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

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.

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.

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.

The biggest difference between him and ordinary fresh meat is that he decomposes the lactic acid in the meat into carbon dioxide, alcohol and water through professional acid removal techniques. Meat that has been deacidified will be more tender and will not have much odor. Moreover, in the process of acid excretion, lactic acid is also decilated, and after eating, it will not be metabolized by our body, which can reduce our metabolic pressure and improve absorption.

Today, let's talk to you**, the biggest difference between sour meat and cold fresh meat in the supermarket**? <>

First, it will taste better. The reason why it tastes better is mainly because during the training process, some amino acids and nitrogenous molecules will be broken down. In the process of self-help, they will form a very rich taste, and the umami in our daily life is basically composed of amino acids.

At the same time, the protein is also easier to absorb in this case, so it tastes better after cooking, and at the same time, there is no odor due to acid drainage. <>

Second, its nutritional value hasn't changed much. When many people buy meat, they will be publicized by others, the nutritional value of sour meat will be higher, first of all, we need to refute the rumors here, that is, sour meat and ordinary cold meat are the same kind of meat, and their nutritional value will not be much different, just like the difference between eggs and wild eggs. But the ** of the two of them is still relatively large, so when buying, you have to choose according to your budget.

Third, how to choose good meat? Because most supermarkets will have some red lights when buying meat, any meat you see is very bright red. I think it's very inaccurate to tell by color when buying a car, and it's completely by touch.

If it is very loose and the surface is not sticky, then the meat will be stored for a longer time and the moisture content will be larger.

Sour meat is meat that has been specially processed. The sour meat has been specially treated, there is no problem with the quality, you can buy it with confidence, the taste of this meat has been improved, it is more conducive to the absorption of the human body, and it will not be infected by microorganisms, nor will it reproduce bacteria, it will be safer and fresher.

It refers to the fact that modern meat is made into a kind of mature meat through nutrition and hygiene, which is called sour meat. The taste is different, there will be different production processes, there will be different production matters, different production methods, different ways of preservation, and different precautions.

It represents a kind of meat product that has been processed in the supermarket, the difference is that it is synthetic, the nutritional value is relatively low, the color is relatively high, and it can be maintained for a long time.