Can you eat mutton if it has changed its flavor at room temperature? What s the downside?

Mutton turns bad at room temperature, indicating that the protein has spoiled. Protein spoilage produces toxic substances and is inedible.

If mutton is placed at room temperature for a long time, it will be decomposed by microorganisms in the air, causing protein spoilage. Such as bacteria, molds, and yeasts, Bacillus spp., Pseudomonas spp., Proteus spp. These bacteria can break down proteins and release large amounts of hydrogen sulfide, phosphine, and amines.

The rancid smell is produced by hydrogen sulfide, cadaverine (1,5-pentanediamine) and putrescine (butanediamine). These are toxic substances that have carcinogenic effects.

Manifestations of protein deterioration:

1. Loss of biological activity: The biological activity of protein refers to the biological functions of proteins such as enzymes, hormones, toxins, antigens and antibodies, and the oxygen-carrying capacity of hemoglobin. Sometimes only a slight change in the spatial structure of a protein can cause a loss of biological activity.

Loss of biological activity is the main feature of protein deterioration.

2. Changes in physical and chemical properties: After the deterioration of proteins, the physical and chemical properties change, such as the solubility decreases and precipitation occurs, because some hydrophobic groups that were originally inside the molecule are exposed due to the loose structure, and the asymmetry of the molecule increases, so the viscosity increases and the diffusion coefficient decreases.

3. Changes in biochemical properties: after the protein is deteriorated, the molecular structure is loose, cannot form crystals, and is easily hydrolyzed by proteases. Protein deterioration is mainly due to the destruction of the structure inside the protein molecule.

The spatial structure of native proteins is maintained by secondary bonds such as hydrogen bonds, and when the secondary bonds are broken after denaturation, the protein molecules change from an ordered and coiled tight structure to a disordered, loose stretch structure.

If the mutton changes its flavor at room temperature, it can no longer be eaten, and to put it bluntly, it will cause diarrhea.

Several manifestations of the spoilage of fresh meat:

1. The color becomes darker. Fresh meat has a shiny surface and uniform color. Fresh pork is red or light red, and the fat is white; The color of beef and mutton is bright red, and the fat is mostly yellow; Poultry meat** is pale yellow or white, and the meat is white and reddish.

With longer storage time, the flesh color will gradually turn reddish-brown due to the oxidation of myoglobin. The darker the color, the less edible it is. And when the surface of the meat turns gray or gray-green, or even white or black spots appear, it means that the microorganisms have produced a large number of metabolites, and such meat cannot be eaten.

2. The surface is sticky. Fresh meat is slightly dry or moist on the outside, slightly moist on the cut surface, oily to the touch, but not sticky; After the meat is spoiled, due to the large number of microorganisms, sticky metabolites will be produced, causing the surface of the meat to be sticky and even stringy. Sticky meat is a sign of the beginning of spoilage.

3. Poor elasticity. Fresh meat is tight and elastic and heals immediately when you press the indentation with your fingers. The longer it is stored, the protein and fat in the meat will gradually be decomposed by enzymes, and the muscle fibers will be destroyed, so the meat will lose its original elasticity, and the depression after finger pressure will not only not be completely restored, but will even leave traces.

4. There is a peculiar smell. Fresh meat has a normal meat taste, while spoiled meat has an obvious rancid smell due to the decomposition of proteins, fats, and carbohydrates by microorganisms, which will produce various amines, indoles, acids, ketones and other substances.

Under normal circumstances, the spoiled food can no longer be eaten, because the food is not simply contaminated by bacteria, but also has problems such as protein denaturation, which cannot be solved by heating.

If the flavor is too strong, don't eat it.

If it's not so heavy, you can boil it in wine, and add more garlic to sterilize it.

Lamb has a bit of flavor in its entirety.

It is advisable to ask the seller what to do with the lamb.

If you can't eat it, there will be a lot of bacteria growing on it, and you may get dysentery after eating it.

Summary. Blanch to remove the smell.

1. Cut the mutton into pieces of appropriate size and wash them with water;

2. Put cold water, star anise, white vinegar and white wine in the pot, and add the meat pieces;

3. After boiling, turn to low heat, and after breaking, change another pot of water and cook again.

Cooking twice can kill bacteria, dissolve most of the toxins, remove most of the odors, and continue to eat.

Use the following methods to further remove odors.

1. Pour in an appropriate amount of cooking wine. Before frying mutton, put an appropriate amount of cooking wine into it, which can effectively remove the smell of mutton.

2. Add a small amount of monosodium glutamate. Although eating too much monosodium glutamate is not good for human health, in order to remove the smell of mutton, a small amount of monosodium glutamate can be added when the mutton is seven or eight mature.

3. Add an appropriate amount of ginger slices. Ginger can effectively remove the smell of mutton, and it can be put into the pot together with the green onion before stir-frying or boiling the lamb.

How to get rid of odor of mutton after being stored for too long?

Blanch the water to remove the lead sensitivity1, cut the mutton into pieces of appropriate size, and wash with water; 2. Put cold water, star anise, white vinegar and white wine in the pot, and add the meat pieces; 3. After boiling, turn to low heat, and after breaking, change another pot of water and cook again. Cooking twice can kill bacteria, dissolve most of the toxins, remove most of the odors, and continue to eat. Use the following methods to further remove the odor1. Pour in an appropriate amount of cooking wine.

