The Device
That Prevents The
Consuming of Rotten
Meat
That Prevents The
Consuming of Rotten
Meat
By Alejandro Rodríguez, Diego Rodríguez and
Diego Aguilar and Daylin Felix
Diego Aguilar and Daylin Felix
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IndexChapter 1.......................... page: 3
Chapter 2........................... page: 6
Chapter 3............................. page: 12
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Chapter 1:Rotten Meat and Food Poisoning
Meat becoming slimy is a sign that bacteria have started
to multiply on its surface. Meat that has gone bad usually
has a sticky feel to it. Resulting from bacteria, you may
notice the appearance of black or green areas, which
clearly means fungi have started to grow.
What is food poisoning? Food borne illness, more
commonly referred to as food poisoning, is the result of
eating contaminated, spoiled, or toxic food. The most
common symptoms of food poisoning include nausea,
vomiting, and diarrhea. Although it's quite uncomfortable,
food poisoning isn't unusual.
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Chapter 1:Rotten Meat and Food Poisoning
Meat becoming slimy is a sign that bacteria have started
to multiply on its surface. Meat that has gone bad usually
has a sticky feel to it. Resulting from bacteria, you may
notice the appearance of black or green areas, which
clearly means fungi have started to grow.
What is food poisoning? Food borne illness, more
commonly referred to as food poisoning, is the result of
eating contaminated, spoiled, or toxic food. The most
common symptoms of food poisoning include nausea,
vomiting, and diarrhea. Although it's quite uncomfortable,
food poisoning isn't unusual.
Facts:
How long does it take to develop food poisoning
symptoms?
-The symptoms of food poisoning generally develop one to
three days after eating contaminated food.
what are the symptoms?
-include nausea, vomiting and diarrhea, often accompanied
by stomach cramps, high temperatures and chills.
Consequences of Consuming
contaminated meat:
Whats could happens if you eat raw meat?
There are a series of diseases associated with food
poisoning, mainly due to contamination with bacteria,
parasites or other agents, which is more frequent in the
case of the consumption of raw meats. Among them are
mentioned: Salmonella, Listeria, Escherichia Coli and
Trichinosis, among others.That is why you should always
sew meats or take a good look at where it comes from since
there are times that we do not realize it and that is where
we get sick
How long does it take to develop food poisoning
symptoms?
-The symptoms of food poisoning generally develop one to
three days after eating contaminated food.
what are the symptoms?
-include nausea, vomiting and diarrhea, often accompanied
by stomach cramps, high temperatures and chills.
Consequences of Consuming
contaminated meat:
Whats could happens if you eat raw meat?
There are a series of diseases associated with food
poisoning, mainly due to contamination with bacteria,
parasites or other agents, which is more frequent in the
case of the consumption of raw meats. Among them are
mentioned: Salmonella, Listeria, Escherichia Coli and
Trichinosis, among others.That is why you should always
sew meats or take a good look at where it comes from since
there are times that we do not realize it and that is where
we get sick
Consequences of eating raw meat
-65% of all the meat consumed worldwide is red meat (beef,
pork, sheep, goats and
horses).
-The consumption of red and processed meat is associated
with an increase in non- communicable diseases such as
cancer, obesity, type II diabetes, cardiovascular diseases,
intestinal diseases (diverticulitis) or chronic liver diseases.
-For every 50 g of processed meat daily intake, the risk of
colorectal cancer increases by 18%.
-Eating a daily portion of red meat (processed or
unprocessed) increases the risk of having a heart attack by
31%;
-Illnesses transmitted by contaminated food such as
salmonella, campylobacter, e. coli, among others, are
largely associated with the consumption of foods of animal
origin and in particular that of poultry.
-65% of all the meat consumed worldwide is red meat (beef,
pork, sheep, goats and
horses).
-The consumption of red and processed meat is associated
with an increase in non- communicable diseases such as
cancer, obesity, type II diabetes, cardiovascular diseases,
intestinal diseases (diverticulitis) or chronic liver diseases.
-For every 50 g of processed meat daily intake, the risk of
colorectal cancer increases by 18%.
