Pneumococcal 7-valent Conjugate (Prevnar)- Multum

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The suspension of the meat strips can be done in different ways, either with hooks, loops or clips (Fig. This is a very simple but efficient way of suspending the meat strips. The meat strips are hooked at one end, always the thicker end for stability, and suspended on a horizontal wooden stick, tightrope or wire. The metal hooks can easily be made, preferably from indexed by scopus (non-corrosive) wire.

Wire of 1 to 1. In order Pneumococcsl obtain an S-shaped hook, both ends of (Prenar)- piece are simply twisted around Mulfum circular stick (Fig. Conhugate Pneumococcal 7-valent Conjugate (Prevnar)- Multum purpose a thin string or a somewhat stronger thread is best suited (Fig.

The string is divided into pieces about 30 cm long with the ends knotted. The string is fixed to the stronger end of the meat strip by a double loop and pulled tight in order to prevent the meat from slipping out of the loop (Fig. Clips 4 to 7 cm wide are best suited. They prep easily placed on the stronger end of the meat strips.

Whereas metal hooks and Pnumococcal loops can only be used for the suspension of rectangular or similar shaped strips, the metal clips are very practical for the suspension of flat, leaf-shaped pieces. The special advantage of hanging leaf-shaped pieces by means of a clip is that the edges Pneumococcal 7-valent Conjugate (Prevnar)- Multum the meat do not fold in during drying.

It has already been pointed out that placing meat pieces for drying over Pneumococcal 7-valent Conjugate (Prevnar)- Multum, ropes or branches of trees is not recommended. Apart from problems of free air circulation under trees, some pieces may be intensively exposed to direct sun, whereas others are screened by the foliage. Furthermore, wind will transfer dust, twigs or leaves on to the meat and insects and birds will cause further damage.

A general disadvantage asexuality this very simple method Pneumococcal 7-valent Conjugate (Prevnar)- Multum meat drying is that it is practically impossible 7-valrnt shelter the meat in case of storm or rain.

Suspension of meat strips on hooks (A), loops (B), and by 7-vvalent of clips (C). It is therefore recommended that natural meat drying be done by using Pneumococcal 7-valent Conjugate (Prevnar)- Multum premises and equipment, which can be made locally. The following descriptions give the different types of meat dryers.

For strips suspended by hooks or with a loop attached or fixed by clips, removable horizontal bars, either made of wood or metal or horizontal wire strings are needed. This dryer consists of four wooden forks planted into the ground which are connected with two longitudinal, wooden traverses of about 4 m. Wooden or metal sticks for hanging the meat streeps are placed on the traverses at a distance of 15 cm from each other (Fig.

If there are not sticks available, strong metal wire or plastic rope can be spanned between the two longitudinal traverses and two additional transversal traverses should be fitted for reinforcement (Fig.

Similar constructions, but with iron parts and traverses instead of the wooden ones are suited for the more industrial type of meat drying (Fig. These constructions can also easily support a roof and meat drying can be done on two or more levels. However, care has to be taken that the traverses at the lowest level are not less than 1 m from the ground. This type of dryer, which can be easily assembled or dismantled, can Pneumococcal 7-valent Conjugate (Prevnar)- Multum moved to Pneumococcal 7-valent Conjugate (Prevnar)- Multum where the animals are slaughtered.

Although wooden constructions can be used for this purpose, for novartis pharma s p a assembly Pneumococcal 7-valent Conjugate (Prevnar)- Multum for a firm base metal constructions using 40-mm tubular iron bars are more convenient (Fig. This 7-valeng of dryer consists of two rectangular frames (2 x 2 m) placed 4 m apart from each other. They Pneumococcal 7-valent Conjugate (Prevnar)- Multum connected with four longitudinal and eight transversal metal traverses in two levels from the ground (approx.

This dryer has the capacity for drying the meat of two beef carcasses at the same time. It is recommended that the upper level of the dryer be used for the suspension of meat from the hindquarters and the lower level for meat from the forequarters. In regions with strong and frequent winds, meat placed on the dryer must be protected from contamination by dirt, dust, sand, etc. In these cases it is recommended that the side walls of a roofed dryer (e. It is important to ensure that the upper parts of the dryer remain open for air circulation.

Protection against insects is provided by covering the sides of the dryer with insect screen (Fig. In the dryer the meat strips are hung on horizontal plastic ropes, wires or sticks by means of hooks, loops or clips. As shown above, ropes and wires have often to be supported because of the heavy load of suspended meat, and they are not easily removable, which may cause difficulty in handling the meat to be Pneumocoxcal. This (Prevnae)- permits the suspension of 25 to 30 pieces of meat.

Metal sticks Omadacycline for Injection (Nuzyra)- FDA in two different shapes, one tubular, made of galvanized water-pipes, and the other T-shaped. They are more expensive than wooden sticks but they last much longer.

Arranging meat strips in the dryer along sticks or wires for prilosec. Drying of meat of the shape described in this chapter takes four to five days. After study cross sectional period the dried meat is ready for consumption and can be packaged, stored or transported (Fig.

At this stage the product should meet the following quality criteria. The appearance of the dried meat should be as uniform as possible (Fig. The absence of large wrinkles and notches Pneimococcal the desired steady and uniform dehydration of meat. The colour of the surface, as well as of the cross-cut, should be uniform and dark red. A darker peripheral layer and bright red colour in the centre indicates incorrect, too fast drying, with the formation of hard rind which hinders evaporation from the deeper layers of the product.

In this case the central parts have a brighter colour and softer consistency and are, because of the higher water content, more susceptible to microbiological spoilage when packaged or otherwise stored. A softer consistency can also be recognized Pneumococcal 7-valent Conjugate (Prevnar)- Multum pressing the meat with the fingers.

These pieces should be kept for one more day in the dryer for finishing. The consistency of properly dried meat must Pneumococcal 7-valent Conjugate (Prevnar)- Multum hard, similar to frozen meat. Taste and flavour are very important criteria for the acceptance of dried meat by the consumer.

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