Download a presentation on the topic of meat. Meat and meat products

A BUTTON, a button, a button, a button - a circle or a ball, a hat with an eyelet, sewn to clothes, for fastening on a loop, on an eyelet. Pugwa (f.cerc.) Bulge, hump. Puga, puga - blunt end of the egg, heel, tail. Button (and) chny master, or button-maker, button-maker.

The word "button" sounds interesting in different languages: * In Japanese it is "netsuke", although this word is more familiar to denote an art form. * Italian - bottone, Spanish baton - bud, unblown bud. * German - Knopf, Dutch Knoor means "bump, bulge, top". (Compare with the word "button" for the type of fastener).

In ancient times, people connected their clothes with various bones of animals, small sticks, thorns of plants. In ancient Egypt, buckles were already used, or one piece of clothing was threaded through a hole made in another, or the ends were simply tied.

The oldest buttons and button-like objects were used for decoration rather than fastening and were discovered in India. They were made about 5000 years ago !!! The ancestors of the Russian button date back to the 6th century. Old Russian weight buttons

The buttons were usually decorated with a pattern. For example, concentric circles meant the sun. The five-pointed star is a symbol of fertility. In Russia, a button mainly served as a talisman. The buttons were hollow, in the form of a ball, in which a piece of metal was placed. When walking, such buttons rattled and thus frightened away evil spirits.

Buttons were appreciated at their true worth only in the Middle Ages, when suits, tailored and sewn exactly to the figure, came into fashion. They could not be put on without unplugging. Therefore, fashionistas and women of fashion had to wait until the clothes were sewn right on the figure before going out, and after that they had to free themselves from the "shackles of beauty" for just as long.

The button was first used as a fastener in Germany around the 13th century. Then buttons quickly spread throughout Europe and were used to make tight-fitting clothing. True works of art have appeared. With the help of special glaze, the artists painted buttons with bright pictures.

Once born, the button remained an element of the male military uniform for a long time. Ladies preferred hairpins and pins. Peter I, commanded to sew buttons on the front side of the sleeve of a soldier's uniform with one purpose: he kept the expensive cloth, not allowing yesterday's peasants to wipe their nose or mouth with their sleeves after eating.

But, like everything in the world of fashion, when a certain level of perfection is reached, women take it for themselves. So it happened with the buttons. When buttons became a real piece of art, women turned their eyes to them. The button served as a decorative ornament. Buttons were made of precious metals, coral, amber.

In 1877, in the words of one of the fashion magazines of the time, "women were seized by a button madness." At the same time, buttons covered with fabric appeared. Women are simply tired of rubbing metal plates to a shine every day.

Silver English and French Art Nouveau buttons Insect buttons covered with glass. Mid or late 18th century Copper buttons. Presumably England. XVIII century

And in the x years of the twentieth century, buttons made of colored glass, produced in West Germany and Czechoslovakia, became popular all over the world. Pure bright colors, gold and silver finishes, thoughtful design made them a wonderful addition and adornment of women's clothing. But with the ubiquitous proliferation of household washing machines, spoiling and breaking fragile glass, they had to be abandoned. After the Second World War, raw materials for the production of buttons were sorely lacking, so any improvised material was used: in Germany, buttons were produced from the windshield of decommissioned fighters, and the Moscow Region artel stamped them from gramophone records softened on fire.

Buttons 16th century Buttons made of bread Buttons of the century Wooden button

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meat and its processing

Meat is traditionally included in our diet. Meat, for all its nutritional and energy value, is a heavy food that is difficult for humans to digest, which easily slags and pollutes our body. Therefore, it is necessary to be able to properly prepare and consume meat dishes. Meat is better absorbed in dishes with vegetables, especially with herbs; the combination of meat with flour products is undesirable for our body. Meat in human nutrition

Meat composition Meat Protein 20% fat water Minerals: iron, calcium, magnesium, phosphorus. Vitamins: The more fat in meat, the less protein it contains

Man eats meat of animals and birds meat of Domestic animals Poultry

Types of meat Meat gastronomic products veal beef pork lamb poultry offal

Beef The meat of adult animals (3-7 years old) is bright red in color, dense, has a fresh smell, pronounced marbling. Young meat (up to 3 years old) - pale pink, with white fat, slight marbling and a stronger smell. Veal Meat from milk-fed calves between 2 and 10 weeks of age. Light pink in color, delicate texture and sweetish-sour smell.

