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Inspection of meat burnt animals

We were also interested in the sanitary-hygienic indices of burnt meat of animals in the process of storage compared with meat healthy animals. For this purpose a daily took samples of meat as burnt and healthy animals exposed them to research methods, required by GOST 7269-54 (organoleptic evaluation, smear-prints, determination of volatile fatty acids and amount of amino-ammonium nitrogen in mg%, and reaction arrangement with 5%solution of copper sulfate in broth), and "Rules of pre-slaughter inspection of animals and post-mortem veterinary-sanitary examination of carcasses and bodies" (optional - determination of amino-ammonium nitrogen in 10 ml of meat extracts formolite titration in the phenolphthalein and the production of benzidine samples to peroxidase).
It was found that the sanitary-hygienic indices of meat animals subjected to burn injury depend on the burn area, depth caused by pathological changes and main terms of slaughter animals after causing burns.
Meat from animals with a large area of burn killed in 6 days or more after the injury, less stable at storage and signs of poor quality it appear 2-3 days earlier than in meat healthy animals. This phenomenon again can be explained by poor maturation of such meat.
As you know, well ripened meat, has a significant amount of acidic foods, as if semiconservative themselves, so acidic foods are unfavorable environment for the development of putrefactive microflora, and such meat more long-term stored. Meat is the same thing has ripened environment closer to neutral, which is favorable for the development of putrefactive microflora, and such meat spoils faster under other equal conditions of storage.
To examine the effect of burn trauma on protective and barrier functions of the body burnt animal paid much attention doctor of biological Sciences P. I. Patulin. He made regular bacteriological examination of blood burnt animals, and after slaughter them at different times took samples of meat, internal organs and the lymph nodes and subjected them to bacteriological examination. However, he found that burns a large area of the skin of animals, causes a severe pathological condition, involving violation of protective and barrier functions of the organism and migration of natural microflora of the gastrointestinal tract, as well as the microflora of the skin in the internal organs and the lymph nodes are affected animals.
In order to clarify the question, how will behave protivosemnye microbes, if the animal will be artificial or natural media them before you burn, P. I. Pratulin part of the animals before conducting experiments infected oral, airborne or in combination bacteria Gertner, sidestepper or Breslau in different periods of time before you burn; 4 gilt was natural carriers of the bacteria, sidestepper. After that the animal inflicted extensive burns and killed through different periods. It was established that, as a rule, if the animals after burn to kill in the first 3-4 days, then migration partypany microbes in the lymph nodes, organs and muscles are not observed, and during slaughter on the sixth day and in the later period - marked migration as partypany microbes and banal microflora of the gastrointestinal tract and the skin to lymph nodes, internal organs, and in some cases in the muscles.
Thus, based on the results of bacteriological researches of samples of burnt meat animals, as well as health indicators such meat, depth and maturity it can be concluded that the most rational terms of slaughter animals with extensive burns body surface should be considered first 2-4 days after burn.
All carcasses of animals subjected to burn injury, must be subjected to bacteriological examination.