AN INVESTIGATION INTO THE EFFECT OF DIFFERENT EMBALMING FLUIDS ON BEEF, PORK AND CHICKEN MEAT PRODUCTS
Embalming is the process of preserving a human body by draining the blood from the veins and injecting preservative fluids through the arteries. It is a common practice in funeral homes because this allows families to have viewings of their loved ones. Even though it is popular, environmentalists have long pointed out that chemicals can seep into the soil and contaminate waterways. The effect of embalming solutions on the tissues of human cadavers used to teach anatomy is also of importance as the chemicals may impact the dimensions of internal organs and vessels. The purpose of this experiment was to determine the effect of different embalming fluids on the elasticity of beef, pork, and chicken meat products. Meat cuts were weighed, pH measurements taken, and submersed in four different embalming fluids, namely Dodge SynCav, PLASDO 25, Restorative, and Introfiant DC for seven days. The meat products’ weight decreased in all the fluids. Chicken in the PLASDO 25 had the highest percentage weight drop (13.27%) and chicken in Introfiant DC had the smallest percentage weight drop (0.60%). SynCav and PLASDO 25 reduced the pH of all the meat products while Restorative and Introfiant DC increased the pH levels, with Introfiant DC showing the greatest increase in pH. The SynCav, PLASDO 25, and Introfiant DC decreased elasticity, while Restorative increased the elasticity. Typically, SynCav is used to embalm the cavity of the body and PLASDO 25 is injected through the arteries to dispel death pallor and impart natural translucence to the skin. Restorative is used if the body is dehydrated or emaciated by carrying moisture and humectant conditioners into the dry protein substance of dehydrated tissue cells. Introfiant DC with borax as an active ingredient is used if a cadaver has more decomposition, but its use has become widespread as it eliminates doubts of arterial embalming efficiency.
Ronald V. Hall Funeral Home, Vidalia, GA
Gillette*, Kaitlynn M. and Peters, Helene
"AN INVESTIGATION INTO THE EFFECT OF DIFFERENT EMBALMING FLUIDS ON BEEF, PORK AND CHICKEN MEAT PRODUCTS,"
Georgia Journal of Science, Vol. 78, No. 1, Article 35.
Available at: https://digitalcommons.gaacademy.org/gjs/vol78/iss1/35