Pork Lamb Has a color from light to dark red, less dense in comparison with beef consistency, does not have marbling and has a specific smell. Pale pink color, soft consistency, with a layer of fat visible on the cuts.

Meat digestibility Nutria meat Rabbit meat Chicken meat Goose and duck Veal Lamb Beef Pork lighter heavier

Signs of good quality meat Indicators of good quality meat - its smell, color, consistency. Benign chilled or chilled meat is covered with a thin pale pink crust. On sensation, the hand remains dry, on the cuts the meat does not stick to the fingers, the juice is transparent. The consistency of fresh meat is firm. If you press on it, then a hole is formed, which quickly levels out. Good-quality frozen meat is firm to the touch, on the surface and in sections it is red with a grayish tint, which gives it ice crystals. With slight heating, a bright red spot appears.

Processing meat Before processing meat, you should: Ensure that the meat products used are fresh; Use cutting boards with appropriate markings; Cut meat only with a sharp knife to reduce the loss of meat juice. Mechanical processing of meat: Washing Thawing frozen meat Drying Cutting Deboning (separating the pulp from the bones)

Butchering beef carcasses

Pork carcass cutting

Types of semi-finished products and their culinary use large portions small pieces Cooking, frying, stewing whole Beefsteaks, fillets, langets, entrecotes, rump steaks, natural zrazy, cutlets, chops, schnitzels Beef stroganoff, kebabs, frying, azu, goulash, pilaf

Paired - meat obtained after the slaughter of animals. Making boiled sausages, sausages, small sausages. Cooled (in natural conditions) Production of sausages, smoked meats, semi-finished products. Chilled - meat chilled to a temperature of 0 to 4 ° С Frozen meat Frozen - used for making sausages, canned food. Thawed - meat thawed in special chambers. Thawed - meat thawed in vivo Thermal state of meat

Heat treatment of meat: Cooking Roasting Stewing Stewing Roasting

Test on the topic: "Meat and its processing." I. The percentage of protein content in meat reaches: 10% 50% 20% 35% II. What determines the protein content in meat From the type of animal From the fat content in the meat From the part of the carcass of the animal III. An easily digestible meat is considered Nutria Meat Lamb Beef Pork Rabbit meat

IV. Light pink color, delicate texture, sweet-sour smell are typical for: Pork Beef Veal Lamb V. Marbling is typical for: Beef Pork Veal Lamb VI. Lamb is characterized by: A specific smell A special color Marbling

Vii. Indicators of freshness of meat Marbling Nutritional value Odor Consistency Color VIII. Deboning is: Cutting a large piece of meat into pieces Sprinkling breadcrumbs on a piece of meat Separating the bones from the pulp IX. Chilled meat temperature 0 to 4 ° С 4 to 8 ° С 0 to -2 ° С

X. The best for culinary use is Chilled meat Steamed meat Chilled meat Frozen meat Served semi-finished products include Roast beef Steaks Goulash Entrecotes Cutlets XII. Small-sized semi-finished products include Zrazy Azu Langety Shish kebabs

You smile like a splash of the sun,

Leaving the gate in the morning.

You see, everyone in life

There will be enough worries

Do we love the gloomy faces

Or someone's angry speech?

And ignite a return spark.

Since childhood, we love milk sausage,

Sausages, sausages, meat cutlets.

Meat dishes - by the way.

Helps build muscle.

Those who do not eat meat are irritated, apathetic

And those around him are not nice.

Topic: Meat and meat products

Get acquainted with the types of meat and its nutritional value, with methods of processing meat and the range of meat dishes.

Problem

Let's find out what role meat plays in human life and why is it necessary to include it in the diet?

Meat is one of the staple foods.

Meat properties:

• Carrier of complete animal protein and fat
• Contains extractives (pathogens of digestive juice secretion)
• The main source of phosphorus
• Rich in iron and trace elements
• Contains B vitamins (B1, B2, B3, B6, B12)

Types of meat

Meat is one of the oldest human food products.

• Beef
• Pork
• Veal
• Mutton
• Poultry meat
• Game meat

• Smell
• Meat color
• Adipose tissue color
• Consistency
• Appearance

• Paired
• Cooled down
• Chilled
• Frozen
• Thawed
• Thawed

Primary processing of meat

Characteristic

Thawing

(if the meat is frozen)

The temperature of the meat should rise slowly, then as it thaws, the meat juice is absorbed by the muscle fibers and the loss of nutritional value of the product decreases.

