Methods of prolonging the shelf life of mutton
Fresh mutton, especially just slaughtered carcass temperature appropriate, rich in nutrients, the most suitable for bacterial reproduction and growth. Especially in hot weather and season, it will spoil and deteriorate in a few hours under natural conditions, and sometimes it will begin to change color and decay before it is even sent to the market or sold out. Based on this situation, for just slaughtered mutton, whether it is short-term storage or fresh slaughter, it must be cooled or refrigerated in time to reduce the meat temperature to less than 5 degrees Celsius in time, so as to reduce bacterial contamination and prolong the shelf life.
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American use of genetic Technology to accelerate the growth of Pigs
Researchers such as Professor Robert Swartz of Baylor School of Medicine in Houston used genetic technology to increase the growth rate of pigs by 40%, speed up the listing of pork and reduce feeding costs. The key to this technique is the use of a synthetic chemical that causes the pituitary gland of piglets to secrete more growth hormone than ordinary pigs, the journal Nature Biology reported. The researchers inserted the chemical into a biodegradable fragment of deoxyribonucleic acid, and then inserted the chemical into a fragment of DNA that could be degraded.
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Key points of Management of Pig Conservation
1. Ensure that each piglet can eat enough colostrum after birth, which can improve immunity, enhance resistance and reduce the incidence of disease. The temperature in the lying area of newborn piglets required 35-37 ℃, then decreased by 2-3 ℃ per week, and the temperature in the active area was 20-24 ℃. On the second day after birth, the piglets were injected with high-quality iron agent 100 mg and 150 mg iron. According to the actual situation of this field, the piglets can be injected with long-term injection 2-3 days before the onset of diarrhea.
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