Chinese Daily Photos, 2011 to 2019!

What did the PLA ladies do for fun during parade practice break? Cat walk!
(from fyjs)

JayBird said:

I think is kind of like Black people saying the N word to each other vs other people saying the same N word to them joking or not.

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Exactly. If one person tells of his anecdote of himself chowing down on food prepared in unsanitary conditions since he was born and now still fit as a fiddle, he will be upvoted.

t2contra said:

China's food safety department seems to have not yet designated raw food on sale to be kept in display fridges.

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The safety departments are probably in a bind. In China and some SE Asian countries, there are consumers that traditionally still prefer unfreeze fresh meat which ,after being cooked, is said to taste better and fresher than freeze meat.

Where food safety is concerned, I don't think consumers are given options. As for unfrozen meat tasting better, the taste is acquired. The reason Chinese recipes direct the meat to be blanched is because the meat was not frozen after slaughtering, resulting in an off flavor as a result of decomposition. When cook frozen meat, I skip this step, but give it a rinse.

There was a period when my country banned the import of ham from China. Chinese ham does not use sodium nitrate, but instead requires refrigeration and climate control. Apparently, some get-rich-quick miscreants resorted to using toxic substances to preserve the meat.

fresh meat is always better than frozen meat. But the meat shown in the photo can be wrapped with very thin plastic or the customers could be "forced" to use tong or gloves or only supermarket staff allowed to take the meat ... so many ways to improve

Chinese health and safety is much much improved than let say 10 years ago, but still long way to go to reach Western standard

Fresh meat is better depending on the freshness. The freshness depends on how long it has been kept at what temperature and humidity after the slaughter. In winter, half a day or more is not a problem. In a hot and humid climate, half a day or night 'freshly slaughtered' is just an empty label if the meat is not refrigerated, as in the olden days.

Even in the UK, it was reported yesterday that

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I wonder how bad it is in tropical countries.

JayBird said:

What did the PLA ladies do for fun during parade practice break? Cat walk!
(from fyjs)

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Holy mercy of god I love her already.

Ok, meat kept under cool temp is different from being frozen. Fresh meat can be kept at ~ 34 deg F for several days. That's above freezing point. You don't need to freeze the meat. In fact, I don't think any chef likes frozen meat. To professional chefs, frozen meat is like sacrilege. Many chefs swear that they never use frozen meat. In fact, aged steaks are kept well above freezing temp (~50 deg F) for as long as a month in a room lined with salt blocks.

Also, chicken carrying "food poisoning bugs" is not because of unproper storage. Poultry typically carry deadly bacteria like salmonella. That's because these bugs like poultry. and these chickens have been carrying these bugs since they are still alive. No amount of freezing can kill salmonella. That's why chicken should never be eaten raw. And you should always keep tools used to handle poultry separate from everything else, no matter where you got the poultry and how well the meat has been stored. It has nothing to do with storage.

vesicles said:

Ok, meat kept under cool temp is different from being frozen. Fresh meat can be kept at ~ 34 deg F for several days. That's above freezing point. You don't need to freeze the meat. In fact, I don't think any chef likes frozen meat. To professional chefs, frozen meat is like sacrilege. Many chefs swear that they never use frozen meat. In fact, aged steaks are kept well above freezing temp (~50 deg F) for as long as a month in a room lined with salt blocks.

Also, chicken carrying "food poisoning bugs" is not because of unproper storage. Poultry typically carry deadly bacteria like salmonella. That's because these bugs like poultry. and these chickens have been carrying these bugs since they are still alive. No amount of freezing can kill salmonella.

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It's not so much of the temperature that I'm concern about, it's the handling of the meat (being pass to from one hand to another) that might attract other bacteria.

Equation said:

It's not so much of the temperature that I'm concern about, it's the handling of the meat (being pass to from one hand to another) that might attract other bacteria.

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That is a concern indeed. I don't want anyone touching the food that I'm about cook/eat... In fact, I usually pick the packages placed deep behind other packages on shelves, just to make sure that no one has touched my food.. A little anal, I know...