Washing

Dehumidification

The meat is washed with water, and the fatty areas are warm.

Dried meat is easier to butcher. Drying prevents microbial growth. The meat is air-dried or blotted with a cotton napkin.

Butchering

Cutting a large piece of meat or a whole carcass into separate pieces allows for the correct use of all

The separation of the pulp from the bones is called deboning. Waste after deboning (bones, tendons, cartilage) can be used to make broths.

Sorting meat, separating tendons

The meat tastes well with a variety of foods, so you can make a variety of dishes from it.

Heat treatment of meat:

• Cooking
• Frying
• Baking
• Extinguishing
• Lowering
• Passing
• Blanching
• Cutting
• Smoking

• Cutting- frying products pre-stewed in the broth in the oven.
• Passing- the type of processing of the product in a small amount of fat.
• Lowering- cooking meat in a little water.
• Deboning- separation of pulp from bones.
• Steak- product of rounded-flattened shape, uncoated.
• Rump steak- oval-shaped breaded product.
• Deep fat- frying in a large amount of fat.

Physical education

Now the guys are up

They quickly raised their hands up,

Sideways, forward, backward,

Turned right, left

They sat down quietly, back to work!

Tell me, who cooks cabbage soup so deliciously, Smelling cutlets, Salads, vinaigrettes, All breakfasts, dinners?

Acquaintance with the profession of a cook

Cook is a food preparation specialist. Good

cooks are sometimes called a wizard, because he can of the most

of ordinary products to prepare a real masterpiece that

will bring joy and pleasure to people.

The chef prepares dishes according to special recipes, but may

modify them to your liking, that is, approach the process

creatively.

Pros of the profession

The profession of a cook is in demand and creative, there is a place for imagination and ingenuity in it. Good chefs have high wages.

Cons of the profession

Work requires a lot of physical endurance and responsibility: not everyone can stand at a hot stove full time, there is no way to relax or be distracted when you have to watch the preparation of many dishes.

• Chef - the highest echelon in the profession. He draws up applications for the necessary products, ensures their timely receipt, controls the assortment and quality, draws up a daily menu, controls the cooking technology and employees' compliance with sanitary requirements and hygiene rules.
• Pastry chef specializes in the manufacture of confectionery, which requires exquisite taste, imagination and ingenuity.
• Cook-technologist organizes the process of preparing products, determines the quality of raw materials, calculates its quantity for receiving portions, the calorie content of the daily diet, develops recipes for new specialties and draws up technological maps for them.
• Culinary chef carries out the preparation of dishes, performs filtering, kneading, grinding, molding, stuffing, filling products, regulates the temperature regime, determines the readiness of dishes, makes decoration of dishes and confectionery products, divides them into portions.

• Bone broth
• Meat broth
• Meat and bone broth
• Poultry broth
• Game broth

• Borscht
• Solyanki
• Pickles
• Soups with cereals, pasta, mushrooms, vegetables, legumes.

• Boiled and fried meat dishes :
• Natural lumpy semi-finished products
• Natural portioned semi-finished products,
• Small-sized natural semi-finished products
• Shashlik
• Bird (goose, duck, chickens)
• Stew dishes:
• Coarse stew
• Wind meat
• Goulash
• Baked meat dishes:
• Potato casserole with meat
• Vegetables stuffed with meat
• Pasta with meat

• Minced meat dishes:
• Rump steak
• Steak
• Zrazy

Practical work "Cooking soup with cereals and meatballs "

Crockery and inventory:

saucepan, bowls - 2 pcs., frying pan,

two cutting boards: for meat and vegetables, a meat grinder, knives - 2 pcs., a slotted spoon, a table spoon.

Products norm:

• Rice groats - 2/3 cup
• 1 carrot
• Onions - 2 heads
• Fat - 40 g.
• Meat - 250 g.
• Salt to taste
• Pepper to taste
• Egg - 1 pc.

