What happens to a person s body after death? Why does it stink so quickly? And not pork and mutton?

After death, the following changes occur in the body:

Dehydration of the body. When the deceased was transported from the hospital to his home, he was dehydrated physically, especially on his face, which was even more severe.

The body has a rancid smell, and after a person dies, there may be a rancid smell in a short period of time, and the family members use ice coffins to preserve the deceased when handling the funeral, which is also to protect the body from rancidity.

The muscles of the body are abnormally stiff.

After death, many microorganisms are produced in the body. These microorganisms can cause corpses to stink. And the pigs, cattle and mutton have been pulled and sold in just a few hours after they are slaughtered, and they will not be allowed to stink, so they will not smell the stench.

After a person dies, some microorganisms will invade the human body, making the human body decay faster, so it will emit a foul smell, and pork and mutton will also spoil and stink if not refrigerated and stored.

Because after death, bacteria quickly multiply and corrode the body and stink, and the way pigs are treated is to drain the blood so that not so many bacteria will grow.

Because there is no blood in pork, which is the best medium for bacteria to grow, bacteria in the human body multiply quickly and decay quickly.

This is not possible because organic matter is broken down by microorganisms, so there will be odors, but the time and intensity of the smell are different.

There is often this plot in the reasoning**, passers-by smell a strange stench, and a corpse may be found along the way, and then there is the scene of the decryptor and the murderer. Pork in the pork market doesn't rot and stink quickly. What is the reason why corpses smell so quickly after death, but pork does not?

The truth is that pork is specially processed, and if it is not treated, there is basically no difference between the rate at which a dead person and a slaughtered pig rot and stink. After all, without life, both can be seen as organisms made of sugar, protein, and other organic matter and water, and the essence is the same. The rate of decay of both is affected by air temperature, air humidity, and microbial species.

But if you put both in the same environment, then the disgusting stench should be emitted for the same time. It can't be said that pork doesn't smell, it's just that no one will handle human flesh with the same procedures for handling pork. If it is handled, it is like an Egyptian mummy, which has been a dry corpse for more than 3,000 years but does not decay.

What kind of treatment has pork undergone to keep it from rotting for a while? Almost all pork is obtained by slaughtering live pigs, after the pigs dieIt is also necessary to bleed and clean the epidermis, and remove dirt and pig hair. This step cleans up a lot of the pork's own bacteria and extends the shelf life of the pork.

Pork is also cut according to the body parts and stored separately.

In the process of storage and sales, pork is in a refrigerated environment, the cold environment will inhibit the growth of bacteria, and the spoilage time will be greatly prolonged, ensuring the freshness of pork. After death, people pay attention to the soil for safety, and will not be refrigerated. Even if the ice coffin is used to temporarily prevent the face from decaying, it will eventually be buried.

Not only does the pork last a long time, it does not emit the smell of spoilage, but it also does not appear dead, and the color is similar to that of slaughter. This has to do with the amount of fat in the body. Leather shoes will become hard and crack after a long time, and a layer of shoe polish can soften and become shiny.

Shoe polish and fat contain oil, and pork has a lot of fat, so pork does not become erect and looks shiny. In winter, many people are accustomed to rubbing hand cream to prevent dryness and cracking, and the main ingredient of hand cream is glycerin. This is because the oil can form a protective film and delay aging.

There will be a death in the end, and you don't know anything when you die, so why worry about smelling, those are all afterlife. It's better to enjoy life while you are alive, and how happy you are to eat meat and drink wineIt's also a good idea to get out and see the world.

Because stiffness occurs after death, and all the cells die, some bacteria may invade.

The main thing is that the human body is constantly moving, so the general cell death Human body cells are easily perishable.

Under the influence of bacteria and microorganisms, human internal organs begin to decay, and proteins and lipids in the body begin to decompose and oxidize.

Maybe it's because people have a special constitution, so it's like this.

Because the composition of human meat is different from pork and mutton, there will be such a difference.

If the body is already dead, it will quickly rot and stink, and the same is true for pork, if it is not frozen.

Because the body structure of people is quite different from the body structure of pigs and sheep.

This is because the pork and lamb have already been processed, so they don't stink.

Why do you have to say it, let the blood go, and get rid of the internal organs.

Pigs, cows, and sheep died of excessive blood loss and bloodletting, but people did not.

People have begun to decay before they die, and they die normally, and pigs and sheep die when they are healthy.

Pigs died after bleeding, but people were not bled out.

Answer: Because there are too many man-made iniquities! Leave a stench for 10,000 years!

Like a river crab, it rots when it dies.

It's the same, except that the animal has already removed its internal organs, and the stomach is the part that deteriorates and decays the fastest, and there is food and feces and urine in it that deteriorate quickly.

We don't know about this, but we can ask some medical professionals.

After death, humans are the same as other mammals. When a person dies, all the functions of the body stop functioning, and the immune system stops. It is easy to be eroded by bacteria, and at the same time, the cells will not regenerate.

The area of erosion will become larger and larger, and it will rot and stink over time.

Because the human body can no longer be metabolized, toxins or waste products cannot be eliminated from the body, so it will stink.

The internal organs are all necrotic, so it stinks. Normal people don't have that.

