What is the difference between sour meat and ordinary meat?

Lactic acid is produced in the body due to biochemical processes after death, and if it is not cooled in time, the lactic acid accumulated in muscle tissue will damage the quality of meat. Acid meat is strictly controlled 0 4, relative humidity 90% of the refrigeration conditions, placed for 8 24 hours, so that the slaughtered animal carcass quickly cooled, the enzymes in the meat react, the protein will be broken down 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. Its meat is soft and elastic, easy to rot, delicate in taste, and delicious in taste.

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 and cooled sour meat, is a kind of meat post-maturation process advocated by modern meat hygiene and nutrition.

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 (monosodium glutamate) under the action of enzymes.

main ingredients). Whereas, regular meat is not processed in any way.

2. The molecular structure of the 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 another scientific name for chilled meat. It is also ordinary meat.

1. Interpretation. 1. Sour meat, also known as cold fresh meat and sour meat cooling, is a kind of meat maturation process advocated by modern meat hygiene and nutrition.

2. 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 at 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.

3. 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.

2. Differences. 1. Compared with ordinary fresh meat, cold fresh meat has an additional cooling treatment, which is also called acid discharge.

2. The disadvantage of this kind of meat is that the meat temperature is high after animal slaughter, it is impossible to package, and the naked meat is sold, polluting the meat source, and the quality of the meat is reduced, the dryness lacks elasticity, the tenderness is reduced, and the flavor and taste are not good.

<> with the continuous improvement of China's economic level, people's living conditions have also undergone earth-shaking changes.

At present, our diet is very rich in material conditions, not only some vegetables that we often eat, but also all kinds of out-of-season vegetables, meat, seafood, and all kinds of imported foods, we can buy.

At the same time, you can also find that there are a lot of fresh words, some fresh ingredients appear, such as the mention that there is a kind of meat in the supermarket called sour meat, the difference between it and ordinary meat is **?

Fresh meat. First of all, what we buy in the supermarket is usually fresh meat, what is fresh meat? That is the meat that is slaughtered in the early morning and then sent to the major supermarkets and vegetable markets in Qingdao, like this kind of meat, because it has always been maintained at a state of temperature of the pork itself, with natural cooling.

This kind of meat is very susceptible to microbial contamination, so it is spoilage, which means that although it is said to be fresh meat, it is not so fresh.

Because after the livestock is slaughtered, some chemical reactions will occur in the body to produce lactic acid, so if we do not carry out timely cooling treatment, these acidic substances will destroy the meat quality.

Drain sour meat. There is another name for sour pork called cooled meat. In fact, we just said that if the pork is kept at a natural temperature after killing, it will easily lead to the breeding of bacteria, so it is okay to freeze them, but when we eat them, we have to thaw them, so it is very troublesome, and sometimes we don't know how many times it has been thawed, and it may be thawed and then thawed and then moved, right?

Therefore, it is better to cool the meat, which means that for 24 hours after slaughter, it will always remain at a temperature of 0 4.

At this temperature, it can play a good role in inhibiting the reproduction of microorganisms.

To be sure, it 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 pair.

Nowadays, the research and promotion of 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, after the death of an animal, the body is biochemical.

Lactic acid is produced by the action, and if it is not cooled sufficiently, the lactic acid that accumulates in the muscle tissue will damage the quality of the meat.

Compared with hot fresh meat slaughtered in the early morning and marketed in the early morning, the acid is left at a cooling temperature (0-4) for 12-24 hours, so that the growth and reproduction of most microorganisms are inhibited, Clostridium botulinum and golden yellow.

Staphylococcus chromococcus no longer secretes toxins, and enzymes in the meat work to break down some proteins into amino acids, and at the same time empty the blood and body fluids that account for 18-20% of body weight, thereby reducing harmful substances.

content, to ensure 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 and delicious in taste.

And the nutritional value is high.

Because the production and sale of acid drain meat requires refrigeration and sales equipment such as cooling rooms, cooling storages, refrigerated transport vehicles and refrigerated display cabinets, and in order to ensure the high quality of acid drain meat, in the processing process.

It is necessary to implement strict animal epidemic prevention supervision standards and good operating practices, therefore, the cost of sour meat is higher than that of hot fresh meat and frozen meat, and it is inferior in the competition with hot fresh meat and frozen meat.

Force. At present, in the Beijing market, the market share of sour meat is only about 10%.

We believe that with the improvement of the city's living standards and the higher requirements of urban and rural residents for their own health, sour meat will surely occupy tomorrow's consumer market.

Drain sour meat. The 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 difference between acid and non-acid discharge: 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.

At the same time, it changes the molecular structure of meat, which is conducive to the absorption and digestion of the human body.

Benefits of sour meat:

1. More delicious.

In the process of acid excretion, the macromolecular adenosine triphosphate in meat will be decomposed into glycosides under the action of enzymes, so that the taste of meat is more delicious and delicious.

2. It's safer.

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.

3. More nutritious.

After acid removal of meat, part of the protein will be broken down into amino acids and nitrogenous substances, so that the nutrients in the meat will be more easily absorbed by the body.

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.