Nrog rau kev txhim kho kev ua neej nyob, cov neeg siv khoom tau txais kev saib xyuas kom zoo thiab kev nyab xeeb ntawm cov nqaij. Raws li ob qho khoom noj khoom noj tseem ceeb, cov nqaij txias thiab cov nqaij khov yog feem ntau cov kev sib cav txog lawv "saj" thiab "kev nyab xeeb". Cov nqaij chilled puas muaj kev nyab xeeb dua li cov nqaij khov? Cov nqaij khov puas muaj cov kab mob ntau dua vim khaws cia ntev? Tsab ntawv xov xwm no qhia meej txog qhov sib txawv ntawm kev nyab xeeb ntawm ob los ntawm kev sim cov ntaub ntawv tshawb fawb, kev txhais cov kws tshaj lij, thiab kev tshuaj xyuas qhov xwm txheej, muab cov neeg siv khoom muaj txiaj ntsig zoo rau kev xaiv.
- Chilled Meat vs. Frozen Meat: Sib piv cov ntsiab lus thiab cov txheej txheem ua
1)Chilled Meat: Freshness Preserved at Low Temperatures thoob plaws txheej txheem
Chilled nqaij, tseem hu ua cov nqaij txias uas tau raug tshem tawm lactic acid, ua raws li cov kauj ruam no:
- Kev txias sai sai tom qab tua: Tom qab tua, lub cev tuag sai sai rau 0-4 ° C nyob rau hauv 2 teev los tiv thaiv microbial reproduction.
- Kev tshem tawm Lactic Acid: Nws yog tom qab ntawd sab laug kom so hauv qhov kub thiab txias rau 24-48 teev kom decompose lactic acid, soften cov nqaij fibers, thiab txhim khu saj.
- Txias Chain Thauj Mus Los Thoob Ntiaj Teb: Los ntawm kev tsim khoom mus rau kev muag khoom, qhov kub thiab txias yog khaws cia nyob rau hauv thaj tsam ntawm 0-4 ° C, nrog rau lub neej txee ntawm 3-7 hnub.
2)Frozen Nqaij: Ceev Frozen Locks hauv "Lub Xeev"
Lub hauv paus ntawm kev ua cov nqaij khov yog nyob rau hauv "kev siv tshuab nrawm nrawm":
- Kev khov sai sai: Cov nqaij tshiab tom qab tua tau khov sai sai hauv qhov chaw qis dua -28 ° C, ua rau cov dej hauv nruab nrog cev tsim cov dej khov me me, txo qis kev puas tsuaj rau cov nqaij zoo.
- Kev Cia Lub Sij Hawm Ntev: Nws tuaj yeem khaws cia rau hauv lub freezer qhov kub ntawm -18 ° C rau 6-12 lub hlis thiab yuav tsum tau noj sai li sai tau tom qab thawing.
Qhov txawv tseem ceeb:Chilled nqaij qhia txog "tshiab thiab kev sib tw" tab sis muaj lub qhov rais cia luv. Frozen nqaij txi ib co saj rau ib tug ntev txee lub neej.
- Total Bacterial Count TestingKev sim: Qhov Kev Sib Tw Ob Lub Sijhawm thiab Kub
Txhawm rau sib piv qhov kev nyab xeeb ntawm microbial ntawm ob hom nqaij, ib lub koom haum kuaj kev tso cai tau ua ib pawg kev sim ntawm nqaij npuas los ntawm tib lub pob, simulating cov khoom hauv tsev:
Kev sim tsim
- Kev Ua Haujlwm Pab Pawg: Cov nqaij npuas nqaij npuas tshiab tau muab faib ua ib pawg nqaij chilled (txias ntawm 0-4 ° C) thiab ib pab pawg nqaij khov (khov ntawm -18 ° C).
- Lub Sijhawm Ntsuas Cov Ntsiab Lus: Hnub 1 (thawj lub xeev), Hnub 3, Hnub 7, thiab Hnub 14 (tsuas yog rau pawg khov).
- Cov ntsuas ntsuas: Tag nrho cov kab mob suav (CFU/g), kab mob coliform, thiab cov kab mob pathogenic (SalmonellathiabStaphylococcus aureus).
