Chuangya beef/sour beef/cold fresh beef/frozen beef/beef cut/beef price

< rbr(,,): : r,(,,): b> rbr(,,): : !rr,:(,,) b>After the cattle are slaughtered, the body cells lose their blood. The oxygen supply causes anaerobic respiration, thereby producing lactic acid, a substance harmful to the human body. Acid discharge refers to decomposing lactic acid into carbon dioxide, water and alcohol and then evaporating them at a certain temperature (dropping to ℃ within an hour), humidity and wind speed based on the time when the beef carcass enters the acid discharge library. The molecule
adenosine triphosphate rbr(,,): : !rr,:(,,) b> is decomposed into fresh substances (i.e., the main component of MSG) under the action of enzymes, and the pH of the meat is changed. Metabolic products are decomposed and excreted to the greatest extent.
Sour beef has the characteristics of three highs: high protein, high energy, and high nutrition and three lows: low sugar, low cholesterol, and low fat. It not only changes the fiber structure of the meat, but also makes it easy to chew and digest. Beef is rich in The vitamin B minerals and other nutrients contained are more conducive to the absorption of the human body, and the taste is also better.
< rbr(,,): : r,(,,): b>The cattle slaughtered for sour beef are all extremely fattened and high-quality breeds of beef cattle. The nutritional value is higher than that of ordinary beef, and it is soft and juicy, delicious in taste, soft in color, fat but not greasy, thin but not woody, easy to chew and digest, and its nutrients are highly absorbed and utilized by the human body even if eaten raw.
< rbr(,,): : r,(,,): b> Sour beef is artificially processed to convert part of the protein in the beef into amino acids before people eat it, but this conversion is advanced Part of that is accomplished. Foods like this, which convert protein into amino acids before eating, are especially beneficial to post-surgery patients.