Cooking technology:

1. Rinse the meat, peel off films and tendons, cut across the fibers into small pieces.

2. Wash, peel, cut vegetables (carrots - into cubes, onions - into small crumbs).

3. Pass a part of the onion with the carrots for the soup.

4. Pass the meat with the remaining onion and pepper through a meat grinder, add a raw egg, a little water and mix.

Cooking technology:

5. Divide the prepared meat mass into meatballs (balls).

6. Boil water in a saucepan, add salt and cook the meatballs in it. Remove the finished meatballs with a slotted spoon.

7. Sort the rice, rinse.

8. Boil the meatball stock and put the prepared cereal in it.

9. For 5-10 minutes. add the sautéed vegetables until tender.

Pour the prepared soup into bowls with the meatballs in them.

• What new have you learned in today's lesson?
• Where will this information come in handy?
• Did you understand everything?

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Meat is a valuable food product, which includes: moisture (73-77%), proteins (18-21%), lipids (1-3%), extractives (1.7-2% nitrogenous, 0.9- 1.2% nitrogen-free), minerals (0.8-1.0%) and vitamins of groups A, B, K, E, PP, etc. A person receives all the minerals he needs with meat and meat products. Meat is especially rich in phosphorus, sulfur, iron, sodium, potassium; in addition, meat contains trace elements - copper, cobalt, zinc, iodine. Individual by-products also have significant nutritional value, which, in terms of chemical composition, can replace meat, and even surpass it in terms of the content of vitamins and hormonal substances.

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Classification of meat. Meat is sorted according to a number of characteristics: by the type of animal (beef, lamb, pork, etc.), by sex, age and fatness.

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Cattle meat. Depending on the age of the animals, meat of cattle is divided into veal (meat of calves aged 14 days to 6 weeks), meat of young animals (from 6 weeks to 2 years), meat of adult cattle (from 2 to 5 years) and meat of old animals. (over 5 years old). Veal meat is most suitable for dietary and baby food. Its color is pale pink. Young meat is light red in color, fat is almost white. The meat of the old cattle is dark red, the fat is yellow.

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Pork. Piglet meat and pork carcasses of 7-10-month-old animals have the best culinary qualities. The color of the pork is pinkish-red, the inner fat is white, and the subcutaneous fat, depending on the feed, can be either white or pale pink.

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Mutton. The color of the meat of young animals is light red, of adult animals is brick-red, of older animals is dark red. A strongly pronounced specific smell is characteristic of old lamb meat and is almost not felt in young lamb. Lamb fat is white.

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Goat meat. The color of meat, depending on age, is light red in young animals and dark red in old animals.

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Rabbit meat. Depending on how fat it is, rabbit meat has a lighter or darker shade of pink.

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Horse meat. The population of some regions of our country uses horse meat (horse meat) for food.

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Condition of the meat. Depending on the refrigeration processing, the following types of meat are distinguished: fresh meat; cooled (not chilled) - meat that has been cooled in natural conditions after cutting the carcass for at least 6 hours; chilled - meat that has been cooled in chambers to a temperature of 0 to 4 °; frozen - meat that has been frozen after cooling in special freezers or under natural conditions to a temperature not exceeding -6 °.

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Signs of good quality meat. Indicators of meat freshness are its appearance, color, smell, color, consistency. However, determining the freshness of meat on these grounds is not always sufficient, since, for example, frozen meat that is completely unsuitable for food does not smell. Benign meat is covered with a thin pale pink or pale red crust. When feeling the surface, the hand remains dry. On cuts, the meat does not stick to the fingers, the juice is transparent. The consistency of the meat is dense, the dimples from finger pressure are quickly replenished, the color of the meat in the cut is red (cattle meat), whitish-pink (veal), brown-red (lamb) and pinkish-red (pork). The fat of the beef carcass is white, creamy or yellowish, hard, does not smear when crushed, but crumbles. Lamb fat is white dense; pork - soft pale pink or white. The smell of meat and fat is pleasant, without foreign odors. At meat processing plants, the strictest veterinary and sanitary control is carried out both before and after the slaughter of the animal. Every carcass of small livestock and every quarter of cattle must have a stamp of veterinary and sanitary control. Meat of animals affected by diseases that can be transmitted to humans (anthrax, glanders, tuberculosis, brucellosis, foot and mouth disease, smallpox, swine erysipelas and sheep tularemia) is not allowed for food.

