Boiling extracts a portion of the juice of meat, which mixes with the
water, and also dissolves some of its solids; the more fusible parts
of the fat melt out, combine with the water, and form soup or broth.
The meat loses its red colour, becomes more savoury in taste and
smell, and more firm and digestible. If the process is continued _too
long_, the meat becomes indigestible, less succulent, and tough.