Izindlela Ezi-4 Zokutshela Uma Inkabi Engaphansi Komhlaba Ingalungile

-Delile

• 1. Hlola umbala
• 2. Hlola ukuthungwa
• 3. Yenza ukuhlolwa kwephunga
• 4. Hlola usuku lokuphelelwa yisikhathi
• Imiphumela emibi yokudla inyama yenkomo embi
• Ungayiphatha kanjani ngokuphepha inyama yenkomo
• Okubalulekile

Inyama yenkomo yomhlabathi ivame ukusetshenziselwa ukwenza ama-burger, ama-meatballs, kanye nesoseji, kanye nama-tacos, i-lasagna, namaphayi alungisayo. Ibalelwa ku-62% wayo yonke inyama yenkomo edayiswa e-United States ().

Kodwa-ke, njengoba ukugaya inyama kuveza indawo yayo engaphezulu emoyeni, izinto eziphilayo ezonakalisayo zinendawo ethe xaxa yokunamathela kuyo. Ngakho-ke, kuhamba kubi ngokushesha kune-steak noma okunye ukusikeka okukhulu ().

Ukonakala kanye namagciwane we-pathogenic kungathinta inyama yenkomo yomhlabathi.

Amagciwane we-Spoilage ngokuvamile awalimazi kepha abangela ukuthi ukudla kulahle ikhwalithi futhi athuthukise iphunga nokunambitheka okungalungile (3).

Ngakolunye uhlangothi, amabhaktheriya e-pathogenic ayingozi, ngoba angaholela ekufakeni ubuthi ekudleni. Ngaphezu kwalokho, ukonakala kwenza kube lula ngabo ukuthi babekhona ekudleni kwakho.

Ngakho-ke, yize ukonakala kwamagciwane kungeke kukugulise, kufanele ulahle njalo inyama yenkomo eyonakele ukugwema ukudla amagciwane abanga izifo.

Nazi izindlela ezi-4 zokutshela ukuthi inyama yakho yenkomo ihambe kabi.

1. Hlola umbala

Inyama yenkomo yomhlabathi ingashintsha umbala ngenxa yezici eziningi, kufaka phakathi izinga lokushisa, ukukhanya, ukukhula kwamagciwane, nokuvezwa komoya-mpilo ().

Inyama yenkomo entsha, engavuthiwe kufanele ibe bomvu ngenxa yamazinga ayo e-oxymyoglobin - isakhi sombala esakhiwe lapho iprotheni ebizwa ngokuthi i-myoglobin iphendula nge-oxygen (3).

Ingaphakathi lenyama yomhlabathi eluhlaza ingahle ibe nsundu ngombala ngenxa yokushoda kokutholakala komoya-mpilo. Lokhu akubonisi ukonakala.

Noma kunjalo, kufanele ulahle inyama yenkomo yomhlabathi uma isiphenduke yaba nsundu noma mpunga ngaphandle, njengoba lokhu kukhombisa ukuthi isiqala ukubola.

Ngokwengeziwe, isikhunta singonakalisa inyama yenkomo ephekiwe, ngakho-ke kufanele uphonsa okusele kwakho uma ubona noma yiziphi izindawo eziluhlaza okwesibhakabhaka, ezimpunga noma eziluhlaza (5).

Inyama yenkomo eluhlaza kufanele ibe bomvu ngokukhanyayo ngaphandle bese iba nsundu ngaphakathi. Uma ingaphezulu lalo seliphenduke laba nsundu ngokuphelele noma ompunga noma isikhunta esikhulile, selonakele futhi kufanele lilahlwe.

2. Hlola ukuthungwa

Enye indlela yokuhlola inyama yakho yenkomo ngokwenza ukuhlolwa kokuthinta.

Inyama yenkomo entsha kufanele ibe nokuqina okuqinile okuqhekeka lapho uyikhama.

Kodwa-ke, ukunamathela okunamathelayo noma okuncanyana - kungaba lapho kuphekwe noma kuluhlaza - kungakhombisa ukuba khona kwama-bacterium okonakala. Kufanele uyiphonse ngokushesha (14).

Ukugwema ukusabalalisa amabhaktheriya ukusuka kobuso obuthile kuye kwesinye, geza izandla zakho kahle ngemuva kokuthinta inyama eluhlaza.

Uma inyama yakho yenkomo inamathele noma i-slimy texture lapho iluhlaza noma iphekwe, kungenzeka ukuthi ihambe kabi.

3. Yenza ukuhlolwa kwephunga

Lokhu kuhlolwa mhlawumbe kuyindlela elula nesheshayo yokuthola ukuthi inyama yonakele yini. Kusebenza kuzo zombili inyama yenkomo eluhlaza nengaphekiwe.

Yize iphunga lenkomo entsha ingacaci kahle, inyama e-rancid inephunga elimnandi, elibi. Uma sekonakele, akusaphephile ukudliwa.

Iphunga lishintsha ngenxa yokukhula okukhulayo kwama-bacterium okonakala, njenge I-Lactobacillus spp. futhi Pseudomonas spp., Okungaphinde kuthinte ukunambitheka ().

Uma ungaboni iphunga elihlekisayo kepha usabona izimpawu zokonakala ngombala noma ukuthungwa, kusaphephe kakhulu ukukulahla, ngoba amabhaktheriya e-pathogenic awakwazi ukunukelwa (6).

Inyama yenkomo eyonakele iba nephunga le-telltale rancid elikhombisa ukuthi kuyingozi ukuyidla.

4. Hlola usuku lokuphelelwa yisikhathi

Izinsuku zokuthengisa nokuphelelwa yisikhathi imihlahlandlela eyengeziwe yokunquma ukuthi ngabe inyama yakho yenkomo yinhle (7).