Human flesh and pork are completely different in nature, okay! And generally when a pig is killed, it will be dealt with, but people die of natural causes.

People stink after death because of the invasion of bacteria, pork will not be so fast because the blood has been drained when the pig is killed.

The diet of pigs is different from that of people, so the faster they rot, the more they will smell worse than pigs.

Because people's internal organs have to consume a lot of food every day, so the smell will be very fast, and the food that pork eats is completely different from people.

When the pig dies, the blood is drained, and the nutrients for bacteria to breed are gone, so it will not stink and rot after death.

Because, when the slaughterhouse kills the pig, the pig's blood will be cleaned, and the blood in the body is still in the body after death.

Because when the pig is killed, the pig's blood will be completely released, so after the pig dies, the meat will not stink quickly.

Because stiffness occurs after death, and all cells die, some bacteria may invade and give off a special smell.

Because after a person dies, the cells in the body will also die, the immune system will disappear, and bacteria will invade the body.

When a person dies, the internal organs and organs in the body will become decomposed, and the pig will dissect him.

Because after death, the internal organs of the human body stay in the human body, and the pig has already got the internal organs and blood out.

Because pork is cut one by one, it is not easy to stink, and people will not be cut.

Pork actually stinks, but because we kill pigs to eat meat, and we clean up the pig's blood and internal organs, it doesn't stink.

Because the pork is cut, the two situations cannot be compared, and the pork will stink after a few days under natural conditions.

The pigs will be cut, put away piece by piece, and will also be placed in the refrigerator in time. But people don't, it's easy to stink.

Cause of odor.

It is mainly caused by microbial fermentation, and the large number of microorganisms present in the intestines of mammals, under normal circumstances, will maintain a dynamic balance with the body. But after the body dies, the microorganisms do not die, as long as there is nutrition, they will continue to multiply until the nutrients are exhausted.

The most microorganisms are the first to stink. There is no doubt that the intestines are the first to stink, and as the bacteria slowly infect the surrounding tissues, the brain comes last, and eventually the whole body decays.

In fact, this is the same as the deterioration of food, which is the process of spoilage under the action of microorganisms. It's just that the species of microflora are different.

Pork doesn't stink?

Both humans and pigs are mammals, and both are relatively close and similar in composition from the perspective of evolution, visceral composition, muscle composition, etc. The muscle tissue of mammals will have microorganisms in very special circumstances, and there will generally be no microorganisms in the healthy pork on the market after inspection and quarantine.

Pork can of course stink, but for a relatively long time.

The process of spoilage of pork is actually the process of protein spoilage, rancidity of fats and fermentation of sugars. In general, pork is exposed to the air, and mold contaminates the surface of pork, which can make the meat sticky, which in turn produces a foul and sour taste. But the process is far less fast, because the number of bacteria that fall on the surface of fresh meat in the air is a drop in the bucket compared to the trillions of bacteria in the gut.

So when a mammal dies and hollows out its internal organs, it won't decay so quickly. The mummies that have been preserved for thousands of years are also the first to hollow out the internal organs to have the conditions to be preserved to this day.

Temperature determines speed.

The rate of reproduction of bacteria is related to temperature. Usually, the range of room temperature to 37 degrees Celsius is the optimal temperature for parasitic bacteria in the human body, which can allow bacteria to multiply rapidly. Basically, the lower the temperature, the lower the rate of bacterial reproduction.

When it reaches minus 20 degrees Celsius, the bacteria basically stop multiplying, and when it reaches minus 70 degrees, the bacteria will enter the dormant period. However, in both summer and winter, the time for people to stink after death is higher than that of fresh pork, but it is faster in summer.

Welcome to Dr. No Medicine!

People stink very quickly after they die, and pigs do after they die, but pork doesn't stink for a reason。For example, pork has been processed in pieces, for example, pork will be put into cold storage for refrigeration, for example, pork will be eaten quickly.

Although it is a bit disgusting to say, it is true. The pork is processed in pieces, and the internal organs and outer torso are separated. After the death of ordinary animals, most of them start to decay from the inside of the body from the inside out.

To put it simplyBeneficial bacteria in the animal's body, such as the gastrointestinal tract, will not be able to replenish nutrients after the death of the host, and the phenomenon of regurgitation will occur. People are not dissected after death, so they are decomposed in their natural state. And the same is true if pigs are not dissected.

The reason why the pork has not changed is because it has been divided into pieces, and the offal and torso have been separated. And after separation, other treatments were done.

This other treatment isIt will be sent to the cold storage as soon as possible to be refrigerated, and then shipped out of the warehouse according to the required amount when the ** is the time。This reduces the amount of time spent in contact with warm air, after all, the bacteria that break down meat can only multiply in large numbers under certain conditions of temperature and humidity. That's not to say that pork doesn't go bad, it's just that it's spoiled a lot slower.

And then there's one more thingWhen the pork is not spoiled, it will be eaten by humans, and who cares when it spoils? However, there are always some pork that has not had time to eat, which is already in a state of spoilage, so there will be food poisoning, and people often vomit and diarrhea because of eating spoiled pork.

Thinking about it this way, pork will not stink so quickly, probably due to the above reasons.