you ever eaten meat last? Did you know that the texture of the meat varies with method of killing in the slaughterhouse for cattle? There are generally two ways, first is to blows on the back or head and the second, works by electric shocks. According to the INVIMA, you must choose the method that will cause less suffering to the animal, because this way your muscles are not stressed and therefore, the meat will not be rigid.
"Before the meat hits the market the refrigerator should do physical-chemical and microbiological. Often people prefer to buy meat red light, however, is also a good sign if you have a red-brown. When the meat turns black and dark green, it indicates the presence of mold, "says Dario Becerra, a chemical engineer Sibema Processed Foods.
To identify the health condition of a refrigerator or butcher note that the operators must have the appropriate clothing, plastic gloves (the hand that holds the piece of meat should be covered by a fabric glove surgical steel) white gown, surgical cap and face mask. In addition, instruments that work on meat must be stainless steel (surgical) facility to be disinfected and must present a neat, free of infectious agents such as fruits, vegetables and tubers (potato).
As for the quality of meat "play an important role in feeding, genetics within the same race, because it can determine the amount of fat cover should have the animal at slaughter ( is recommended to be between 3 or 4 mm), is especially important when you pray will process cold in the fridge " says Ariel Jiménez, Coordinator of Research and Development Asocebu.
Similarly, for the preservation of meat, it is essential that the cold chain is not broken, then the temperature should never exceed 4 degrees Celsius. Otherwise, you can disinhibit microbial contaminants that are a biological hazard for people who consume it.
But Will the carnage of the Town of Kennedy meet the above requirements?
"Before the meat hits the market the refrigerator should do physical-chemical and microbiological. Often people prefer to buy meat red light, however, is also a good sign if you have a red-brown. When the meat turns black and dark green, it indicates the presence of mold, "says Dario Becerra, a chemical engineer Sibema Processed Foods.
To identify the health condition of a refrigerator or butcher note that the operators must have the appropriate clothing, plastic gloves (the hand that holds the piece of meat should be covered by a fabric glove surgical steel) white gown, surgical cap and face mask. In addition, instruments that work on meat must be stainless steel (surgical) facility to be disinfected and must present a neat, free of infectious agents such as fruits, vegetables and tubers (potato).
As for the quality of meat "play an important role in feeding, genetics within the same race, because it can determine the amount of fat cover should have the animal at slaughter ( is recommended to be between 3 or 4 mm), is especially important when you pray will process cold in the fridge " says Ariel Jiménez, Coordinator of Research and Development Asocebu.
Similarly, for the preservation of meat, it is essential that the cold chain is not broken, then the temperature should never exceed 4 degrees Celsius. Otherwise, you can disinhibit microbial contaminants that are a biological hazard for people who consume it.
But Will the carnage of the Town of Kennedy meet the above requirements?
Made by: Natalia Pinilla and Fernando Barajas
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