely
to become encased in close crust, not
inaptly termed " leathery," which tends
to prevent the further penetration of heat.
1t will readily be perceived that thus, al
though the meat has been subjected to
cooking proper length of time, and al
though its exterior may appear overdone,
part of its interior may be practically
raw, and may never have reached the
temperature Of 40 degrees, beyond which
it has been proved germ-life cannot exist.
Hence, in such portion of the meat thus
prepared, the germs are none the worse for
their warming, aud enter the body in an
active state.
1t does not follow, however, from this
that we are to intertlict that most noble of
all dishes, the rare cut of sirloin, but it
does follow that we should exercise some
greater care in its preparation. And in
| this respect we have a very safe and
simple guide in the two temperatures
noted above, or rather in their close ap-
Proclamation. Everybody knows the
difference in color and general appear
ance between meat nearly raw and meat
cooked, and is capable of observing the
glalry, habby condition of the former as
compared with the firmness of the latter.
In one case the albumen has not coagu-
lated, in the other it has But in the
latter instance we know that q tempera-
ture OF -l42 degrees has been attained, and
thatis two degrees higher than the germ
death point; hence we are thus rendered
certain that the danger is obviated, on
simple inspection Of the condition of the
meat, which still is rare enough to satisfy
any healthy taste.
1t is not difficult to perceive that the
ravages Of that other fearful parasite, OF
the hog, the trschsno sptro1is, have been
the cause OF greater care in the prepare.
ton of pork; and as the same thorough
cooking which destroys the tricttn0 ike.
wise destroys the tepia germ, both evils