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Freshness of the meat

The freshness of the meat is determined oganoleptically- by its appearance and smell and the chemical analysis. The meat is a very good environment for the development of the microorganisms because it has a lot of water and nutrients in it. Putrefective microorganisms split the proteins and forms poisons which are harmful to the humans. Fresh meat from the outside looks dry, covered with dry skin.

The longer you store the meat the faster it becomes moist, slimy, covered with mucus, sometimes it has grown musty or is very dark. Fresh meat has pink colour, pleasant smell but old meat looks grey-greenish and in the sun it sparkles in all rainbow colours, it is stinking and when you cut it there is no pink juicy coming out but there is sticky and colourless one. Fresh meat tissues are elastic and when you squeeze in your finger a hole in it remains which quickly diminishes.

Also the fat and colour consistency helps to evaluate the freshness of the meat. Fresh meat has white and a bit of yellow fat (except old beef meet –its fat looks yellow) and fat is of fragile consistency and do not stick to the fingers. Fat of the old meat are grey and greasy. If the fat is red it means that the animal was not bled enough (or maybe is died in natural death) or it means that the meat has been re-frozen.

Such meat which consists of parasites or contagious disease germs is harmful to your health.

From the parasitic germs trichinae and measles can form. Trichinosis is in pork meat which has got it from rats and mice. If the meat has trichinosis then you are able to see little white grits in the meat which are encapsulated trichinae. Trichinae die at 62-72 degrees temperature. Backed meat will not always have such temperature in the middle of the meat because it misconducts the heat.

Drying and smoking kills the trichinae but when salting the meat it is killed only after 5 months. Pork, beef, sheep and fish muscle meat sometimes have 1-4 mm (in the size of a pea) big grit that is larval tapeworms- finne. Finne is killed at 60 degrees temperature and if salting the meat then it is killed after 2-3 weeks. From the finne a tapeworm develops in the hum a human body.

Agnese Marhele @ 2009-10-03 11:58:47

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