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صنایع غذایی::
کشتار دام
Slaughter
Humans have long exploited the fattening ability of our meat animals by overfeeding them before slaughter, to make them more succulent and flavorful (p. 135).
And because animal skins and digestive tracts are rich reservoirs of bacteria, it's inevitable that initially clean meat surfaces will be contaminated during slaughter and the removal of skin, feathers, and innards.
In this system, slaughtering animals for meat is the last use of a resource that is more valuable when alive.
This means feeding the animals well, sparing them unnecessary exercise, and slaughtering them young to obtain tender, mild, fatty flesh.
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