Is eating frozen meat harmful to your health? ?
Now most people think that meat is definitely the best to kill, but this is really a big misunderstanding!
Now in life, there are basically three kinds of meat we can buy:
The characteristics of these three kinds of meat are as follows:
The taste of freshly slaughtered meat is actually not the best.
This is because, whether it is a pig, a cow or a chicken, its meat will go through four stages after its death.
Meat quartet
Stage 1: cell survival (? Soul? Still there), but unfortunately I can only breathe without oxygen.
So meat will produce a lot of lactic acid, which will affect the taste and mineral absorption.
After all, I was scared to death when I was slaughtered alive, and the whole meat was? Not good? Yes
Muscle fibers are hard, protein is coagulated, and there is little juice.
At this time, the meat is not easy to burn crisp, the meat quality is tough, and the chewing feeling is poor, which is not conducive to digestion.
The second stage: the best taste is dead after ripening, so don't be nervous.
Muscle glycogen and protein gradually become flavor substances such as sugar, amino acids and peptides.
Lactic acid is also slowly decomposed into carbon dioxide, water and alcohol.
Muscles begin to become soft and juicy, elastic, with the best quality and the most delicious taste.
Eating meat at this time? Soul? Is the most plump.
The third stage: the taste of autolysis declines. If the meat is still kept at room temperature, bacteria will be welcomed.
Its appearance and taste will be worse, but the meat can still be eaten.
The fourth stage: corruption, not to mention the taste. If meat is not refrigerated or cooked and disinfected, bacteria will multiply in large numbers.
As a result, protein was further decomposed, and the surface of the meat began to become sticky and green, and the meat was going to stink.
At this time, there is no meat? Soul? Here (throw it away).
Comparing these four States of meat, let's look at the corresponding situation of three kinds of meat.
Three Normal States of Meat and Meat
The way to treat hot fresh meat (fresh slaughtered meat) is to kill and sell it. Basically, after bleeding, it is simply treated.
At this time, the meat is in the zombie stage and the meat is hard.
It takes several hours or even days for the mature process of livestock and poultry meat to remove the zombie state.
It takes several hours for chickens, 1 day for pigs and 9 to1day for cows.
In this state of meat, bacteria are easy to multiply, and soon it is easy to enter the autolysis stage or even the corruption stage.
In fact, as we usually see in the vegetable market, the freshly slaughtered hot fresh meat has been exposed to room temperature for some time before we buy it back, and microorganisms have proliferated.
The processing method of cold meat is to quickly cool the meat to 0~4℃, and generally use plastic wrap for inflatable packaging, and keep the temperature low throughout the subsequent transportation and sales.
This can well eliminate lactic acid for meat.
Form a protective film on the surface of the meat to reduce the evaporation of water and let the meat change calmly after death;
From rigor mortis to ripening stage, fresh? The taste is endless and the taste is the best.
And keep it mature until the end of the shelf life.
Take it home and eat it directly, without thawing, or put it in the refrigerator tomorrow and the day after tomorrow, without worrying about nutrient loss.
In fact, cold meat has long been popular in Europe and America, and has gradually replaced fresh slaughtered meat and frozen meat. However, due to the domestic cold chain and manufacturing industry, cold meat is not popular enough and the price is high.