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Storage of meat. The air temperature in the frozen meat storage chamber is no higher than -12oС for short-term storage, and no higher than -18oС for long-term storage. The relative humidity in the chamber is maintained at the level of 95 ... 98%, with moderate air circulation at a speed not exceeding 0.2 ... 0.3 m / s. The shelf life of frozen meat is at a temperature of -12oС - 2 ... 8 months; at -18oС - 4 ... 12 months; at -25oС - 8 ... 12 months In order to keep the meat fresh even in the summer heat for a week in the absence of a refrigerator, there are the following methods: The meat is wrapped in a cloth abundantly soaked in a strong vinegar solution. Rinse in cold water before use. The meat is carefully rubbed with sliced ​​lemon and then stored in an open, well-ventilated place. The meat is wrapped in parchment paper and then in linen soaked in cold, salty water. From time to time, the canvas is wetted again. The ground meat is preserved in the same way. In warm weather, meat can be stored for 8-10 days if you wrap it in a cloth soaked in a salicylic acid solution, at the rate of 1 teaspoon per 0.5 l of water. Rinse thoroughly in running water before use. Meat is well preserved in whole or skimmed, raw or boiled milk, in yogurt or whey; changing daily, pour the liquid so that it only covers the meat, put a circle and a clean stone. The meat is immersed in melted beef fat, which, when solidified, also protects the meat from spoilage. Preserve the meat in a harmless solution of borax, taking 1/2 to 1 pound of borax on a bucket of boiled water, rinse the meat thoroughly under running water before eating. The meat is preserved in the same way, covering its pieces with nettles, so that it remains fresh for 3-4 days. Lightly cooked meat is well preserved. The meat is immersed in boiling, highly salty water for 3 minutes for old types of meat (sheep, beef) and for 1 minute for young varieties (veal, lamb). After that, put the meat in a saucepan, tamp it, pour sunflower oil on top.

MEAT AND MEAT PRODUCTS.  Meat is a valuable food product. It is a source of complete proteins, fats and other substances necessary for the normal functioning of the body.  The most common pets are pig, cow, goat, donkey, horse, etc.

MEAT OF SLAUGHTER ANIMALS CHEMICAL COMPOSITION, NUTRITIONAL VALUE OF MEAT.  The nutritional value of animal meat is mainly due to the presence of complete proteins, rich in essential amino acids. Some of them are difficult for the human body to obtain through the consumption of other foods. That is why meat is an important product in the balanced rational nutrition system. The greatest nutritional value is the muscle tissue of meat. The grade of meat, its nutritional and energy value depends on the type, age and nutritional status of the animals, as well as on the conditions of their keeping. The nutritional value of meat decreases with a higher content of connective tissue - collagen and elastin, which are poor in essential amino acids. The most valuable is the meat of young animals and the meat of animals of average body condition (II category). The digestibility of meat is high (beef - by 8283%). Lean cattle meat is less digestible and has less biological value.

PROTEINS  Proteins of meat muscle tissue are represented by myosin, actin, globulin, myoglobin, etc. The value of meat proteins lies in the balanced content of essential amino acids.

FATS  Fats from animal meat are refractory, as they consist mainly of saturated fatty acids. Their nutritional value is much lower than the unsaturated fatty acids found in liquid vegetable fats, and they are more difficult to digest. Important components of meat are nitrogenous and nitrogen-free extractives. They stimulate gastric secretion and increase appetite. Lamb contains the least of all extractives.

MINERALS  Minerals of meat sodium, potassium, calcium, magnesium, phosphorus, iron. Although the minerals in meat are very well absorbed, meat is not the main supplier for the human body.

VITAMINS  Vitamins are represented by thiamine, riboflavin, choline, tocopherols, pyridoxine, nicotinic and pantothenic acids. The quantitative content of vitamins in meat is low.

CARBOHYDRATES  Carbohydrates in meat are represented by glycogen (animal starch) and its decomposition products - maltose, glucose, lactic acid, etc. The total amount of carbohydrates in meat is small (1%), but they play an important role in its maturation.

EXTRACTIVE SUBSTANCES  These are substances extracted from meat by water, which are transferred into broth during cooking. Contained in meat in a small amount (about 1%), but their value is great. They determine the specific taste and aroma of meat; when eating meat dishes, they cause the secretion of gastric juice, contributing to a better assimilation of food.

WATER.  meat water is 48-78%. Its amount is inversely related to the fat content, i.e. the more fat, the less water in the meat. This is why the meat of pigs and well-fed animals is low in water.

