The difference between deacidified meat and non deacidified meat

The taste of the meat after acid removal has been greatly improved. The taste is fresh and tender, the pH of the meat has been changed, and the metabolic products have been decomposed and discharged to the greatest extent, so as to achieve harmlessness. At the same time, the molecular structure of the meat has been changed, which is conducive to the absorption and digestion of the human body. The molecular structure of ordinary meat has not been changed, the hardness of meat increases, the tenderness decreases, and the flavor and taste are poor, resulting in the decline of meat quality.

The difference between deacidified meat and non deacidified meat

Acid expelling meat is a mature meat processing method advocated by modern meat hygiene and nutrition. Specifically, sour meat must be cooled and discharged for 24 hours in the cooling and acid discharging warehouse, and then divided and refined in the workshop at 0 ℃ ~ 4 ℃. At the same time, it is required that the links such as packaging, storage, transportation and sales must be carried out in low temperature control.

The difference between deacidified meat and non deacidified meat

Pork without any cooling has many disadvantages:

1. Before slaughter, pigs were frightened and nervous, resulting in a large number of hormone substances entering body fluid and blood, resulting in the retention of these harmful substances in the body.

2. Due to the increase of meat temperature after slaughter, bacteria multiply in large numbers.

3. Under normal temperature, the hardness of meat increased, the tenderness decreased, and the flavor and taste were poor, resulting in the decline of meat quality.

4. From slaughter, processing, transportation, storage, sale to consumption, meat is inevitably polluted by air and bacteria in the natural environment.

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