How can we determine whether the meat used in the meat products formulation was obtained from a dead animal or slaughtered animal?
You can read more here https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/animal-slaughter
A slaughtered animal, would be bled out more effectively than an animal that was not slaughtered. Thus the pH would be different, the taste would be different and the meat color for the already dead animal would be darker as well.
Dear when you cook the meat, if it squeezes it is from the slaughtered animals and if it swells, means the size of the meat pieces becomes bigger than before after cooking, it is from the dead animals
Through certain biochemical tests, which are mainly based on the degree of blood outflow from the carcass/meat. The attached file may be useful for you
Hola, las respuestas de los investigadores son validas, a esto puedes sumarle el grado de descomposición, un animal no desangrado tiende a descomponerse o degradarse mas rápido, esto se explica por !En la profundidad del músculo de un animal recién sacrificado existe una flora microbiana muy escasa, del orden de una bacteria por gramo; esta mínima flora procede generalmente del intestino y llega al músculo vehiculizada por la sangre.!... En definitiva los gérmenes y el estado de descomposición son también claves, puedes ampliar la información por acá: https://bmeditores.mx/entorno-pecuario/aspectos-microbiologicos-e-inocuidad-de-la-carne-fresca/
Meat obtained from dead or slaughtered animal is not harmful.
but it is better to bleed an animal.
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