2006-10-02 16:11:12 · 5 answers · asked by Anonymous in Health ➔ Other - Health
so infection doesn't set in and tissue doesn't die.
2006-10-02 16:13:17 · answer #1 · answered by Anonymous · 0⤊ 0⤋
When blood flow to tissue stops, the tissue becomes "anoxic", meaning it isn't getting oxygen, and goes into "ischemic shock", which causes a release of substances within the cells that ultimately lead to their irreversible destruction (i seem to remember that this was free radicals, but I'm not sure about that). The shock can be mitigated / slowed down by reducing the temperature of the organ, but only while it is in an anoxic state. This is why the organ is chilled immediately after harvesting.
It's true, as other answerers say, that lowering the temperature retards spoilage, but the point is to keep the organ "alive" and viable in the new host, not just to keep meat from "going bad".
2006-10-02 16:31:52 · answer #2 · answered by Don M 7 · 0⤊ 0⤋
would you leave meat out of the refrigerator for more than 1 hr????
2006-10-02 16:16:26 · answer #3 · answered by glasgow girl 6 · 0⤊ 0⤋
they will go bad, kinda like steak sitting out
2006-10-02 16:13:30 · answer #4 · answered by Anonymous · 0⤊ 0⤋
So they don't deteriorate /"spoil".
2006-10-02 16:13:21 · answer #5 · answered by catintrepid 5 · 0⤊ 0⤋