Ukushisa kwenyama: Umhlahlandlela Wokupheka Okuphephile

-Delile

• Umhlahlandlela wamazinga okushisa enyama
• Izinkukhu
• Inkomo
• IWundlu nenyama yemvu
• Ingulube neham
• Umdlalo wasendle
• Ungakuthatha kanjani ukushisa kwenyama
• Ukukhetha i-thermometer yenyama
• Ukugcina kanye nokuvuselela amathiphu
• Okubalulekile

Sifaka imikhiqizo esicabanga ukuthi ilusizo kubafundi bethu. Uma uthenga ngezixhumanisi ezikuleli khasi, singathola ikhomishini encane. Nansi inqubo yethu.

Imithombo yamaprotheni asuselwa ezilwaneni njengenkomo, inkukhu, newundlu iqukethe izakhi zomzimba eziningi ().

Noma kunjalo, lezi zinyama nazo zingabamba amabhaktheriya, kufaka phakathi Salmonella, I-Campylobacter, E. coli O157: H7, futhi IListeria monocytogenes, okungadala izifo ezinkulu ezibangelwa ukudla. Ngakho-ke, kubalulekile ukupheka inyama emazingeni okushisa aphephile ngaphambi kokuyidla (,,).

Ochwepheshe bezokuphepha kokudla bathi inyama ibhekwa njengephephile ukuyidla uma iphekwe isikhathi eside ngokwanele futhi isezingeni lokushisa eliphakeme ngokwanele ukubulala izinto eziyingozi (5).

Lo mbhalo ukhuluma ngamazinga okushisa anconyiwe okupheka ngokuphephile inyama ehlukile futhi uchaza nokuthi ulithatha kanjani kahle ithempelesha yenyama.

Umhlahlandlela wamazinga okushisa enyama

Amazinga okupheka aphephile ayahluka kuye ngohlobo lwenyama elungiswayo.

Nasi ukubuka konke kwamazinga okushisa angaphakathi afanele ezinhlobo ezahlukahlukene nokusikeka kwenyama, ngolwazi olunemininingwane eminingi oluzolandela ngezansi (5, 6, 7):

Izinkukhu

Izinhlobo ezidumile zezinkukhu zifaka phakathi inkukhu, idada, ihansi, i-turkey, i-pheasant kanye nezigwaca. Lokhu kubhekisela ezinyoni eziphelele, kanye nazo zonke izingxenye zenyoni abantu abangazidla, kufaka phakathi amaphiko, amathanga, imilenze, inyama egayiwe kanye nama-giblets.

Izinkukhu eziluhlaza zingangcoliswa nazo I-Campylobacter, ezingadala uhudo olunegazi, umkhuhlane, ukugabha, kanye nezicubu zemisipha. Salmonella futhi I-Clostridium perfringens Zitholakala kaningi ezinkukhu ezingavuthiwe futhi zidala izimpawu ezifanayo (,,).

Izinga lokushisa eliphephile lokupheka izinkukhu - eliphelele kanye nefomu lomhlabathi - lingu-165 ° F (75 ° C) (6).

Inkomo

Inyama yenkomo yomhlabathi, kufaka phakathi ama-meatballs, amasoseji, nama-burger, kufanele ifinyelele izinga lokushisa lokupheka langaphakathi elingu-160 ° F (70 ° C). I-steak ne-veal kufanele kuphekwe okungenani ku-145 ° F (65 ° C) (6, 11).

Inyama yomhlabathi ivame ukuba nezinga lokushisa eliphakeme ngaphakathi, njengoba amabhaktheriya noma izimuncagazi zisakazeka kulo lonke iqembu lapho ugaya inyama.

Inkomo ingumthombo we E. coli O157: H7, igciwane elingadala izimo ezisongela impilo. Lokhu kufaka phakathi i-hemolytic uremic syndrome, engaholela ekuhlulekeni kwezinso, ne-thrombotic thrombocytopenic purpura, ebangela amahlule egazi emzimbeni wakho wonke (12,,).

Iphrotheni ebanga isifo seCreutzfeldt-Jakob, esihlobene nesifo sezinkomo ezihlanyayo, sitholakele nasemikhiqizweni yenkomo. Lesi yisifo sobuchopho esibulalayo ezinkomeni ezindala ezingadluliselwa kubantu abadla inyama yenkomo engcolisiwe (, 16).

IWundlu nenyama yemvu

IWundlu libhekisa enyameni yezimvu ezisencane ngonyaka wazo wokuqala, kanti inyama yemvu iyinyama yezimvu ezindala. Zivame ukudliwa zingalungiswa, kepha amanye amasiko emhlabeni wonke adla iwundlu elibhemayo nelinosawoti.

