MEAT
Meat, an Article of Diet
Meat is used as an article of food by most of the civilized races.
It, however, as a universal diet, is of quite recent origin. Since
the modern, efficient refrigerating processes, canning, and improved
facilities of transportation, the use of meat as an article of diet
has become very popular and economic.
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.
Food Value of Meat
The presence of proteins and fats in meat determines its nutrient
value. Nitrogenous extracts, also known as meat bases, have but
little value as foods. As already stated, meat compares more
favorably with seeds that are used for diet rather than the leaves
of plants. As a matter of fact, this food, more particularly muscle
tissue, differs from seeds only in one respect. This is in the
quality of proteins. In meat the proteins are complete while those
of seeds are incomplete. Meat is relatively poor in the vitamin, fat
soluble A. There are many articles of diet which have a much higher
nutritive value than meat.
There is prepared from beef a soup stock which is known as beef
extract. Manufacturers of this soup stock assert that one pound of
beef extract contains the nutrient properties of many pounds of
meat. Doctor Wiley, however, says that this assertion is erroneous.
These extracts are of value since from them there may be obtained a
more speedy, soluble nutrient which may be desirable for patients
in a weakened condition. There should be a distinction, however,
made between beef extract and beef juice. Beef juice is obtained by
putting the meat under pressure and forcing the juices out. Thus,
this juice contains a larger percentage of albuminous nutrient
material than does beef extract.
Sources of Meat
Cattle, sheep and swine form the principal source of meat, although
horse flesh and even the flesh of dogs is used in some countries.
From a hygienic or sanitary standpoint there are no particular
objections to the use of horse or dog meat for food. Horse meat is
very much coarser than either beef or pork; it does not have the same
marble appearance and has a sickening odor. When properly prepared it
is difficult to distinguish it from beef.
From a hygienic standpoint there are certain conditions which render
the meat of animals unfit for food. They are: First, the death of
animals from old age, dis-ease or accident; second, animals dying
from injury, drugs, overwork or fright; third, animals that are too
young.
Care of Food Animals
Proper care of the animal bears a close relationship to its health
and consequently to the health of the people who feed upon its flesh.
The domestic animals should be properly housed and protected from the
weather, should have plenty of pure water and should be provided with
wholesome food. They should be properly inspected before they are
slaughtered and after the animals are slaughtered and prepared for
market the meat should be thoroughly inspected.
Meat Unfit for Food
Meat is often rendered dangerous to health by the adulterating
processes through which it is put. There are many ways in which meat
may be adulterated. (See table under Food Adulteration.)
Slightly spoiled meat is a great source of danger. It is very
difficult to recognize spoiled meat, even though the deteriorating
processes which have taken place are great enough to injure the
health of those who eat it. We are not referring to decomposed meat,
for it is a very easy matter to recognize this by its offensive
odor. The appearance may not thoroughly be affected by even the
most serious infection of the deadly poisons. However, inspectors
are supposed to reject meat that does not possess the raw, fresh
appearance, or meat from which any amount of fluid of an abnormal
color exudes upon pressure.
Danger to Health
From a hygienic standpoint the danger to health from meat may be
classed as: (a) infection from entozoa; (b) infection by bacteria;
(c) toxins and ptomaines. These conditions may result from: (a)
dis-eases of the food animals; (b) postmortem changes that may take
place in the meat; (c) infection of the meat; (d) adulteration; (e)
the use of preservatives. Such parasites as tapeworm, trichina and
echinococci may result from spoiled meat.
Tapeworm
Meat infection may result in two species of tapeworm, the tænia
saginata and the tænia solium. The tænia saginata is due to
infection from beef, which is known in lay terms as measly beef. The
tænia solium is due to infection from pork, which is known in lay
terminology as measly pork. The larva of the tænia solium appears in
hogs and is known as bladder worms, from the fact that it is found
incased in small cysts in the intestines, the muscle fibers, brain
and other parts. The larva of the tænia saginata is found in the
muscular fibers and connective tissue of cattle and when ingested in
man develops into the tænia saginata.
Trichinosis
There is a parasite known as trichina spiralis which is found as a
minute spiral worm in the muscular fibers of pork. It is visible to
the naked eye as white specks. The ingestion of this parasite into a
person with subluxations, causing interference with transmission of
mental impulses, produces a condition which is called trichinosis.
It is an acute condition and the symptoms resemble typhoid fever. It
often results fatally.
Echinococcus
The echinococcus is sometimes found in the meat of hogs, sheep and
cattle. When the eggs are ingested in man they hatch and the embryo
pierces the mucosa and lodges in the tissues, forming a hydatid or
cyst. These cysts develop and increase in size as the larvæ multiply.
As the eggs are ingested into the digestive tract of man there is
created a necessity for adaptative action on the part of Innate
Intelligence for the purpose of expelling them. This action will be
sufficient to result in the expulsion of the larvæ if there is no
interference with the transmission of mental impulses to the tissue
cells. When this action takes place there will be no injury done, but
if the action does not take place the eggs remain in the body and
hatch, producing what is known as a hydatid dis-ease.