It overcomes the shortcomings and defects in the quality of hot fresh meat and frozen meat, and is always under low temperature control, the growth and reproduction of most microorganisms are inhibited, and the rate of toxin secretion by pathogenic bacteria such as Clostridium botulinum and Staphylococcus aureus is greatly reduced. In addition, the chilled meat has undergone a relatively full maturation process, with a soft and elastic texture, less juice loss, good taste and delicious taste.

High sensory comfort

Cold meat in the provisions of the shelf life of bright color, myoglobin will not browning, this and hot meat is no different, and the meat is more soft. Because of its gradual maturity at low temperature, the accumulation of some chemical components and a variety of small molecular compounds formed by degradation, the flavor of chilled meat was significantly improved.

The reason why the price of cold fresh meat is higher than that of hot fresh meat and frozen meat is that the production process has to go through many strict processes, which requires a lot of energy consumption and high cost.

It is difficult to distinguish between qualified and unqualified chilled meat from the outside. The two are only slightly different in color, smell, elasticity and viscosity. Only after they are made into dishes can they obviously feel the difference: qualified chilled meat is more tender and the boiled soup is clear and mellow.

high nutritional value

Chilled meat follows the basic laws of meat biochemistry, and at an appropriate temperature, the carcass completes the process of rigor mortis, stiffness, softening and maturation in an orderly manner. Muscle protein is normally degraded, muscle acid is softened, tenderness is significantly improved, which is very conducive to digestion and absorption of the human body. And because it is not frozen, it does not need to be thawed before eating, and it will not produce nutrient loss, which overcomes the nutritional deficiency of frozen meat.

Frozen meat is the slaughtered livestock and poultry meat after pre-cooling in -18 degrees Celsius below the quick freezing, so that the deep temperature of -6 degrees Celsius. Although frozen meat has fewer bacteria and is safer to eat, it needs to be thawed before processing, which will lead to the loss of a large number of nutrients. In addition, low temperature also slows down the oxidation rate of lipids in chilled meat, reduces the generation of small molecular odors such as aldehydes and ketones, and prevents their adverse effects on human health.

High safety factor

The whole process of cold fresh meat from raw material quarantine, slaughter, fast cooling segmentation to deboning, packaging, transportation, storage and sales is always under strict monitoring to prevent possible pollution. After slaughter, the product has been kept at a low temperature of 0-4 ℃, which not only greatly reduces the initial number of bacteria, but also significantly improves its hygiene quality because it has been at a low temperature.

Hot fresh meat is usually slaughtered in the early morning and listed early in the morning without any cooling treatment. Although it has passed the hygiene inspection after slaughter and processing, in the process from processing to retail, hot fresh meat is inevitably polluted by air, insects, transport vehicles and packaging, and the temperature of the meat is high in these processes. Bacteria are easy to proliferate in large numbers, and the food safety of meat cannot be guaranteed.