Inyama yeWundlu ingaqukatha amagciwane, njenge I-Staphylococcus aureus, I-Salmonella enteritidis, I-Escherichia coli O157: H7, futhi I-Campylobacter, okungadala izifo ezinkulu ezibangwa ukudla (5).

Ukubulala lezi zidalwa, iwundlu lomhlabathi kufanele liphekwe lifike ku-160 ° F (70 ° C), kuyilapho ama-chops chops kanye nenyama yegusha kufanele ifinyelele okungenani ku-145 ° F (65 ° C) (5, 6).

Ingulube neham

Ungathola i-trichinosis, ebangelwa amagciwane I-Trichinella spiralis, ngokudla imikhiqizo yengulube eluhlaza nengaphekiwe. I-Trichinosis ibanga isicanucanu, ukuhlanza, umkhuhlane, nobuhlungu bemisipha, okuhlala kuze kube amasonto ayi-8 futhi kuholele ekufeni ezimweni ezingavamile (5,,).

Ingulube noma i-ham entsha kufanele ifuthumele ku-145 ° F (65 ° C). Uma uvuselela inkomo ephekiwe noma umkhiqizo wengulube, izinga lokushisa eliphephile lingu-165 ° F (75 ° C) (6).

Kunzima ukucacisa ukushisa kwangaphakathi kokupheka kwenyama encane efana nebhekoni, kepha uma ubhekeni uphekwe kuze kube crispy, kungacatshangwa ukuthi kuphekwe ngokuphelele (5).

Umdlalo wasendle

Abanye abantu bathanda ukuzingela noma ukudla inyama yasendle, njengezinyamazane ne-elk (inyamazane), inyathi (inyathi), noma unogwaja. Lezi zinhlobo zenyama zinamazinga okushisa okupheka ngaphakathi aphephile, kodwa ziyefana nezinye izilwane.

Inyamazane yasemhlabathini kufanele iphekwe kubushushu obungu-160 ° F (70 ° C), kuyilapho ama-steaks asikiwe noma ama-roast kufanele afinyelele ku-145 ° F (65 ° C) (7).

Lapho nje la mazinga okushisa angaphakathi esefinyelelwe, inyamazane ithathwa njengephephile ukuyidla kungakhathalekile ukuthi injani ngombala wayo, njengoba isengaba pink ngaphakathi (7).

Inyathi kanogwaja kanye nomhlabathi kufanele futhi iphekwe ekushiseni kwangaphakathi okungu-160 ° F (70 ° C), kanti ama-bison steaks nama-roast kufanele aphekwe abe ngu-145 ° F (65 ° C) (5, 19).

Ukushisa okuphephile kwangaphakathi okuphephile kuyehluka kuye ngohlobo lwenyama kepha kuvame ukuba cishe ku-145 ° F (65 ° C) wenyama yonke kanye no-160-165 ° F (70-75 ° C) wenyama yomhlabathi. Lokhu kufaka phakathi inyama yendabuko njengenkukhu nenyama yenkomo, kanye nomdlalo wasendle.

Ungakuthatha kanjani ukushisa kwenyama

Akunakwenzeka ukusho ukuthi inyama iphekwe kahle ngokumane unuke, unambithe, noma uyibuke. Ukuqinisekisa ukuphepha, kubalulekile ukwazi ukuthi ungalithatha kanjani kahle izinga lokushisa lenyama ephekiwe ().

I-thermometer yenyama kufanele ifakwe engxenyeni enkulu kakhulu yenyama. Akufanele kuthinte ithambo, i-gristle, noma amafutha.

Ukuze uthole ama-hamburger patties noma amabele enkukhu, faka i-thermometer ohlangothini. Uma upheka izingcezu eziningana zenyama, ucezu ngalunye ludinga ukubhekwa (21).

Amazinga okushisa kufanele afundwe ngasekupheleni kwesikhathi sokupheka inyama kodwa ngaphambi kokuba kulindeleke ukuthi inyama yenziwe (22).

Uma inyama isiqedile ukupheka, kufanele ihlale okungenani imizuzu emithathu ngaphambi kokuba iqoshwe noma idliwe. Le nkathi ibizwa ngokuthi isikhathi sokuphumula. Yilapho izinga lokushisa kwenyama lihlala lingaguquguquki noma liqhubeka nokukhuphuka, libulale izinto eziyingozi (22).

