The modern trade industry pleases with an abundance of butcher shops and a wide range of products sold in them. Lamb, beef, pork … the choice is huge. Often on the shelves of shops you can find a product with a sign "fresh meat", which enters into a stupor of buyers who do not know what it means.
The meaning of the term "fresh meat"
Fresh meat is called meat that has not yet cooled down after the slaughter of the animal. In an uncooled state and with a considerable amount of water bound in it, it remains for three hours, and it can be distinguished by its pronounced color. Fresh meat contains a large amount of oxygen, due to which there are practically no bacteria in this product.
From chilled fresh meat, which has unique beneficial properties, selected meat products of the highest quality are obtained.
After cutting, the meat is stored in a cool place, where it matures, undergoes structural and physicochemical changes and acquires a pleasant taste. Chilled steamed meat is easy to distinguish from frozen food by eye - after defrosting, its surface remains smooth and shiny, and the cut is dull and convex. If you press on the fresh meat with your finger, its surface will instantly level out, which indicates the freshness of the product. Freezing once does not harm fresh meat, but its nutritional properties will still be lost.
Pros and cons of steamed meat
Chilled steamed meat is renowned for its high nutritional value and nutritional value, which is 40% higher than that of frozen meat. It contains all the nutrients, proteins, fats, trace elements, mineral salts, a complex of vitamins and amino acids. Animal proteins are one of the most important components of a healthy diet for humans. The body uses them to create muscle fibers, and to renew and regenerate all the tissues that make up human internal organs.
Steamed meat is most useful for pregnant women, children, athletes, as well as people undergoing severe physical and mental stress.
The disadvantages of fresh meat are its high cost, which is often beyond the wallet of buyers. It is also not recommended to purchase repeatedly frozen and thawed meat, to which unscrupulous manufacturers add a variety of preservatives that negate all its nutritional and vitamin value. The structure of proteins in such meat is destroyed, and all amino acids necessary for a person practically disappear, leaving one dead matter with minimal useful characteristics.
