什么是机械嫩化牛肉?
- 主题发起人 joker I
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机械嫩化好啊， 比化学嫩化好多了。
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贴上标签要涨价？ 因为相比别的牛肉， 消费者肯定更加亲睐“机械嫩化”的牛肉啊。
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是担心加工过程中被污染.
E. coli can be pushed into meat
Marketplace worked with Rick Holley, a food scientist and microbiologist at the University of Manitoba, to see how the mechanical tenderization process works and what potential risks might exist.
Holley said up to two per cent of meat cuts, steaks in particular, can carry the organism on the surface.
Health Canada says the process of mechanically tenderizing meat is a 'very common practice' that is used by suppliers, retailers and restaurants 'to improve the tenderness and flavour of cooked beef.' (CBC)
In a test, Holley spread E. coli O157:H7 that he grew in a lab on a piece of beef. The meat was then run through the machines to see what happened to the bacteria on the surface.
