Sassan naman alade da sunayensu

Masu son nama da wannan kayan abinci sun san cewa naman alade yana da laushi fiye da naman sa, kuma ba ya buƙatar yanke ta hanyar rataye. Naman alade yana da babban abun ciki mai kitse, amma sassan gawar naman alade sun sami ƙarancin furotin da ruwa. Jikin ɗan adam yana shayar da kitsen naman alade da sauri da sauƙi, kuma waɗanda ke bin adadi za su iya samun naman alade mara nauyi a kan ɗakunan ajiya, ya kamata a sami raguwar PSE. Man alade yana da haske, amma mai yawa, kuma zai sami tsarin ɗan ƙaramin hatsi.

Salo daga naman alade

Alade gawa sassa

Za a iya raba sassan alade zuwa nau’i biyu kawai:

1. Babban daraja. Ya haɗa da loin ko dorsal part, scapular da lumbar sassa, brisket, naman alade.
2. Na biyu yana da ƙugiya, keke mai darajan wuyansa da ƙafafu.

Tankuna tare da wuyan wuyansa

Tankuna suna da ɗanɗano mai ƙiba da nama mai daɗi, wanda ke da ɗigon mai. Zai fi kyau a zaɓi irin wannan nau’in lokacin shirya frying ta amfani da gasa, hanyar dafa abinci ko ga girke-girke. Ana iya raba su zuwa wasu nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan nau’ikan tankuna da kansu sune samfuran buccal, wuyansa akan kasusuwa, yanki mara ƙashi na wuyansa.

Bangaren scapular

Don dafa abinci nama, dafa miya mai yalwa ko wani tasa, yankin scapular ya dace, wanda kuma za’a iya raba shi zuwa wasu nau’i-nau’i: dukan sashi da kasusuwa.

Brisket

Mafi dacewa don dafa schnitzel, sara, barbecue, da dai sauransu. Wannan yana daya daga cikin abubuwan da aka fi so na dabbobi masu rarrafe na nama mai kyau.

Naman alade a kan hakarkarinsa

Bangaren Lumbar

Bangaren lumbar yana samar da nama mai laushi wanda za a iya soyayyen gaba ɗaya, akwai nama a nan fiye da kowane ɓangaren alade, ya dace da shirya jita-jita daban-daban, daga miya zuwa nama mai laushi a kan wuta ko garwashi.

naman alade

Sau da yawa dafa shi duka. Ya kasu kashi biyu: babba da na kasa. Na farko ya ƙunshi nama mai yawa, don haka yana da kyau don soya cutlets da miya. Daga kasa dauki naman alade.

Golyashka

Wannan naman, da aka samo daga kafar baya na dabbar, yayi kama da shank.

Brisket

Ƙarshen ƙarshen brisket yana da sauƙin soya kuma yana da kyau sosai tare da miya iri-iri. Ana iya raba shi zuwa nau’i-nau’i uku: kasusuwa, yanki mara kashi, da potusanina, wanda ya fito daga latsawar dabba.

Ƙunƙara

Ana kiran shi nama mai laushi, wanda dole ne a sarrafa shi da kyau. Sau da yawa ana naɗe shi a cikin nau’i na nadi don haka ana sayar da shi don manufar miya ko soya.

Gasa dunƙule

Hanyoyi masu amfani don yankan naman alade

1. Mataki na farko shi ne shirya duk kayan aiki da kayan aiki da ake bukata a gaba, inda za ku sanya sassa daban-daban na jikin dabba. Tsarin yankan gawa yana da wahala sosai, don haka ya zama dole a shirya shi a gaba.
2. Dole ne wukar da ake yanka gawar ta kasance daidai da kaifi da kwanciyar hankali. Kar ka manta da adanawa a kan hacksaw, wajibi ne a raba kai.
3. Kafin fara yanka, yakamata a ji naman a hankali don fahimtar inda gaɓoɓin gaɓoɓinsu ko haɗin gwiwa suke. Irin wannan magudi zai taimaka wajen yin yanke daidai.
4. Idan kun yi amfani da gatari don yanke kashi, amma dole ne a sanya shi kai tsaye a kan kashin kansa, sa’an nan kuma buga kayan aiki tare da guduma. Don haka, kashin zai kasance cikakke kuma ba zai karye cikin ƙananan guda ba.
5. Sanya gawar a wuri mai dacewa inda ba za ku shagala daga babban aiki ba. Ya kamata a shigar da tebur a cikin dakin, isasshen sarari don gishiri. Ba za ku iya yin gaggawar shiga wannan tsari ba, saboda ƙwarewar ku za ta ƙayyade yadda naman zai kasance.

Tsarin sassan jikin alade

Magana. Dangane da wasu sigogi na jiki da na ilimin lissafi, aladu suna kama da mutane, don haka galibi ana amfani da su a gwaje-gwaje daban-daban, bincike da magani.

Mafi sau da yawa, ba tare da la’akari da nau’in ba, dabbar tana da jiki mai laushi da tsayin daka, a ƙarshensa akwai facin cartilaginous. Da shi ne dabbar ke tona kasa don neman abinci. Har ila yau, yana da ƙwaƙƙwaran ƙwanƙwasa waɗanda aka lanƙwasa zuwa sama.

Alade yana son tono ƙasa

A taƙaice magana game da halittar waɗannan dabbobi, ya kamata a bambanta manyan sassan naman alade:

1. Shugaban, wanda akwai yanki na fuska da yanki na uXNUMXbuXNUMXb kwakwalwa – kwanyar.
2. Wuya: masana sunyi magana game da yankuna biyu na shi – wannan wani ɓangare ne na tsagi na jugular da yanki na uXNUMXbuXNUMXb wuyansa kanta.
3. Torso: Waɗannan su ne sassan da ke farawa daga baya kuma suna ƙarewa da wutsiya, misali, kusoshi, nono, da dai sauransu.
4. Gabas: gaba da baya, wanda ya ƙunshi kusan kashi ɗaya, tsokoki da haɗin gwiwa kamar na mutane (misali, kafadu, gwiwar hannu, gwiwoyi, da sauransu).

Masanan dabbobi sun gano nau’ikan nau’ikan guda biyar ne kawai waɗanda ke nuna tsarin jikin alade:

• a cikin nau’o’in halitta, mafi sau da yawa wani m tsarin mulki;
• nau’in nama na dabba sun sami taushi;
• bushe (wanda kuma ake kira mai yawa) ana samunsa a cikin nau’ikan aladu masu kitse;
• a cikin sebaceous, mafi sau da yawa danye ko sako-sako da nau’in.

Kammalawa

Naman alade yana daya daga cikin nau’o’in nama da aka fi sani da neman a tsakanin masu saye, tun da yake za a iya yin kowane tasa daga gare ta, inda akwai kayan abinci na nama. Kafin shirya girke-girke na musamman, wajibi ne a yi la’akari da nau’in nama, asalinsa da kuma sashin jiki wanda aka samo shi, tun da wannan abu yana rinjayar dandano na karshe tasa kanta.