Meat :

Nutritional Properties of Meat Around the World  

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Index :

Chapter 1 : The Consequences of Eating and Selling Contaminated Meat.


Chapter 2 : Advantajes of MIT (Meat Inyention Test).


Chapter 3 : The Uses of the Device and How You Use It , and How It Works.

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Prologue

Introduction

There are many vegetarian people but there even more people that consume meat regularly. People have always consumed meat throughout the history of humanity. Meat is a food that you could find in any super market but we never know if it is really in good condition since you do not know where that meat has been.Since meat has been processed and touched by many people. What would happen if we ate contaminated meat ? Could we die ? What happens to companies that sell rotten meat? What diseases could we get? Today you will learn about it.

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Introduction

The following text is about meat and the importance of its quality .Many people consume it around the world and that is why we should know more about it. But beyond that we must also worry about the consequences that consuming rotten or contaminated meat can lead us to.

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CHAPTER 1: The consequences of eating and selling contaminated meat.

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There are many consequences of eating contaminated food. It is very important to verified the date of expiration,the color, the smell of the meat to make sure it is fresh. If you eat contaminated meat, you will get sick, and you will need to visit the doctor or even worse be taken to the hospital because it is dangerous to consume meat in bad conditions .
Contaminated meat sold in stores can cause widespread food poisoning from bacteria or parasite ingestion.Salmonella and listeria are just a few examples of harmful bacteria that are spread through contaminated meat. Viruses such as Hepatitis and Norwalk virus are also common meat contaminants.

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Some meat poisoning symptoms can be severe, requiring hospitalization. Extreme cases can even be fatal. Meat poisoning symptoms vary with the source of contamination.
Most types of meat poisoning cause one or more of the following signs and symptoms: nausea , throwing up ,watery or bloody,diarrhea ,abdominal pain and cramps, fever.
If companies sell contaminated meat, they could be reported, sued, and arrested, and that could be deadly for consumers.

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CHAPTER 2: Advantages of MIT

Our product is a sturdy plastic vial with a needle at the tip the vial will have a capacity of 30ML. The liquid in the vial will be color green so it can be distinguished from the color of the meat and the liquid will not affect taste, texture or color. The liquid will be special and will have chemicals that will detect the condition of the meat, if the meat is in good condition nothing will happen when infecting the liquid and it will immediately dissolve, but if it is in bad condition what will happen is that the meat will turn green and thus you will know that the meat is not in conditions to be consumed. How much liquid will be added to the meat will depend on the amount.

A device that evaluates the quality of the meat is important as it will ensure you a healthy , otherwise meat in bad conditions could get people have stomachache infections , poisoning or even cause death . On a regular basis , using this MIT (Meat Inyection Test) would be great since it would be practical because it is similar to an inyection and it will save time for producers to check if it is in good condition since our product has a fast reaction and gives results in 3 minutes, it would help processors because as they test it , it will not work with spoiled meat.

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A device that evaluates the quality of the meat is important as it will ensure you a healthy , otherwise meat in bad conditions could get people have stomachache infections , poisoning or even cause death . On a regular basis , using this MIT (Meat Inyection Test) would be great since it would be practical because it is similar to an inyection and it will save time for producers to check if it is in good condition since our product has a fast reaction and gives results in 3 minutes, it would help processors because as they test it , it will not work with spoiled meat.

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CHAPTER 3: How MIT works.

Temperature: Is crucial since if you leave the meat at room temperature for more than two hours you can see how it rots.

Hardness: Helps us to know if the meat is rotten since when the meat becomes viscous it is rotten.

Luster: We can know if the meat is rotten since when it is shiny and red-pink it is in good condition and when it no longer shines and is a more opaque color it is rotten.

Mass : When the meat is bad or rotten it usually feels sticky, slimy and very moist and this means that there are already fungi beginning to grow in the meat.

Volume : When the meat is rotten, what can happen is that it becomes more tiny, meaning that it fence by shrinking.

Weight : When the meat is rotten, it can get smaller than the meat, that means that it loses about 1/4 of its weight or even more.

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Color: The color is so important to determinate if the meat is in good conditions because everyone knows the color of the meat so if the color is kind of green you will know immediately that isn’t in good conditions.

Boiling point: to know if the meat is at its point and is not raw or in a bad state.

Size: It is used since normally the meat when it is in bad condition tends to become smaller and changes its color and smell.

Length: when the fillet is smaller than the standard size and its length is shorter, it is usually in poor condition.

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Scientific Method

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