The Richmond palladium. (Richmond, Ind.) 1906-1907, 1906-11-25

Science Club By Mrs. Frank Land and
1t is reproduced in the Palladium
with her kind permission.
In considering the subject OF Meats
Il haze divided it into four a pics
Purchas ne, Composition, Nutritive
Talue and Chemistry OF Cooking
The knowledge that q women shou'a
possess on the subject Of PURCHASING
cannot alone be acquired iron honEs.
but frequent visits to the market are
necessary. II So inclined. then size
may have the opportunity os seeing
a side OF beef cut up, and learn where
the different cuts come from, both
tender and tough. what proportion Of
bone there is to meat, why the quality
varies il different parts OF the animal,
etc. She must study the Anatomy Of
the animal in order to be a0ie to To-
cate all the bones. Stud The Mas
cular system. that the positions OF the
muscles and tendons. may be clear IN
her mind, so that she may lnow how
the meat should be cut, in order t1at
slices may be across the grain. Study
the change of position Of bones and
muscles in the hind quarter. she
must become familiar with The inter-
Tor Of side Of beef; the position Of
the spine, ribs, kidneys ard tender
loin. Also the outline Of the Exterior
the position Of each cut and its rela-
tion to the bones Of the skeleton.
Ana while studying these points she
must think Of the texture and color
The carcass is first split the Length
Of the back bone (spine) thus dividing
it into two parts, which are divided
into hind and fore quarters The
Ioin. rump leg and flank going on
the hind quarter, and ribs, shoulder
brisket, cls0ssribs and shin, going on
the fore quarter. These are again
into many cuts
The skeleton is covered with thick
layer Of muscular tissue, which we
will call lean meat, also with varying
amounts Oh fat, found in between and
within membrane and tendons, all
1f which is not visible to the naked
eye. Musclar tissue Tor lean meat)
S composed Of tiny threads 1900 10
L-1100 Of an inch in diameter, called
ibrils. Bundles Of these threads !
,he8fhed by connective tissue and call +
ID ultimate fibres are massed together
heathed in connective tissue to form |
asciculi. The fasciculi bound togett- |
r form lean meat Each set of bun /
les are sheathed in a thin membran- |
MS substance called connective tissue |
which is a very important term in the /
tudy of meats. The wall Of each tube
f which lean meat is composed is
very delicate, elastic membrane,
opposed of heterogeneous material
he walls themselves are quite per-
lament but their contents are constan-
" undergoing change and renewal:
he same change Of building up and
,newing that takes place in our
WIN bodies.
Whether meats are tough or tender
epends upon two thiugs-the chan
cter OF the walls of the muscle tubes
Of which I have just spoken) and
lie character of the connective It's
ne which build the tubes and mus
GS iO56kuEi- III 10u1S anu wei
our; shed animals, the tube walls are
lin and delicate and the connective
ssue is small in amount. the char
cter OF the tube walls and connec-
We tissue is affected by exercise of
le animals.
There is not a moment that does !
Dt require one or more sells Of mus
es, and the more active, the more
eely the blood flows through fhem
e more healthy they are, yet the
'mer they become. Hence, the legs,
eek, sides and shoulder are tougher,
1T are also more highly favored and S
ore nutritious than the back and S
nderloin. Il have sad tha1 the f
ughness or tenderness of meat is G
,pendent upon the Walls Of the mus f
e tubes and the connective tissue; i
e Flavor depends largely upon the u
nds and amounts OF heterogeneous ex- I
actives which the tubes contain, n
,rk and mutton are deficient in ex- e
actives, and what flavor they con p
in depends upon the fats in them. t
lie flesh of young animals is more is
nder but usually not SO highly fla
red. Feeding affects flavor very a
lch. il
AS regards Composition meats con. p
It of refuse water, fats heterogeneous d.
nstituents (protein) carbohydrates F
q ash. Nearly all meats contain ii
IRE or less portions not suitable for Ii
ting known as refuse. 1T is impOr b
1T to discriminate between refuse ia
a waste For instance ska Of fish il
d poultry. rind Of pork, case OF al
lsages. are illustrations Of mater
5 which might by one person be III
ssed as Refuse. and by another be tn
lsidered edible, and thus be clasSed fl
waste if rejected at the table. IN of
linary meats the chief refuse is 70
lie. which contains some nutri- wi
Mt. and may be utilized IL making &c
Fps, hence bone is not atwaas re 81,
e. M
Water abounds IN all animals, con te
uting a large percentage Of their ne
ght. The greater the amount of ST,
ter in a given weight o. fooG. the Sc
) is the relative nutrltiye value
lerally the greater the aa1ounf oi th
ia a given cur, the less the amount bv