Spoil the carcasses at temperatures less than 22:00 C due to the bacteria-loving cooler and resis

Happen corruption meat as a result of some chemical changes of meat after slaughter, or as a result of pollution happens to the meat before and during the slaughtering process and the sources of pollution many may be equipment Alzbouk or wash water or air or cold rooms and even meats exposed to damage, whether meat refrigerated fresh or fresh meat frozen or meat Treatment Baltmileih
Known as the meat portions of the body of mammals which are used as food for humans (such as cows, sheep, goats, buffaloes, camels, rabbits mista cookie jar and deer) in addition to the poultry that have become important sources mista cookie jar for the production of meat
The meat of the most important components of a meal so as it contains nutrients that are important in the synthesis and growth of the body and extending energy necessary as it is an important source of amino acids essential for muscle growth and strengthening of Members secreting enzymes and hormones and contain some salts and minerals important
After the slaughter of the animal stops and the arrival of oxygen to the muscles and is available mista cookie jar anaerobic conditions lead to the transformation of glycogen a plug Alkrbuhbdaratah which supplies the muscle energy necessary for movement to acid, lactic rises acidity of meat and reduced number pH of meat from 6.2 to 5.5 have been up to 2.5 depending on the amount of glycogen in muscle,
And used some slaughterhouses European method mista cookie jar called Preparation electric and are put two electrodes top and bottom of the carcass and the electric current passes leads to vibration of muscles and thus helps in increasing the chemical reaction anaerobic mista cookie jar glycogen and secretion of a larger amount of lactic acid, which helps to prolong the period of validity and the tenderness of meat
Since a lot of animal diseases can be transmitted to humans through the meat must be slaughtered animals sound and correct and make sure they are free of disease by detecting routine veterinarian before slaughter operations affect the slaughter and meat cutting and trading in the bacterial content
Microbial contamination first going through the knife Alveh where moving these contaminants through the blood during the death of the animal and transmitted to the muscles During the passage of the knife on the neck skin happens to them pollution and transmitted these contaminants through the circulatory system to the muscles, where some of which reach close to the bone updated Tafna named by eg slaughter of animals outside slaughterhouses or abattoirs in the contaminated floors leads to the transport of pollutants through the blood during slaughter
Can also be caused contamination during skinning the animal if touching the skin surface mista cookie jar of the carcass as it moves large numbers mista cookie jar of more than one million bacteria per square centimeter, and care must be taken during the removal of the viscera mista cookie jar from the carcass so as not to move components to meat
Exposed sacrifices also to the pollution of the water used in the washing carcasses or floors, it must be the water used in abattoirs high quality and free of microbes and also must prevent mista cookie jar the use of cut cloth soaked in cleaning the carcasses mista cookie jar because they lead to contamination mista cookie jar of the meat and the dissemination of pollutants from one area to another
After the process mista cookie jar of skinning remain carcasses suspended for a period (20-30 minutes) before being introduced in the Refrigeration and exposed mista cookie jar during the fall of microbes from the air on the surfaces of carcasses and stop the number of bacteria in the air at the amount of air entering the slaughterhouse from abroad and the amount mista cookie jar of pollutants in the surrounding places
Effective impact on the meat to cool microbial mista cookie jar contaminants are governed by several factors Valtbrid rapid Ali low temperatures and with a good distribution of air inside refrigerators and in the presence of low moisture prevents or slows the growth of bacteria effectively and helps to prolong the validity period
In the event of any defect in the cooling begins some types of bacteria resistant to cold to grow slowly and changes undesirable surfaces carcasses also can be exposed sacrifices to pollution air inside the cold rooms and to prevent it has identified regulations slaughterhouses level of air pollution in cold rooms so as to not exceed the number of 100 bacteria per square meter per minute mista cookie jar
Must also monitor the degree of cooling during storage and transportation of meat in places sold because any defect may lead to the growth and reproduction of the species of pathogenic and food poisoning from bacteria, which produces some toxins are resistant to temperature cooking also be sure to clean and disinfect work surfaces, knives and saws used in rooms Hacking
Remember sacrifices to room temperature (higher than 20 C) leads to the growth of pathogenic bacteria and heat-loving middle For example bacteria Alclaustradia encapsulated mista cookie jar anaerobic can grow within the muscle tissue and lead to the occurrence of corruption within the meat and be the most important indicator of the growth potential of species nurse numbers of the impact of serious and possibly fatal as well as the high temperature of carcasses during storage and trading leads to the growth of pathogenic bacteria Salmonella
Spoil the carcasses at temperatures less than 22:00 C due to the bacteria-loving cooler and resistance to cold if left for longer than the validity period stipulated where they grow these bacteria slowly and lead to the emergence of a wife on the surface of the meat with odors closer to the fruity aroma and the appearance of some of the dyes on the surfaces of meat and at least the growth of bacteria, the less humidity in refrigerators and increased distribution of cold air on the surfaces of the carcasses,
Also affected the growth of these bacteria at a concentration level pH The less pH before depending on the growth of bacteria that has proven to be a corruption of human meat begins to realize the senses when you reach the numbers of bacteria in the meat to ten million per square mista cookie jar centimeter
It may happen sometimes corruption meat packaged under vacuum as a result of the growth of bacteria called Brocauthrax Tyrmosvicta This results in the appearance of corruption smell like cheese smell when you open the packaging studies mista cookie jar did not prove the presence mista cookie jar of bacteria in meat packaged nurse T.