英文翻译——冷库
外文文献：
Freezing Meats and Seafood
SAFETY OF FROZEN MEATS分辨能力
Wholesome food stored constantly at 0℃will always be safe. Only the quality suffers with lengthy freezer storage. Freezing prerves food for extended periods becau it prevents the growth of microorganisms that cau both food spoilage and foodborne illness. Once thawed, however, the microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Since they will then grow at about the same rate as microorganisms on fresh food, handle thawed items as you would any perishable. Trichina and other parasites can be destroyed by sub-zero freezing temperatures. However, very strict government-supervid conditions must be met. It is not recommended to rely on home freezing to destroy trichina. Through cooking will destroy all parasites.
NUTRIENT VALUE变加速直线运动
The freezing process itlf does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage.
小堂
PACKAGING
Proper packaging helps maintain quality and prevent "freezer burn." It is safe to freeze meat or poultry directly in its supermarket wrapping, but this type of wrap is permeable to air. Unless you will be using the food in a month or two, overwrap the packages as you would any food for long-term storage using airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a plastic bag. U the materials or airtight freezer containers to repackage family packs into smaller amounts or freeze foods from opened packages. It is not necessary to rin meat and poultry before freezing. Freeze unopened vacuum packages as is.
If you notice that a package has accidentally torn or has opened while food is in the freezer, it is still safe to u; merely overwrap or rewrap it.
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FREEZER BURN
Freezer burn does not make food unsafe, merely dry in spots. It appears as grayish-brown leathery spots and is caud by air reaching the surface of the food. Cut freezer-burned portions away either before or after cooking the food. Heavily freezer-burned foods may have to be discarded for quality reasons.
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COLOR CHANGES
Color changes can occur in frozen foods. The bright red color of meat as purchad usually turns dark or pale brown depending on its variety. This may be due to lack of oxygen, freezer burn or abnormally long storage.
国家储备肉
Freezing doesn’t usually cau color changes in poultry. However, the bones and the meat near them can become dark. Bone darkening results when pigment eps through the porous bones of young poultry into the surrounding tissues when the poultry meat is frozen and thawed.
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FREEZE RAPIDLY
Freeze food as quickly as possible to maintain its quality. Slow freezing creates large, disruptive ice crystals. During thawing, they damage the cells and cau meat to "drip" or lo juiciness. Ideally, food 2 inches thick should freeze completely in about two hours. If your home freezer has a "quick-freeze" shelf, u it. Never stack packages to be frozen. Instead, spread them out in one layer on the shelves, stacking them only after frozen solid.
REFRIGERATOR FREEZERS
If a refrigerator freezing compartment can’t maintain 0 ℃, or if the door is opened frequently, u it only for short-term food storage. Eat tho foods as soon as possible for best quality. U a free-standing freezer t at 0 ℃or below for long-term storage of frozen foods. Keep a thermometer in your freezing compartment or freezer to check the temperature.
LENGTH OF TIME
