Frozen meat hits, you are most concerned about the top 5 questions

I am going to work on the first day of Monday, not to be a working dog.

But frozen ! to make! dog!

Will frozen meat be affected in terms of safety, nutrition and taste?

A: You need to understand what is frozen meat first. According to national standards, frozen and fresh meat are divided into three categories: “hot meat”, “cold meat” (sour meat) and “frozen meat”. The frozen meat refers to the meat that is placed in the freezer after slaughter and stored rapidly, frozen below minus 25 ° C, and then stored, transported and sold (frozen state) in an environment below minus 18 ° C. Frozen pork can be stored for up to one year, and the frozen meat that was put on the market was only stored for four months.

In terms of safety, the temperature of frozen meat is the lowest, and the low temperature below minus 18 °C is beneficial to inhibit the growth and reproduction of most microorganisms, and can also delay many unfavorable biochemical reactions, so the storage period of meat can be greatly extended. Compared with other meats, safety and health are still worth reassuring.

From the nutritional point of view, due to the rapid freezing of water in the meat during freezing, the volume increases, and the ice crystal formed at the same time will damage the cell structure of the meat, resulting in the flow of the cell contents after thawing, especially the B vitamins. Certain loss. However, compared with the loss of nutrition in daily cooking, in fact, as long as it is not repeatedly frozen, thawed, and frozen, these losses can be ignored. Moreover, the biggest purpose of our meat is to supplement protein and iron, and the two nutrients in frozen meat are not much different from other meats, and will not affect the body's absorption and utilization.

Of course, in terms of taste, there will be loss of juice after thawing of frozen meat, which leads to a decrease in moisture and flavor in the meat. Therefore, frozen meat tends to be less tender and juicy than cold meat, but rather dry and mild. .

Do people blindly fear frozen meat? why? Under what circumstances is freezing the most convenient way to keep fresh?

 

A: The frozen meat produced by regular manufacturers strictly abides by the national reserve meat requirements in terms of production, storage and quality management. As long as the temperature of the freezer is up to standard and the food is properly stored, there will be no food safety problems under normal circumstances. And freezing itself is a good way to extend the shelf life of meat. For the food-rich foods such as meat and seafood that you buy home, you can't eat it in time. Proper and convenient storage.

What is the difference in the freezing time of different types of meat? What should you pay attention to in terms of family preservation? How long does it take to finish eating? 　　

A: Frozen meat, if it can be stably stored below minus 18 °C, frozen pork and poultry can be stored for up to 1 year, and beef and mutton for 2 years. However, the household refrigerator will change the temperature in the refrigerator due to the opening and closing of the refrigerator door, sudden power failure, delayed start, etc., so that the storage period is shortened. Therefore, even if it has not expired, it is best to eat frozen meat after buying it in one month, the sooner the better.

 

Cold meat is also called sour meat, that is, the temperature of the meat is reduced to 0 ° C ~ 4 ° C within 24 hours after slaughter, and refrigerated for sale, this meat usually eats more. Cold meat is best bought now. If it is not finished on the same day, it can be refrigerated in 0°C~4°C environment and eaten within 3 days. If you put it in the freezer of the refrigerator, it is best to eat it within 1 month.

Hot fresh meat is not more than 1 day. Hot fresh meat, that is, the internal organs are removed after slaughter, without any refrigeration or freezing, as long as the quality inspection is qualified, the meat can be sold in the market. This kind of meat should be eaten the same day after it is bought back, because microorganisms can easily contaminate meat and grow quickly, and the safety is relatively poor. High summer temperatures, microbial contamination can be particularly severe and need to be eaten in time.

What issues should I pay attention to when buying frozen meat?

A: A. Go to a regular supermarket or store, choose a regular brand, is the first step to ensure safety.

B. Packed frozen meat, check whether the packaging is complete, and pay attention to the production date and shelf life are within the normal range.

C. Do not buy too much frozen meat at one time, avoid repeated thawing-freezing, if you can buy it now, it is best.

 

D. You can grasp the quality of the meat by watching, smelling, pressing, and touching a few strokes. Look: Whether the color changes, for example, the red pork color becomes lighter and darker, and the fat part appears yellower, indicating that the meat may be stored for too long; smell: whether there is odor, such as scent, odor, etc., no odor is normal; Press: Whether the elasticity is deteriorated, after pressing the meat block by hand, it is better to bounce in the depression; touch: the surface is sticky after thawing, it means not fresh.

After buying frozen meat, what should I pay attention to when cooking home, what kind of cooking is this meat suitable for?

A: First of all, care should be taken to avoid repeated thawing and cold storage. Otherwise, it will not only lead to a large loss of flavor and nutrients, but also cause microbial growth and exacerbate meat deterioration. Secondly, pay attention to the frozen meat of the refrigerator should not be stored for too long, because the storage conditions of the refrigerator and the freezer are quite different, and it will be finished within one month at the latest. Again, frozen meat that has been stored for a long time but has not deteriorated is more suitable for cooking methods such as stewing and cooking. Because it takes a long time to heat, it can kill microorganisms to the greatest extent, and at the same time help to improve the taste. Relatively speaking, hot meat or chilled meat is more suitable for steaming, frying, etc.