Before frying mutton, put an appropriate amount of cooking wine into it, which can effectively remove the smell of mutton. 2. Add a small amount of monosodium glutamate. Although eating too much monosodium glutamate is not good for human health, in order to remove the smell of mutton, a small amount of monosodium glutamate can be added when the mutton is seven or eight ripe.

3. Add an appropriate amount of ginger slices. Ginger can effectively remove the smell of mutton, and it can be put into the pot with green onions before stir-frying or boiling lamb.

Hope it helps you and I wish you a happy life! !Thank you very much for your support and encouragement, we will be more attentive in the future

Mutton, originally has a very strong smell, covering up a slight smell, if the smell is bigger, indicating that the mutton is more rotten, it is best not to eat.

If you experience it carefully, there is a little smell, and it is not a big problem. As long as it is handled properly, it can still be eaten.

Cut the mutton into pieces of meat of the right size, wash with water, put cold water, star anise, white vinegar and white wine in the pot, add the meat pieces, turn to low heat after boiling, and change another pot of water to cook again.

Cooking twice can kill bacteria, dissolve most of the toxins, remove most of the odors, and then you can eat.

How long does lamb last:

If it is winter, the daytime temperature does not exceed 4, and the average temperature is around 0, it is recommended that you put the lamb in the shade, so that the meat will be in a frozen state, at most occasionally superficial a little, which is equivalent to a simple refrigerator freezing, and the time is still relatively long, about 20 days. We can't put the refrigerator in the winter and put it on the shady side of the yard, and the preservation effect is good. However, the sooner you eat it, the better, as frozen storage will also reduce the quality and nutrition of the lamb.

It stinks, and you can't eat it.

In fact, sheep smell is a volatile fatty acid, which is mainly found in the tail of sheep, subcutaneous, muscle space in the fat and in the secretion of sheep sebaceous glands. If you really don't like the smell of sheep's body, you can put some cumin to cover it up. Cumin has its unique aromatic flavor and strong smell, cumin is an indispensable condiment when grilling lamb skewers, and when cooking with mutton, it can play a role in regulating qi and appetizing, dispelling wind and relieving pain.

First, the efficacy of mutton:

1. Warm and replenish the spleen and stomach.

It is used for nausea, emaciation, chills and other symptoms caused by spleen and stomach deficiency.

2. Warm and nourish the liver and kidneys.

It is used for waist and knee soreness, cold pain, impotence and other symptoms caused by kidney yang deficiency.

3. Nourish blood and warm menstruation.

It is used for abdominal cold pain caused by postpartum blood deficiency and menstrual cold.

4. Protect the gastric mucosa.

Lamb protects the stomach lining, increases the secretion of digestive enzymes, and aids digestion. Traditional Chinese medicine believes that mutton also has the effect of tonifying the kidney and strengthening yang, and is suitable for men to eat regularly. The whole body of the sheep is a treasure.

Mutton is an excellent therapeutic health care product, mutton, mutton blood, mutton bones, mutton liver, goat milk, goat gallbladder and so on can be used for a variety of diseases, with high medicinal value.

5. Nourish the liver and brighten the eyes.

Mutton has the effect of benefiting blood, liver and eyesight, and has a good effect on postpartum anemia, tuberculosis, night blindness, cataract, glaucoma and other diseases. Goat's milk is rich in more fat and protein than cow's milk, which is one of the ideal foods for patients with kidney disease and a natural tonic for people with physical weakness.

Second, the medicinal value of mutton.

1. Kidney Qi, strong yang road: half a catty of white mutton. Remove the fat film, cut, make raw, eat it with garlic leek, once every three days.

2. Treat five labors and seven injuries and cold: fat mutton one leg. Tightly cover and boil, eat soup and meat.

3. Treatment of postpartum abdominal pain and cold hernia in the abdomen, lack of fatigue: three taels of angelica, five taels of ginger, and one pound of mutton. On the three flavors, take eight liters of water, boil three liters, and serve three times a day. (Angelica ginger mutton soup in "Jin Kui Yaolu").

4. Treatment of stomach regurgitation, night vomiting, night vomiting: mutton, remove the fat film, make preserved meat, eat as much as you want on an empty stomach with good garlic and leeks.

5. Treatment of deficiency and malaria: mutton, make cakes, eat enough, drink alcohol, warm down and sweat.

6. Treatment of malaria and malaria for a long time: mutton, soft-shelled turtle. Cold many times mutton, hot many times soft-shelled turtle, add sugar, salt stew, serve a small bowl.

7. Treatment of stomach cold and dysentery: a piece of mutton, one or two of scopole seeds. and, wrap the lower part in cotton.

8. Removing blood in the treatment of collapse, accumulating more than once: three catties of fat mutton, three taels of dried ginger and angelica, and two liters of raw rehmannia On the four flavors of the chatter, with two buckets of water, boil mutton, take a bucket of three liters, under the rehmannia juice and medicines, boil three liters, divided into four servings, especially suitable for thin people to take it.