The difference between acid-discharged meat and non-acid-discharged meat: after acid-discharged meat, the taste of the meat is greatly improved, the taste is fresh and tender, the pH value of the meat changes, and the metabolites are decomposed and discharged to the greatest extent, thus achieving harmlessness.

At the same time, it changes the molecular structure of meat, which is beneficial to human absorption and digestion.

The benefits of sour meat:

1, more delicious

In the process of acid excretion, the macromolecular adenosine triphosphate in meat will be decomposed into glycosides under the action of enzymes, making the meat more delicious.

2, safer

The freshly slaughtered meat is immediately sent to the acid warehouse, and the temperature drops to 0℃-4℃ within 24 hours. After a series of processing, circulation and sales, meat will keep this temperature, which can inhibit the growth and reproduction of most microorganisms in meat.

3, more nutritious

After acid treatment, a part of protein will be decomposed into amino acids and nitrogen-containing substances, so that the nutrients in meat will be more easily absorbed by the human body.