Вопрос № 223719 - Английский язык

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Meat preservation helps to control spoilage by inhibiting the growth of microorganisms, slowing enzymatic activity, and preventing the oxidation of fatty acids that promote rancidity. There are many factors affecting the length of time meat products can be stored while maintaining product safety and quality. The physical state of meat plays a role in the number of microorganisms that can grow on meat. For example, grinding meat increases the surface area, releases moisture and nutrients from the muscle fibres, and distributes surface microorganisms throughout the meat. Chemical properties of meat, such as pH and moisture content, affect the ability of microorganisms to grow on meat. Natural protective tissues (fat and skin) can prevent microbial contamination, dehydration, or other undesirable changes. Covering meats with paper or protective plastic films prevents excessive moisture loss and microbial contamination.

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Cold storage. Temperature is the most important factor influencing bacterial growth. Pathogenic bacteria do not grow well at temperatures under 3°C. Therefore, meat should be stored at temperatures that are as cold as possible. Refrigerated storage is the most common method of meat preservation. The typical refrigerated storage life for fresh meat is 5 to 7 days.
Freezer storage is an excellent method of meat preservation. It is important to wrap frozen meats closely in packaging that limits air contacts with the meat in order to prevent moisture loss during storage. The length of time meats are held at frozen storage also determines product quality. Under typical freezer storage of -18°C beef can be stored for 6 to 12 months, lamb for 6 to 9 months, pork for 6 months, and sausage products for 2 months.

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Curing and smoking. Meat curing and smoking are two of the oldest methods of meat preservation. They not only improve the safety and shelf life of meat products but also enhance the colour and flavour. Smoking of meat decreases the available moisture on the surface of meat products, preventing microbial growth and spoilage. Meat curing, as commonly performed in products such as ham or sausage, involves the addition of mixtures containing salt, nitrite, and other preservations.

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Cow milk has been used by man from the earliest times to provide both fresh and storable nutritious foods. The nutritional value of milk is indicated by the fact that daily consumption of a quart (0,95 litre) of cows’ milk supplies an average man with approximately all the fat, calcium, phosphorus, and riboflavin, one-third of the vitamin A, ascorbic acid, and thiamine, one-fourth the calories; and with the exception of iron, copper, manganese, and magnesium, all the minerals needed daily. Considerable amounts of nicotinic acid and choline are also provided.

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It is interesting that the milks of all species contain the same nutrients, differing only in proportions. Having found milk good food, man domesticated various species of mammals for dairy purposes throughout the world.
Cow milk is sure to be the principal type used in the world. Other animals utilized for their milk production include buffalo (in India, China, Egypt, and the Philippines), goats (in Mediterranean countries), reindeer (in northern Europe), and sheep (in southern Europe). In general, the processing technology used for cow milk can be successfully applied to milk obtained from other species.

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Domestication of animals is more than taming. Their habitat is restricted, protection assured, food supply maintained, and most important, breeding farm animals is done under human management and control.
In general animals have been domesticated for the following three purposes: as a source of food, clothing, etc, as assistants used in various human activities, or as pets.
The usefulness of animals domesticated may vary. For instance, European and many other peoples breed cows for obtaining milk and beef, but the Chinese do not milk cows, and Hindus do not eat beef.