{"id":2089,"date":"2026-03-09T20:22:14","date_gmt":"2026-03-09T20:22:14","guid":{"rendered":"https:\/\/balancepaws.shop\/?p=2089"},"modified":"2026-03-09T20:22:14","modified_gmt":"2026-03-09T20:22:14","slug":"prelucrarea-produselor-din-carne-de-pasare","status":"publish","type":"post","link":"https:\/\/balancepaws.shop\/ro\/prelucrarea-produselor-din-carne-de-pasare\/","title":{"rendered":"Prelucrarea produselor din carne de pas\u0103re"},"content":{"rendered":"\n<p><strong>Carne<\/strong><\/p>\n\n\n\n<p>Puiul crud poate con\u021bine Salmonella sau alte poten\u021biale pentru boli de origine alimentar\u0103.<br><br>Temperatura minim\u0103 sigur\u0103 de g\u0103tit recomandat\u0103 de Departamentul de S\u0103n\u0103tate \u0219i Servicii Umane din Statele Unite este de 165 \u00b0F (74 \u00b0C).<\/p>\n\n\n\n<p><em>P\u0103s\u0103rile de curte constituie mai multe buc\u0103\u021bi primare de carne, inclusiv:<\/em><em><br><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Piept de pui, mu\u0219chi mari, relativ usca\u021bi, de carne alb\u0103,<br><\/li>\n\n\n\n<li>Picioare, const\u00e2nd dintr-o \u201etob\u0103\u201d inferioar\u0103 de carne \u00eenchis\u0103 la culoare \u0219i o coaps\u0103 superioar\u0103, de asemenea, carne \u00eenchis\u0103 la culoare,<br><\/li>\n\n\n\n<li>Aripi, fiecare format\u0103 dintr-o tob\u0103 de carne alb\u0103, un segment plat mijlociu care con\u021bine dou\u0103 oase \u0219i un v\u00e2rf, \u00een mare parte aruncat din cauza durit\u0103\u021bii sale relative.<\/li>\n<\/ul>\n\n\n\n<p><strong><em>Alte componente notabile includ:<\/em><\/strong><strong><em><br><\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Picioare de pui, carnitate relativ absenta, dar apreciata in multe culturi pentru piele si cartilaj,<br><\/li>\n\n\n\n<li>Giblets, un termen general pentru organele interne mixte, inclusiv inima puiului, g\u0103ina \u0219i\/sau ficatul,<br><\/li>\n\n\n\n<li>Stridiile sunt buc\u0103\u021bi mici, rotunde de carne \u00eenchis\u0103 la culoare, situate pe partea inferioar\u0103 a spatelui puiului, l\u00e2ng\u0103 coapsa superioar\u0103.<\/li>\n<\/ul>\n\n\n\n<p>C\u00e2nd congela\u021bi componentele de pui cur\u0103\u021bate, cel mai bine este s\u0103 face\u021bi acest lucru \u00een form\u0103 brut\u0103, deoarece umiditatea semnificativ\u0103 se pierde \u00een timpul procesului de g\u0103tit.&nbsp;<\/p>\n\n\n\n<p><strong>ou\u0103<\/strong><\/p>\n\n\n\n<p>Pentru a examina starea ou\u0103lor recoltate, iluminarea din spate a cochiliei printr-un proces numit lum\u00e2nare dezv\u0103luie dimensiunea celulei sale interne de aer.<br><br>\u00cen plus, se poate confirma c\u0103 ovulul este fertilizat dac\u0103 se observ\u0103 un embrion.<br>Sp\u0103larea unui ou cur\u0103\u021b\u0103 coaja exterioar\u0103 de orice contaminan\u021bi, dar \u00een acela\u0219i timp erodeaz\u0103 cuticula protectoare.<\/p>\n\n\n\n<p>Pentru a preveni Salmonella, ou\u0103le sp\u0103late trebuie p\u0103strate la frigider. Ou\u0103le nesp\u0103late \u0219i nerupte pot fi fie p\u0103strate la temperatura camerei, fie, pentru a preveni dezvoltarea contaminan\u021bilor exteriori, pot fi \u0219i refrigerate.<\/p>\n\n\n\n<p><\/p>\n\n    <div class=\"xs_social_share_widget xs_share_url after_content \t\tmain_content  wslu-style-1 wslu-share-box-shaped wslu-fill-colored wslu-none wslu-share-horizontal wslu-theme-font-no wslu-main_content\">\n\n\t\t\n        <ul>\n\t\t\t        <\/ul>\n    <\/div> \n","protected":false},"excerpt":{"rendered":"<p>Carne Puiul crud poate con\u021bine Salmonella sau alte poten\u021biale pentru boli de origine alimentar\u0103. Temperatura minim\u0103 sigur\u0103 de g\u0103tit recomandat\u0103&#8230;<\/p>\n","protected":false},"author":3,"featured_media":2090,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2089","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-toate"],"jetpack_featured_media_url":"https:\/\/balancepaws.shop\/wp-content\/uploads\/2026\/03\/blog-post-1-14-scaled.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/balancepaws.shop\/ro\/wp-json\/wp\/v2\/posts\/2089","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/balancepaws.shop\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/balancepaws.shop\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/balancepaws.shop\/ro\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/balancepaws.shop\/ro\/wp-json\/wp\/v2\/comments?post=2089"}],"version-history":[{"count":1,"href":"https:\/\/balancepaws.shop\/ro\/wp-json\/wp\/v2\/posts\/2089\/revisions"}],"predecessor-version":[{"id":2091,"href":"https:\/\/balancepaws.shop\/ro\/wp-json\/wp\/v2\/posts\/2089\/revisions\/2091"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/balancepaws.shop\/ro\/wp-json\/wp\/v2\/media\/2090"}],"wp:attachment":[{"href":"https:\/\/balancepaws.shop\/ro\/wp-json\/wp\/v2\/media?parent=2089"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/balancepaws.shop\/ro\/wp-json\/wp\/v2\/categories?post=2089"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/balancepaws.shop\/ro\/wp-json\/wp\/v2\/tags?post=2089"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}