Hen Hygiene

For the action of the liver it balances the amount of plasmticos amino acids, synthecizing essential proteins, enzymes, lipoproteins and albumen. It converts acid the carbonic one of the amino acid into glucose. responsible for the synthesis of 95% of the urea. Table 1: Amount of protein for food AlimentoCantidadProtena (g) 28,4 g8 lean Meat of boi28,4 g8 Meat pig with little gordura28,4 g8 Liver of boi28,4 g8 Coelho100g7,5 Ham 100 g24 Hen 100 g22 Carp 100 g19,8 Cod 100 g18,4 Rib of porco28,4 g6 Meat of pig 100 g20 Liver of galinha28,4 g7,5 Chest of frango28,4 g8 Peixe28,47 the best protein source between the meats cost-I benefit in Brazil is the chicken. The conservation of foods to usufruct of its nutrients is very important although the time and removed of the animal but kept the quality. It must cook the meat well for prevents many illnesses as solitary and other microorganisms. The contamination can thus be prevented with the hygiene preventing diverse problems of health of the concern of the sanitary monitoring.

The conservation of the food is very important therefore prevents its deterioration for microorganisms and enzymes of the proper food. The measures of hygiene start since the transport of the cattle, its reception in the madouro, these cares make to have the quality of the meat. During this stage around the animal it exists diverse sources of contamination as water of washed and the hooks. Continue to learn more with: Michael Steinhardt, New York City. It must give attention not to have contact with the flies, the area where you place the meat, dirty knives, boards, inadequate preservation, etc If the manipulation and conservation are not made in adequate way can take the alterations. The feeding of a person to have a balanced and healthful diet must have proteins, and the main source of this nutrient is the meat. It is important when dealing with meat to know to follow the conditions of hygiene, handling and conservation to prevent contamination that can take the deterioration of the meat and contamination of the consumer. Infectious illnesses of origin that can be prevented with these cares.