These muscle fibers, which are in
the form of tiny tubes, are filled with a protein substance. They are
held together with a tough, stringy material called _connective tissue_.
As the animal grows older and its muscles are used more, the walls of
these tubes or fibers become dense and tough; likewise, the amount of
connective tissue increases and becomes tougher. Among the muscle fibers
are embedded layers and particles of fat, the quantity of which varies
greatly in different animals and depends largely on the age of the
animal. For instance, lamb and veal usually have very little fat in the
tissues, mutton and beef always contain more, while pork contains a
greater amount of fat than the meat of any other domestic animal.
8. The composition of meat depends to a large extent on the breed of the
animal, the degree to which it has been fattened, and the particular cut
of meat in question. However, the muscle fibers are made up of protein
and contain more protein, mineral salts, or ash, and certain substances
called _extractives_, all of which are held in solution by water. The
younger the animal, the greater is the proportion of water and the lower
the nutritive value of meat. It should be understood, however, that not
all of meat is edible material; indeed, a large part of it is made up of
gristle, bones, cartilage, nerves, blood vessels, and connective tissue.
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