Прочитайте текст и выберите утверждение соответствующее содержанию текста Everybody needs to know wh...: ответ на тест 782077 - Английский язык

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Everybody needs to know what tomorrow’s weather will be. Farmers are greatly dependent on the weather changes which may destroy a whole year’s work in a few hours. Being dependent on the weather they observe about them. They notice changes. They notice what happens just before the wind blows, fog forms, rain or snow falls. They learn to know the signs of changing weather. Observations of the weather have been carried on over a long period of time. Some of these observations resulted in beliefs that are true but also in some that are not.

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Everybody needs to know what tomorrow’s weather will be. Farmers are greatly dependent on the weather changes which may destroy a whole year’s work in a few hours. Being dependent on the weather they observe about them. They notice changes. They notice what happens just before the wind blows, fog forms, rain or snow falls. They learn to know the signs of changing weather. Observations of the weather have been carried on over a long period of time. Some of these observations resulted in beliefs that are true but also in some that are not.

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Meat preservation helps to control spoilage by inhibiting the growth of microorganisms, slowing enzymatic activity, and preventing the oxidation of fatty acids that promote rancidity. There are many factors affecting the length of time meat products can be stored while maintaining product safety and quality. The physical state of meat plays a role in the number of microorganisms that can grow on meat. For example, grinding meat increases the surface area, releases moisture and nutrients from the muscle fibres, and distributes surface microorganisms throughout the meat. Chemical properties of meat, such as pH and moisture content, affect the ability of microorganisms to grow on meat. Natural protective tissues (fat and skin) can prevent microbial contamination, dehydration, or other undesirable changes. Covering meats with paper or protective plastic films prevents excessive moisture loss and microbial contamination.

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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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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.

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Curing and smoking. Meat curing and smoking are two of the oldest methods of meat preservation. They not only improve the safety and shelf life of meat products but also enhance the colour and flavour. Smoking of meat decreases the available moisture on the surface of meat products, preventing microbial growth and spoilage. Meat curing, as commonly performed in products such as ham or sausage, involves the addition of mixtures containing salt, nitrite, and other preservations.