(3) Dry heat will harden connective tissue, making it more difficult to cut and chew; therefore tough cuts should not be cooked in dry heat.
(4) Moist heat will soften and finally dissolve connective tissue, making it easy to cut and chew; therefore tough cuts should be cooked in moist heat.
(5) Tough meat is more abundant in an animal's body, and is, therefore, cheaper than tender meat.
(6) Tough meat has richer juices than tender meat and should be used for soup, broth, and beef-tea.
11. Digestibility of meat:
(1) The less muscle juice is coagulated by heat, the more easily it is digested.
(2) Because of their close texture, the liver, kidney, and heart of animals are more difficult to digest.
(3) Mutton and lamb, because of their shorter fibres, are more easily digested than beef.
(4) Veal is difficult to digest, owing to its stringy fibres.