Excerpt from Flesh Foods: With Methods for Their Chemical, Microscopical, and Bacteriological Examination
The word "flesh," like so many other words in the English language, has come to have a very extended application, and although in its strictest sense it is applied to the muscular tissue only, yet it is often used to connote the combined muscular and connective tissue (including fat and bone), or even the whole of the interior organs and tissues of an animal. It is with flesh in the sense of muscular fibre that this book chiefly deals, although the connective tissue and blood are touched upon as being intimately associated with the muscle.
It has been the author"s endeavour to collect and summarise in a convenient form, records of investigations which are, for the most part, scattered throughout English and foreign scientific books and periodicals, and to select such methods as appeared most suitable for the examination of meat and its preparations.
In describing these methods an elementary knowledge of analytical chemistry and bacteriology on the part of the reader has been assumed, so as to save the space which would have been required for details which may be found in any general text-book.
The author gratefully acknowledges the valuable assistance given him by many friends in the preparation of this book, and especially by Mr. Otto Hehner, and by Dr. Sykes, editor of the Analyst, to whom he is also indebted for the loan of numerous preparations of the parasites of flesh.
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