Hello, please, I would like to know if the meat freshly put in a freezer of the kitchen, is able to undergo a putrefaction (blue color and smell of relent) in just 2 to 3 days after? !!! because this is a case that I have just found personally and I really do not have any explanation for it and even veterinarians do not know why ..., is this putrefaction due to an action of bacteria or enzymes that work at low temperatures from -10 to -17 C?! The animal sacrificed (sheep), was it doped with hormones or other substances before its death to cause this putrefaction? Thank you
From your explanation the meat have being infected before you put it in the freezer. The microbes in it can keep on growing until it reaches lag phase then die. There is no amount of freezing that will prevent the spoilage. Only thing that can be done in my own suggestion is to pour acid on the carcass and bury it.
Thank you for the answer Dr Olusegun , but the problem is that an early decomposition of meat is observed only in a few cases sheep that are brought from different places but they were sacrificed under the same conditions, in addition, I can not find an explanation for a meat that putrifies very quickly (from 2 to 3 rd sacrifice day) in a freezer, to the point that it changes color and emits very fetid smells and that on a relatively large surface ... while the meat of the other sheep (normal) remains intact? personally, I think these animals were dope by something !! which gives this accelerated decomposition, is it possible?
Thank you , Dr Alkass for your answer , but I don't know ,,, even if the meat was infected is it possible that decomposition happen even in freezer (around -15 C) and if we suppose that the microorganisms is psychrophilic, according to recent books in microbiology they can growth from -10 to 30 C , so , i cant explain this kind of fast growth on meat? !!
- Badges
- Science topic
- Similar topics
- Social Psychology
- Attitude