Is it better to eat fresh or frozen meat? Is it better to eat fresh meat or freeze it?

If you want to eat safely, it is recommended to choose some appropriate amount of frozen meat to eat, because although the taste of fresh meat is relatively tender, there are still certain hidden dangers in the safety of use, because in general life, fresh meat will have a certain degree of harmful substances, which will have an extremely adverse impact on human health after being eaten by the human body, so it is also necessary to pay attention to it in ordinary life. After the freezing of fresh meat, you can remove some of the harmful substances left on the pork, which can reduce the harm to the human body, and the taste of fresh meat is generally more delicious compared to frozen meat, so in ordinary life, if someone wants to choose from the eating taste of meat, you can choose some appropriate amount of fresh meat to cook and eat, but it should be cooked and matured so as not to lead to the residue of some bacterial substances, and cause certain adverse effects on human health after eating. The taste and value of frozen meat may be much worse than that of fresh meat, because frozen meat generally loses the edible value of meat to varying degrees after freezing, which will lead to a large loss of meat fat and vitamins contained in it, and if the meat is frozen for too long, it will also easily lead to a large loss of umami from the cooking of meat, so you still need to pay attention to it when buying meat to eat in ordinary life.

Eating fresh meat is good for health, eating frozen meat is not good for health, if the frozen meat is too long, the nutrients of the meat will be gradually lost, and the frozen meat for a long time belongs to zombie meat, which will attach some harmful germs. It's not good for your health.

Cold fresh meat is better. Under normal circumstances, fresh meat has not undergone any treatment, and in the process of transportation and sale, the pollution is more serious, and the potential safety hazards will be greater, while the cold fresh meat is aseptically processed and kept in a low temperature environment during transportation and sales, and the safety hazards are lower.

It's good to eat fresh meat. Due to the high storage temperature of hot fresh meat and the dampness of the meat surface, it is easy to breed bacteria. Although frozen meat is better hygienic than hot fresh meat, the loss of moisture and juice during the thawing process will make the meat taste and nutrition worse.

Fresh is the best, and you have to understand that freshly slaughtered pork is fresher the shorter it is stored, but freezing can be fresher for the same amount of time than pork left at room temperature.

It is better to freeze it, because the freshly killed pork is commonly called"Hot sour meat"There are a lot of germs in it, but it can't be frozen for too long, it's best to freeze it on the same day.

This doesn't need to ask fresh meat, it's much better than frozen meat, do you think frozen meat can be sterilized and sterilized? In fact, if it is fresh, it can be sterilized after it is cooked and eaten.

Naturally, it's fresh meat

The difference between frozen meat and fresh meat is as follows:1. Different definitions:

Fresh meat: Fresh meat refers to "hot fresh meat" that is slaughtered in the early morning and marketed early in the morning, without any cooling process.

Frozen meat: Frozen meat refers to the meat that is pre-cooled and soured, frozen and then stored below -18, and the deep meat temperature is below -6. High-quality frozen meat is generally frozen at -28 to -40, and the quality and aroma of the meat are not much different from that of fresh or chilled meat.

2. Different edible characteristics:

Fresh meat: Freshly slaughtered meat is cooked immediately, even with first-class cooking techniques, the taste is not delicious, and the meat is tough, not easy to cook and difficult to chew.

Frozen meat: The meat is aged, dry and tasteless, which is called the phenomenon of "dry consumption".

Hot fresh meat: after livestock and poultry slaughtering, a series of biochemical changes occur in the muscle under the action of tissue enzymes and external microorganisms, the animal has just been slaughtered, the meat temperature has not been lost, soft has a small elasticity, this kind of meat in a fresh state, has not lost the body temperature before life is called hot fresh meat. For example, the pork sold on the board by the so-called knife hand in the farmers' market is hot fresh meat.

