Text-book of hygiene; a comprehensive treatise on the principles and practice of preventive medicine from an American stand-point . ous symptoms whenconsumed. The poison is supposed to be a ptomaine produced by theagency of a micro-organism, which has, however, not yet been isolated. Meat.—The flesh of mammals, reptiles, birds, fish, and inver-tebrate animals is used as food by man. Falck9 has classified thevarieties of animals which furnish food to the inhabitants of are 47 varieties of the mammalian class, 105 of birds, 7 ofamphibia, 110 of fish, and 58 of invertebrates. 9 Das F
Text-book of hygiene; a comprehensive treatise on the principles and practice of preventive medicine from an American stand-point . ous symptoms whenconsumed. The poison is supposed to be a ptomaine produced by theagency of a micro-organism, which has, however, not yet been isolated. Meat.—The flesh of mammals, reptiles, birds, fish, and inver-tebrate animals is used as food by man. Falck9 has classified thevarieties of animals which furnish food to the inhabitants of are 47 varieties of the mammalian class, 105 of birds, 7 ofamphibia, 110 of fish, and 58 of invertebrates. 9 Das Fleiseh, Gemeinverstsendliches Handbuch der Wissenschaftlichenmid Praktischen Fleisehkunde. FOODS OF ANIMAL ORIGIN. 127 Meat is the most important source of proteicls in the food. Inthe more commonly used varieties of meat the proteids and fats consti-tute from 25 to 50 per cent, of the entire bulk, the proportion depend-ing largely upon the age of the animal and its bodily condition. Thefollowing table shows the influence of these two factors upon the rela-tive proportions of the fats and proteids in the meat:— Table XX.:. Fats (per cent.). Moderately fat beefLean beef . . Veal Very fat muttonFat pork . . .Lean pork . . Hare Lean chicken . . The flesh of animals, which is neutral in reaction immediatelyafter death, soon becomes acid in consequence of the formation oflactic acid. The acid, acting upon the sarcolemma and the muscularfibre, renders it softer and more easily permeable by fluids when cook-ing, and more susceptible to the action of the gastric juice when themeat is taken into the stomach. Certain kinds of meat—mutton and venison, for example— areoften kept so long before being eaten that a considerable degree ofputrefaction has taken place when they are brought upon the wisdom of this practice is questionable from a hygienic point ofview. Meat is sometimes eaten raw, but it is usually first cooked. Themethods of co
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