2. The white, albuminous mass remaining after washing lean
beef or other meat with water until all coloring matter is
removed; the fibrous portion of the muscle tissue; flesh
fibrin.
3. An albuminous body, resembling animal fibrin in
composition, found in cereal grains and similar seeds;
vegetable fibrin.
{Fibrin factors} (Physiol.), the albuminous bodies,
paraglobulin and fibrinigen in the blood, which, by the
action of the fibrin ferment, are changed into fibrin, in
coagulation.
{Fibrin ferment} (Physiol. Chem.), a ferment which makes its
appearance in the blood shortly after it is shed, and is
supposed to be the active agent in causing coagulation of
the blood, with formation of fibrin.