Many people use meat immediately after slaughter without knowing that it should be kept in the refrigerator immediately after slaughter
All opinions and answers are welcome
During the first phase of slaughter, each carcass will shrink (through the loss of moisture) about 1-2%. For this reason, meat is not ready to be eaten right after slaughter. It needs time to become tender, which happens as connective tissues within the muscle break down.
Also, due to the chemical composition of the meat which is rich in proteins, lipids, and water, meat is a particularly favorable substrate for the growth of microorganisms. The lipidic content also makes it very sensitive to oxidation.
However, following slaughter the evisceration and dressing operations inevitably produce microbial contamination in depth and especially on the surface, through contact with equipment, tools, hands, and clothes, despite all precautions.
Again, micro-organism growth is a temperature-dependent process. To avoid it, it is absolutely essential to reduce the temperature of the meat, especially on the surface. Cooling must, therefore, be carried out in the slaughterhouse itself. This operation is known as primary chilling.
Meats, like beef, poultry, and fish, generally only stay fresh for about six months when stored in the freezer using conventional methods. With the Food Saver® Food Preservation System, you can extend that shelf life to about two to three years.
When meat gets too warm, bacteria can grow on it. These bacteria can make you sick. That is why we keep meat in a refrigerator until we are ready to cook it! Bacteria can multiply rapidly and cause food to spoil or make it unsafe.Bacteria produce the slime, toxins, off colors and odors associated with food spoilage. However, disease-causing bacteria can grow without changing the odor, color or texture of the food. For this reason, keeping meat cold enough to prevent bacterial growth (or heating it to a temperature which kills them) is critical.
According to USDA guidelines on freezing and food safety, freezing these foods to 0°F (-18°C) inactivates microbes like bacteria, yeasts, and mold as well as slows enzyme activity — all of the stuff that can cause your food to go bad.
At freezing temperatures bacteria are not active and protein molecule are not available for decomposition.
When bacteria have food, moisture, and favorable temperatures, they grow rapidly; most rapidly in the danger zone of 40 and 140 °F. Refrigeration/freezing below 40 degree slows the pace of bacterial growth.
Hello, meat becomes contaminated with bacteria from the gut, skin and feet of the animal during slaughter and from the water and ice used in processing. Chilling the carcass immediately after slaughter reduces the number of microbes on most meats because it dries the surfaces.
Thank you "very much" to all researchers and academics for their active participation and substantive answers
But the main purpose of cooling the meat after slaughter is to allow the process of( rigor mortis) occur for meat by enzymes .. Increase the quality and safety of meat and prolong the duration of storage and storage.
Thank you "very much" my fellow researchers and academics for their nice discussion and valuable answers with appreciation
During the first phase of slaughter, each carcass will shrink (through the loss of moisture) about 1-2%. For this reason, meat is not ready to be eaten right after slaughter. It needs time to become tender, which happens as connective tissues within the muscle break down.
Also, due to the chemical composition of the meat which is rich in proteins, lipids, and water, meat is a particularly favorable substrate for the growth of microorganisms. The lipidic content also makes it very sensitive to oxidation.
However, following slaughter the evisceration and dressing operations inevitably produce microbial contamination in depth and especially on the surface, through contact with equipment, tools, hands, and clothes, despite all precautions.
Again, micro-organism growth is a temperature-dependent process. To avoid it, it is absolutely essential to reduce the temperature of the meat, especially on the surface. Cooling must, therefore, be carried out in the slaughterhouse itself. This operation is known as primary chilling.
Meats, like beef, poultry, and fish, generally only stay fresh for about six months when stored in the freezer using conventional methods. With the Food Saver® Food Preservation System, you can extend that shelf life to about two to three years.
The moment a living thing such as an animal is slaughtered bacteria starts developing and hence the need to keep the meat refrigerated. This is a stark contrast to living things like a cabbage, for example. The cells in a cabbage or other vegetables continue to grow (or ripen) even after they are removed from the plant. The only things that can grow on a piece of meat is bacteria and the growth can be slowed down (not totally stopped) by storing the meat in a refrigerator (or freezer).
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