On food and cooking the science and lore of the kitchen ( PDFDrive ) 237
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filledwithmanyfibrils,whichareassemblies
of actin and myosin, the proteins of motion.
When a muscle contracts, the filaments of
actin and myosin slide past each other and
decreasetheoveralllengthofthecomplex.
Muscle contraction. The view through a light
microscope of rabbit muscle fibers, relaxed
(above)andcontracted(below).
Lessphilosophicalquestions,butmore
immediateonesforthecook,havebeenraised
bythechangingqualityofmeatoverthelast
fewdecades.Thankstotheindustrialdrive
towardgreaterefficiency,andconsumer
worriesaboutanimalfats,meathasbeen
gettingyoungerandleaner,andtherefore
morepronetoendupdryandflavorless.
Traditionalcookingmethodsdon’talways
servemodernmeatwell,andcooksneedto
knowhowtoadjustthem.
Ourspecieseatsjustabouteverythingthat
moves,frominsectsandsnailstohorsesand
whales.Thischaptergivesdetailsforonlythe
morecommonmeatsofthedevelopedworld,
butthegeneralprinciplesapplytothefleshof
allanimals.Thoughfishandshellfishareas
muchfleshfoodsasmeatandpoultry,their
fleshisunusualinseveralways.Theyarethe
subjectofchapter4.
EatingAnimals
Bythewordmeatwemeanthebodytissuesof
animalsthatcanbeeatenasfood,anything
fromfroglegstocalfbrains.Weusually
makeadistinctionbetweenmeatsproper,
muscletissuewhosefunctionistomovesome
