Now everyone is paying more and more attention to health and food safety issues, in healthy food "sour meat" in recent years by some consumers love, in the supermarket fresh area or butcher shop often see the words "sour meat" words. However, not many people really understand "sour meat", so how is a meat with this name different? In this regard, Hu Chunling, a national second-level public nutritionist, attending physician and chairman of Chongqing Fuling District Hongji Meat Food Co., Ltd., popularized what is "acid-wicking meat" and related knowledge for everyone.
What are the types of meat?
"Hot fresh meat": refers to the early morning slaughter, early morning market, but also maintain a certain temperature of meat; livestock and poultry before slaughtering because of panic and nervousness, resulting in a large number of hormones into the body fluids and blood, resulting in these harmful substances stuck in the body. Due to the increase in meat temperature after slaughter, bacteria are prone to multiply in large quantities. Muscle cells suddenly stop supplying oxygen, and the accumulated lactic acid causes myosin to coagulate quickly. From slaughtering, processing, transportation, storage, sale to eating, in the natural environment, meat contamination by bacteria and other bacteria is inevitable. As a result, the meat is very unhygienic.
"Frozen meat": refers to the meat frozen in an environment of minus 18 ° C; the nutritional value is reduced, the taste is slightly worse.
"Cold fresh meat": also known as "cooled sour meat", which is what we often call "sour meat".
What is sour meat removal?
Hu Chunling said: "Sour meat, also known as 'cold fresh meat', is a healthy meat that is physically processed after slaughtering live animals and is conducive to human absorption. After the livestock is slaughtered, the bipartite carcass is sent into the cooling room, and the lactic acid component in the meat is decomposed into carbon dioxide, water and alcohol under strict temperature, humidity, wind speed and time control, and then volatilized; enzymes in the meat act to decompose part of the protein into amino acids, while the macromolecule adenosine triphosphate in the cell is decomposed into the umami substance based on the mp (the main component of monosodium glutamate) under the action of enzymes. ”
What are the advantages of sour meat drainage?
The acid-draining meat has cold chain care, and it has been sprayed and disinfected before processing, and the bacteria on the surface of the flesh are effectively controlled and very hygienic. The right cooling temperature minimizes the loss of gravy and maximizes nutrient protection. At the same time, the process of cooling processing is exactly the process of meat reaching maturity in terms of time. Its significant advantage is that the enzyme activity in acid-draining meat and the growth and reproduction of most microorganisms are inhibited, and the likes of Clostridium botulinum and Staphylococcus aureus no longer secrete toxins. Enzymes in the meat break down some proteins into amino acids, while emptying the blood stranded in small blood vessels and body fluids that account for 1.8% to 2.0% of body weight, thereby reducing the content of harmful substances. A dry oil film is formed on the surface of the meat, which not only reduces the evaporation of water, but also prevents the invasion of microorganisms and the reproduction of the meat on the surface. After "mature" fresh meat, its muscles and connective tissue from stiff to relaxed, muscle tissue fiber structure changes, so that the meat is cooked and perishable, delicate taste, juicy and delicious, easy to cut, its cut surface has a special aromatic smell, not only easy to chew, but also digestion, absorption and utilization rate is improved. Through the acid excretion process, under the action of enzymes, the aromatic substances in the meat are easily volatilized, and the rich meat aroma can be emitted when cooking. Under the action of proteases, proteins are decomposed into amino acids, which increase the umami taste and nutrition of meat.
Pork is acidic under strict temperature, humidity, wind speed and time control
Chairman Hu Chunling said: "After the acid drainage of the meat, the taste has been greatly improved, the taste is tender, the pH of the meat is changed, the metabolites are decomposed and discharged to the greatest extent, so as to achieve harmlessness, while changing the molecular structure of the meat, which is conducive to the absorption and digestion of the human body." From this point of view, sour meat is currently the safest and healthiest meat food. The state in the "Twelfth Five-Year Plan" put forward the promotion of cold and fresh meat, in the international store, is not allowed to sell hot fresh meat. At present, the relevant functional departments of the Chongqing Municipal Government are also actively publicizing and implementing the production and promotion of cold and fresh meat. ”
How to choose sour meat?
Chairman Hu Chunling said: "Sour meat" is a hygienic, high-quality meat. Pork, beef, chicken, duck and rabbit can be made into a pork rib. Qualified acid-draining meat is more tender to eat, the boiled broth is more mellow and clear, and the amino acids and proteins contained in it are more conducive to human absorption.
Identification of sour meat drainage:
Color Non-acid-wicked meat is blood-red, the surface lacks luster; the lean flesh of the acid-draining meat is slightly darker bright red, and the fat meat is white and tender;
Taste Non-wicked meat has a fishy taste and oxalic taste, and the wicked meat has no fishy taste and oxalic acid taste;
Taste Non-wicked sour meat meat is slightly hard and not easy to rot, and the meat is smooth and tender and delicious;
Volume The volume of non-acid-draining meat is slightly reduced after cooking, and the volume of acid-draining meat will not shrink after cooking, and some will increase.
It is reported that Chongqing Fuling District Hongji Meat Food Co., Ltd. is located in Fuling District Longqiao Street Shuanggui Sanshe, the physical store in Fuling District Binjiang Road Jinke Hotel next to the "Hongji Butcher Shop". Hongji pork is a selection of high-quality native pig breeds, which are carefully raised for 300 days and refined through a strict acid draining process. Hu Chunling said: "It is recommended that consumers best buy at a reputable supermarket or buy sour pork at the "Hongji Butcher Shop" next to the Jinke Hotel, or search for "Hongji Butcher Shop" in WeChat to buy and deliver to your home online. When purchasing, pay attention to the packaging marked with the "animal product quarantine certificate" supervised by the Chongqing Municipal Animal Health Supervision Institute and have the code of the Yu character, and it should also be noted that after the sour meat is bought home, it is best not to freeze, because freezing (below 0 ° C) will lead to a decrease in the nutritional value of the meat and a decrease in umami, if placed in the refrigerator refrigerator (0-4 ° C), it should be eaten within three days. (Chen Xiaobo)