Talk about the meat
Meat main source of animal protein required for each individual, it is active secretion of the salivary glands and secretions of the stomach, as well as it remains in the stomach for a long time no one feels hungry. And measured the progress of peoples and underdevelopment at the present time a number of criteria, including that received by the individual representatives of the animal protein in red meat and has been reported in many scientific references that the individual in poor countries if those well-fed good quality proteins, the ability to industrial transformation and acceptance of the technology will increase and the rate of thinking and the level of intelligence will rise.
Apportion the meat to:
1 - red meat, including cows, sheep, goats and rabbits.
2 - Meat and poultry include chickens, ducks, geese and turkeys.
3 - Fish and shellfish and shrimp.
4 - wild animals suitable for human consumption such as deer, mountain goats and wild ducks.
Economic significance:
Meat consumption is the most important signs of the economic situation as it is with regard to per capita animal protein intake in the United States and Western Europe and the Gulf states about 50-70 grams note that the minimum of the animal protein is recommended by international organizations of about 35 grams per day. In Syria, found that annual per capita consumption of animal products according to the latest statistics:
Animal product consumption, annual per capita
Red meat (meat sheep and cattle or calf) 10.3 kg
Chicken meat 15,6 kg
Meat fish 2,2 kg
52 kg milk
Eggs 200 eggs
These volumes provide the individual about 26 grams of protein per day contribute to the red meat by 20% and 25% poultry, dairy and fish 30% and 5% white 20%, and so much less than the minimum recommended by international organizations and the reduced per capita in Syria to the rate of population increase which exceeded the rate of annual increase in the development of livestock husbandry and fishery (where Syria is the world's poorest Fisheries Because of the scarcity of water and lack of water bodies and river).
Nutritional value:
Nutritive value of meat because they contain high protein and fatty substances, and others, and vary the meat of animals with each other in terms of the amount of protein and fat and water constituents.
Proteins:
Protein represents about 20% of body mass, a proportion second only to water (60%) in terms of quantity. There in the animal body, a 20 amino acid raw materials needed for building many of the important proteins such as enzymes in the body - hemoglobin - hormones such as insulin and growth hormone and thyroid hormone and thyroid as well as the neighbor of antibodies that help the body fight diseases and substances that help blood to clot and collagen is the main component of ligaments and cartilage, as well as Alkreeten you have hair and nails.
The benefit of fat:
Is the source of energy and the body needs to supply essential fatty acids that the body can not configured as linoleic and Allenolenk.
It also contains saturated fatty acids. It is also the only source of cholesterol which is indispensable to human life where the body needs about 800 to 1500 mg per day and significant in that it enters in the composition of the cell membrane and installation of bile necessary for digestion and absorption of fats and fat soluble vitamins (A, d, e, k) and enter as well as in the installation covers nerves, as it plays an important role in the delivery of electrical pulses and signals produced by the brain. Also included in the installation of some hormones such as cortisone, hormones, genitals.
Thus, we find that eating meat containing cholesterol does not harm the body especially if it is in the permissible limits, the rate recommended by the American Heart Association is no more than 300 mg a day. The meat is also a source of many of the elements and compounds, which are indispensable so that the body's vital functions, such as iron necessary to build hemoglobin also contains many mineral elements such as zinc, cobalt, magnesium, phosphorus and many important vitamins such as riboflavin, niacin, vitamin B 6, B12-B6.
Given the importance of meat as the value of food for humans to build his body and supplying the energy needed to perform daily functions they must make it up to the consumer the lowest rate possible contamination, which divided the manifestations to:
Microbial contamination:
It is well known in developed countries that the number of microbial meat slaughtered under strict quarantine requirements is 100 germs / cm 2 and under very hygienic requirements is 1000 microbe / cm 2 and under the requirements of a typical situation in most places of slaughter livestock in the developed world is 100000 microbe / cm 2.
Studies have shown that were slaughtered for meat in most third world countries and developing countries that the number of microbial total of 15-20 million germs / cm 2 after a few hours of slaughter, also arrived in the number of bacteria per gram of meat after the access to places of marketing to 34 million in the groin area and 26 million in liver and spleen in 35 million and 69 million in the lung. These microbes may be aerobic or anaerobic or Mottagrtmp may be fungi. This is due to the lack of health awareness among workers in the production of meat.
The danger in such a high percentage lies in two factors:
1 - that some of these microbes of the kind where patients can carry some diseases such as Salmonella and Staphylococcus Aliikolay gold and coal cluster, fever, tuberculosis and brucellosis.
2 - the microbes that cause degeneration of the components of basic food in meat and bacteria consume a large part of fats and sugar and protein significantly reduces the nutritional value beyond the fact that most of these microbes produce toxins resisting temperature of cooking and cause many diseases to the consumer simplest headache, lethargy and kidney failure and disease the liver.
Sources of contamination of meat:
1 - live animal before slaughter if affected by any disease, cancer of the Homa be loaded Palmkrob.
2 - workers, employees and the tools used in the slaughter and cavity and fabrics that cover the carcasses where they can transfer microbes from sacrifice to another.
3 - during the skinning animals and hollowed out, especially if it causes any hand as a break in the bowels of animals to contaminate meat are difficult to remove water.
4 - insects and rodents that may be present and are the source directly or indirectly to pollution, as well as the surrounding air and water user if he is not clean.
5 - By moving the meat wagons and convertibles and non-refrigerated.
