Using dry-type fermentation beds to improve pork quality
In recent years, the fermentation bed culture technology has been widely promoted and applied. The technology developed by Beijing Huaxia Kangyuan Science and Technology Co., Ltd. has also been praised by the users and has been found to regulate the management of the fermentation bed pigs. The quality of the pork produced by slaughter pigs will be significantly improved. Not only will the raw meat be free of odors, but the flavour and texture of cooked meat will also be much better.
The pork produced in the dry spreader bed has the following characteristics:
(1) There is no hernia in the meat, and the pigskin does not have a dirty smell.
(2) The flesh is natural, and the cut surface has no moist feeling and is relatively dry. The flesh is strong and rolling is not easy to break.
(3) The pork is still fragrant after being fried directly, and there is no noticeable taste of old and firewood.
(4) Regardless of the method used for cooking, the scent is rich regardless of lean meat or fat.
This is mainly due to the following factors.
(1) The movement of the pigs raised by the golden treasure dry-sweeping fermentation bed is large, the constitution is good, the metabolic function is perfect, the deposition of nutrients in the body tends to be complete, the nutrient concentration is increased, and the flavor is improved.
(2) The bacterial substances in the litter of pigs ingested the accumulation of taste substances in pork. The carbohydrates in the litter produce a low molecular weight fatty acid during the fermentation process. After the pigs eat the litter, these fatty acids are digested and absorbed and eventually deposited into the carcass to increase the smell of the pork.
(3) After the pig's health is raised, abnormal metabolic substances no longer occur, so pork has no odor.
(4) The pigs grown on the Jinbao Dry Spread Fermentation Bed are always kept dry, non-polluting and odor-free.
(5) No inferior meat. Common poor quality meat is divided into PSE (pale) meat and DFD (black dry) meat. The main reason is the stress-induced metabolic abnormalities caused by the selection of breeding grounds and high-yield varieties. The fermentation bed aquaculture relieved pigs' nervousness, improved resilience, significantly reduced stress response, and basically eliminated the conditions for producing inferior meat.
In addition, the pigs raised on the fermentation bed use less drugs, and the big pigs can use no drugs at all. Significantly reduce or even eliminate drug residues.
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