-Eating a daily portion of red meat (processed or
unprocessed) increases the risk of having a heart attack by
31%;
-Illnesses transmitted by contaminated food such as
salmonella, campylobacter, e. coli, among others, are
largely associated with the consumption of foods of animal
origin and in particular that of poultry.
Consequences of eating raw meat
-65% of all the meat consumed worldwide is red meat (beef,
pork, sheep, goats and
horses).
-The consumption of red and processed meat is associated
with an increase in non- communicable diseases such as
cancer, obesity, type II diabetes, cardiovascular diseases,
intestinal diseases (diverticulitis) or chronic liver diseases.
-For every 50 g of processed meat daily intake, the risk of
colorectal cancer increases by 18%.
-Eating a daily portion of red meat (processed or
unprocessed) increases the risk of having a heart attack by
31%;
-Illnesses transmitted by contaminated food such as
salmonella, campylobacter, e. coli, among others, are
largely associated with the consumption of foods of animal
origin and in particular that of poultry.
-65% of all the meat consumed worldwide is red meat (beef,
pork, sheep, goats and
horses).
-The consumption of red and processed meat is associated
with an increase in non- communicable diseases such as
cancer, obesity, type II diabetes, cardiovascular diseases,
intestinal diseases (diverticulitis) or chronic liver diseases.
-For every 50 g of processed meat daily intake, the risk of
colorectal cancer increases by 18%.
-Eating a daily portion of red meat (processed or
unprocessed) increases the risk of having a heart attack by
31%;
-Illnesses transmitted by contaminated food such as
salmonella, campylobacter, e. coli, among others, are
largely associated with the consumption of foods of animal
origin and in particular that of poultry.
Chapter 2:
Meat Detector
This is our device, this device is used to perfectly measure
the properties of meat, and based on this it uses energy via
cable and you can also put batteries in our device.
A method to check the properties of the meat is in a
laboratory, already with syringes etc ... This method is
easier, the only thing we have to do is put the raw meat in
this device and it will tell you which are the fat that it has
among other things
Meat Detector
This is our device, this device is used to perfectly measure
the properties of meat, and based on this it uses energy via
cable and you can also put batteries in our device.
A method to check the properties of the meat is in a
laboratory, already with syringes etc ... This method is
easier, the only thing we have to do is put the raw meat in
this device and it will tell you which are the fat that it has
among other things
Experiment: What we need to do first is buy the meat in
this case, we are going to buy two. One of quality and the
other that isn’t recommended. We will then put the meat in
the device, and the device is going to tell us how much fat it
has, whether you can eat it or not. We will se the color that
the meat has and it will tell you if the meat has the right
color to be sold.
Finally but not less important, it will tell
you if it smells good, because this divide includes a robot
that can smell the product.
Conclusion/result: Finally, we see that the meat is ready
to be sent to sell, because they are going to have to check
that it’s right, and if the meat is fine and if it has good color,
and smell. They are going to put the price and then they
are going to see that they can eat it without any problems.
this case, we are going to buy two. One of quality and the
other that isn’t recommended. We will then put the meat in
the device, and the device is going to tell us how much fat it
has, whether you can eat it or not. We will se the color that
the meat has and it will tell you if the meat has the right
color to be sold.
Finally but not less important, it will tell
you if it smells good, because this divide includes a robot
that can smell the product.
Conclusion/result: Finally, we see that the meat is ready
to be sent to sell, because they are going to have to check
that it’s right, and if the meat is fine and if it has good color,
and smell. They are going to put the price and then they
are going to see that they can eat it without any problems.
How can this device change your life?
Hypothesis: We think that this device will change our lives
because nowadays, we do not know if when we eat meat we
are going to be sick because the bacteria of the meat, so we
think that this instrument will tell you if we can or can not
eat the meat. I also think that it is very good, because it can
be used with electricity or batteries.
Hypothesis: We think that this device will change our lives
because nowadays, we do not know if when we eat meat we
are going to be sick because the bacteria of the meat, so we
think that this instrument will tell you if we can or can not
eat the meat. I also think that it is very good, because it can
be used with electricity or batteries.
Experiment: What we need to do first is buy the meat in
this case, we are going to buy two. One of quality and the
other that isn’t recommended. We will then put the meat in
the device, and the device is going to tell us how much fat it
has, whether you can eat it or not. We will se the color that
the meat has and it will tell you if the meat has the right
color to be sold.
