Composition of Meat
Meat is composed of muscle tissue and the associated structures, such as connective tissue, adipose tissue, blood vessels, nerves and lymphatic vessels. Chiefly, meat is found to be composed of proteins, fats, ash carbohydrates and water—the percentage of water varying from 10% to 78%, depending upon the cut. Whether the meat is tough or tender depends upon the thickness of the walls of the muscle tubes and the presence of connective tissue, which binds the muscles together. Flesh of young domesticated animals is more tender than flesh of old animals or of wild animals. Flavor of the meat is also affected by the animal’s age. Muscle tissue in its inorganic content resembles the seed more than the leaf elements of diet, both in amount and in its relative proportions. Albuminoids and gelatinoids are also contained in meat to quite a degree.
Immediately after slaughter, meat has an alkaline reaction and is found to be tough and of a sweetish taste and of a somewhat unpleasant flavor. Sarcolactic soon develops, giving an acid reaction to the meat. Autolytic enzymes soon form and this action, together with the bacterial action, softens the connective tissue and fibers. This results in the meat becoming more tender and also of a more desirable flavor. For these reasons meat should be allowed to remain under proper refrigeration for a sufficient length of time so that this action can take place. It is obvious, therefore, that meat is not so desirable for food immediately upon slaughter. Great care must be taken during the period of refrigeration that it does not become contaminated.