ME 212 Lecture Notes - Lecture 1: Grocery Store, Escherichia Coli, Upton Sinclair

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History of the animal science industry: 10-16,000 years ago, 12,000 years ago. History of the animal science industry: 10,000 years ago. Prevents bacteria growth because bacteria grow in warm places. Grows good bacteria- fermentation: salting and curing. Curing results from impurities in the salts used for preservation. Most bacteria can"t survive if you increase the salt content, decreasing water activity. You may eat any animal that has a split hoof and chews cud = no pigs. Do not eat birds of prey, scavengers, flying insects. Things with fins or scales are allowed but no shellfish: smoking meats. Native americans used to hang meat from the top of tee-pees. Ancient history of animal slaughter: 2000 b. c, 1500 b. c. Last 4 is because of the fear of pathogen/allergy. Religious slaughter laws: jewish culture, islamic culture. Meat must be kosher: fit to consumption, following the requirement of jewish law. Cattle, sheep, goats, deer, and bison can be kosher.

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