Usuku lokuthengisa lutshela umthengisi ukuthi umkhiqizo ungakhonjiswa isikhathi esingakanani ukuze uthengiswe. Inyama yenkomo yomhlabathi ingafakwa esiqandisini futhi idliwe ngokuphepha kuze kufike ezinsukwini ezi-2 ezidlule ngalolu suku (3, 6).

Okwamanje, usuku lokuphelelwa yisikhathi - nalo olubhalwe ukuthi “phambili kakhulu” - likutshela ukuthi umkhiqizo kungenzeka uqale nini ukungahambi kahle. Ukudla kuzoba nokunambitheka nekhwalithi engcono kakhulu ngaphambi kwalolu suku.

Akufanele udle inyama yenkomo eyedlule ngaphambi kosuku lokuphelelwa yisikhathi ngaphandle kwalapho iqandisiwe, lapho-ke ingahlala izinyanga ezi-4 ().

Qinisekisa ukuthi ufunda ngokucophelela ilebula lomkhiqizo lapho uthenga inyama yenkomo.

Izinsuku zokuthengisa nokuphelelwa isikhathi zikutshela isikhathi esihle sokudla inyama yenkomo. Ukubanda kungaqhubeka nokwandisa impilo yayo eshalofini.

Imiphumela emibi yokudla inyama yenkomo embi

Inyama yenkomo eyonakalisiwe iyingozi ukuyidla ngoba ingaqukatha amagciwane e-pathogenic, anesibopho sezifo ezibangelwa ukudla. Izimpawu zifaka phakathi umkhuhlane, ukuhlanza, amajaqamba esiswini, nohudo - okungaba negazi (,,).

Amagciwane amancane abangela izifo akhula ngokushesha ekudleni okushiywe ekamelweni lokushisa futhi kungenzeka ukuthi kwenzeke ekudleni okonakele (6).

Amagciwane ayingozi atholakala kakhulu enkomeni yomhlabathi yiwo Salmonella kanye neShiga ekhiqiza ubuthi E. coli (STEC). Ukuqhamuka kwezifo ezihlobene nalawa magciwane kwenzeka kaningi e-United States (, 3,,).

Kungathatha izinsuku ezimbalwa ukuthi kuvele izimpawu.

Ukucekela phansi la magciwane nokunciphisa ubungozi bokudla ubuthi, pheka inyama yenkomo kahle bese usebenzisa i-thermometer yenyama ukuqinisekisa ukuthi izinga layo lokushisa langaphakathi lifinyelela ku-160 ° F (71 ° C) (3).

Kuphephe kakhulu ukungalokothi udle inyama yenkomo eluhlaza noma eyonakele.

Salmonella futhi i-STEC amabhaktheriya ajwayelekile kakhulu ahlobene nokudla okunoshevu okuvela enkomeni yomhlabathi. Pheka inyama kahle ukunciphisa ubungozi bokutheleleka.

Ungayiphatha kanjani ngokuphepha inyama yenkomo

Ukuphatha nokugcina ngendlela efanele kuyisihluthulelo sokugwema ubuthi bokudla obuvela emhlabathini wenkomo. Nawa amathiphu ambalwa okuphepha (3,,):

• Ukunciphisa isikhathi lapho inyama yenkomo ishiywe ingenafriji, yithenge ekugcineni bese ubuyela ekhaya ngqo esitolo.
• Khetha iphakethe elibandayo ekuthinteni futhi lisesimweni esihle, ngaphandle kwezimbobo noma ukuklwebheka.
• Hlola umbala kanye nesikhathi sokuphela kwenyama.
• Gcina inyama eluhlaza ngokwahlukana enqoleni yakho ukugwema ukungcoliswa okuwela, noma ukusabalala kwamagciwane kokunye ukudla.
• Faka esiqandisini noma usiqande ngokushesha nje lapho ufika ekhaya noma kungakapheli amahora amabili uthengile. Qinisekisa ukuthi izinga lokushisa lefriji lingaphansi kuka-40 ° F (4 ° C).
• Yigcine esikhwameni eshalofini eliphansi kunazo zonke ukuvimbela amajusi ayo ukuthi angavuza.
• Thaw inyama yenkomo efriziwe efrijini ukuyigcina ibanda ngenkathi ihlehla. Ungalokothi ushiye ekamelweni lokushisa amahora angaphezu kwama-2.
• Ukudla okusele kwakho kungakwenza esiqandisini kungakapheli amahora amabili bese ukuwadla kungakapheli izinsuku ezingu-3-4.

Khumbula ukugeza izandla zakho kahle ngemuva kokuphatha inyama yenkomo emhlabathini, futhi ungakhohlwa okokubala kwakho okuhlanzekile kwekhishi nezitsha.

Ukuphatha nokugcina inyama yenkomo kahle kunciphisa ubungozi bokugula okubangelwa ukudla.

Okubalulekile

Inyama yenkomo yaphansi ithandwa kakhulu kepha iyonakala kalula.

Izindlela ezimbalwa ezilula, kufaka phakathi ukufuna ushintsho kumbala, iphunga, nokuthungwa, zinganquma ukuthi inyama yakho yenkomo ihambe kabi yini.

Yize amabhaktheriya abangela ukonakala kwenyama engeyona ingozi ngokuvamile, ezinye izinto ezincane ezibanga izifo zinganda lapho ziba zimbi. Ukunciphisa ubungozi bokugula, kufanele uhlale upheka inyama kahle futhi ugweme ukudla inyama yenkomo eyonakele noma engaphekiwe.