Cooled meat: also known as chilled fresh meat, refers to a refrigerated environment that is strictly controlled at 0 4 and a relative humidity of about 90%, and the slaughtered pig carcass is placed for 16 hours and 24 hours, and a series of changes occur in the muscle tissue. After that, the stiffness of the muscles gradually disappeared, due to the action of acid excretion, protease, calcium activating enzyme and other factors, the large muscle cellulose gradually transformed into small muscle fibers and fiber sheets, and at the same time, the protein produced amino acids and flavor substances under the action of enzymes, making the muscles tender and juicy, with a rich meat flavor, which is convenient for the human body to digest and absorb, and become edible meat in the real sense.

Frozen meat: It is the meat that is first frozen in a cold storage below minus 28 after slaughter, so that its core temperature is lower than minus 15, and then stored in a minus 18 environment and sold in a frozen state. From a bacteriological point of view, when meat is frozen to minus 18, the growth and reproduction of most microorganisms are inhibited, which is relatively safe and hygienic.

However, the moisture in the meat will increase by about 9% during the freezing process, and the formation of a large number of ice crystals will cause the rupture of the cells, and the tissue structure will be destroyed to a certain extent.

Hot fresh meat is the meat that is directly put on the market without any treatment after the carcass of slaughtered animals is cleaned, and cold fresh meat is also called cool meat, sour meat, and chilled meat. It refers to the rapid cooling of the carcass after slaughter, so that the temperature of the carcass (the center of the leg meat is the measurement point) is reduced to 0-4 within 24 hours, and the fresh meat in the range of 0-4 is always maintained in the subsequent processing, circulation and sales process. Frozen meat refers to the meat that is pre-cooled after slaughtering, and then frozen below -18, and the deep meat is warm to -6 or less.

Frozen meat is not as good in color and aroma as fresh or chilled meat, but it has a longer shelf life, so it is still widely used.

The differences between frozen meat and fresh meat are as follows:

1. Fresh meat refers to the traditional slaughter in the early morning, early in the morning, and the cavity is not cooled and processed by the cavity of the meat, and the heat generated in the process of stiffening the carcass, coupled with the loss of autoimmune function after slaughter, provides conditions for the survival and reproduction of bacteria. Frozen meat refers to meat that is frozen and preserved at temperatures below -18°C or lower. The growth and reproduction of microorganisms is inhibited.

2. Frozen pork is fresher than hot fresh meat, which is usually exposed to room temperature and air for more than 6 hours; However, frozen pork is generally frozen immediately after slaughter about 3 hours after the pig is slaughtered, and then thawed in 1 hour, and frozen meat is usually exposed to room temperature and air for no more than 4 hours in total.

3. Frozen meat is more hygienic than hot fresh meat, fresh meat is exposed to room temperature air, and over time, microorganisms will grow and multiply, while most of the microorganisms in frozen meat have stopped growing, and refrigerated at a temperature of 0 -4 for "acid discharge", so that the meat has a natural maturation process, and the juice is delicious after processing.

How to preserve meat.

1. Freezing: This method is the simplest, now many families have refrigerators, clean and dry the fresh meat, pack it in a non-toxic plastic bag, and put it in the freezer of the refrigerator.

2. Flooding in light salt water: boil the water, add salt, the ratio of salt water is 1:60, after the salt water is cooled, pour a vessel ready to store fresh meat, after the fresh meat is washed, it is put into the salt water to submerge, and put the utensils in the shade, which can be stored for a period of time.

3. Save after boiling water: cut the fresh meat into slices with a thickness of about 1cm, boil the water, when the water is boiling, put the meat slices in boiling water and scald them again, quickly take them out to cool, smear a small amount of salt on both sides of the meat slices, and then put in a clean vessel, seal the mouth of the utensil with gauze, and store it in the shade.

After slaughtering, pork has to go through the zombie stage, the maturity stage, the autolysis stage, and the decay stage. At general temperature, the meat enters the stage of mortis after 1-2 hours of bloodletting, and the meat at this stage is hard, dry, without natural fragrant smell, not easy to cook, and difficult to digest.

