(BSE - Bovine Spongiforme Encephalopathie)

The solution to eliminating or reducing the chance of BSE [as it has been done for thousands of years] is Osmosis - the dehydration of the meat tissue   With the invention of refrigeration we have forgotten  what our ancestors wisely learned. The Pagans,  and Mithraism,  the Vedics and all the lesser known cults that were later to become the foundations of the great religions, made it mandatory to dry out their meat offerings  until no bacteria could survive. 

Jewish Kosher law demands that the oldest technology of all - "Osmosis" or  "Hydrodynamic pressure" be used to extract those body fluids which do not drain naturally from a carcass by gravity.   [ Typically a carcass after slaughter is immediately strung up and hung from the processing line to drain the blood].  But more than 20% of these body fluids do not drain at this stage,   and dangerous aerobic plate counts (APC), coliforms, generic E. coli,   Salmonella and of course BSE can be left in the carcass, unless osmosis is used to extract them

It was only Jewish Kosher [spoken] law which organised itself to stipulate the salting  procedure to extract the last drops of tissue liquids.  But even the Jews now have forgotten the reasons for salting and dehydration, and the newest abattoirs in Israel only ceremoniously sprinkle salt or dip the carcass in brine for no more than 40 minutes. 

 

Human diseases caused by priones have different forms:
All these diseases are caused by proteins priones (PrP)[Proteinaceus infectious Particles]. These proteins remain infectious even after being treated by methods of lesion of nucleic acid, however lose their virulence when treated with hydrolysing or denaturating substances

What is Kosher?

Koshering of beef in commercial slaughter facilities includes water soaking, salting, and water rinsing of meat. The koshering process is thought to reduce microbial load due to the decontamination effect salt might have on the product. No literature or information was found to support this hypothesis.

 

 

 

We humans have been salting foods for centuries. Whether curing ham, brining turkey, corning beef, koshering chicken or making gravlax, we've used techniques that are variations on the theme of infusing food with salt. In the past, we salted to preserve and season.

 

EFFECT OF HYDRODYNAMIC PRESSURE AND THE KOSHERING PROCESS ALONE OR IN COMBINATION ON BEEF STRIP LOINS Koshering meat has been shown to be effective in reducing bacterial populations in beef cuts. Hydrodynamic pressure technology has been shown to instantaneously tenderize meat and may have the potential of inactivating bacteria. This research was conducted to evaluate the effect of hydrodynamic pressure and the koshering process either alone or in combination on microbial growth and color development in meat during refrigerated storage
 
 The import of kosher meat into Israel offers desirable work opportunities to a select group of ritual slaughterers, who are handsomely rewarded for performing this mitzvah. A Ha'aretz reporter tracked down a slaughtering crew in Montevideo, Uruguay, and learned about their religious, financial, and romantic dilemmas

Salt Made the world go round

Mediaeval abattoir in Spain

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