CARE OF MEAT IN THE HOME

Because of the perishable nature of meat, the care given it in the market must be continued in the home in order that no deterioration may take place before it is cooked. This is not much of a problem during cold weather, but through the summer months a cool place in which to keep it must be provided unless the meat can be cooked very soon after it is delivered.

Meat that must be shipped long distances is frozen before it is shipped and is kept frozen until just before it is used. If such meat is still frozen when it enters the home, it should not be put into a warm place, for then it will thaw too quickly. Instead, it should be put in the refrigerator or in some place where the temperature is a few degrees above freezing point, so that it will thaw slowly and still remain too cold for bacteria to become active.

Even if meat is not frozen, it must receive proper attention after it enters the home. As soon as it is received, it should be removed from the wrapping paper or the wooden or cardboard dish in which it is delivered. If the meat has not been purchased personally, it is advisable to weigh it in order to verify the butcher's bill.

When the housewife is satisfied about the weight, she should place the meat in an earthenware, china, or enameled bowl, cover it, and then put it away in the coolest available place until it is used. Some persons put salt on meat when they desire to keep it, but this practice should be avoided, as salt draws out the juices from raw meat and hardens the tissues to a certain extent.

If such precautions are taken with meat, it will be in good condition when it is to be cooked. However, before any cooking method is applied to it, it should always be wiped with a clean, damp cloth. In addition, all fat should be removed, except just enough to assist in cooking the meat and give it a good flavor. Bone or tough portions may also be removed if they can be used to better advantage for soups or stews.

COOKING OF MEAT PURPOSES OF COOKING MEAT

It is in the preparation of food, and of meat in particular, that one of the marked differences between uncivilized and civilized man is evident. Raw meat, which is preferred by the savage, does not appeal to the appetite of most civilized persons; in fact, to the majority of them the idea of using it for food is disgusting.

Therefore, civilized man prepares his meat before eating it, and the higher his culture, the more perfect are his methods of preparation. While it is probably true that most of the methods of cookery render meat less easy to digest than in its raw condition, this disadvantage is offset by the several purposes for which this food is cooked.

Meat is cooked chiefly to loosen and soften the connective tissue and thus cause the muscle tissues to be exposed more fully to the action of the digestive juices. Another important reason for cooking meat is that subjecting it to the action of heat helps to kill bacteria and parasites. In addition, meat is cooked to make it more attractive to the eye and to develop and improve its flavor.