In China, the period of existence of frozen meat is not short, we can buy meat in the supermarket, basically belong to the low-temperature frozen meat series, only in the market can buy freshly slaughtered meat of the day.
Thus began a war of comparison between freshly slaughtered and frozen meat. Some people think that freshly slaughtered meat is fresh, more nutritious, frozen meat is zombie meat, long-term eating frozen meat will be harmful to the body, for this reason, some people every day to squat in the market just to pursue the freshest freshly slaughtered meat.
So, what is the impact of long-term eating frozen meat on health, and is frozen meat more harmful than fresh meat? The doctor will make it clear to you that people who dare not eat frozen meat should take a look.
<h1 class="pgc-h-arrow-right" data-track="5" >, frozen meat is "zombie meat", long-term eating is harmful to the body? </h1>
The meat we usually buy can generally be divided into three types. The first is frozen meat.
A few years ago, some media broke the news that some bad merchants in China imported a large number of Us pork, and the production time of these pork was during World War II, for decades, these porks looked no different from those just slaughtered under the preservation of extremely low temperatures, but in nutrition, taste, health conditions and other aspects can not be compared with fresh meat, which is the common "frozen meat" in the market.
This kind of meat is generally in the cold storage of minus 18 °, exhibited in the freezer of the supermarket, this meat quality has been frozen preservation, the taste and nutrition have been a long way off, but the advantage is that the price is cheap, if the stew is properly cooked, and the difference between normal meat is not big, so some merchants like to sell this meat for profit.
The second is hot fresh meat, that is, in the early morning of the same day, just slaughtered in the morning, and then pulled to the market by unloading eight pieces of meat, this meat is generally stored at room temperature, the price is moderate, the taste is average, the nutrition is well preserved, but the health conditions are much worse, and many people are enthusiastic about its freshness and become loyal fans of hot fresh meat.
The third is cold fresh meat, which generally appears in the chilled area of the supermarket, with perfect taste, moderate price and proper preservation of nutrients.
When you hear this, are you skeptical? How can chilled meat be better than freshly slaughtered meat? How can the hygiene and taste of fresh meat be inferior to that of chilled meat? Don't worry, there's a scientific basis for that.
We need to understand that after the live meat is slaughtered, it goes through four full periods.
First, the meat corpse stalemate period. When live meat is slaughtered or shortly after death, the corpse will certainly produce a series of death reactions, and within two or three hours after death, the corpse zombie of the joints is difficult for even adults to break, so the zombie produced by the living meat is also the same.
And the meat that enters the zombie period of course becomes hard, because the muscle fibers become hard, so it is hard to eat, and the protein is also in a solidified state, so the juice is not full enough, which is why the freshly slaughtered meat I said it tastes poor.
Moreover, it is generally not wronged to say that it is generally not wronged, in the case of preservation and transportation at room temperature, the speed of raw meat deterioration is very fast, especially those meats that have no blood drainage, the speed of deterioration is faster.
At the same time, will the raw meat shop help you ensure hygiene? The doctor had participated in the rural market, and in the morning, the freshly slaughtered meat was on the stall, and the fresh meat was surrounded by flies, the smell was stinking, and the meat was still a little green, although the sanitary conditions in the city would be slightly better, but the rate of deterioration was still the same.
Second, meat enters the post-ripening period. After raw meat dies for a period of time, it begins to undergo chemical changes inside, muscle glycogen and protein begin to gradually become sugars and amino acids, and lactic acid is gradually excluded from meat, and the meat at this time is soft and delicious, and the juice is full.
This is why many masters of steak like to cook steak for a while before eating it.
But this post-ripening period is not well mastered and it is easy for raw meat to begin to rot, so chilled meat solves this problem perfectly. Chilled meat is generally chilled with a low temperature of about 0 ° to ensure that it does not spoil in the case of not freezing its protein and muscle fibers as much as possible, and low temperature preservation is conducive to muscle acid drainage, and Su Bingtian, the first Asian sprinter, also needs to soak in low temperature bath to drain acid after exercise.
Therefore, the chilled meat is more delicious, and the nutrition is not lost much.
If there is no chill, the meat will enter the third stage, the autolysis period. Under the preservation of room temperature, bacteria and various microorganisms continue to decompose meat, and then they exclude their own metabolites, so that the taste and nutrition of meat will become much worse, and even some meat shows abnormal discoloration.
Eventually, meat will enter the fourth phase of "corruption". At this time, the meat began to spoil, emitting a foul odor, the nutrients inside were basically lost, the meat also became a toxic substance, the most obvious change is that the surface of this meat will be black or green, so I recommend that you do not eat this meat because of greed for cheap, thrifty, it will be food poisoning.
< h1 class="pgc-h-arrow-right" data-track="7" > two, teach everyone how to choose meat</h1>
First, if you are obsessed with freshly slaughtered meat, this kind of crowd suggests that you can buy meat at the earliest time, when the slaughterhouse has just delivered meat to the market, the meat at this time has just undergone slaughter and dismemberment, and it has not yet had time to deteriorate, so it is considered fresh in the true sense, and after you buy it back, you can freeze these fresh meat to the low temperature preservation layer of the refrigerator, and put it to the afternoon when making dinner, the taste is just right, and it is fresh enough.
Try not to buy meat in the afternoon or near the evening, especially in the summer, when the meat has undergone a day of stuffy fermentation, and the rate of deterioration is not what we can imagine.
Second, choose chilled meat. It depends on where the venue is, how long the shelf life is, generally it takes 1-2 days for pork to enter the best taste period in the fresh state, while beef needs 6-7 days, and different meats need to choose different ice time.
Three, frozen meat. Many people think that eating frozen meat is not good, in fact, it is not, first of all, the sanitary conditions of frozen meat are very good, and the factories that generally do frozen processing are the "key care objects" of the regulatory authorities, so the sanitary conditions are much better than freshly slaughtered meat.
Secondly, the nutrients of frozen meat are preserved mostly, and although the nutrients of frozen meat after freezing have been destroyed, most of the nutrients are still properly preserved, and the taste is not very bad.
Regarding frozen meat, it is important to avoid that frozen meat is repeatedly thawed and frozen. This will lead to frozen meat deterioration, so that bacteria multiply faster, but also let the meat nutrients to accelerate the loss of nutrients, if you choose frozen meat, try to thaw once or twice to eat it, do not repeatedly thaw.