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一 | On the occasion of Ram Charan’s birthday on Friday, and also to mark the auspicious occasion of the festival Sri Rama Navami, the makers of the upcoming film Peddi unveiled a striking glimpse of the actor. Peddi Pehelwan glimpse Ram Charan will be seen in the titular role in Peddi, and the makers have released a video glimpse of the actor’s character, Peddi Pehelwan. The clip opens with a voiceover that establishes the protagonist's resolve to get into the sport, wrestling. “Wresting isn’t a sport of bats and balls, but a battlefield of survival.” The video shows the rise of Peddi Pehelwan as he endures brutal training, scaling brick walls, lifting massive sandbags, and mastering the conventional mace with unwavering grit. Ram Charan’s transformation Ram Charan’s transformation for his role of wrestler looks authentic. Cinematographer Rathnavelu’s lens beautifully takes us through the sweat-soaked intensity and efforts the actor has put in for the part. Six-pack abs, toned body, ripped muscles, and an intensity that burns through the screen, Ram Charan embodies a true Pehelwan. And the one-liner “Choodamme… Aate Naa Pogaru,” (sport is my pride) encapsulates Peddi’s passion to excel in the sport. While the Rangasthalam star maintains an athletic body through a rigorous regime including daily one hour workout, his transformation for the role of wrestler is inspiring. His trainer for recent projects, Shivoham, emphasized a raw, functional approach to his body work. Director Buchi Babu Sana showcases Charan in the way fans wanted to see him – rugged, raw, rustic and intense.The actor’s never-before-seen avatar from the glimpse is expected to further build massive hype around the film. The glimpse not only celebrates Ram Charan’s birthday but also signals the emergence of a force, Peddi Pehelwan. And amid rumours of a possible postponement, Peddi makers reinforce that the rustic sports drama is slated for release as scheduled on April 30.Also Read:Happy Birthday Ram Charan; The Flamboyant Actor Turns 41。　　选购牛肉，这几点要注意(有问有答)　　近年来，牛肉消费需求持续增长，市面上冰鲜、冷冻、热鲜牛肉品类繁多。不少消费者因不了解3种牛肉的加工工艺区别、看不懂产品包装标签，选购时容易走入误区。　　针对这些消费疑问，记者采访了浙江省农科院畜牧兽医研究所研究员蒋永清，结合肉类国家标准答疑解惑。　　冷鲜牛肉是商超主流销售品类。牛屠宰后立即进入0至4摄氏度恒温冷链，经过12小时以上低温排酸解僵，之后可分为普通覆膜、真空、气调锁鲜包装，保鲜周期为3至14天。　　冷冻牛肉则是将分割好的牛肉送入速冻库或急冻间，在48小时内，使牛肉中心温度降至零下15摄氏度到零下18摄氏度，并在零下18摄氏度以下保存，保质期可达12个月，适合家庭批量储备。

二 | 　　热鲜牛肉则是牛屠宰后2至6小时直接上市流通，全程不进行低温排酸处理，多在农贸市场现场分割售卖。　　蒋永清表示，3类牛肉的主要差异在于屠宰后的温控处理，蛋白质、矿物质等核心营养差别不大，主要区别体现在口感嫩度、汁水留存等层面。

三 | 　　热鲜牛肉原生肉香浓郁，但屠宰后12至24小时肌肉进入僵直高峰期，肉质偏硬，适合薄片涮煮，且常温售卖易滋生微生物，必须当日食用完毕。冷鲜牛肉经低温排酸软化肌纤维，肉质细嫩多汁，低温环境有效抑制细菌繁殖，适配煎、炒、炖、烤等多种烹饪方式，仅有少量风味物质轻微转化。　　选购时如何查看标签，怎样挑选性价比更高的产品？　　蒋永清表示，产品标签是辨别牛肉品质的重要依据，不同品类查验重点各有区分。

四 | 选购冷鲜牛肉，务必查看包装印制的动物检疫合格证明、肉品品质检验合格证，真空、气调标识代表长效保鲜。

五 | 选购热鲜牛肉，查看摊位公示的当日检疫单据，优先挑选表面干爽、无大量渗水的牛肉，渗水严重的多为翻新冻肉冒充。

六 | 选购冷冻牛肉，认准包装“极速冷冻”标识，标准储存温度不高于零下18摄氏度，优先选择独立小包装产品。　　后续储存、解冻存在哪些常见误区，如何减少食材损耗？　　蒋永清说，牛肉口感变差，根源在于储存和解冻方式不当。冷鲜牛肉应存放于0至4摄氏度冷藏柜，建议3天内吃完；冷冻牛肉应按单次食用量分袋密封存放，避免频繁解冻。最优解冻方式为冰箱冷藏缓化，汁水流失最少；紧急情况可密封冷水浸泡，定时换水。切勿用热水直接解冻，高温会让蛋白质快速变性，肉质干柴，加速营养流失。　　本报记者刘军国　　《人民日报》(2026年08月10日第 10 版)。

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