The
tissues then become tough and hard, a condition known as _rigor
mortis_. As meat in this condition is not desirable, it should be used
before rigor mortis sets in, or else it should be put aside until this
condition of toughness disappears. The length of time necessary for this
to occur varies with the size of the animal that is killed. It may be
from 24 hours to 3 or 4 days. The disappearance is due to the
development of certain acids that cause the softening of the tissues.
The _albumin_, which is contained in solution in the muscle fibers, is
similar in composition to the albumen of eggs and milk, and it is
affected by the application of heat in the cooking processes in much
the same way.
10. GELATINE IN MEAT.--The gelatine that is found in meat is a substance
very similar in composition to protein, but it has less value as food.
It is contained in the connective tissue and can be extracted by
boiling, being apparent as a jellylike substance after the water in
which meat has been cooked has cooled. Use is made of this material in
the preparation of pressed meats and fowl and in various salads and
other cold-meat dishes. Some kinds of commercial gelatine are also made
from it, being first extracted from the meat and then evaporated to form
a dry substance.
11. FAT IN MEAT.--All meat, no matter how lean it appears, contains some
fat.
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