What is the difference between sour meat and ordinary fresh meat in the supermarket?

Meat is usually frozen below -18 and then thawed when eating, which will cause the rupture of cells in the meat and the loss of water in the process, affecting the taste of the meat. Sour meat, also known as cold fresh meat, refers to the strict implementation of the veterinary quarantine system, the slaughtered carcass.

Rapid cooling is carried out to reduce the temperature of the carcass (with the center of the leg meat as the measuring point) to 0 4 within 24 hours, and the fresh food is always maintained at 0 4 during subsequent processing, distribution and sales. Chilled meat is safe, hygienic, delicious, delicate and nutritious, because chilled meat has its own unique maturation rules.

The difference between sour meat and non-sour meat: The taste of the meat after sour meat has been greatly improved, the taste is fresh and tender, and the pH of the meat.

Being changed, the metabolites are broken down and excreted to the greatest extent, so as to achieve harmlessness. At the same time, it changes the molecular structure of meat, which is conducive to the absorption and digestion of the human body. During acid excretion, the macromolecule adenosine triphosphate in meat.

Under the action of enzymes, it will be broken down into glycosides, so that the taste of meat is more delicious and delicious.

Freshly slaughtered meat is immediately sent to the acid depot to drop to 0 -4 within 24 hours, and then maintained at this temperature during a series of processing, distribution and marketing processes, which inhibits the growth and reproduction of most microorganisms in the meat. In meat that has been deacidified, a portion of the protein is broken down into amino acids.

Nitrogenous substances, so that the nutrients in the meat will be more easily absorbed by the body.

Acid meat is slaughtered by live livestock after natural cooling to room temperature, and 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, and at the same time, the macromolecular adenosine triphosphate in the cell is broken down by enzymes into the umami substance base glycoside imp (monosodium glutamate.

the main components); 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, 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 quality of the product is completely different, the processing of these two kinds of meat is not the same, the acid meat is generally slaughtered by livestock, after natural cooling, growth and reproduction, affected and inhibited, the substance is added to it, which can avoid meat rotting, and the molecular structure of these two kinds of meat is different.

The way of preservation is different, the operation is different, the quality is different, and the flesh is different. There are some differences in the color, and there are some differences in the ingredients inside.

Yes, special treatment has been done.

Acid meat is slaughtered by live livestock after natural cooling to room temperature, the carcass is sent into the cooling room, and the lactic acid components in the meat are decomposed into carbon dioxide, water and alcohol under a certain temperature, humidity and wind speed, and then volatilized, and 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, 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.

In the face of a wide variety of real and fake cold fresh meat on the market, the way to distinguish it:

The characteristics of false cold fresh meat are: color, the blood-red surface of the meat lacks luster; taste, fishy and grassy; Taste, meat is not easy to rot; nutrition, protein is not easily absorbed; Safe, contains harmful substances, and is not safe to eat.

The characteristics of cold fresh meat are: color, the meat is bright red and slightly darker; Taste, no fishy smell and grass sourness; Taste, the meat is tender and delicious; Nutrition, protein is easily absorbed by the body; Safety, no harmful substances, safe to eat, buy home cold meat should be put 0 4 refrigerated storage, continue its cold chain process, eat within 3 days, after which it should be placed in the freezer to avoid spoilage.

The above content refers to the encyclopedia of sour meat.

In fact, if you want to know the difference between sour meat and ordinary fresh meat, you can see from the name alone, the so-called "sour meat" actually refers to the discharge of lactic acid in the meat, which is a mature process of meat preservation, generally put fresh meat into the freezer, this freezer has a certain temperature, humidity and wind speed, in this environment, the lactic acid in the fresh meat is decomposed into carbon dioxide, water and alcohol, and finally volatilized, which is the process of sour meat.

After the acid removal of fresh meat, because the lactic acid in the fresh meat is removed, the pH of the meat changes, but the taste is more tender than before, and in this process, the internal structure of the meat will change, which is more conducive to people's absorption and digestion, and the nutritional value is also very high.

Of course, although the taste of sour meat is good, but it is also about 3 times more expensive than ordinary fresh meat, if you are not a special pursuit of taste of dry rice people, generally will not spend a lot of money to buy sour meat, in addition to the market there are many people on the market fake sour meat to sell, the real sour meat is generally no fishy smell, the color is bright red, fake sour meat is generally fishy and grass sour taste, and the color is blood red.

To sum up, the answer in this issue of Ant Manor is that sour meat and ordinary fresh meat are "differentiated, and special treatment has been made".

Drain sour meat. There is still a big difference from ordinary fresh meat, and the most fundamental point is the lactic acid in the meat.

is decomposed into carbon dioxide.

Both water and alcohol are volatile. Lactic acid has a great impact on the taste of meat, so ordinary meat will become sour meat after processing, and the taste will be better, and of course, it will be more expensive. The demand for meat, eggs and milk in our daily life is still very large, so we are also more concerned about the difference between sour meat and ordinary fresh meat.

First, why should we supplement with adequate meat? This is mainly because meat is rich in fat, protein, and various trace elements that we need.

From time immemorial, when we humans had no way to farm, the main energy** we needed was meat. In fact, it can be seen from here that the most important core food that can make us human beings survive is meat. Moreover, compared with other foods, meat contains more energy and trace elements.

Second, what is the difference between these two types of meat? At the beginning, I also said that lactic acid can be broken down into carbon dioxide, alcohol and water, which can then be volatilized by air. After the mountain process, the fishy smell in the meat will be disposed of a little, and at the same time, in the process of decomposition, a certain part of the protein can also be broken down into amino acids.

and nitrogenous substances. These can help us absorb some of the nutrients in meat. <>

Third, how should we choose good meat? When choosing meat, you can feel the firmness of the meat by touching it, if it is loose meat, then it may sit for a long time. This is because the nutrients of the meat are lost during the long-term storage process, resulting in loose meat.

