chilled meatThat is, the pig carcass that has just been slaughtered is quickly cooled at -20 ℃, so that the deep temperature of the carcass is reduced to 0~4 ℃ within 24 hours, and the meat is always under the control of the cold chain during the subsequent processing, storage, transportation and sales, so that the activity of enzymes and the growth and reproduction of most microorganisms are inhibited, and the safety and hygiene of chilled meat are ensured. Moreover, the cold meat has undergone a more adequate process of maturation, the meat has become tender and the taste has become delicious. At the same time, cold meat in the cooling environment to form a layer of dry oil film on the surface, not only can reduce the evaporation of water inside the flesh, so that the meat soft and juicy, but also can prevent the invasion and reproduction of microorganisms, extend the preservation period of meat. The shelf life of cold meat can reach more than a week. The shelf life of the general hot meat is only l ~ 2 days. Furthermore, after cooling "ripening", the connection structure of myofibrils in chilled meat muscle will become fragile and break into small fragments, which will increase the tenderness of meat and improve the meat quality.