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Прочитайте текст и выберите утверждение соответствующее содержанию текста Cold storage. Temperature ...: ответ на тест 439218 - Английский язык

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Cold storage. Temperature is the most important factor influencing bacterial growth. Pathogenic bacteria do not grow well at temperatures under 3°C. Therefore, meat should be stored at temperatures that are as cold as possible. Refrigerated storage is the most common method of meat preservation. The typical refrigerated storage life for fresh meat is 5 to 7 days.
Freezer storage is an excellent method of meat preservation. It is important to wrap frozen meats closely in packaging that limits air contacts with the meat in order to prevent moisture loss during storage. The length of time meats are held at frozen storage also determines product quality. Under typical freezer storage of -18°C beef can be stored for 6 to 12 months, lamb for 6 to 9 months, pork for 6 months, and sausage products for 2 months.
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  • Meat curing and smoking are two of the oldest methods of meat preservation.
  • Freezing does not kill most microorganisms.
  • Freezer storage is an excellent method of meat preservation.
  • Drying removes moisture from meat products, so that microorganisms cannot grow.
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Вопрос задал(а): Анонимный пользователь, 10 Ноябрь 2020 в 13:21
На вопрос ответил(а): Анастасия Степанова, 10 Ноябрь 2020 в 13:21

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Cold storage. Temperature is the most important factor influencing bacterial growth. Pathogenic bacteria do not grow well at temperatures under 3°C. Therefore, meat should be stored at temperatures that are as cold as possible. Refrigerated storage is the most common method of meat preservation. The typical refrigerated storage life for fresh meat is 5 to 7 days.
Freezer storage is an excellent method of meat preservation. It is important to wrap frozen meats closely in packaging that limits air contacts with the meat in order to prevent moisture loss during storage. The length of time meats are held at frozen storage also determines product quality. Under typical freezer storage of -18°C beef can be stored for 6 to 12 months, lamb for 6 to 9 months, pork for 6 months, and sausage products for 2 months.
Drying removes moisture from meat products, so that microorganisms cannot grow.
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Freezing does not kill most microorganisms.
Freezer storage is an excellent method of meat preservation.

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Прочитайте текст и выберите утверждение, соответствующее содержанию текста
Cold storage. Temperature is the most important factor influencing bacterial growth. Pathogenic bacteria do not grow well at temperatures under 3°C. Therefore, meat should be stored at temperatures that are as cold as possible. Refrigerated storage is the most common method of meat preservation. The typical refrigerated storage life for fresh meat is 5 to 7 days.
Freezer storage is an excellent method of meat preservation. It is important to wrap frozen meats closely in packaging that limits air contacts with the meat in order to prevent moisture loss during storage. The length of time meats are held at frozen storage also determines product quality. Under typical freezer storage of -18°C beef can be stored for 6 to 12 months, lamb for 6 to 9 months, pork for 6 months, and sausage products for 2 months.
Freezing does not kill most microorganisms.
Drying removes moisture from meat products, so that microorganisms cannot grow.
Meat curing and smoking are two of the oldest methods of meat preservation.
Freezer storage is an excellent method of meat preservation.

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Вопрос № 439219

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Freezing. The rate of freezing is very important in maintaining meat quality, rapid freezing being superior. If meats are frozen slowly, large ice crystals form in the meat and rupture cell membranes. When this meat is thawed, much of the original moisture found in the meat is lost as juice flow from the meat. For this reason cryogenic freezing or other rapid methods of freezing meats are used at the commercial level to maintain maximal product quality. It is important to note, however, that freezing does not kill the microorganisms; they simply become dormant. When the meat is thawed, the spoilage continues where it left off.

Вопрос № 439221

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Cow milk has been used by man from the earliest times to provide both fresh and storable nutritious foods. The nutritional value of milk is indicated by the fact that daily consumption of a quart (0,95 litre) of cows’ milk supplies an average man with approximately all the fat, calcium, phosphorus, and riboflavin, one-third of the vitamin A, ascorbic acid, and thiamine, one-fourth the calories; and with the exception of iron, copper, manganese, and magnesium, all the minerals needed daily. Considerable amounts of nicotinic acid and choline are also provided.

Вопрос № 439223

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Domestication of animals is more than taming. Their habitat is restricted, protection assured, food supply maintained, and most important, breeding farm animals is done under human management and control.
In general animals have been domesticated for the following three purposes: as a source of food, clothing, etc, as assistants used in various human activities, or as pets.
The usefulness of animals domesticated may vary. For instance, European and many other peoples breed cows for obtaining milk and beef, but the Chinese do not milk cows, and Hindus do not eat beef.

Вопрос № 439225

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Cattle are the most important of the animals domesticated by man and, next to the dog, the most ancient. Domesticated cattle belong to the family Bovidae, which also includes the buffalo, the bison, yak, zebu and some others. Domestication of cattle has had varying degrees of success, from half-wild buffaloes to the tame British Jersey. Cattle were at first used and developed as draft animals and as suppliers of milk and were usually used for food only when no longer useful for the purposes mentioned. Only in very recent times have cattle raised to be eaten.
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