Quality of Breeding Influences Quality of Meat

The flesh of animals undergoes considerable changes from birth to maturity.  When the animal is younger, the fluids contained in the muscle tissues have a larger proportion of albumen, which is a type of protein. This albumen, which is also the main component of egg whites, coagulates when heated to a certain temperature into a soft white fluid which does not dissolve in water (think of hard boiled eggs). As the animal grows the proportion of albumen in the muscle tissue decreases. That is the reason why when cooking lamb, or veal, the meat comes out white and without gravy – what we see is the albumen coagulating. On the other hand, when cooking beef or mutton we get brown meat with more gravy: their muscle tissue contains fluid with a lower percentage of albumen, and doesn’t coagulate.

Another factor that impacts the quality of the animal’s flesh is the food it consumes, as the body builds the flesh from the ingredients of this food. Better food results in better meat. If the animal is fed on farinaceous produce, such as corn, pulse etc., its flesh is firm, well-flavored, and also economical in cooking. If the animal eats roots and other succulent and pulpy substances, its flesh will also be succulent and have good flavor. The flesh of an animal eating a lot of fixed oil, as linseed, is greasy, high colored, and gross in the fat.

Jewish law dictates that when slaughtering an animal it should be healthy. After it is slaughtered, the meat will be declared kosher only after the animal’s inner organs are examined to check they have no wounds or other signs of illness. Today we know the animal’s health at the time of slaughtering is indispensible for the meats quality. Even a slight disease will influence the quality of the flesh produced. The flesh of dead animals has a tendency to very rapid putrefaction, and if the animal was ill the flesh becomes quickly poisonous, as it absorbs the virus of the unsound meat into the systems of the eaters.

Pigs in Slaughterhouse

One more factor contributing to the quality of meat that has to be considered is the treatment of the animal prior to the slaughtering. Surprising as this may sound, the influence of the animals psyche just before slaughter has a great influence on its value and wholesomeness. We can understand this by noting that the blood circulation of the animal is influenced by its temperament and mood: When the animal is treated badly or is excited by something else, its blood circulation may be increased into a too rapid state so that the capillaries in its various organs will not be able to perform their function and the blood will be congealed in the minute vessels. In this case the meat will be dark-colored and putrid very quickly. So it is also our own self-interest, besides our humanity, that dictates kind and gentle treatment of all animals destined to serve as our food.