(b) MUSCLE FIBER.—Shape one portion of the muscle fiber into a ball. Place it in a frying pan and heat as directed in (a). Is the fiber made more tender or tough by dry heat? Sprinkle a bit of salt over it and taste. What can you say regarding the flavor of the fiber?
EXPERIMENT 52: EFFECT OF MOISTURE AND HEAT ON: (a) CONNECTIVE TISSUE.—Place the second portion of connective tissue in a pan and cover it with water. Let it simmer for at least 15 minutes. How do moisture and heat affect its toughness?
(b) MUSCLE FIBER.—Use the second portion of muscle fiber and cook in water at simmering temperature as directed in (a). How do heat and moisture affect its toughness? Sprinkle a bit of salt over it and taste. Compare its flavor with muscle fiber cooked by dry heat. Which has a more pleasing flavor?
From these experiments what conclusion can you draw with regard to the length of time—long or short—that connective tissue must be cooked in order to make it tender? What conclusion can you draw with regard to the kind of heat—dry or moist—that must be applied to connective tissue to make it tender?
What conclusion can you draw regarding the effect of dry and moist heat upon muscle fiber? Which makes it more tender? Which develops the more pleasing flavor?
[Illustration: FIGURE 43.—STRUCTURE OF MEAT. A. muscle fibers; B. fat cells; C. connective tissue.]
THE STRUCTURE AND COMPOSITION OF MEAT.—The connective tissue of meat is the material which holds the muscle fiber in place. One can get an idea of the structure of muscle fiber from some cuts of meat such as the rump. This meat when cooked can be torn into strands. On closer examination, however, one finds that these strands are made up of tiny tubes, microscopic in size, which are also held together by a network of connective tissue (see Figure 43). The microscopic tubes hold the muscle juice, which consists of water, protein, ash, coloring and flavoring materials. The latter give to meat its characteristic taste; they are called extractives. In the network of connective tissue, there is fat as shown also in Figure 43.
[Illustration: Courtesy of Bureau of Publications, Teachers
College. FIGURE 44.—CLUB OR DELMONICO STEAK.]
The muscle juice found in muscle fiber not only contains protein, but the walls of muscle fiber and connective tissue contain protein. These proteins differ greatly in quality, however. They will be discussed in the following lesson.
CARE OF MEAT.—As soon as meat comes from the market remove the paper in which it is wrapped, and put the meat away in a cool place. Before cooking, wipe the meat with a damp cloth. Do not allow it to stand in cold water. If meat is to be roasted, it should be weighed before cooking.