Ukukhetha i-thermometer yenyama

Nawa ama-thermometer amahlanu avame kakhulu wokuthatha izinga lokushisa kwenyama (5):

• Ama-thermometer aphephe kuhhavini. Faka le thermometer 2-2.5 inches (5-6.5 cm) engxenyeni ejiyile yenyama bese ufunda imiphumela ngemizuzu emi-2. Ingahlala ngokuphepha enyameni njengoba ipheka kuhhavini.
• Ama-thermometer wokufunda osheshayo weDijithali. Le thermometer ifakwa ngaphakathi kwe-1/2 intshi (1.25 cm) ngaphakathi enyameni futhi ingahlala lapho ipheka. Izinga lokushisa selikulungele ukufundwa cishe kumasekhondi ayi-10.
• Shayela ama-thermometer wokufunda osheshayo. Lolu hlobo lwe-thermometer lubekwe ngamasentimitha angu-2-6.5 (5-6.5 cm) ngokujulile engxenyeni ejiyile yenyama kepha alikwazi ukuhlala enyameni ngenkathi ipheka. Funda izinga lokushisa ngemizuzwana engu-15-20.
• Ama-thermometer we-pop-up. Lolu hlobo luvamile enkukhu futhi kwesinye isikhathi luza ne-turkey ehlanganisiwe noma inkukhu. I-thermometer izovela lapho ifinyelela izinga lokushisa langaphakathi eliphephile.
• Izinkomba zokushisa ezilahlayo. Lezi ngabafundi besikhathi esisodwa abasetshenziselwe amabanga wokushisa athile. Baguqula umbala ngemizuzwana emi-5-10, okukhombisa ukuthi bakulungele ukufunda.

Lapho ukhetha i-thermometer yenyama, cabanga ngezinhlobo zenyama ovame ukuyipheka, kanye nezindlela zakho zokupheka. Isibonelo, uma upheka inyama njalo, ungakhetha i-thermometer ehlala isikhathi eside, esetshenziswa kaningi ezohlala isikhathi eside.

Ungathola ama-thermometer enyama ahlukahlukene endaweni nasendaweni eku-inthanethi.

Ama-thermometer amaningi ayatholakala ukukusiza ukuthi uqinisekise ukuthi inyama yakho ifinyelele izinga lokushisa langaphakathi eliphephile. Ukukhetha kwakho kuya ngezintandokazi zakho nokuthi uyipheka kangaki inyama eluhlaza.

Ukugcina kanye nokuvuselela amathiphu

Inyama kufanele igcinwe ngaphandle kwendawo eyingozi - ibanga lokushisa eliphakathi kuka-40 ° F (5 ° C) no-140 ° F (60 ° C) lapho amagciwane ekhula khona ngokushesha (5).

Ngemuva kokuphekwa kwenyama, kufanele ihlale okungenani ku-140 ° F (60 ° C) ngenkathi iphakwa, bese ifakwa esiqandisini kungakapheli amahora amabili upheka noma uyisusa kuhhavini. Ngokufanayo, inyama ebandayo, njengesaladi lenkukhu noma isamishi, kufanele igcinwe ku-40 ° F (5 ° C) noma kubanda kakhulu (5).

Inyama ebisezingeni lokushisa elingaphezu kwamahora amabili, noma ku-90 ° F (35 ° C) ngehora elilodwa, kufanele ilahlwe (5).

Inyama nezitsha ezisalayo ezinenyama, kufaka phakathi i-casseroles, isobho, noma isitshulu, kufanele zivuselelwe ngokuphepha ekushiseni kwangaphakathi kuka-165 ° F (75 ° C). Lokhu kungenziwa kusetshenziswa ipani, imicrowave, noma uhhavini (5).

Kubalulekile ukuvuselela inyama esalile ekushiseni kwangaphakathi okuphephile okungu-165 ° F (75 ° C). Futhi, ukuvimbela ukukhula kwamagciwane, inyama ephekiwe kufanele igcinwe ngaphandle kwendawo eyingozi, okuyibanga lokushisa eliphakathi kuka-40 ° F (5 ° C) no-140 ° F (60 ° C).

Okubalulekile

Uma upheka futhi udla inyama, kubalulekile ukwazi amazinga okushisa okupheka angaphakathi okuphephile ukunciphisa ubungozi bokungenwa yizifo ezitholakala ekudleni kanye nokutheleleka okuvela kumagciwane angaba yingozi.

Imikhiqizo yenyama ingadala ubungozi obukhulu bokugula okubangelwa ukudla, okungaba kubi kakhulu.

Ukushisa okuphephile kwangaphakathi okuphephile kuyehluka kuye ngohlobo lwenyama kepha kuvame ukuba cishe ku-145 ° F (65 ° C) wenyama yonke kanye no-160-165 ° F (70-75 ° C) wenyama yomhlabathi.

Qiniseka ukuthi ukhetha i-thermometer yenyama ekusebenzelayo futhi uyisebenzise njalo lapho ulungisa inyama ukuqinisekisa ukuthi kuphephile ukuyidla.