At the same time, if the surface loses its viscosity, it also means that the moisture in the meat will be relatively large.

The difference is huge. Ordinary fresh meat is ordinary pork or pork belly, and "sour meat" refers to ribs, which taste very good, have very high nutritional value, and are more expensive than ordinary fresh meat on the market.

The sour meat is much more expensive than ordinary fresh meat, the sour meat is much better than the ordinary fresh meat, the nutritional value of the sour meat is much higher than that of ordinary fresh meat, the color of the sour meat is much better than the color of ordinary fresh meat, and the sales volume of sour meat is much higher than that of ordinary fresh meat.

The sour meat in the supermarket is processed, and there are no microorganisms, it is relatively safe, and the taste has also been improved to a certain extent, and the ordinary fresh meat is just the meat taste, and there is no change.

The main difference between sour meat sold in supermarkets and ordinary fresh meat is that the taste, appearance, and nutritional value are different. Sour meat is to process ordinary fresh meat through a certain process to change the pH of the meat.

This makes meat products easier for the body to digest and absorb nutrients.

1. What is sour meat?

There is also a name for sour meat, which is called cold fresh meat, and it can also be called sour meat that is cooled. The sour meat has undergone a special process, as the name suggests, that is, the lactic acid in fresh pork is removed from the pork through a certain process in a low temperature environment.

Decomposition, lactic acid is broken down into water, alcohol and carbon dioxide.

Later, the taste of the meat became better, and at the same time, because of the chemical reaction.

Make adenosine triphosphate.

It is converted into a base glycoside IMP, which plays a role in improving freshness.

Second, why do we need to drain acid?

Freshly slaughtered pork contains more lactic acid, which has not been treated at low temperature, so it is easy to spoil, and it is a good environment for bacteria and other microorganisms to breed, so it is not conducive to people's health, and the taste is not too good. Especially after storing it for a period of time, it will feel like firewood when you eat it. However, after this ordinary fresh meat is processed, its various properties change.

In general, fresh pork is processed into sour meat and then sold.

3. How to choose sour pork.

Because it has undergone a certain amount of processing, the appearance of the sour meat has changed, and of course the internal composition has also changed. In terms of appearance, the biggest difference between sour meat and ordinary fresh meat is that the color changes, the color of ordinary fresh meat is blood red, but the surface of sour meat is not blood red, it is dark bright red. In addition, due to the chemical reaction, the internal molecular structure of the sour meat has changed, the meat is tender and juicy, and the surface of the sour meat has a layer of dry oil.

However, there is also a distinction between true and false sour meat, the surface of false sour meat has no luster, the fishy smell is relatively heavy, the meat is firewood, and the real sour meat is just the opposite.

In addition to sour meat and fresh pork, frozen meat is also available in the market. Frozen meat is a product of meat formed by the freezing process below minus 18 degrees, the moisture in the meat has been lost, and the taste is poor, but the storage time is relatively long, and when eating, it needs to go through the process of thawing.

Compared with ordinary fresh meat, the ingredients are not the same, the taste is also different, and the umami of "sour meat" is stronger, and the sour meat is ordinary fresh meat with special treatment, the taste is better, and it is also conducive to the absorption and digestion of the human body.

The difference between this kind of meat and ordinary meat is that it has been stored for a long time, the tenderness of the meat is different, the freshness of the meat is different, the nutrients of the meat are different, and the disease state is different.

The concept is different, the ingredients are different, the taste is different, the nutritional value is different, the way of preservation is different, and the quality is different.

Drain sour meat. It is more expensive because of the complex process and harsh storage conditions.

During the cooling and processing of acid-draining meat, after the "post-cooking" process of destiffening and autolysis, the myofibrillar junction structure in the muscle becomes fragile and breaks into small pieces, and at the same time, the muscle protein is normally degraded through the action of autolytic enzyme, and the myofibrils in the muscle are decomposed into peptides and amino acids.

It becomes an ingredient in the extract of meat, making the meat tender and juicy with a good taste and smell for a better taste.

It can be seen that compared with ordinary pork, sour pork will taste better. However, in terms of nutrition, sour pork is not much different from ordinary pork. Because compared with ordinary meat, the nutritional structure and composition of sour meat have not changed, and the nutritional composition is basically the same.

Buying meat note:

To buy pork, you should have an animal inspection and quarantine certificate.

Yes, this kind of pork is a little safer. Of course, there are very few such proofs in the bazaar, but there are also good fresh pork.

When buying pork, ask carefully about the taste, which is a very important point to judge whether the pork is fresh or not, and the pork with a peculiar smell indicates that it has been a little long.

When buying pork, press the pork a few times, if it can recover its elasticity quickly, it is fresh pork, and if there is a depression after pressing, it is not fresh pork.

1. The meat is processed differently:

Acid meat: After the pork is naturally cooled to room temperature, the two-point carcass is sent to the cooling room, and the lactic acid components in the meat are decomposed into carbon dioxide, water and alcohol at a certain temperature, humidity and wind speed, and then volatilized to lift the bucket.

Ordinary pork: processed at room temperature.

2. The meat molecules are different:

Acid-draining meat: The macromolecular adenosine triphosphate in the cell is broken down into the umami substance base glycoside IMP under the action of enzymes.

Ordinary pork: still adenosine triphosphate.