The value of the refrigerator cabinet in retain freshness.

With the continuous development of the economy, people's living standards have greatly improved. The food, clothing, housing and transportation are better than before. In terms of eating, nowadays, people pay more attention not only to eating well, but also because there is fish and meat. What, eating healthy and eating with confidence, is the most important issue for people. Today, Xiaobian wants to take a look at the meat products that have been refrigerated in the refrigerator. In the past, people’s living standards were limited. There was no refrigerator freezer to store food, so the quality is naturally not comparable to the present. When you are today, the value of chilled meat products, I believe that your recognition of the value of the refrigerator will change.

First, the safety factor is high:

The whole process of meat in the refrigerator, from raw material quarantine, slaughtering, quick cooling to deboning, packaging, transportation, storage and sales is always under strict supervision to prevent possible pollution. After slaughter, the product has been kept at a low temperature of 0-4 degrees Celsius. This method not only greatly reduces the initial number of bacteria, but also has a significant improvement in hygienic quality due to the low temperature. The hot meat is usually slaughtered in the early morning, in morning, without any cooling treatment. Although it has been sanitized after slaughtering and processing, in the process from processing to retail, the hot meat in the refrigerator is inevitably contaminated by air, insects, transport vehicles and packaging, and the temperature of the meat during these processes. Higher, bacteria tend to proliferate in large quantities, and the safety of meat is not guaranteed.

Second, the sensory comfort is high:

The meat in the refrigerator has a bright color during the specified shelf life, and the myoglobin does not brown, which is no different from hot meat and softer. Due to its gradual ripening at low temperatures, the accumulation of certain chemical components and various small molecular compounds formed by degradation has significantly improved the flavor of the meat in the refrigerator.

Third, the nutritional value is high:

The meat in the refrigerator follows the basic laws of meat biochemistry. At a suitable temperature, the carcass completes the process of corpse stiffness, disintegration, softening and maturity, muscle protein degradation, muscle acid softening, and tenderness. Significantly improved, very beneficial to the body's digestion and absorption. And because it is not frozen, there is no need to thaw before consumption, no nutrient loss, and it overcomes the nutritional deficiency of frozen meat. The frozen meat is frozen after being slaughtered and then frozen at -18 degrees Celsius to reach a deep temperature below -6 degrees Celsius. Although frozen meat has fewer bacteria and is safe to eat, it needs to be thawed before processing, which will lead to the loss of a lot of nutrients. In addition, the low temperature also slows down the oxidation rate of lipids in the meat in the refrigerator, reduces the formation of small molecular odors such as aldehydes and ketones, and prevents their adverse effects on human health. The price of meat in the refrigerator is higher than that of hot meat and frozen meat. The reason is that many strict processes are required in the production process, which consumes a lot of energy and costs a lot. The meat in the qualified and unqualified refrigerators is difficult to distinguish from the outside.

The two are only slightly different in color, smell, elasticity and viscosity. Only when the dishes are made can they be different: The meat in the freezer is tenderer and the soup is clear and mellow.