What is jaundice meat

Yellow fat showed yellowing of subcutaneous or abdominal adipose tissue, slight turbidity, loose and loose fat, sometimes with abnormal odor, poor appearance, normal color of muscle tissue, no yellowing of other tissues, and distinct boundary between adipose tissue and other tissues. . No abnormalities in organs and low economic value. Yellow fat gradually reduces or disappears with the extension of time. It is generally believed that this is due to the animal's consumption of feed containing a large amount of unsaturated fatty acids and natural pigments (such as fishmeal, silkworm cocoons and yellow corn, etc.), or the lack of vitamin E-induced metabolic diseases, resulting in the pigmentation of adipose tissue. When the carcass is traumatized, the blood flows out of the lumen, hemoglobin oxidatively decomposes to form a pellet containing lutein, which can also cause yellow fat. Yellow fat meat caused by feed alone and trauma can be consumed without other adverse changes. If it is accompanied by a bad odor, it cannot be eaten.

This is because animals eat moldy feeds or long-term exposure to toxic agents, causing liver degeneration; or animals suffering from infectious diseases and hemolytic disease, resulting in liver, gallbladder disease; may also be parasites damage the liver and obstructive biliary tract; The occurrence, treatment and excretion of hormones or the occurrence of a large number of bleeding phenomenon, resulting in a large number of bilirubin into the blood, the body dyed all kinds of tissue into a result of bile color. The longer the yellow flesh is placed, the deeper the yellow color becomes. In the discovery of jaundice, the nature of jaundice must be ascertained, especially for jaundice with liver, gall bladder, and infectious diseases. Special attention should be paid to the jaundice caused by the disease. Real astragalus meat can not be eaten.