The carcass of cattle and sheep was kept at a cooling temperature of 0 4 for a long time, and the activity of meat enzymes and the growth and reproduction of most microorganisms were inhibited. 3.3. At the same time, pathogenic bacteria (staphylococcus, salmonella) will stop multiplying, and botulinum acid bacteria will no longer secrete toxins, which avoids meat spoilage, and reduces the content of harmful substances in the meat, ensuring the safety and hygiene of meat.
Acid excretion has a clear effect: under the action of glycolysis, muscle tissue is softened, fibers are broken, the protein structure is relaxed, and the meat becomes tender and juicy, and easily absorbed by the body. That is, "tenderization of meat" or "aging of meat".
Hui Zhong Xue. Haizhilong learned that acid removal meat is more nutritious and has a better taste, and in the process of acid discharge, the decomposition of the nuclear protein adenosine triphosphate eventually produces phosphoric acid and hypoxanthine, which increases the flavor of the meatAmong the proteins, myosinin produces glutamate under the influence of enzymes, which increases the umami and nutrition of the meat.
After that, Umi Zhilong shared some ways to distinguish sour meat.
Color: Non-acid-draining flesh is blood-red, and the surface lacks luster;The sour meat is slightly darker bright red or pink;
Champion beef. Taste:
Non-acidic meat has a fishy smell and a sour smell of grass;There is no fishy smell and oxatic sour smell of sour meat;
Touch: Ordinary meat is soft and inelastic;The sour meat is elastic, the meat is smooth and tender, the surface is dry, and the acupressure is not seepage
Taste: Non-sour meat is woody and not easy to rot;The meat is fragrant and tender, without egg liquid and starch, and the broth made is also bright, mellow and delicious