Finally but not less important, it will tell
you if it smells good, because this divide includes a robot
that can smell the product.
Conclusion/result: Finally, we see that the meat is ready
to be sent to sell, because they are going to have to check
that it’s right, and if the meat is fine and if it has good color,
and smell. They are going to put the price and then they
are going to see that they can eat it without any problems.
this case, we are going to buy two. One of quality and the
other that isn’t recommended. We will then put the meat in
the device, and the device is going to tell us how much fat it
has, whether you can eat it or not. We will se the color that
the meat has and it will tell you if the meat has the right
color to be sold.
Finally but not less important, it will tell
you if it smells good, because this divide includes a robot
that can smell the product.
Conclusion/result: Finally, we see that the meat is ready
to be sent to sell, because they are going to have to check
that it’s right, and if the meat is fine and if it has good color,
and smell. They are going to put the price and then they
are going to see that they can eat it without any problems.
Chemical Elements Found in Meat
* Vitamin B12. Animal-derived foods, such as meat, are the
only good dietary sources of vitamin B12, an essential
nutrient that is important for blood formation and your
brain and nervous system.
* Zinc. Beef is very rich in zinc, a mineral that is important
for body growth and maintenance.
* Selenium. Meat is generally a rich source of selenium, an
essential trace element that serves a variety of functions
in your body (12Trusted Source).
* Iron. Found in high amounts in beef, meat iron is mostly
in the heme form, which is absorbed very efficiently
(13Trusted Source).
* Niacin. One of the B vitamins, niacin (vitamin B3) has
various important functions in your body. Low niacin
intake has been associated with an increased risk of heart
disease (14Trusted Source).
* Vitamin B6. A family of B vitamins, vitamin B6 is
important for blood formation and energy metabolism.
* Phosphorus. Widely found in foods, phosphorus intake is
generally high in the Western diet. It’s essential for body
growth and maintenance.
* Vitamin B12. Animal-derived foods, such as meat, are the
only good dietary sources of vitamin B12, an essential
nutrient that is important for blood formation and your
brain and nervous system.
* Zinc. Beef is very rich in zinc, a mineral that is important
for body growth and maintenance.
* Selenium. Meat is generally a rich source of selenium, an
essential trace element that serves a variety of functions
in your body (12Trusted Source).
* Iron. Found in high amounts in beef, meat iron is mostly
in the heme form, which is absorbed very efficiently
(13Trusted Source).
* Niacin. One of the B vitamins, niacin (vitamin B3) has
various important functions in your body. Low niacin
intake has been associated with an increased risk of heart
disease (14Trusted Source).
* Vitamin B6. A family of B vitamins, vitamin B6 is
important for blood formation and energy metabolism.
* Phosphorus. Widely found in foods, phosphorus intake is
generally high in the Western diet. It’s essential for body
growth and maintenance.
* Creatine. Abundant in meat, creatine serves as an energy
source for muscles. Creatine supplements are commonly
taken by bodybuilders and may be beneficial for muscle
growth and maintenance (15Trusted Source
, 16Trusted Source).
* Taurine. Found in fish and meat, taurine is an
antioxidant amino acid and a common ingredient in
energy drinks. It’s produced by your body and important
for heart and muscle function (17 Trusted Source, 18
Trusted Source, 19 Trusted Source).
* Glutathione. An antioxidant found in most whole foods,
glutathione is particularly abundant in meat. It’s found in
higher amounts in grass-fed beef than in grain-fed
(20Trusted Source, 21Trusted Source)
source for muscles. Creatine supplements are commonly
taken by bodybuilders and may be beneficial for muscle
growth and maintenance (15Trusted Source
, 16Trusted Source).
* Taurine. Found in fish and meat, taurine is an
antioxidant amino acid and a common ingredient in
energy drinks. It’s produced by your body and important
for heart and muscle function (17 Trusted Source, 18
Trusted Source, 19 Trusted Source).
* Glutathione. An antioxidant found in most whole foods,
glutathione is particularly abundant in meat. It’s found in
higher amounts in grass-fed beef than in grain-fed
(20Trusted Source, 21Trusted Source)