What are the advantages of cold fresh meat, and what is the matter with acid drainage?

To drain sour meat is to put the meat in the cold storage and freeze it. It's just a fool of the concept!

Strictly speaking, sour meat should be called cooled meat. It refers to the process of removing acid from the meat under cooling conditions.

Meat acid removal is a post-meat maturation process provided by modern meat science and nutrition. Acid meat is strictly controlled 0-4, relative humidity of 90% under refrigeration conditions, placed for 8-24 hours, so that the slaughtered animal carcass quickly cooled, the enzymes in the meat react, part of the protein into amino acids, while emptying the blood and body fluids accounting for 18-20% of the body weight, thereby reducing the content of harmful substances, safer to eat.

The fresh meat we usually eat is easily contaminated by microorganisms and spoiled. However, if the livestock is slaughtered and cooled in time, the temperature of the meat is reduced to 0 -4 within 24 hours, and the temperature is always maintained in a series of processing, circulation and sales processes in the future, it can inhibit the activity of enzymes in the meat and the growth and reproduction of most microorganisms, so that the fiber structure of the meat changes, easy to chew and digest, the absorption and utilization of nutrients is also high, and the taste is better. This is called the acid removal process of meat.

Drain sour meatThe differences with fresh meat are as follows:

1. The treatment methods are different

Acid meat is processed by acid drainage, the meat enters the acid storage, and drops to 0 -4 within 24 hours, and the lactic acid in the meat is under humidity and wind speed.

It is first decomposed into carbon dioxide.

Water and alcohol will evaporate, which is the process of acid removal of meat.

Ordinary fresh meat is meat that is slaughtered and sold directly to the market without any processing; Frozen meat is meat that has been slaughtered and quick-frozen below -18 to achieve a deep temperature of -6.

2. The potential safety hazards are different

After the livestock is slaughtered, the temperature rises, and if it is not treated in any way, it is directly sold, and in the process, the high temperature becomes a breeding ground for bacteria. During the long period of processing, packaging, transportation and retail, the probability of contamination of fresh meat without any protective measures will be very high.

The acid-draining meat has been treated by the acid-draining process, and it is always in a 0-4 environment from slaughter to packaging, transportation, storage, and sales, which can inhibit the activity of microorganisms in the meat and slow down the reproduction rate of bacteria.

3. The taste is different

Fresh meat without any treatment will deteriorate over time, the hardness will increase, and the moisture inside the meat will start to lose, causing the meat to become dry and inelastic. All these factors can make dishes made with fresh meat taste poor and the meat is not tender enough.

In the process of acid discharge, a series of physical and chemical changes will occur inside the meat, which will make the meat soft and juicy, and produce a unique flavor.

The differences are as follows: 1. The processing methods of sour meat and ordinary meat are different

Sour meat, also known as cold fresh meat, cooled sour meat.

It is modern meat hygiene and nutrition.

A post-meat maturation process is advocated.

Acid meat is a live livestock slaughtered by natural cooling to room temperature, the carcass is sent into the cooling room, and the lactic acid in the meat is removed at a certain temperature, humidity and wind speed.

The ingredients are broken down into carbon dioxide.

water and alcohol are then volatilized off, along with the macromolecular adenosine triphosphate inside the cell.

It is decomposed into umami substance base glycoside IMP (the main component of monosodium glutamate) under the action of enzymes.

Whereas, regular meat is not processed in any way.

2. The molecular structure of meat is different:

The taste of the meat after acid removal has been greatly improved, the taste is fresh and tender, and the pH of the meat.

Being changed, the metabolites are decomposed and excreted to the greatest extent, so as to achieve harmlessness, and at the same time change the molecular structure of the meat, which is conducive to the absorption and digestion of the human body. The molecular structure of ordinary meat has not changed.

It is frozen meat that is not counted as sour meat.

Both hot and frozen meat have their drawbacks.

At present, the most popular meat on the market, in addition to sour meat, there are also hot fresh meat and frozen meat. Hot fresh meat refers to the meat that has passed the health inspection after slaughtering and processing. It is usually slaughtered in the early morning and marketed early in the morning without any cooling treatment.

In the process of processing to retail, hot fresh meat is not only polluted by air, flies, trucks and packaging, but also the higher the temperature of the meat during this process, which makes bacteria most likely to proliferate.

Frozen meat refers to the slaughtered livestock and poultry meat, after pre-cooling, frozen below minus 18, so that the deep temperature reaches 6 below the depth of the meat. Although freezing this loose locust meat has fewer bacteria and is relatively safe to eat, it needs to be thawed before eating, which will lead to the loss of a lot of nutrients. Both of these meats are not as good for health as sour meat.

Sour meat, also known as cold fresh meat and cooled sour meat, is a kind of meat post-meat coarse stool maturation process advocated by modern meat hygiene and nutrition.

Acid meat is slaughtered by live livestock after natural cooling to room temperature, the two-point carcass is sent into the cooling room, at a certain temperature, humidity and wind speed to decompose the lactic acid components in the meat into carbon dioxide, water and alcohol, and then volatilized, at the same time, the macromolecular adenosine triphosphate in the cell is decomposed into umami substance base glycoside IMP (the main component of monosodium glutamate) under the action of enzymes, the taste of the meat after acid removal has been greatly improved, the taste is fresh and tender, the pH of the meat is changed, and the metabolites are decomposed and discharged to the greatest extent. In order to achieve harmlessness, at the same time, Qi Yan changed the molecular structure of the meat, which is conducive to the absorption and digestion of the human body.

To be precise, sour meat should be called"Cool the sour meat"。It is a kind of meat post-maturation process advocated by modern meat hygiene and nutrition. As early as the sixties, developed countries began to research and promote sour meat, and now, sour meat has reached almost 100% of the market share in developed countries.

After the animal is slaughtered, the transformation of muscle tissue into edible meat undergoes certain changes, including stiffening, destiffening and maturation of the meat. For example, lactic acid is produced in the body due to biochemical processes after the death of animals, and if it is not cooled in time, the lactic acid accumulated in the muscle tissue will damage the quality of the meat.

Compared with the hot fresh meat slaughtered in the early morning and marketed in the early morning, the acid is placed at a cooling temperature (0-4) for 12-24 hours, so that the growth and reproduction of most microorganisms are inhibited, Clostridium botulinum and Staphylococcus aureus no longer secrete toxins, and the enzymes in the meat act to decompose part of the protein into amino acids, and at the same time empty the blood and body fluids accounting for 18-20% of the body weight, thereby reducing the content of harmful substances and ensuring the safety and hygiene of meat; Compared with frozen meat, sour meat has undergone a more adequate process of destiffening, and its meat is soft and elastic, easy to rot, delicate in taste, delicious in taste, and has a higher nutrient value.

Sour meat, also known as chilled meat, is a type of meat made by slaughtering livestock and then processing it. When livestock is slaughtered, it contains lactic acid, enzymes and some microorganisms that can damage the taste of the meat and may harbor bacteria.

After being processed to make sour meat, the lactic acid components in the meat will be decomposed and eliminated, the enzyme and microbial activities will be inhibited, and some molecules of the meat will be changed, which can achieve a healthier and more delicious effect.

Acid excretion refers to the conversion of lactic acid contained in meat into water, carbon dioxide, and alcohol, which can be excreted, and in this process, the macromolecular adenosine triphosphate in the cell is decomposed into umami substance glycosides under the action of enzymes, which can enhance the flavor of meat. The processed meat is kept at 0 to 4 degrees Celsius until it is purchased and consumed.