STUDY OF BEEFSTEAK. 67 



34. STUDY OF BEEFSTEAK: 



Materials : Slices of meat from the shank of beef about an inch 

 thick. Cut the slices into blocks about a half -inch square. The 

 structure is seen more clearly if the meat is allowed to dry in the air 

 for a few hours. Dissecting-needles, slide and cover-glass, com- 

 pound microscope \" -objective 



A. Gross structure of muscle. 



1. Pull apart more or less the small bundles of 



which the meat is composed. What is 

 their shape ? Are they all the same size ? 



2. What is the color of the meat? What do 



you infer as to the presence or absence 

 of blood? 



3. What are the characteristics of the tissue 



(perimysmm) which surrounds and con- 

 nects the muscle bundles? 



4. Can you distinguish any fat in the piece of 



meat you are studying? Make sure of 

 your answer by rubbing it on a piece of 

 paper. If fat is present, where is it sit- 

 uated and what are its characteristics? 



5. Is tendon (gristle) present? If so, give 



some of its characteristics. 



6. Make a drawing of the piece of muscle show- 



ing cross and longitudinal sections ( X 5). 

 Label bundles, perimysium, and fat and 

 tendons if present. 



B. Microscopic structure of muscle. 



Separate with dissecting-needles a small por- 

 tion of the muscle ; cover it with water and tear 



