毕业论文设计《外文翻译--冷冻肉类和海鲜》.doc

毕业论文设计《外文翻译--冷冻肉类和海鲜》.doc

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PAGE l 外文文献: Freezing Meats and Seafood SAFETY OF FROZEN MEATS Wholesome food stored constantly at 0℃ will always be safe. Only the quality suffers with lengthy freezer storage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Since they will then grow at about the same rate as microorganisms on fresh food, handle thawed items as you would any perishable. Trichina and other parasites can be destroyed by sub-zero freezing temperatures. However, very strict government-supervised conditions must be met. It is not recommended to rely on home freezing to destroy trichina. Through cooking will destroy all parasites. NUTRIENT VALUE The freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage. PACKAGING Proper packaging helps maintain quality and prevent "freezer burn." It is safe to freeze meat or poultry directly in its supermarket wrapping, but this type of wrap is permeable to air. Unless you will be using the food in a month or two, overwrap these packages as you would any food for long-term storage using airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a plastic bag. Use these materials or airtight freezer containers to repackage family packs into smaller amounts or freeze foods from opened packages. It is not necessary to rinse meat and poultry before freezing. Freeze unopened vacuum packages as is. If you notice that a package has accidentally torn or has opened while food is in the freezer, it is still safe to use; merely overwrap or rewrap it. FREEZER BURN Freezer burn does not make food unsafe, merely dry in spots. It appears as grayish-brown leathery spots and is caused by air reaching the

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