Iimveliso zenyama ezinobushushu obuphantsi ezaziwa ngokuba ziimveliso zenyama zasentshona, zihlala zibhekisa ekunyangeni kubushushu obuphantsi (0-4 ℃), ukupheka kubushushu obuphantsi (75-80 ℃), ubushushu obuphantsi, ubushushu obuphantsi, ukugcinwa kobushushu, ukuthengisa (0-4 ℃) ).Imveliso yenyama ephantsi yobushushu yiyona ndlela iphambili yophuhliso lwexesha elizayo ekhaya nakwamanye amazwe.
Xa kuthelekiswa nemveliso yenyama yobushushu obuphezulu, iimveliso zenyama ezinobushushu obuphantsi zineenzuzo ezicacileyo: ngokwexabiso lesondlo, i-amino acids ezifana necystine, icysteine, i-tryptophan, iivithamini ezifana ne-vitamin B6, i-folic acid, njl. umonakalo wokubola, ukuphakama kobushushu bokufudumala, ngakumbi umonakalo wesondlo.Inyama iya kuvelisa ivumba lenyama ephekiweyo emva kokufudumeza, iqondo lobushushu liyenyuka ukuya ngaphezu kwe-80℃ yaqala ukuvelisa i-hydrogen sulfide, ngaphezu kwe-90℃ i-hydrogen sulfide iya kwanda kakhulu, i-hydrogen sulfide inencasa yeqanda elinukayo, ichaphazela incasa yeemveliso zenyama, iphantsi. iimveliso zenyama yobushushu ngenxa yobushushu obuphantsi bokucutshungulwa, ukuphepha ukuveliswa kwevumba, ngoko ke inevumba lenyama.Ukushisa okuphantsi kokulungiswa kweemveliso zenyama ezisezantsi kubangela umonakalo omncinci wesondlo kunye nexabiso eliphezulu lesondlo.Kwangaxeshanye, ngenxa yokuba iprotheyini ihonjiswe ngokulinganayo, ngaloo ndlela ifumana ukugaywa okuphezulu.Kwaye inyama intsha kwaye iyahlaziya, ilahleko yezondlo incinci, ukubonelela ngezondlo eziphezulu ezisebenzayo kumzimba womntu.Iimveliso zenyama ezinobushushu obuphantsi zinokudibanisa izinto ezikrwada zenyama kunye neentlobo ngeentlobo zonyaka, izincedisi kunye nolunye uhlobo lokutya, ngaloo ndlela zivelisa iintlobo ngeentlobo zeencasa ezidumileyo kunye nokwandisa iqela labathengi beemveliso zenyama.
Ubushushu obuphantsi iimveliso zenyama pasteurization, kukusetyenziswa ukuntywiliselwa emanzini ukuze pasteurization, ukuze iqondo lobushushu elisembindini yeemveliso zenyama yafikelela 68-72 ℃, kwaye ugcine imizuzu engama-30, ngokwethiyori, iqondo enjalo pasteurization unako ukubulala microorganisms, hayi. gcina kuphela ixabiso lesondlo seemveliso zenyama, kodwa nokuqinisekisa ukhuseleko lokutya nenyama.Ke ngoko, itekhnoloji ye-pasteurization isetyenziswa kakhulu kwi-sausage ye-ham, i-sausage ebomvu, i-sausage yombona, i-bacon meat processing kunye namanye amashishini.
Ixesha lokuposa: Dec-12-2022