1077. The Process of Boiling
Boiling extracts a portion of the juice of meat, which mixes with the water, and also dissolves some of its solids; the more fusible parts of the fat melt out, combine with the water, and form soup or broth. The meat loses its red colour, becomes more savoury in taste and smell, and more firm and digestible. If the process is continued
too long
, the meat becomes indigestible, less succulent, and tough.
1078. Loss by Boiling (General)
The loss by boiling varies from 6-1/4 to 16 per cent. The average loss on boiling butcher's meat, pork, hams, and bacon, is 12; and on domestic poultry, is 14-3/4.
1079. Loss by Boiling (Specific)