Qilu Evening Newspaper author Zhou Chang Meng Yan
"sour beef is of high nutritional value, good taste and easy to buy." On the 17 day, in a large supermarket in Ji'nan, Shandong, the staff were selling sour beef, but the price of nearly 40 yuan was hard for many people to accept. Nutrition experts say that there is no difference in nutritional value between sour beef and ordinary beef. There are many beef products on the shelf of sour beef, including beef brisket, beef ribs, cow tendons, cucumbers, Niu Lin and so on, wrapped with fresh-keeping film on the shelf of a large supermarket in
"sour pork" is a processing method, which has been in existence for some time. Ms. Liu of animal husbandry and Veterinary Institute of Shandong Academy of Agricultural Sciences explained that the anaerobic respiration of somatic cells after slaughtering will produce a substance harmful to human body, lactic acid. The so-called sour beef is stored in the cold storage for long enough for the slaughtered meat to be stored in a cold storage. At a certain temperature (24 hours to 0 - 4 C) and humidity, the lactic acid will be decomposed and discharged. "The taste of the sour meat is better, and the taste is strong." Du Huizhen, a nutrition expert at the Qianfo Hill hospital, said that the nutritional value of the acid beef is not much different from the ordinary beef, and the nutrients are basically the same. "Pai" beef tastes better, because there is an enzyme in the beef, this enzyme will decompose the protein, the meat is more tender, tastes good, and is easier to cook. She made a metaphor, just as it was not sweet when the Gough was just planed out, and it would be sweet for a while, because the starch in the sweet potato turned into glucose, and "the beef is similar to this principle."