What is the difference between lamb chop acid storage and cold storage?

There are many types of cold storage, such as tea storage, medical storage, fresh storage, mainly: temperature, humidity, wind speed, etc., as long as you understand the lamb's acid removal process to meet the conditions.

The acid removal is left at the cooling temperature (0-4 ° C) for 12-24 hours, which inhibits the growth and reproduction of most microorganisms. Clostridium botulinum and Staphylococcus aureus no longer secrete toxins, and the enzymes in the meat function Part of the protein is broken down into amino acids, while emptying blood and body fluids that account for 18-20% of body weight, thereby reducing the content of harmful substances and ensuring the safety and health of meat. The

lamb is sent to a cooling room at a certain temperature, humidity and Under the wind speed, the lactic acid component in beef is decomposed into carbon dioxide, water and alcohol, and then volatilized. At the same time, the macromolecular adenosine triphosphate is decomposed into umami glycoside-IMP (the main component of monosodium glutamate) under the action of enzymes. The taste of the beef after sour has been greatly improved, the taste is tender, the pH of the meat is changed, the metabolism products are decomposed and discharged to the maximum extent, thereby achieving harmlessness, and at the same time, the molecular structure of the meat is changed, which is conducive to human absorption And digestion.

The flesh is soft and elastic, and the meat quality is relatively delicate. There is no obvious difference in color and meat quality between hot and fresh meat and frozen meat. According to the manufacturers of acid-fed meat, the process of acid-fed meat can reduce the content of harmful substances in the meat; the low-temperature production process of acid-fed meat can avoid the contamination of meat quality by microorganisms.

Industrial refrigeration