Nekuvandudzwa kwemararamiro, vatengi vari kubhadhara zvakanyanya kunaka uye kuchengetedzwa kwenyama. Sezvinogadzirwa zviviri zvenyama zvakajairwa, nyama yakanyungudutswa nenyama yakaomeswa nechando inowanzova nyaya yekukakavadzana nezve "kuravira" kwavo uye "chengetedzo". Nyama yakatonhorwa yakachengeteka here kudarika nyama yakaomeswa nechando? Ko nyama dzakaomeswa nechando dzinochengeta mabhakitiriya akawanda nekuda kwekuchengetwa kwenguva refu? Ichi chinyorwa chinoongorora zvizere musiyano wekuchengetedza pakati pezviviri izvi kuburikidza nesainzi data yekuedza, dudziro yenyanzvi, uye kuongorora mamiriro ekushandisa, ichipa vatengi hwaro hune musoro hwekuita sarudzo.
- Chilled Meat vs. Frozen Meat: Kuenzanisa kwe Tsanangudzo uye Maitiro Ekugadzirisa
1)Nyama Yakakanyiwa: Hutsva Hwakachengetedzwa paKudzikira Kwekudzika Kwese Muitiro
Nyama yakatonhodzwa, inozivikanwawo senyama inotonhorera yakachengetwa yakabviswa lactic acid, inotevera matanho ekugadzirisa aya:
- Kukurumidza Kutonhodzwa Mushure mekuurayiwa: Mushure mekuuraya, chitunha chinokurumidza kutonhodzwa kusvika 0-4 ° C mukati memaawa maviri kudzivirira kubereka kwehutachiona.
- Lactic Acid Removal: Inobva yasiiwa kuti izorore munzvimbo inodziya yenguva dzose kwemaawa 24-48 kuti iparadze lactic acid, kupfavisa tsandanyama fiber, uye kuwedzera kuravira.
- Cold Chain Yekufambisa Munyika Yose: Kubva pakugadzirisa kusvika kutengesa, kutonhora kunochengetwa mukati mehupamhi hwe0-4 ° C, nehupenyu hwesherufu hwemazuva 3-7.
2)Nyama Yakaomeswa: Inokurumidza Kutonhora Kukiya mu "Original State"
Nheyo yekugadzira nyama yechando iri mu "kukurumidza kutonhora tekinoroji":
- Kurumidza Kuomesa Nechando: Nyama itsva mushure mekuuraya inokurumidza kuomeswa nechando munzvimbo iri pasi -28 ° C, zvichiita kuti intracellular mvura igadzire makristasi echando, kuderedza kukuvadzwa kwenyama.
- Kuchengeta Kwenguva Yakareba: Inogona kuchengetwa mufiriji yenguva dzose iri -18°C kwemwedzi 6-12 uye inofanira kupedzwa nokukurumidza sezvinobvira pashure pokunge yanyungudutswa.
Misiyano Yakakosha:Nyama yakagochwa inosimbisa "kunaka uye kunyorova" asi ine hwindo rekuchengetedza pfupi. Nyama yakaomeswa inopira kumwe kuravira kwenguva refu pasherufu.
- Total Bacterial Count TestingKuedza: Iyo Dual Dambudziko reNguva uye Tembiricha
Kuenzanisa kuchengetedzwa kwehutachiona hwemhando mbiri idzi dzenyama, ine mvumo yekuongorora nzvimbo yakaita ongororo yakaunganidzwa panguruve kubva mubatch imwe chete, ichitevedzera mamiriro ekuchengetera kumba:
Kuedza Dhizaini
- Sample Grouping: Fresh pork tenderloin yakakamurwa kuita chilled nyama boka (firiji pa 0-4 ° C) uye nyama yechando (yakaomeswa pa -18 ° C).
- Yekuyedza Nguva Yemapoinzi: Zuva rekutanga (yekutanga nyika), Zuva rechitatu, Zuva rechinomwe, uye Zuva rechigumi nemana (chete reboka rechando).
- Testing Indicators: Yese mabhakitiriya kuverenga (CFU/g), coliform bacteria, uye pathogenic bacteria (SalmonellauyeStaphylococcus aureus).
