生猪在被宰杀后,其肌肉组织需要经过包括僵直、解僵、后熟等在内的一系列过程之后,才能转化为可以食用的肉品。研究发现,动物死亡之后机体会产生乳酸。倘若不通过及时的冷却处理,那么积聚于肌肉组织的乳酸就会使肉的品质受到损害。这种猪肉在烹调时难以煮烂,不但味道不鲜,而且? After the pigs are slaughtered, their muscle tissue needs to undergo a series of processes including stiffening, freezing, ripening and so on, before they can be transformed into edible meat products. The study found that animals will produce lactic acid after the death of animals. If not through the timely cooling, then the accumulation of lactic acid in muscle tissue will make the meat quality is compromised. This kind of pork is difficult to boil when cooking, not only taste bad, but also?