The rapid cooling process is used in the acid discharge room of cattle and sheep slaughtering equipment. The body temperature drops from 42 ℃ to 18-20 ℃ within 90 minutes. After 24 hours of storage, the temperature of the carcass drops to 4 ℃, the pH value changes from alkaline to neutral or slightly acidic, and the protein in the meat degrades into amino acids, making the meat sweet and delicious, suitable for moisturizing. Compared with frozen meat, sour meat forms a dry oil film in a cooling environment of 0-4 ℃, which can reduce water evaporation and prevent microbial invasion and reproduction on the surface of the meat. Due to the entire freezing process, the meat is soft and elastic, excellent and perishable, with a delicate taste, delicious taste, high nutritional value, and high absorption and utilization rate.
These meats were slaughtered by live animals. After natural cooling to room temperature, send the two corpses to the cooling room. At a certain temperature, humidity, and wind speed, lactic acid in meat decomposes into carbon dioxide, water, and alcohol, which then evaporates. The large molecule ATP in cells is broken down into the sweet substance IMP (the main component of monosodium glutamate) under the action of enzymes, 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 hygiene of meat.
English