Experimental Results
| Testing Time | Huwandu Hwakazara Hutachiona hweNyama Yakagochwa (CFU/g) | Huwandu Hwakazara Hutachiona hweNyama Yakaomeswa (CFU/g) |
| Zuva 1 | 3.2×10⁴ | 1.1×10⁴ |
| Zuva rechitatu | 8.5×10⁵ | 1.3×10⁴ (isina kunyorova) |
| Zuva rechinomwe | 2.3×10⁷ (inodarika chiyero chenyika) | 1.5×10⁴ (isina kunyorova) |
| Zuva 14 | - | 2.8×10⁴ (isina kunyorova) |
Kuedzwa kweNyama Yakaomeswa Mushure mekunyunguduka:
Mushure mekunyungudutswa uye kuiswa munzvimbo ye4 ° C kwemaawa makumi maviri nemana, huwandu hwebhakitiriya hwakakwira kusvika ku4.8 × 10⁵ CFU/g, ichisvika pamwero wenyama yakatonhora paZuva 3.
Kuedza Mhedziso
1) Chilled Nyama: Huwandu hwemabhakitiriya hunowedzera zvakanyanya nekufamba kwenguva, kupfuura muganho we1 × 10⁷ CFU/g inotsanangurwa muChina "National Food Safety Standard" (GB 2707-2016) neZuva rechinomwe.
2) Nyama Yakaomeswa: Kubereka kwebhakitiriya kunenge kwakamira pa -18 ° C, asi basa rebhakitiriya rinotangazve mushure mekunyunguduka, kukurumidza kuparara.
3) Pathogenic Bacteria Risk: Hapana pathogenic mabhakitiriya akadai seSalmonella akaonekwa mune chero boka remasampuli. Nekudaro, kuwanda kwehuwandu hwebhakitiriya huwandu hunogona kukonzera kuderera uye kunhuhwirira, zvichiwedzera njodzi yekudyiwa.
- Kushandisa Kusanzwisisa uye Scientific Purchasing Guide
Misconception 1: Nyama yakatonhorwa yakachengeteka here pane yakaomeswa nechando?
Chokwadi: Kuchengetedzeka kwezvose zviri zviviri zvinoenderana nemamiriro ekuchengetedza. Kana nyama yakatonhorwa ikaiswa pachena pamasherufu esupamaketi kwenguva yakarebesa kana kuchengetwa mumba kwemazuva anopfuura matatu, njodzi yacho ingave yakakura kudarika yenyama yakaomeswa nechando.
Misconception 2: Nyama yakaomeswa nechando inotambura kurasikirwa kukuru kwekudya here?
Chokwadi: Tekinoroji yemazuva ano inokurumidza kutonhora inogona kuchengetedza pamusoro pe90% yezvinovaka muviri, nepo nyama yakatonhorwa iri nyore kurasikirwa nemavhitaminzi akadai seB1 nekuda kweoxidation uye enzymatic hydrolysis reaction.
Scientific Purchasing and Storage Recommendations
1) Zvenyama Yakagochwa:
Paunenge uchitenga, cherechedza ruvara (ruvara rwakatsvuka ne gloss), kugadzirwa (kunyorova zvishoma uye kusina kunamira), uye kunhuwa (kusina kunhuhwirira kwakavava kana kusvibiswa).
Nekuchengetedza imba, simbisa nyama nepurasitiki uye uiise munzvimbo inotonhora yefiriji (kazhinji iri pedyo nemadziro ekuseri), ichiidya mukati memazuva matatu.
2)Zvenyama Yakaomeswa:
Sarudza zvigadzirwa zvine mashoma echando makristasi uye isina kukuvara kurongedza, kudzivirira "zombie nyama" yakanyungudutswa uye nechando.
Paunenge uchinyunguduka, shandisa nzira ye "zvishoma nezvishoma kukwira kwekushisa": bvisa kubva mufiriji kuenda mufiriji kwemaawa gumi nemaviri, wozonyura mumvura ine munyu kuti ivhare.
3)General Principles:
Shamba pamusoro penyama nemvura inoyerera usati wabika, asi dzivisa kunyura kwenguva yakareba.
Ita shuwa kuti tembiricha yekubikira yemukati inosvika pamusoro pe75 ° C kunyatsoita kuti utachiona husashande.
Nguva yekutumira: Mar-04-2025