These are carried to
meat from external sources, such as dust, flies, and the soiled hands of
persons handling it, and they multiply and thrive. It is known, too,
that some of the germs that cause disease in the animal remain in its
flesh and are thus transmitted to human beings that eat such meat. If
there is any question as to its good condition, meat must be thoroughly
cooked, because long cooking completely eliminates the danger from
such sources.
STRUCTURE AND COMPOSITION OF MEAT
7. An understanding of the physical structure of meat is essential to
its successful cooking. Meat consists of muscular tissue, or lean;
varying quantities of visible fat that lie between and within the
membranes and tendons; and also particles of fat that are too small to
be distinguished except with the aid of a microscope. The general nature
of the lean part of meat can be determined by examining a piece of it
with merely the unaided eye. On close observation, it will be noted
that, especially in the case of meat that has been cooked, innumerable
thread-like fibers make up the structure. With a microscope, it can be
observed that these visible fibers are made up of still smaller ones,
the length of which varies in different parts of the animal. It is to
the length of these fibers that the tenderness of meat is due. Short
fibers are much easier to chew than long ones; consequently, the pieces
containing them are the most tender.
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