Why is meat sour 10, why is meat sour

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 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 destiffening process, and its meat is soft and elastic, easy to rot, delicate in taste, delicious in taste, and has high nutritional value. After people eat pork, enzymes in the human stomach convert the protein in the meat into amino acids for easy absorption by the body. Through the artificial processing method of sour meat, part of the protein in the pork is converted into amino acids before people eat it, but this transformation is partially completed in advance.

Compared with ordinary pork, sour pork does not change the nutritional structure of the meat, that is to say, sour pork is basically the same as ordinary pork in terms of nutritional composition. Because the sour pork does exclude some of the things in the pork, it is easier to cook, easy to rot, and will taste better. Foods like this that convert protein into amino acids before eating them are especially beneficial for patients after surgery.

When did you buy your meat. Generally, if you buy it back in the summer and don't put it in the refrigerator, it will deteriorate in 1 day. It's going to be sour, and I hope you haven't eaten much. If you eat too much, you will lose

Maybe it's too much vinegar, or it's spoiled.

Summary. Hello, there are three reasons why fresh minced meat is sour.

The first is that there are too many seasonings such as soy sauce or vinegar, which have a sour taste, and if you don't control the amount well, it will cause the meat filling to become sour.

The second possible reason is that the meat that was thought to be fresh has begun to spoil slightly due to improper freshness.

The third is that the secondary fermentation of the minced meat takes too long, resulting in a sour substance.

How can fresh minced meat be sour.

Hello, there are three reasons why fresh minced meat is sour. The first is that there are too many seasonings such as soy sauce or vinegar, which have a sour taste, and if you don't control the amount well, it will cause the meat filling to become sour. The second possible reason is that the meat that was thought to be fresh has begun to spoil slightly due to improper freshness.

The third is that the secondary fermentation of the minced meat takes too long, resulting in a sour substance.

Hope it can help you, thank you, dear.

The pork is not fresh anymore, to be precise, the pork is spoiled.

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.

Therefore, pork is fragrant and odorless. Fresh pork has an inherent umami smell. Stale pork often has a slight ammonia or sour taste.

It should be noted that after thawing, the muscle color, odor, and water content of frozen pork are normal and odorless; The expired frozen meat is dark yellow in fat, the muscles are dry and black, and there are air-dried oxidation spots on the surface, and there will be a faint odor when smelling nearby, and the smell will be stronger after thawing. Therefore, if you have a peculiar smell or a sour taste, don't eat it, it is harmful to the body.

How to identify pork:

First-class fresh meat: the muscles are red and uniform, the fat is white, the appearance is slightly dry or slightly moist, and it does not stick to the hands. The acupressure socket recovers immediately and has the normal smell of fresh meat. The broth is transparent and clear, and the fat clumps on the surface and has a fragrance.

Second-grade fresh meat: the meat color is slightly dark, the fat lacks luster, the appearance is dry or sticky, the newly cut surface is moist, the depression after acupressure recovers slowly and cannot be fully recovered, there is ammonia or sour taste, the broth is slightly turbid, the fat floats on the surface in the form of small droplets, and there is no umami.

Spoiled meat (inedible): the meat is dull, the fat is grayish-green, the appearance is extremely dry or sticky, the newly cut surface is sticky, the depression does not recover after acupressure, there are indentations, there is a foul smell, the broth is turbid with yellow flocculents, the fat rarely floats on the surface, and the broth has a foul smell.

Eating spoiled meat can cause dysentery, indigestion, anorexia, gastrointestinal colds and many other diseases.

The meat is sour, which means that it has spoiled and cannot be eaten.

Meat spoilage is often accompanied by a sour taste. Meat is a good source of nutrients for bacteria and microorganisms, and the taste of meat is caused by anaerobic bacteria using glycogen in meat for anaerobic oxidation. After meat is spoiled, microorganisms multiply and produce metabolites, such as botulinum toxin, which can damage the body's nerves and cause muscle stiffness and paralysis.

Other metabolites can also cause acute poisoning, and those who eat it will have symptoms such as nausea, vomiting, diarrhea, abdominal pain, dizziness, and even coma in severe cases, and even death due to heart failure.

Smell is the basis for judging whether the meat is spoiled or not, and meat spoilage is often accompanied by a sour taste. In addition, spoiled meat will also have a hala or fishy smell, because under the action of lippolytic enzymes secreted by microorganisms, fatty acids, lipids and lipoproteins in the meat are gradually broken down to produce fatty acids, glycerol and other substances. In a series of chemical changes, substances such as trimethylamine, dimethylamine and nerve base are formed, so there is a hala smell and a fishy smell.

The better the sour meat is sealed, the easier it is to be sour, and no air and water can be put into it during the sealing process.

