Definition is different: Cold meat, also called cold meat, chilled meat. In the subsequent processing, circulation and sales process always keep the fresh meat in the range of 0-4 ℃. Frozen meat is the meat that is pre-cooled and acid-free, frozen, and then stored below -18 ℃, with the deep meat temperature below -6 ℃. The advantages are different: Cold meat: it overcomes the shortcomings and defects of hot fresh meat and frozen meat in quality, and is always under low temperature control. 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. Frozen meat: The growth of microorganisms slows down at low temperatures and can be stored for a long time. Different process parameters Cold fresh pork: cold fresh pork is required to be pre-cooled in an environment of 0-4 ℃ until the central temperature reaches 0-4 ℃, and to maintain an environment of 0-4 ℃ in the subsequent transportation and sales links. Frozen pork: frozen pork is required to be frozen at -28 ℃, and its central temperature should not be higher than -15 ℃ within 24-48h. Chilled pork: Chilled pork should be stored in a cooling room with a relative humidity of 75% ~ 95% and a temperature of -1 ℃ ~ 4 ℃. Frozen pork: frozen pork should be stored in a frozen storage room with a relative humidity of 95% ~ 100 and a temperature below -18 ℃, and the temperature fluctuation range between frozen storage room and night shall not exceed 1 ℃.