 | 1869 - 340 páginas
...this description, but generally it may be, said that good meat has the following characters : — ist. It is neither of a pale pink colour nor of a deep...sodden, and flabby, with the fat looking like jelly or wet parchment. 4th. It should have little or no odour, and the odour should not be disagreeable, for... | |
 | 1869 - 668 páginas
...this description, but generally it may be said that good meat has the following characters : — ist. It is neither of a pale pink colour nor of a deep...sodden, and flabby, with the fat looking like jelly or wet parchment. 4th. It should have little or no odour, and the odour should not be disagreeable, for... | |
 | 1869 - 622 páginas
...has not been slaughtered, but has died with the blood in it, or has suffered from acute fever. 2d. It has a marbled appearance from the ramifications...sodden, and flabby, with the fat looking like jelly or wet parchment. 4th. It should have little or no odor, and the odor should not be disagreeable, for... | |
 | 1869 - 374 páginas
...2nd. It has a marbled appearance from the ramifications of h'ttle veins of fat among the muscles. 3d. It should be firm and elastic to the touch, and should...sodden, and flabby, with the fat looking like jelly or wet parchment. 4th. It should have little or no odour, and the odour should not be disagreeable, for... | |
 | Cassell, ltd - 1869 - 418 páginas
...of little veins of fat among the muscles. ' " 3rd. It should be firm and elastic to the touch, and scarcely moisten the fingers — bad meat being wet...sodden and flabby, with the fat looking like jelly or wet parchment. "4th. It should have little or no odour, and the odour should not be disagreeable, for... | |
 | 1869 - 384 páginas
...fever. 2 It has a marbled appearance from the ramifications of little veins of fat among the muscles. 3. It should be firm and elastic to the touch, and should scarcely moisten the fingers — bad meal being wet, and sodden, and flabby, with the fat looking like jelly or wet parchment. 4. It should... | |
 | Henry Letheby - 1870 - 312 páginas
...of this description, but, generally it may be said that good meat has the following characters : — 1st. It is neither of a pale pink colour nor of a...sodden, and flabby, with the fat looking like jelly or wet parchment. 4th. It should have little or no odour, and the odour should not be disagreeable, for... | |
 | Edward Smith - 1873 - 330 páginas
...this description, but generally it may be said that good meat has the following characters : — 1 st. It is neither of a pale pink colour nor of a deep...sodden, and flabby, with the fat looking like jelly or wet parchment. 4th. It should have little or no odour, and the odour should not be disagreeable, for... | |
 | 1873 - 556 páginas
...2. It has a marbled appearance from the ramifications of little Teins of fat among the muscles. " 3. It should be firm and elastic to the touch, and should...sodden and flabby, with the fat looking like jelly or wet parchment. " 4. It should have little or no odour, and the odour should not be disagreeable, for... | |
 | Frederick William Pavy - 1874 - 626 páginas
...It has a marbled appearance, from the ramifications of little veins of fat among the muscles. " 3d. It should be firm and elastic to the touch, and should...sodden, and flabby, with the fat looking like jelly or wet parchment. " 4th. It should have little or no odor, and the odor should not be disagreeable, for... | |
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It should have little or no odour, and the odour should not be disagreeable, for diseased meat has a sickly cadaverous smell, and sometimes a smell of physic. This is very discoverable when the meat is chopped up and drenched with warm water. 