A good pot of sour meat can often be stored for several years, and can be eaten for several years, the longer the storage time, the more mellow the taste, and the better the meat texture.

The place of origin of sour meat.

1. Zunyi, Guizhou: Sour slag meat is a traditional flavor food in Zunyi City, Guizhou Province, and it is also the favorite of many Guizhou people, because Guizhou's food culture is mainly sour, and the combination of traditional customs has the birth of sour slag meat.

Among the sour slag meat in Zunyi, the sour slag meat of Fenggang is the most famous; Fenggang sour meat is made using the most primitive and traditional method, so the taste is very good. Sour slag meat is a traditional specialty of Zunyi.

2. Chongqing area, Sichuan: Sour slag meat is also a special delicacy in Chongqing, Sichuan, because of its unique flavor and good taste, it is called one of the must-eat delicacies for many tourists to Chongqing.

Hello, happy to answer for you, your question I have received, please give me about two minutes to type, love to eat roast duck is not a robot, please do not end the order, thank you!

Hello, I have found out the method of sour slag meat for you: 1. Prepare the ingredients used, clean and slice the pork belly, put it in a basin, and add green pepper noodles, soybean noodles, cornmeal, eggs and salt. 2. After all the seasonings are put in, stir well with chopsticks, then find a jar with good sealing, and put the stirred pork belly in.

3. Find some palm leaves, put them in the mouth of the altar, cover the lid, and then place the jar upside down, and fill the lid with water to isolate the air. 4. In this way, the jar can be eaten after being placed in a cool place for a week (the best time is after one month of storage). 5. When the pork belly is taken out and eaten, it needs to be steamed in the pot for 20 minutes before eating, so that a delicious Chongqing sour meat is ready.

Thank you for your question, I hope mine can help you! If you are satisfied with me, you can please give me a thumbs up in the bottom left corner with your rich hand! Wishing you a happy life, good health, and Wishing you prosperity!

If the meat is sour, it means that it has deteriorated after expiration, and it must not be used, which is very harmful to the human body. Meat products that have passed their expiration date can lead to the growth of bacteria, such as E. coli, which can spoil the protein. If these bacteria are not killed during processing, it is easy to cause infectious intestinal diseases; On the other hand, the bacteria themselves also produce exotoxins and endotoxins, especially endotoxins, when the bacteria are killed after heating, and after the bacteria disintegrate, the endotoxins are released, which can cause disease in the human body.

In nature, spores of Clostridium botulinum are present, which is the dormant form of Clostridium botulinum. Spoiled meat and dairy products are easy to contaminate Clostridium botulinum, and the botulinum toxin released by Clostridium botulinum is very toxic, which will affect the human nervous system and muscle motor system, and in severe cases, it will cause paralysis of respiratory muscles, resulting in the death of patients. In addition to bacterial contamination that causes disease, the spoilage of proteins itself can also cause diseases, such as the production of amines, indoles, and sulfur.

Small molecule substances such as alcohol and hydrogen sulfide will cause harm to human health, and in severe cases, it will induce the occurrence of tumors.

Don't take advantage of a small advantage.

The meat has a sour taste, indicating that the meat has gone bad. This kind of meat can not be eaten when cooked, it is already spoiled food, and it must not be eaten again, otherwise it will cause diarrhea and affect health.

Especially in the hot summer, the meat should be put in the refrigerator after buying, so that it can be stored for about two days without spoiling. Don't buy too much meat at once, eat as much as you want, fresh meat tastes better.

If the meat is sour, it means that the meat has gone bad and cannot be eaten. In hot weather, bacteria grow and multiply in the meat, which will cause the meat to taste bad. Ordinary hot water boiling can not reach the temperature of disinfection, can not play a role in sterilization, such meat will cause a series of uncomfortable symptoms such as enteritis after eating, may be food poisoning.

Even if it is cooked, it cannot be eaten because the meat has undergone irreversible deterioration. If you eat it forcibly, you will be prone to food poisoning and should be discarded.

If the meat is sour, it should be spoiled, and it can't be eaten when cooked, and the meat will be seriously food poisoning if it is spoiled, which is very dangerous.

If the meat is sour, it means that it has begun to deteriorate and rot, but the degree of decay is not deep.

Since it has deteriorated and rotted, it has given birth to a large number of bacteria, viruses, microorganisms, and a large number of toxic substances.

It's just cooked, it's just that the sourness is gone, but those microorganisms and toxic substances, even if they are boiled in boiling water, and some of them are lost with the water, but there must be a lot of meat on them.

Human beings are not those scavengers, and their bodies cannot withstand the toxic substances and microorganisms in rotten food, and after eating them, they will have stomach discomfort and food poisoning.