How to distinguish between genuine and fake "sour meat"

A few days ago, customers who often shopped would find that there were more and more meat brands in supermarkets and supermarkets. For a time, many supermarkets and meat markets had hung out signs of sour meat. So, what is a row of sour meat? The capital city first proposed the concept of row of sour meat and was certified by the National Agricultural Quality and Safety Center of the Ministry of Agriculture. It was also the largest supplier of beef in the capital, Li Gaosheng, general manager of Hebei Fucheng Wufeng Food Co., Ltd. After slaughtering the edible organisms, under the strict control of temperature, humidity and time, the enzyme in the meat acts to decompose part of the protein into amino acids and reduce the content of harmful substances. And in the subsequent sequence of storage, transportation and sales, it is always kept in a cold store of 0-4 degrees Celsius. After the acid treatment, the cooked meat is easy to be rotted, has delicate taste and delicious taste, retains the nutrients in the meat to the maximum extent and is easily absorbed by the body. How can we make the right choice in the face of the numerous genuine and fake meats on the market today? This requires us to have some basic fresh knowledge. The characteristics of the fake row of sour meat are: 1, color: the lack of luster of the blood red surface of the meat 2, taste: smell and oxalic acid taste 3, taste: meat, firewood, not easy to rotten 4, nutrition: protein is not easy to absorb 5, safety: Contains harmful substances and is unsafe to eat. The characteristics of the row of sour meat are: 1, color: the meat is bright red and slightly dark 2, taste: no odor and oxalic acid taste 3, taste: smooth and tender meat delicious 4, nutrition: protein easily absorbed by the body 5, safety: Does not contain harmful substances and is safe to eat. The production of row of sour meat requires the cattle to pass a strict quarantine inspection, processing according to Muslim traditions and advanced meat maturation techniques, and then sending them to the row acid bank to cool down the row of acid for 72 hours to make the blood water, body fluid and oxalic acid in the meat, Ketoic acid and other harmful substances are fully discharged. After the above set of complex and standardized production procedures, high-quality row of soured beef with features such as safety and hygiene, fresh color, smooth mouthfeel and nutritious health are produced.

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