6 - View of meat in shops are open, exposing it to weather factors and the flies, insects, and the hands of butchers (non-health monitors).
Chemical pollution:
The increased risk in recent times, after an expansion in the use of harmful herbicides and fungicides and insecticides, as well as the use of antibiotics and hormones, and many of the chemical drugs that are used to increase the weight of the animal and increasing soil fertility.
The danger of this pollution, it is difficult to diagnose during routine testing, and that this contamination, even if by a few, given the persistence of eating a cumulative effect in the human body in the end lead to poisoning. The antibiotics in this way the indirect lead to the growth of microbes immune to antibiotics are used when the disease, and this leads to the ineffectiveness of antibiotics in the treatment of human beings, and they cause an allergic reaction in some individuals.
Radioactive contamination:
Radiation is used to stop the growth of microbes, but it affects the nutritional value in addition to the possibility to replace some metal components in the natural formation of the article of food or place of mineral elements enter the human body in the installation example of the radiating element (Alastranhim 90) He can not replace bone calcium, This may be the bones of the body contained a radioactive element that can accumulate his influence on different parts of the body in the form of atrophy of the brain and cancer in the skin and bones.
Mission scanner meat:
The mission of scanner in the supply of consumer meat meat valid, it does not cause damage to health, is also working to reduce pollution carcasses in various ways, and to achieve this you must:
1 - Examination of animals before slaughter to detect infectious diseases, especially those showing symptoms of the live animal, which may not cause significant pathological changes after slaughter.
2 - to rest prior to slaughter animals for between 12-24 hours in order to form pH Badilath an integrated manner, and lead to efficient Bloodying.
3 - watering the animal, which leads to the quality of meat.
4 - Tsoim animal for 12-24 hours prior to slaughter because it limits and reduces the migration of microbes from the intestine and the acquisition of meat color, opening desirable.
5 - preventing the slaughter of meat outside the slaughterhouse and that poses a threat to public health in this growing phenomenon in the countryside, where some butchers to slaughter females and tax collector - which is forbidden by law - or sick animals, and buy cheap does not allow slaughter in slaughterhouses, as well as an attempt to distance executions that may occur in the slaughterhouse if the epidemic was discovered them.
6 - Identifying the newly emerging diseases and try to find ways to resist and treatment, and most important of these diseases, mad cow disease. And some detail is mad cow disease that affects the new cattle disease, also called bovine spongiform decay have been identified in this disease the first time in England in 1986 by pathological diagnosis, which was conducted in the Central Veterinary Laboratory of the English cases of cattle associated with symptoms of agitation and the inability to walk paralysis and the continued increase in the emergence of such cases, especially in the dairy farms where the cows Alholstein and Friesian breeds more disease and the disease appeared in both sexes.
Given the seriousness of the disease has executed England and sick cows from her, and the disposal of dead bodies, either by burning or burial, after the disease began to decline again and appeared to varying periods of time, which illustrates the difficulty of eradicating this disease because of the long incubation period and that the virus remains latent within the tissues brain and spinal cord and lymph nodes, spleen, tonsils and intestines.
Standards Syrian meat:
1 - to be the result of animals passed the examination before and after slaughter by a veterinarian in charge.
2 - that originate from animals slaughtered according to Islamic Sharia.
3 - to be meat comes from animals slaughtered in a slaughterhouse in conformity with the formal specifications.
4 - to be free from the carcass and internal organs and the parties free of the head and the fat of the kidneys and are required not to remove the buttocks to identify the type of animal.
5 - do not allow the addition of preservatives and coloring with the exception of the color used in the seal meat.
6 - to be meat free of bruises and patches of color, and any manifestations of corruption, such as unwanted odors.
7 - The meat is intact (not loose) Metallic appearance.
8 - that retain all the qualities characteristic of the type and degree.
The chilled or frozen meat imported:
1 - to be free of pork products and their derivatives.
2 - to be retained in all their characteristics to the type and degree of quality and final.
3 - imported meat to be accompanied by a certificate or certificates from the responsible regulatory bodies in the country of origin and attested by the consulate of the country or on behalf of that indicates that the slaughter in the slaughterhouse has been formally and in accordance with the provisions of Islamic law and that they originate from animals not treated with any material of hormonal activity as catalysts for growth and has been detected on animals prior to slaughter no more than 12 hours after slaughter directly by an official veterinarian and found meat and sound and free from infectious diseases and unfit for human consumption, and clarifies the certificate type of animal weight and average age, date of slaughter, a description of the product and packaging quality and the degree of quality In addition to the country of origin.
4 - prohibits the import of meat from any country are the epidemic diseases set forth in the quarantine system in Syria.
5 - for chilled meat must not exceed the pH of the meat, when packing under the dump or under the gas carbon dioxide 6 (ranging from 4.5 to 5.8) and should not there be signs of a loss of discharge or the level of carbon dioxide in the case of meat packaged under the dump or meat packaged in the presence of carbon dioxide.
6 - for the frozen meat is required in addition to the above the following requirements:
A - to be freezing within 48 hours from the date of slaughter.
B - not appear on the product any signs of melting snow or freezing or re-contamination or poor circulation.
C - that the product be free of burns freeze.
In conclusion, we note that all efforts undertaken by the state and the laws enacted by the remaining ink on paper does not comply based on the health of meat workers, technicians, educators and observers of which is reflected on the health of the citizen first class.
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