The device that detects contaminated meat

PROLOGUE

Meat is good for the body but eating it might damage your body. It may cause food poisoning, humans have much weaker stomach acids that are similars to those found in animals who digests pre chewed fruits and vegetables.
In this ebook we will talk about somethings and principal thing we will talk about is meat. we talk about this because we think it is important to make people aware about it.

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

Meat is useful for our organism, but the meat is difficult to conserve, but meat has to be in cold temperatures to be eatable, the meat can be found in a lot of places, like supermarkets, meat is touched and processed by a lot of people so the possibility of eating a contaminated meat aren’t low, if a person eat it will die?what will happen?

The dangers of selling contaminated food can be really harmful too. If you consume contaminated food, the chemical contamination can lead to acutely poisoning on long term diseases, such as cancer. Food borne diseases may lead to long lasting disability on death. The law states that a supermarket, store or someone cannot sell an expired or out of date product. If you sell a contaminated product you are committing a crime against public health.

In conclusion, when bad meat is exported or consumed it i bad for either the company and the consumers. and both of them could end up in a really bad situation. for example, if a company exports meat to different places and it is infected, they could get sued, or even arrested.
That’s why we want to prevent that with this new prototype which will help you in any case you want to export or consume meat. If this product wasn’t developed, people could have been sick or hospitalized and in the other hand companies would be getting in a lot of trouble but here we are to prevent that.

Chapter 2: Using the scientific method to determinate if it is secure to buy meat in supermarkets.

Here we used the scientific method to determinate if is secure to buy food in supermarkets, so we thought that there is a 25% of buying contaminated meat, so we tested it, we bought 1 kg of meat in 10 different supermarkets, and we used the device to determinate if the meat is contaminated, and the device said that 300g was contaminated so in conclusion only a 3 percent of all the meat was contaminated.

Scientific method:
Question: Is there any danger of buying meat on supermarkets?
Hypothesis: i think that we have a 25% of possibility of buying a contaminated meat.
Experimentation: the experiment is that we will buy 1 kg in 10 different supermarkets, then we will use our device to determinate if all the meat is eatable.
Analyze data: so now we used our device and it says that only 300g of the meat are contaminated so the hypothesis is incorrect.
Conclusion: in conclusion you have a little possibility of buying contaminated food, you have like a 3% of buying contaminated meat, so you should be very careful when you are buying meat and always check if the meat is eatable.

Chapter 3: The use of the device and how to use it, and how does it works.

This device will help the people a lot, but before going into how does it will help the people we should explain how does it work, the form of the device is this
It has a microscope that is in the middle of the device, that detects if the meat is eatable, then it has 2 modules that detects the hardness of the meat, and it has a screen in the middle and says if the state of the meat is good.

In the screen you will have 2 buttons to determinate the mass of the meat, then the device have to be close to the meat, i will determinate the density of the meat, then with that the device will calculate the volume of the meat, with the microscope it will determinate the color, juiciness, temperature, appearance, texture, and hardness, then with the two modules will determinate the hardness and odor of the meat.

MUCH MEAT, MUCH MALADY. important role in meat quality evaluation?
The authorities have a very important role when it comes to evaluating the meat since they are the ones in charge of analyzing it, checking that it is in good condition, that it is suitable for consumption, and in case they do not approve something they do not allow the meat to be secure

Chapter 4: Physical properties of the meat.

1.mass: Is how much the meat weight.
2.density: the density of the meat, and it density is higher.
3.volume: how much space the meat occupies.
4.color: if the color isn’t red it can be in bad for our body.
5.odor: if the odor is bad probably for our body and for our health.
6.juiciness: the meat can have a lot of juice and can be juicy and it has a lot of grease.
7.temperature: if the temperature is high the meat is contaminated.
8.appearance: the meat has to have a good appearance for eating.
9.texture: when the meat is good and eatable the texture is soft.
10.hardness: when the meat is old it has very low hardness.