ENZYMES.  During the life of an animal, enzymes contribute to the synthesis and decomposition of substances, and after slaughtering livestock, only the decomposition of the constituent substances of meat occurs under their influence. Meat contains enzymes that cause the breakdown of proteins, fats and carbohydrates, as well as participate in the maturation of meat.

CLASSIFICATION OF MEAT  Meat is classified according to the type of slaughtered animals, sex, age, nutritional status and thermal state.

 By the type of slaughter animals, meat is distinguished from cattle and small ruminants, pigs, deer, rabbits, horses, camels, buffaloes, wild animals (elk, bear, roe deer), etc.

 Meat of cattle is subdivided into meat of cows, meat of oxen (castrated males), meat of bulls (adult non-castrated males).  Meat of cattle is subdivided by age: beef from adult cattle (over three years old), young animals (from 3 months to 3 years), veal (from 14 days to 3 months).  The meat of adult cows is bright red, the color of fat is from white to yellowish, the muscle tissue is dense with layers of fat (marbling).

 Young beef has a pinkish-red color, fine-grained muscles, marbling is poorly expressed.  Veal has a color from pinkish milk to pink; the consistency is tender, there is almost no subcutaneous fat. Veal is easily absorbed by the human body and is highly valued in baby and dietary food.

 Meat of small ruminants includes lamb and goat meat. Lamb (sheep meat) - light red meat, tender consistency, subcutaneous fat is white, dense, crumbly, there is no marbling.  The meat of old animals is coarse, with a specific smell, the fat is refractory, white.  The best is the meat of young animals under one year old.  Goat meat differs from mutton by a more intense color of meat; it is inferior in taste to mutton.

 Pork. Pig meat is subdivided into pork, pig meat, milk pigs' meat.  Pork is obtained from animals with a slaughter weight of 38 kg or more. The color of the meat is from light pink to red. Muscle tissue with marbling, subcutaneous fat is pink, inner fat is white.  Meat of gilts is meat of animals with a slaughter weight from 12 to 38 kg. The meat is tender, light color.  Meat of dairy pigs - meat of animals with slaughter weight from 3 to 6 kg. The muscle tissue is very delicate, the color is pale pink, almost white.

ON THE THERMAL STATE THE MEAT IS DIVIDED into steamed, cooled, chilled, ice cream, thawed, re-frozen.

 Fresh meat is obtained immediately after slaughter, the temperature in the thickness of the muscles is not lower than 34 ° C. Fresh meat is highly valued in the production of cooked sausages.  The cooled meat has a temperature in the thickness of the muscles not higher than 12 ° С. Such meat is unstable in storage.  Chilled meat. The temperature of such meat is from 0 ° C to 4 ° C, the nutritional value and culinary advantages of chilled meat are higher than that of all other types.  Frozen meat is frozen to a temperature not exceeding 8 ° C. It is used for long-term storage; in comparison with chilled meat, ice cream has lower nutritional and taste values.  Thawed meat. When defrosting meat without regulating temperature and humidity (in natural conditions), it loses a lot of meat juice, while its nutritional value decreases.  Re-frozen meat, as well as thawed, is not allowed for sale. Differs from frozen meat in darker surface color. When warmed with a finger, the color of such meat does not change, while a dark stain remains on frozen meat.

 Body condition categories and cutting of cattle meat The body condition category is determined by the development of muscle tissue, the deposition of subcutaneous and muscle fat and the degree of bone protrusion.

 Meat of dubious freshness shows signs of early spoilage. The surface of the mascara is moistened in places, slightly sticky, darkened. The muscles in the cut are moist, leave a wet spot on the filter paper, slightly sticky, dark red in color; in defrosted meat, meat juice flows down from the cut surface, slightly cloudy. The cut consistency of the meat is less firm and less firm than that of fresh meat. The smell is slightly sour or with a tinge of mustiness. The fat is soft, slightly sticky to the fingers, grayish matte, slightly loosened in defrosted meat. Tendons are less dense than fresh meat, dull white; the articular surfaces are lightly covered with mucus. The broth is clear or cloudy, with a smell that is not characteristic of fresh broth. Meat of dubious freshness is not allowed for sale, and the question of its use for processing is decided by the sanitary inspection authorities.

 Meat of questionable freshness and stale not only has unsatisfactory organoleptic characteristics, but can be a source of food poisoning, since, along with putrefactive microflora, it can also contain pathogenic bacteria.