[The effect of large burns in ruminants on the edibility of meat].

The effect of non-contact burns was studied on a model of a slaughter ruminant. The study included the examination of the penetration of germs into the blood stream and into the meat and of the main changes characterizing the ripening of the obtained meat. The tests were conducted with two groups of animals, killed 1) at the beginning of the development of the infection process in the burn, 2) in a health state in which the prognosis was unfavourable quo ad vitam.