When it comes to "meat", I believe everyone is very familiar with it in daily life. The nutritional value of "meat" is very rich, containing calcium, zinc, iron and other minerals and a variety of vitamins needed by the human body, as well as a large amount of protein and fat, which is one of the important sources of nutrition for the human body.

There are generally three types of meat sold on the market: frozen meat, fresh meat and cold fresh meat. Fresh meat has long occupied China's fresh meat market due to its simple processing. And "cold meat" is a kind of meat on the market in recent years, once launched by many people like, mainly sold in large supermarkets, then what is the difference between it and our traditional fresh meat and frozen meat.

chilled meat

Cold fresh meat, to be precise, should be called "cooling sour meat", which means that after the strict implementation of the veterinary quarantine system, the slaughtered livestock and poultry meat is quickly cooled to discharge the lactic acid in the meat, and the body temperature is reduced to 0-4 ℃ within 24 hours, so that the meat is not stiff, rotten and produces fishy smell, and it is always kept within 0-4 ℃ in the process of subsequent processing, circulation and sales.

fresh meat

Fresh meat, also known as hot fresh meat, is livestock and poultry meat sold directly on the market without cooling and acid treatment after slaughter. It is usually slaughtered in the early morning and listed early in the morning. In daily life, fresh meat is sold on the meat stalls in the vegetable market.

frozen meat

Frozen meat is to freeze the slaughtered livestock and poultry meat below -18 ℃ after pre-cooling, so that the deep meat temperature can reach below -6 ℃. High-quality frozen meat is generally frozen at -28 ℃ to -40 ℃, which can basically ensure the quality and flavor of the meat, but most frozen meat is frozen at a lower temperature, and the quality and flavor will be greatly lost. This is why most people think that frozen meat is not delicious.

Safety aspects

Cold fresh meat is aseptically processed, transported, stored and sold within 0-4 ℃, and cooled and drained of acid for 24-48 hours. The whole process is always under strict monitoring to prevent all kinds of possible pollution. After slaughter, the cold fresh meat is kept at a low temperature of 0-4 ℃, and the growth and reproduction of most microorganisms are inhibited, which is the safest meat on the market at present.

Although fresh meat is also qualified by health quarantine after slaughter and processing, in the process of processing to retail, fresh meat will be polluted by air, packaging and transport vehicles, and in these processes, the temperature of the meat is high. Bacteria are easy to multiply in large quantities, and the food safety of meat cannot be guaranteed.

Nutritional aspects

Chilled meat at a suitable low temperature, so that the body orderly completed the process of rigor mortis, stiffness, softening and maturation, muscle protein normal degradation, muscle acid softening, tenderness significantly improved, and retained most of the meat nutrients, can be fully digested and absorbed by the human body; in addition, low temperature can slow down the oxidation rate of lipids in chilled meat, reduce the generation of aldehydes, ketones and other small molecular odor substances, it can reduce its adverse effects on human health.

Fresh meat without acid treatment, partial loss of nutrients, human body absorption rate is relatively poor.

Frozen meat ice crystals will destroy the meat tissue, and the need to thaw before processing will lead to the loss of a large number of nutrients.

Taste aspect

Cold fresh meat has gone through the process of acid removal, less blood residue, and the acid-base degree of meat has changed. After a relatively full process of "solving stiffness and maturity", the tenderness of meat has increased, the meat quality has been improved, the texture is soft and elastic, the juice loss is less, tender and juicy, easy to chew, good taste, clear soup and delicious taste.

Fresh flesh and blood water residue, meat is hard, broth mixed, fragrance is lighter.

Frozen meat meat dry hard, light flavor.

Shelf life

Cold meat stored at 0-4 ℃ for 3-7 days. Fresh meat can be stored at room temperature for half a day or even shorter. Frozen meat minus 18 ℃, can be stored for more than 12 months.

In this way, compared with fresh meat and frozen meat, chilled meat is more secure in terms of food safety, with high safety factor, high nutritional value and good taste. Therefore, when we usually buy meat, we can choose to buy chilled meat as much as possible. (hospital contribution)