Cov txiaj ntsig kev sim
| Lub Sijhawm Xeem | Tag nrho cov kab mob suav rau Chilled Nqaij (CFU/g) | Tag nrho cov kab mob suav rau cov nqaij khov (CFU/g) |
| Hnub 1 | 3.2 × 10⁴ | 1.1 × 10⁴ |
| Hnub 3 | 8.5 × 10 | 1.3 × 10⁴ (tsis suav) |
| Hnub 7 | 2.3 × 10⁷ (ntau tshaj lub teb chaws tus qauv txwv) | 1.5 × 10⁴ (tsis suav) |
| Hnub 14 | - | 2.8 × 10⁴ (tsis suav) |
Kev ntsuam xyuas cov nqaij khov tom qab Thawing:
Tom qab thawing thiab muab tso rau hauv ib puag ncig 4 ° C rau 24 teev, tag nrho cov kab mob suav tau nce mus rau 4.8 × 10⁵ CFU / g, nce mus txog qib ntawm cov nqaij txias rau Hnub 3.
Kev Xeem Xaus
1) Cov Nqaij Chilled: Tag nrho cov kab mob suav tau nce ntxiv raws sijhawm, tshaj qhov txwv ntawm 1 × 10⁷ CFU / g teev nyob rau hauv Tuam Tshoj "National Food Safety Standard" (GB 2707-2016) los ntawm Hnub 7.
2) Cov nqaij khov khov: Cov kab mob kis tau ze li ntawm -18 ° C, tab sis cov kab mob ua haujlwm sai sai rov qab tom qab thawing, ua rau kom lwj.
3) Pathogenic Bacteria Risk: Tsis muaj kab mob pathogenic xws li Salmonella tau kuaj pom hauv ob pawg ntawm cov qauv. Txawm li cas los xij, kev suav tag nrho cov kab mob ntau dhau tuaj yeem ua rau tsis zoo thiab tsis muaj ntxhiab tsw, ua rau muaj kev pheej hmoo ntawm kev noj.
- Consumption Misconceptions thiab Scientific Purchasing Guide
Kev ntseeg yuam kev 1: Cov nqaij chilled yuav tsum muaj kev nyab xeeb dua li cov nqaij khov?
Qhov tseeb: Kev nyab xeeb ntawm ob qho tib si nyob ntawm kev cia khoom. Yog tias cov nqaij chilled raug rau ntawm lub khw muag khoom noj ntev dhau los lossis khaws cia hauv tsev ntau tshaj peb hnub, qhov kev pheej hmoo yuav siab dua li cov nqaij khov.
Kev ntseeg yuam kev 2: Cov nqaij khov puas raug kev puas tsuaj loj?
Qhov tseeb: Niaj hnub nimno ceev-freezing tshuab tuaj yeem khaws tau ntau dua 90% ntawm cov as-ham, thaum cov nqaij txias yog qhov ua rau poob cov vitamins xws li B1 vim oxidation thiab enzymatic hydrolysis cov tshuaj tiv thaiv.
Kev yuav khoom thiab khaws cia cov lus pom zoo
1) Rau Chilled Nqaij:
Thaum yuav khoom, saib cov xim (ci liab nrog gloss), kev ntxhib los mos (me ntsis damp thiab tsis nplaum), thiab tsw (dawb los ntawm qaub los yog rancid tsw).
Rau kev khaws cia hauv tsev, kaw cov nqaij nrog cov hnab yas thiab muab tso rau hauv qhov chaw txias tshaj plaws ntawm lub tub yees (feem ntau nyob ze ntawm phab ntsa tom qab), siv nws li peb hnub.
2)Rau Frozen Nqaij:
Xaiv cov khoom uas muaj cov dej khov me me thiab ntim cov khoom tsis raug, tsis txhob "zombie nqaij" uas tau thawed thiab refrozen.
Thaum thawing, siv txoj kev "siab kub nce": hloov ntawm lub freezer mus rau lub tub yees rau 12 teev, ces tsau rau hauv dej ntsev kom tsis muaj menyuam.
3)Cov ntsiab cai dav dav:
Yaug cov nqaij nrog dej ntws ua ntej ua noj, tab sis tsis txhob so rau lub sijhawm ntev.
Xyuas kom lub sab hauv ua noj ua haus kub siab tshaj 75 ° C kom huv si inactivate cov kab mob.
Post lub sij hawm: Mar-04-2025