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THE SECRET OF TEXTURE

—— 为什么冷冻肉会失去“灵魂”？

2025年12月9日
主讲人
1 2 3 4 5
"Hello everyone. We are from Statistics Class 243. Today, led by me, Wang Chenggong, we will explore why frozen meat tastes different."
“大家好，我们是小组。今天由我带领大家，一起探索为什么冻肉口感会不同。”
Student A ·

The Disappointment

Fresh = Juicy鲜肉：汁水丰盈
Frozen = Dry & Tough冻肉：干柴难嚼
DRY vs JUICY
Texture🔊
/ˈtɛkstʃər/ n. 口感
"Have you ever cooked a steak from the freezer and found it dry and tough? It's frustrating."
“你们有没有试过把牛排从冷冻室拿出来煮，结果发现它又干又硬？这很令人沮丧。”
Student B

Zoom In: The Cell

WATER BALLOON
75% Water肉类成分中75%都是水
"Water Balloons"细胞就像装满水的气球
"Meat is made of cells. Imagine fresh meat cells as tiny, flexible balloons filled with water."
“肉由细胞构成。想象一下，鲜肉细胞就像装满水的小气球。”
Student C

The Transformation

Water Expands水结冰时体积膨胀
Jagged Crystals形成巨大、尖锐的冰晶
WAITING...
Jagged🔊
adj. 锯齿状的
"When water freezes, it expands. Slow freezing creates sharp, needle-like ice crystals."
“水结冰会膨胀。慢速冷冻会产生尖锐的、像针一样的冰晶。”
Student D

The Destruction

CELL WALL
Punctured!尖锐的冰晶刺破了细胞壁
Puncture🔊
v. 刺破
"The sharp ice crystals act like daggers. They physically puncture the delicate cell walls."
“尖锐的冰晶就像匕首，刺破了脆弱的细胞壁。”
Student E

The Aftermath

Drip Loss血水渗出（Drip Loss）
No Water = Woody失去水分，肉质变木
JUICE LEAKING
Drip Loss🔊
n. 汁液流失
"When we thaw the meat, the juice leaks out. This is 'Drip Loss'."
“解冻时，汁液流了出来。这就是‘汁液流失’。”
Student F

The Solution

Slow Freezing

VS

Flash Freezing

"Flash Freezing creates tiny crystals. Buy flash-frozen!"
“急速冷冻产生微小冰晶。请购买急冻产品！”

INTERACTIVE QUIZ

互动答题环节 · 请选择正确答案
Q1: Which meat tastes better?
Q2: What destroys the cells?
Q3: What leaks out after thawing?
Q4: How to save texture?

THANK YOU!

感谢大家的聆听与互动

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