Pork is rich in protein, fat, carbohydrates, iron, calcium, phosphorus and other ingredients. It is one of the important animal foods on the table.At present, most of the pork on the market is sour and hot meat. How can we buy pork?What should you pay attention to?
What is cold fresh meat
Cold fresh meat, also known as cooling meat, sour meat, ice fresh meat, accurately speaking, it should be called "cooling sour meat".It refers to the strict implementation of the veterinary quarantine system, and the animal carcass after slaughter is quickly cooled, so that the body temperature will be reduced to 0-4 ° C within 24 hours.Fresh meat inside.Because the pre-cold acidic acid was passed before processing, the meat completed the "mature" process, so the cold fresh meat looks more moist, soft and elastic when it feels, easy to process, smooth and tender taste, cold fresh meat-Seven days can be saved at 2-5 ℃.
Which cold fresh meat and frozen meat are better
Cold fresh meat follows the basic laws of meat biochemistry, and at the appropriate temperature, the slaughtering body has completed the process of stiffness, stiffness, softening, and maturity in an orderly manner. The muscle protein is normalized, the softening of the muscle exhaust is softened, and the tenderness has significantly improved significantly.It is very conducive to the digestion and absorption of the human body.And because it is not frozen, there is no need to thaw before eating, and there will be no nutritional loss, which overcome the nutritional defect of frozen meat.
Frozen meat is to frozen below-18 ° C after the slaughter is below -18 ° C, so that the deep temperature is below -18 ° C.Although frozen meat has less bacteria and is safe to eat, it needs to be thawed before processing, which will cause a large amount of nutrients to lose.In addition, the low temperature also slows down the oxidation speed of lipids in cold fresh meat, reduces the generation of small molecular odors such as aldehyde, ketone, and prevents its adverse effects on human health.
Cold fresh meat purchase
At first glance: first look at the meat color, the surface of the meat is smooth and delicate, it is a qualified cold fresh meat; the surface is dark and dry, and it is unqualified cold fresh meat.Secondly, if you look at fat, the fat is white, shiny and greasy, it is a qualified cold fresh meat;
Two smell: smell the smell of meat, without fishy smell, and pure meat, which is a qualified cold fresh meat; a slightly ammonia odor or sour meat, it is unqualified cold fresh meat;The meat is a deterioration meat.
Three touch: touch the surface of the meat with your hands. If the surface of the surface is moist and the meat that does not stick the meat is qualified cold fresh meat; if the surface is slightly dry and the cut surface has sticky meat, it is unqualified cold fresh meat; the surface is extremely dry.The meat with severe hands is metamorphic.
Four pressure: Press the surface of the meat. If the concave surface after pressing can quickly reply to the original shape, it is a qualified cold fresh meat; if the concave surface of the back meat recovers slowly or cannot be fully recovered, it is an unqualified cold fresh meat;After the concave seal cannot be recovered, it is a deterioration of meat.

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