THE MANUFACTURE OF FOODS 367 



MEAT FOODS 



406. Importance of Meat in the Diet. Meats are eaten for 

 the protein and fat which they contain. As we have seen, fat 

 is useful to the body as a producer of energy, while protein is 

 needed for its nitrogen. That protein may be obtained from 

 vegetable substances there can be no doubt. Some people 

 eat no meat whatever, obtaining all their protein and fat 

 from vegetable substances. It is a much debated question 

 whether we can get along just as well without meat. But there 

 can be very little question whether, as a nation, we do not eat 

 too much meat. It is doubtless true that most of us could get 

 along quite as well if we were to eat less meat and more vege- 

 table foods, such as grains and vegetables. 



407. Meat Rapidly Deteriorates When Stored. The fat and 

 protein compounds of meat undergo changes rapidly when they 

 are kept. On the other hand, the food substance stored in the 

 grains may be kept for a considerable length of time without 

 damage. For this reason meats must be consumed soon after 

 the animals are slaughtered. In order to prevent decay 

 several methods are used. 



408. Preserving Meat by Cold Storage. When the freshly 

 prepared meat is placed in cold storage (Chap. Ill, Sec. Ill), 

 the rate of decay is greatly lessened. However, changes do 

 take place in the meat, rendering it less fit for food. Refrigera- 

 tion during shipment is very useful as a means of transporting 

 meat from the packer to the dealer and to the consumer. 

 Fresh meat should not be exposed for sale in the open air. It 

 should be kept cool and free from dirt until it reaches the con- 

 sumer. By freezing fresh meat it has been possible to pre- 

 serve it for months with apparently very little change in the 

 product. But the aim should not be to see how long meat may 

 be kept, but rather to deliver it to the consumer as soon as 

 possible after the animal is killed. 



409. Preservation of Meat by Use of Salt and Other 

 Chemicals. When fresh meat is immersed in a strong brine, 



