Information choose healthy beef for Christmas and new year (2)

Quality meat is influenced by several factors, both at the time the animal is still alive and after the cut. At the time the animal life, factors that determine the quality of the meat is the way of maintenance, including feeding, maintenance of quality governance, and health care. Meat quality is also affected by the bleeding at the time the animals were cut after the contamination and animals slaughtered.


Quality meat is influenced by several factors, both at the time the animal is still alive and after the cut. At the time the animal life, factors that determine the quality of the meat is the way of maintenance, including feeding, maintenance of quality governance, and health care. Meat quality is also affected by the bleeding at the time the animals were cut after the contamination and animals slaughtered.

1. A good quality meat
Criteria that can be used as guidelines to determine the quality of the meat consumption is feasible as follows:


a. The software or hardware

The soft meat is determined by the content of network ligament. The old-age animals, the structure of the network bind more, so that the meat produced more pliable. If pressed with a finger, the meat will have a healthy chewy consistency (solid).

b. Content of fat, or marbling

Marbling is the fat that there are between muscle (intramuscular). Fat functions as a wrapper muscle and maintain the integrity of the meat heated at the time. Marbling affect the taste of meat.

c. Color

The color of the meat varies, depending on the type of genetic and age. For example, beef cut more than dark meat dairy cow. Veal more pale than adult cattle.

d. Aroma and taste

Taste and aroma are influenced by the type of feed. Good quality meat that has a relative good taste and aroma of savory.

e. Humidity

In the normal surface of the meat has a relatively dry so it can hold the growth of microorganisms from the outside. Thus, affect the power save the meat.



2. Meat is not good

Meat is not safe can be dangerous to health consumers. Some of the criteria that the meat is not good as follows:

a. Odor and taste is not normal

Odor not normally be tercium immediately after the animals slaughtered. This can be caused by the difference-difference as follows:

a) Animal pain

The sick animals, especially those suffering from acute inflammation of the organs, will produce meat that rancid smell like butter.

b). Animals in treatment

Animals in the treatment of tertama with antibiotics, the meat will produce the drugs.

b. Color of meat is not normal

Color of meat that is not normal is not always dangerous to health consumers, but will reduce the taste of consumers.

c. Consistency meat is not normal

Meat is not healthy that have low elasticity (if pressed with your finger will be very soft), especially when followed with color changes that are not normal, then the meat consumed is not feasible.

d. Carrion

Rotten meat that can disrupt health care consumers, kareran channel interference can cause digestion. Contamination can occur because the handlers that are less good at the time of cooling, so bacteria pembusuk increased activity, or because it left open the place in the relative long time in room temperature, so the fermentation process by the enzyme-forming enzyme acid sulfide and AMMONIUM.

The cirri-characteristic rotten meat ayang due to the bacteria, among other activities as follows:

a). Pallid and Meat looks slimy. Generally caused by the bacteria of the genus Pseudomonas, Achromobacter, Sterpococcus, Leuconostoc, Bacillus and Micrococcus.

b). Flesh-colored greenish (such as intestinal contents). Generally caused by the bacteria of the genus Lactobacillus and Leuconostoc.

c). Meat become rancid due to decomposition of fat. Generally caused by the bacteria of the genus Pseudomonas and Achromobacter.

d). Meat gives greenish rays. Generally caused by the bacteria of the genus Pseudomonas and Photobacterium.

e). Flesh-colored bluish. Generally caused by the bacteria Pseudomonas sincinea.



Oxygen status


Type of Bacteria


Symptoms of decomposition

There


Bacteria


There are lenders on the surface of the meat, damaged by the loss of color pigment in the meat or grow koloiorganisme color; no gas production; smell good and less disability; there is destruction (decomposition) of fat

There


Yeast (yeast)


There are lenders yeast; lose color; baud was not feeling neka; decomposition of fat

There


Function (mould)


The sticky surface and feathered; lose color; smelly and polluted; decomposition of fat

Nothing


Bacteria


Followed by a foul odor of decay; formation of the gas; acid