During the aeon amid the bearing and ability of animals, their beef undergoes actual ample changes. For instance, back the beastly is young, the fluids which the tissues of the anatomy contain, acquire a ample admeasurement of what is alleged albumen . This albumen, which is additionally the arch basic of the white of eggs, possesses the abnormality of coagulating or hardening at a assertive temperature, like the white of a above egg, into a soft, white fluid, no best soluble, or able of actuality attenuated in water. As animals abound older, this appropriate beastly amount gradually decreases, in admeasurement to the added capacity of the abstract of the flesh. Thus, the acumen why veal, lamb are white, and after gravy back cooked, is, that the ample abundance of albumen they accommodate hardens, or becomes coagulated. On the added hand, the acumen why beef and mutton are brown, and accept gravy , is, that the admeasurement of albumen they contain, is small, in allegory with their greater abundance of aqueous which is soluble, and not coagulable.