Why does meat need to remove acid

The meat we eat is specially processed. Not all meat can be eaten directly after being cut. There are many foods that become tender and delicious only after being processed. They have high nutritional value and are different from the meat sold outside. This is also the reason why many young people now often buy cooked food. As for the question of why meat needs to excrete acid, what are the advantages?

advantage

The acid-drained meat is protected by the cold chain and is sprayed and disinfected before processing. The bacteria on the surface of the meat are effectively controlled. The cooling temperature reduces the loss of meat juice to a minimum, and the nutrients are protected to the greatest extent. At the same time, the cooling process is exactly the process in which the meat reaches maturity.

Its significant advantage is that the enzyme activity and the growth and reproduction of most microorganisms in the acid-depleted meat are inhibited, and Clostridium botulinum and Staphylococcus aureus no longer secrete toxins. The enzymes in the meat break down part of the protein into amino acids, while simultaneously emptying the blood and body fluids that account for 18% to 20% of body weight, thereby reducing the content of harmful substances. A layer of dry oil film will form on the surface of the meat, which can not only reduce water evaporation, but also prevent the invasion and reproduction of microorganisms on the surface of the meat. After "maturity"

The muscles and connective tissues of fresh meat become relaxed instead of stiff, and the fiber structure of the muscle tissue changes, making the meat easy to cook and rot, with a delicate taste, juicy and delicious, easy to cut, and the cut surface has a special aromatic smell. It is not only easy to chew, but also has improved digestion and absorption utilization. Through the acid-draining process, with the help of enzymes, the aromatic substances in the meat are easily volatilized, and a rich meaty aroma is emitted during cooking. Under the action of protease, protein breaks down into amino acids, which increase the flavor and nutrition of meat.

Identification method

The texture of non-acid-removed meat is blood red and lacks luster on the surface; the texture of acid-removed meat is a slightly darker bright red; taste. Non-acid-removed meat has a fishy and oxalic acid smell, while acid-removed meat has no fishy or oxalic acid smell; taste. The non-acid-removed meat is tough and not easy to rot, while the acid-removed meat is tender and delicious.

Nutritional and health value

Mature meat is soft, delicious, juicy, and easy to cook, process, digest and absorb. Immature meat muscle fibers are tightly bound to connective tissue and have a poor flavor. The lactic acid medium formed during the maturation of meat has certain bactericidal and antibacterial effects. According to the characteristics of lactic acid, even the meat of livestock suffering from certain infectious diseases can be rendered harmless simply by going through the maturation process. In addition, the dry film formed on the surface of the meat after it matures can prevent the invasion of external microorganisms, thereby improving the storage resistance of the meat.