After 24-48 hours, it enters the maturity stage. At this time, the pork is soft, juicy, with a fragrant smell, delicious, easy to cook, easy to disappear, and can also secrete a large amount of lactic acid, killing harmful microorganisms. If the change continues, it will enter the autolysis stage and the spoilage stage, at which point the pork will begin to spoil.

It cannot be eaten until the end. Therefore, meat in the mature stage is most suitable for consumption.

Frozen meat? Is it the kind of frozen meat that is served cold, or the frozen meat in the refrigerator, the latter must be fresh meat, and the former is eaten cold, so there is no problem.

Frozen ones will be slightly better.

The meat on the market** can be broadly divided into three categories: fresh, chilled, and frozen. Many people think that fresh meat is better than cold and frozen meat, and fresh meat is better than cold and frozen meat. In fact, this is not true.

In terms of nutrition and flavor, chilled fresh meat is the best of the three types of meat, followed by frozen meat and fresh meat.

Why do slaughtered animals go through several stages such as stiffening, cooling, autolysis, and spoilage? When an animal has just been slaughtered, a few hours after slaughter, its meat enters a period of stiffness. At this time, pork is not easy to cook, the taste is not delicious, and the nutrients are not easily absorbed by the human body.

After a day or two of slaughter cooling, the amino acids and other beneficial substances in the meat break down. This meat is tender, nutritious, and delicious. Timely freezing will expel the lactic acid from the meat.

Lactic acid is a naturally occurring fermented acid that gives bread its unique flavor. As a natural acid regulator, lactic acid is used for the flavoring and bacteriostatic of baked goods such as bread, cakes, and biscuits, which can improve the quality of food, maintain color and extend shelf life.

In terms of safety, frozen meat is superior to chilled and fresh meat. The reason is that meat is susceptible to contamination by bacteria and viruses during processing, transportation, and marketing. Freezing helps inhibit the growth of pathogens.

There are also mistakes in the handling of meat. In life, when people are accustomed to buying meat and putting it directly in the refrigerator, they will thaw the meat, cut off the cooking amount, and then put the meat in the refrigerator to freeze. This repeated thawing and freezing can also lead to the loss of nutrients and moisture from the meat.

The right way is to buy fresh meat, and if you don't eat it at that time, you can put it in the fridge and eat it the same day. If you don't eat it on the same day, you can cut the meat into pieces, pack it, freeze it, and take a piece to thaw it while eating. The best condition is to buy the right amount of meat.

Especially in the summer, frozen meat in the supermarket fridge is better than frozen meat in the farmer's market. Although the meat in the supermarket sometimes freezes hard, it doesn't look bloody enough, it's not bright enough, and it sells poorly. In contrast, strict quality inspection, qualified quality, health assurance, within the shelf life, relatively safe to eat.

In comparison, it would be better to freeze it.

It's the same, the freezing time is not too long, as long as it is thawed naturally, don't soak it in cold water, stew it and then put salt, it is very soft and rotten.

The meat should be frozen and then eaten well, because this kind of meat tastes better.

I think it's better to eat fresh meat, after all, frozen meat doesn't taste as good as it used to be.

It's better to eat fresh meat. After all, frozen meat is still unhealthy.

I think it's better to eat fresh, and it's better to eat everything fresh.

In general, it is better to eat meat fresh meat than frozen meat.

I think it's better to eat fresh meat, which is good for people's bodies.

It must be good to eat fresh, and the taste and texture are relatively delicious.

Fresh meat will taste better if it is quick-frozen.

I think this is still delicious fresh meat, so don't freeze it.

Fresh meat is easy to handle, frozen meat contains a lot of water, and stir-fry is easy to splash oil.

Of course, it's fresh and good, and the nutritional value is high.