Hence the necessity of meat inspection in all civilized countries. ![]() ![]() Many epidemics of meat poisoning have occurred in the West which have been proved to be due to eating of meat from diseased animals, and the diseases in animals which lead to poisoning are not the prominent diseases in cattle which kill them, such as Anthrax and Glanders, but common, pus-producing diseases which do not attract so much attention in life. This cannot hold good in the case of diseased animals. Certain persons of superior taste make a point of decomposing meat before eating, to pander to their epicurean taste.ĭISEASED MEAT: - But all this is in the case of healthy animals. It is not even a matter of poverty or ignorance. Decomposing fish is estimated to be an article of diet of more than three hundred millions of human beings in the world. Gypsies in Europe have been known to be fond of this practice they go to the extent of even disinterring the dead carcasses of buried animals for food purposes. It is not only the depressed classes of our country who partake of decomposing meat, but this practice is not uncommon in other parts of the world. You might possibly think that meat, when it starts decomposing, is universally rejected by human beings as food. ![]() The larger quantity of blood in carrion might even be to the taste of a certain type of people. If the meat whether carrion or slaughtered is eaten before the decomposition sets in, it will be seen that this difference between the two vanishes at this stage. The carrion, therefore, is liable to decompose earlier than slaughtered meat. This decomposition is liable to set in earlier in moist tissues and tissues containing more blood. In the case of carrion, all the blood remains in the tissues of the animals and consequently the meat contains more blood.ĭecomposition sets in every dead animal, whether killed or dead naturally. In the slaughter of animals, the animal bleeds and, nearly all the blood being drained away, the slaughtered meat contains less blood. I know this will come as a surprise to many, as the popular opinion is that there should be a difference, but from the scientific as well as medical point of view, there is none. Is the flesh not tainted by the poison, or are there any poisons which, while they kill the cattle do not harm their flesh?īetween carrion of an healthy animal and slaughtered meat there is no chemical or physiological difference. Will not the flesh of poisoned cattle affect the eater in any way? You may know that some Chamars poison cattle for possessing the carcasses and they are said to eat their flesh.If you are of opinion that there is no difference between fresh carrion and slaughtered meat, can you say whether flesh of dead cattle treated two or three days after death or even 24 hours after death would make any difference?.Do you know of any medical reason for the great repugnance that even meat-eaters have against carrion?.Is there any chemical physiological distinction between carrion and slaughtered meat? If there is, what is it?. ![]() I badly need your assistance in one or two things.
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