As already explained, a part of the fat contained in meat occurs in
small particles so embedded in the muscle fibers as not to be readily
seen, while the other part occurs in sufficient amounts to be visible.
In the flesh of some animals, such as veal and rabbit, there is almost
no visible fat, but in very fat hogs or fowls, one-third or one-half of
the weight may be fat. Meats that are very fat are higher in nutritive
value than meats that contain only a small amount of this substance, as
will be observed on referring to the table of meat compositions in Fig.
1. However, an excessive amount of fat prevents the protein materials
from digesting normally.
The quality of fat varies greatly, there being two distinct kinds of
this material in animals. That which covers or lies between the muscles
or occurs on the outside of the body just beneath the skin has a lower
melting point, is less firm, and is of a poorer grade for most purposes
than that which is found inside the bony structure and surrounds the
internal organs. The suet of beef is an example of this internal fat.
Fat is a valuable constituent of food, for it is the most concentrated
form in which the fuel elements of food are found. In supplying the body
with fuel, it serves to maintain the body temperature and to yield
energy in the form of muscular and other power. Since this is such a
valuable food material, it is important that the best possible use be
made of all drippings and left-over fats and that not even the smallest
amount of any kind be wasted.
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