Вопрос № 223530 - Английский язык

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The flesh from the cattle over 6 months of age is beef and from younger cattle is veal. Beef is a nutritious food having approximately 25 % protein and rich in essential acids, B vitamins, and minerals. The primary products of swine are pork, lard, hides, and innumerable by-products. Pork is more successfully cured and stored than any other meats.
Fresh red meats are refrigerated. Cured meats such as ham, bacon, and sausage contain chemical preservatives (salt, nitrate, nitrite) but are, in addition, heat processed and stored under refrigeration. Fresh and cured meats are also canned. In certain products stability is achieved in part through other processes: fermentation, drying, smoking and impregnation with vinegar.
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The most important group of farm animals is cattle. There are four types of cattle. They are dairy cattle, beef cattle, draft cattle and dual-purpose cattle. Dairy cattle, that is, dairy cows provide milk that may be used in making various dairy products. Beef cattle is the producer of beef. One can raise dual-purpose cattle producing both milk and meat. Draft cattle and horses are almost everywhere replaced by agricultural machinery.

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Fresh red meats are refrigerated. Cured meats such as ham, bacon and sausage contain chemical preservatives (salt, nitrate, nitrite) but are, in addition, heat processed and stored under refrigeration. Fresh and cured meats are also canned. With severe heat processing a shelf – stable product is produced. In certain products stability is achieved in part through other processes: fermentation, drying, smoking and impregnation with vinegar.

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The manufacture of meat products can be grouped as follows: cured and picked; cured and smoked; tenderized fresh; frozen and canned. The manufacture of meat products includes those processes which prepare the product for consumption and increase the stability, improve the texture, colour and appearance of various meat items.

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Cured meats are those which have had combined with salt, sodium or potassium nitrite. Sugar and spice are optional ingredients. The salt functions as a preservative while the nitrite and nitrate combine with the meat pigments to form fairy stable coloured compounds.

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The category of cured, smoked and cooked meats is a broad line of sausage products such as frankfurters and bologna which differ from cured and picked meats in that they are prepared from finely chopped meat to which salt, sugar, spices and flavourings have been added. They may also include such items as cereals, milk powders, protein hydrolysates and other substances.