For "no meat no joy"
Little friends
Essential on the dining table
It's all kinds of meat food
And among the many meats
Beef
Loved by many people
And steak
It can be said that it occupies the "C" position
Combine looks and deliciousness
Every time you eat a steak
Have you ever thought about such a question？
Why steaks can be eaten for five or seven minutes
But chicken and pork should be fully cooked?
Today
Let's take everyone to popularize science
What is the difference between the different maturity levels of steaks?
In order to ensure the unique tenderness of the steak, according to the degree of maturity, the steak is usually divided into three parts, five points, seven points and full cooked.
Three mature steaks, the section is only two layers of gray-brown, the other parts are basically raw, slightly elastic, there is a large amount of bright red blood water, the internal temperature is about 55 ~ 58 ° C.
Five mature steaks, about 50% raw meat in the center of the profile, the meat color is light gray mixed with light brown, slightly bloody, the gravy is light red, relatively clear, elastic enough, the internal temperature is about 60 ~ 63 ° C.
Seven-minute cooked steak, the profile is mainly light gray brown, there is a small piece of raw meat in the center, there is less blood in the meat, the gravy is light white, hardness, elasticity is larger, the internal temperature is about 66 ~ 68 ° C.
Fully cooked steak, brown on the inside, the juice is colorless and transparent, the outer skin is dark, the hardness is large, the elasticity is small, and the core temperature of the steak is about 70 ° C.
Is the "blood water" in the steak blood?
The coloring substances of meat are mainly hemoglobin and myoglobin, and in the case of sufficient slaughter and bloodletting, myoglobin is the main coloring substance of meat.
Qualified meat undergoes a strict slaughter and bloodletting procedure, which is a key link in determining the quality of meat and the quality of hygiene. Therefore, the blood in the steak is mainly myoglobin, not from the blood.
Isn't a steak safe to cook fully?
Regular beef cattle slaughtering and processing enterprises, the quality and safety control of meat products is very strict, and even traceable to the source of each piece of livestock and poultry meat, so that beef products in the factory, to achieve no harmful microorganisms or other harmful substances pollution, raw food safety is higher.
Small workshops for beef cattle slaughtering are relatively backward in terms of tools, environment, personnel, operating methods, etc., so there may be cross-contamination in the production process, especially the contamination of microorganisms is difficult to control, and it is difficult to ensure the production of high-quality beef products, and such beef products cannot be eaten raw.
The best parts to make a steak can be divided into four parts:
Beef tenderloin, the longest muscle in the back of the cow, is called a filet steak;
The ridge meat of the upper loin of the cow, called sirloin steak or sharon steak;
Beef rib spine, that is, made from meat on the edges of the ribs, called eye steak;
T-bone steak, in the shape of a T,, is grilled with large T-shaped beef consisting of the outer, spine and tenderloin on the back of the cow.
Studies have shown that different degrees of ripeness have a significant impact on the protein, fat, moisture and other basic nutrients of the steak.
Seven-point cooked steak has a high content of monounsaturated fatty acids, which is conducive to human digestion and absorption, and has high nutritional value; due to the high core temperature of the whole cooked steak, after the protein aggregation of beef is denatured, the enzymatic solution site is hidden and is not easy to digest by enzymatic digestion.
You can reasonably choose different cooked steaks according to your own preferences.
Why can steak be half cooked, but chicken and pork should be fully cooked?
Due to the different growth habits of animals, raw pork may have parasites, and there is a risk of infection with taeniasis, trichinellosis, ascariasis and other diseases, which need to be cooked until cooked thoroughly before it can be safely eaten.
During the slaughtering process, live chickens may be exposed to problems such as feces, slaughtered sewage and odor, resulting in the presence of some pathogenic bacteria in fresh chicken meat, which is a potential threat to human health. Therefore, the chicken should also be cooked until it is fully cooked before it can be eaten.