122 



muscular tissue Lohmann and associates" point out that generally, 

 though not always, other soluble constituents are present in abun- 

 dance when the henioj^loljin content is high. In other words, the red 

 meats usually contain the largest amount of extractives and hence 

 have the most pronounced flavor (exclusive of that due to fat). 

 Although other factors undoubtedlj^ exert more or less influence upon 

 it, the hem()glol)in content is very largel}' determined ))y exercise. In 

 birds the nuich used muscles contain about three times as much as do 

 those which are little used. In game the hemoglobin content is very 

 liigli. The ilesh of young animals contains less hemoglobin than that 

 of old animals owing to the fact that the nuiscles have been little used. 

 Since the amount of other extractives is usuall}' directh' proportional 

 to the hemoglobin content, it is obvious that exercise and other fac- 

 tors which influence the amount of blood present in the muscular 

 tissue may affect the flavor of meat very materially. 



Flavor — that is, the kind and amount of soluble bodies present in 

 meat^is known to be influenced })y hanging and storing. If putre- 

 factive changes are not prevented amin bodies and later other com- 

 pounds of very pronounced odor and flavor are produced, as was 

 pointed out by C. Mai'' in a study of meat putrefaction. Cold storage 

 checks the action of putrefactive bacteria, but not that of the enzyms 

 iioi-mally present in meat. The decided changes in flavor and texture 

 which are noted when meat ripens in cold storage and which are 

 entii-cly difl'erent from putrefactive changes arc attributed to the con- 

 tinued action of these unorganized f(>rmcnts. Meat which has hung 

 for a time is generally considered of ])etter flavor than that wdiich is 

 freshly killed. According to M. Midler,^ who has studied the changes 

 l)roug]it about by enzyms, meat held in cold storage is especially .satis- 

 factory for roasting or l)roiling, but from the standpoint of flavor of 

 both meat and broth is not as good as freshly slaughtered meat for 

 l)oiling. 



In view of these considerations it is evident that more information 

 i-egarding the quantities and the nature and character of the materials 

 extracted from uncooked and cooked meats is highly '^desirable. 



Composition of the Cold- Water Extracts of Uncookei) Meats. 



The quantity and the nature of the substances extracted from meats 

 by cither cold or hot water has apj^arently l)een studied ])ut little. As 

 far back as 1847 Justus Liebig,'' in his classical research on the nature 

 of the constituents of meat juice, determined in one or two instances 



«Ztachr. Biol., 45 (1903), p. 324. 



^Ztschr. ^nter^l^ch. Nahr. u. Genussnitl., 4 (1901), p. 18. 



'^Arch. llyg., 47 (1<)03), p. 127. 



<^Liebig'y Ann. ('hem., (J2 (1847), p. 257. 



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