After slaughter and bleeding of animals in meat, a number of physical and chemical changes take place, beginning 3-6 hours after the onset of muscle rigor of animal meat. The meat at this stage becomes tough even when cooked.
Post-mortem changes in animal meat, determining its quality, meat ripening, tanning, souring and rotting.
After some time, the muscle tissue softens, meat juice begins to protrude from it, impregnating the entire thickness of the animal meat, which gives a tasty, transparent and aromatic broth in this stage after cooking. The nutritional value of meat is becoming high. Rigorisation takes place after 14-48 hours, depending on the air temperature, and the meat gets the highest quality after 24-72 hours at a temperature of 0 to plus 4 degrees.
into small pieces and well ventilated for 4-6 hours, loses an unpleasant odor and an abnormal color. With other positive signs, it can be eaten. If the tan went deep, the meat is unsuitable for food.
Souring animal meat.
The acidification of animal meat is not so much a further development of the maturation process, but rather the reproduction of microorganisms in meat. The meat has a strong specific smell and taste, after a while it gets putrid odor. Acidic fermentation is usually a preliminary stage of decay. Although soured meat does not constitute a danger to humans, however, if there is already a putrid odor and the impossibility of conducting a sanitary examination, it cannot be eaten.
Rotting animal meat.
Rotting is the decomposition of proteins and other substances caused by putrefactive microbes with the formation of toxic products and the appearance of a strong unpleasant odor. The meat of healthy wild animals is more resistant to putrefactive processes than the meat of farm animals. This is due to the higher density of game meat and a small amount of fat and loose connective tissue in it.
However, the resistance of meat to rotting processes to a large extent depends on the methods of obtaining animals and the timely and proper cutting of carcasses. If ungulate animals do not immediately remain in place after shooting, but leave wounded and their carcasses are found after several hours, then the meat of such animals is more prone to spoilage. This is especially likely for injuries in the abdomen with a violation of the integrity of the stomach and intestines, when the contents of the latter enter the abdominal cavity.
The same thing happens with untimely and inept gutting. And if at the same time a slow cooling of meat is observed, then deep decay is possible. Pollution from the surface leads to surface spoilage of meat. In sick animals (especially if there are inflammations and abscesses), as well as those obtained after injury and prolonged pursuit, microorganisms, including putrefactive ones, spread throughout the entire thickness of the meat during life.
Therefore, the process of decay of such meat occurs simultaneously both in the surface and in the deeper layers. In order to avoid poisoning and infection with dangerous diseases, according to the current rules, meat of wild ungulates and bears can be eaten only after veterinary and sanitary examination.
Spoiled game birds are recognized by sticky feathers in the neck, chest and around the cloaca (a single anal and urogenital opening). Under the wings, the skin is dirty, greenish in color with a putrid odor. The meat is slice gray-white or greenish in color and also with an unpleasant odor. Thawed, frozen, gutted bird is especially quickly damaged.
To establish the freshness of poultry meat, the following simple methods are used:
1. Clean the knife is heated in hot water, quickly introduced into the thickness of the pectoral muscle, removed and determine the smell.
2. A similar method using freshly planed in the form of a pin of a sharp wooden stick.
3. Sample cooking a small piece of meat for smell and taste.
Determination of Fresh Unfit Meat.
Fresh meat may not be suitable for food if it is obtained from sick animals. If the hunted beast is clearly depleted, the meat is light or stained, there are abscesses, inflammations, tumor growths, abnormal internal organs on the liver, spleen, intestines and mesenteries (connective tissue films with a large number of blood vessels connecting the intestine with the dorsal wall of the abdominal cavity) there are any unusual formations, then the meat of the animal can be dangerous to humans.
In such cases, it is impossible to eat meat without a veterinary examination, and it is better to contact him as little as possible before the conclusion of the examination. Sick birds are identified by the same criteria as animals. In addition, the painful condition of birds almost always affects the feather cover. Feathers do not stack evenly; they look disheveled and deformed. It is better not to eat meat of such birds..
Meat can be the cause of severe poisoning, which is associated with the habitat of animals in places unfavorable for environmental pollution. Various poisons gradually accumulate in the muscles, without causing the death of the animal. Especially in this regard, it is dangerous meat of waterfowl feeding in places where sewage is discharged and water treatment plants of industrial enterprises.
Usually, these birds still show signs of a disease state. If a healthy animal is obtained, the correct and timely cutting of the carcass, storage, and, if necessary, canning is of great importance to preserve the quality of meat.
Based on materials from the book Encyclopedia of the Hunter.
Petrunin V.B., Nikashina E.B., Kupriyanov F.G., Nikerov Yu.N., Rymalov I.V..