We often see frozen chicken legs and chicken wings sold in supermarkets. Not only large supermarkets, but also small shops at the gate of the community have separate chicken wings, chicken legs and chicken necks for sale, and the sales volume is not small. There must be a question in our hearts: why are there so many chicken parts for sale in the supermarket? Is there a problem?

It was once reported on the Internet that a chicken in the United States was treated with hormones. A chicken can grow six or seven drumsticks and six or seven pairs of wings. There are also manufacturers who specialize in buying dead chickens for sale. But in fact, if you buy frozen chicken legs in the regular market, there will be no problem.

most of the frozen chicken parts in supermarkets are white feather chickens, which were introduced in 1981s. After decades of development, white feather chickens can be reared in large scale, born under the lamp and grown in a cage, and their weight can reach 4-6 kg in just 42 days. In 2117, the output of white feather chickens was 7.8 million tons, accounting for 53% of all chicken production.

The reason why White Feather Chicken is more popular with catering industry and farmers than China native chicken is that White Feather Chicken has high moisture content, thick myofibrils but low density, and looks big and soft. Therefore, in the fields of fried chicken, roast chicken and boiled chicken breast, the consumption of white feather chicken has maintained a steady growth due to the popularity of fast food restaurants and fast food restaurants.

From the point of view of breeding, white feather chickens are big, easy to concentrate on breeding and epidemic prevention, and convenient to slaughter and process in a unified way, so they are born canned. Most importantly, under the condition of large-scale feeding, the feed-meat ratio of white feather chicken is 1.8, yellow feather chicken is 2.5, pig is 2.7, and cattle is as high as 7.5. This means that with the same weight of feed, the weight of meat produced by white feather chicken is 3.2 times that of yellow feather chicken, which is really better than all livestock and poultry that human beings have transformed before. (Feed-to-meat ratio refers to the ratio between the weight of feed and the weight of meat products, which can be simply understood as the input-output ratio)

In addition, it is impossible to raise white feather chickens with hormones, because the price of hormones is very expensive. In 2117, the price of wool chickens was 6.78 yuan/kg, which was the lowest in ten years, and the price of hormones per kilogram reached about 11 times that of wool chickens. Many experiments also showed that adding hormones could not produce any magical ripening effect on chickens, or even. Feeding broilers with the same hormone-containing feed in intensive farms is easy to cause a large number of chickens to die at the same time, which is not worth the candle; In addition, injecting hormones one by one is also very troublesome to operate.

Zhang Hongfu, a researcher at the Institute of Animal Husbandry and Veterinary Medicine, China Academy of Agricultural Sciences, said that at present, hormones have not been found in broiler breeding in China or even in the whole world.

In p>2111, China Animal Husbandry Association specially entrusted China Academy of Inspection and Quarantine to detect the hormone content in 27 chicken samples in Beishangguang, and none of them were detected.

The secret of short growth cycle of white feather chickens lies in breeding. Today's broilers can have such high production performance, and the breeding of improved varieties has made great contributions. The usual broiler breeding route is: the first generation introduces fine varieties, the second generation is selected as parents, and the third generation is produced as commercial chickens.

In the first two years, China banned the import of grandparents' chickens from the United States, and the production of white feather broilers in China was interrupted. The decline in the supply of white feather chickens led to the decline in consumption in 2116 and 2117. In 2119, China has bred the first generation of domestic white feather breeder (breeder), which will also promote the cultivation and breeding of white feather chickens.

In addition, the ratio of feed should be increased, and the balance of protein, vitamins and trace elements should be paid attention to. Chickens of different weeks should be fed with different ratios of feed to ensure adequate and balanced nutrition.

In feeding management, the indicators of light, temperature and humidity are set up step by step with the unit of week, day and time, so as to accurately control the environment and ensure the growth of chickens.

This is also the reason why the output of white-feather chicken is so large every year. Of course, compared with Chai chicken such as yellow-feather chicken, white-feather chicken has soft meat, insufficient fat and flavor substances. For roast chicken and lotus leaf chicken, which require whole chicken cooking, it is crisp and chewy, and white-feather chicken is even more embarrassed.

Many farmers sell broilers in pieces, which is why the chicken legs in supermarkets are never out of stock. They sell the chicken head, neck, chicken legs, chicken wings, etc. separately. For example, chicken is sold to sausage processing factories, chicken wings, chicken legs, etc. are sold to fresh food stores, and slaughtered, dissected, refrigerated and frozen all the way to places where you can buy them by credit card.

The price of selling the whole chicken separately is higher than that of the whole chicken, which is a very cost-effective deal for the farm. Of course, if you don't like the taste of white chicken, you can also buy other kinds of frozen chicken online. Freezing is just a way of preservation, and there are various kinds of frozen chicken.

freezing itself will not make food more unsafe. On the contrary, freezing is a very effective means to ensure food safety, so there is no problem in eating frozen ingredients frequently. Of course, it is not good for you to freeze an ingredient repeatedly.

At present, most of the frozen foods we buy in supermarkets use quick-freezing technology, which is different from putting ingredients in the freezer of the refrigerator. It can quickly lower the temperature of food far below the freezing point of water (usually at MINUS 18℃). Due to the rapid cooling rate, the water in food will enter a "supercooled" state. At this time, the "ice crystals" formed are so small that they will not seriously damage food cells. This quick-freezing method can reduce the activity of enzymes, slow down the chemical reactions in food, keep fresh for a long time, and retain the original flavor of food to the greatest extent.

freezing can effectively prevent the growth of microorganisms, and freezing can effectively kill parasites that may exist in food, including eggs. For aquatic products used for raw food, freezing plays a great role.

The safety of frozen meat is greater than that of cold meat, and even greater than that of "fresh meat" without cold chain preservation. International health institutions agree that there is not much difference in the nutritional value of frozen foods, and they can all be used as part of a healthy diet. (Repeated thawing will lead to the destruction of cell structure and accelerate deterioration)

Of course, when we buy quick-frozen food, we should first look at the freezing conditions in the sales site to see if the freezer and refrigerator are in good condition. If there is no perfect freezing condition, it is best not to buy it, let alone choose those that are obviously thawed.