(3) Sprinkle a piece of meat with salt. What happens?
(4) Wrap a piece of meat for a few minutes in ordinary brown wrapping-paper. What happens?
(5) Simmer a small piece of very tough meat for about an hour and then examine the connective tissue.
(6) Boil or bake a small piece of very tough meat and then examine the connective tissue.
7. Selection of meat:
(1) All flesh should be uniform in colour, of a fine grain, and firm and springy to the touch.
(2) Beef should be bright red in colour, well mottled, and surrounded with fat.
(3) Mutton should be a dull red, and its fat white, hard, and flaky.
(4) Lamb is lighter in colour than mutton, and the bone is redder.
(5) Veal has pinkish-coloured flesh and white fat. Very pale veal is not good.