14 



STRUCTURE OF MUSCLES. 



which amazes southern nations, are the ruling powers of the 

 world, and it is conceded that the more energetic tempera- 

 ment and capability for greater exertion, due to the consump- 

 tion of beef, has had much to do with the superiority of the 

 Anglo-Saxon people over the other nations. 



If a piece of boiled beef be examined, it will be found 

 that it can be pulled apart into a number of fibers, and these 

 in turn are made up of other fibers. The structure of meat 

 is well represented in the diagram given below: 



Fig. 4. a. Muscle fibres. 



Fat cells, c. Connective tissue. 



The above shows the structure of the muscles, and it is 

 upon the amount of muscular tissue present in beef, that the 

 nutritive value largely depends. It is to the interest of the 

 consumer to demand thick cuts of muscular tissue, inter- 

 spersed with sufficient fat to render it tender and palatable. 



This being true, the tutchcr has constantly endeavored 

 to secure animals possessing a higi? amount of flesh, and the 

 feeder and breeder have been guided hy that most potent of 



