What are the advantages of chilled meat being more expensive than regular meat?

1. High safety factor: The whole process of chilled fresh meat from raw material quarantine, slaughtering, fast-cooling segmentation to deboning, packaging, transportation, storage and sales has always been under strict monitoring, which prevents possible pollution. After slaughtering, the product is kept at a low temperature of 0-4 degrees Celsius, which not only greatly reduces the initial bacterial count, but also significantly improves its hygienic quality because it has been kept at a low temperature.

Hot fresh meat, on the other hand, is usually slaughtered in the early hours of the morning and served early in the morning without any cooling treatment. Although it has passed the health inspection after slaughtering and processing, in the process from processing to retail, hot fresh meat will inevitably be polluted by air, insects, transport vehicles and packaging, and the temperature of the meat in these processes is high, and bacteria are easy to multiply in large quantities, which cannot ensure the safety of meat for consumption.

2. High nutritional value: cold fresh meat follows the basic laws of meat biochemistry, and at the appropriate temperature, the carcass completes the process of corpse stiffness, destiffening, softening and maturation in an orderly manner, muscle protein is normally degraded, muscle acid is softened, and tenderness is significantly improved, which is very conducive to the digestion and absorption of the human body. And because it is not frozen, there is no need to thaw before eating, and there will be no nutrient loss, which overcomes the nutritional defect of frozen meat.

Frozen meat is to pre-cool the slaughtered livestock and poultry meat at a temperature of -18 degrees Celsius or less, so that the deep temperature is below -6 degrees Celsius. Although frozen meat has fewer bacteria and is safer to eat, it needs to be thawed before processing, which can lead to the loss of a lot of nutrients. In addition, the low temperature also slows down the oxidation rate of lipids in chilled meat, reduces the formation of small molecule odors such as aldehydes and ketones, and prevents their adverse effects on human health.

3. High sensory comfort: cold fresh meat has bright color and luster within the specified shelf life, and myoglobin will not brown, which is no different from hot fresh meat, and the meat quality is softer. Because of its gradual maturation at low temperatures, the accumulation of certain chemical components and degradation of a variety of small molecule compounds makes the flavor of chilled meat significantly improved.

The reason why the price of chilled meat is higher than that of ordinary meat (such as 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.

Chilled fresh meat follows the basic laws of meat biochemistry, and at the right temperature, the carcass completes the process of corpse stiffness, derigidization, softening and maturation in an orderly manner, muscle protein is normally degraded, muscle acid is softened, and tenderness is significantly improved, which is very conducive to the digestion and absorption of the human body, and has high nutritional value.

Ever since I had a child, my family has been eating all kinds of cold meat, which is really good.

Cold fresh meat is different from the meat stall hanging on the first meat, it is a strict implementation of the veterinary quarantine system, the slaughtered carcass is quickly cooled, so that the carcass temperature (after the center of the leg meat is the measurement point) within 24 hours to 0-4, and in the subsequent processing, circulation and sales process always maintain 0-4 range of fresh meat.

It overcomes the deficiencies 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 secretion of toxins by pathogenic bacteria such as Clostridium botulinum and Staphylococcus aureus is greatly reduced. In addition, the chilled fresh meat has undergone a relatively full maturation process, the texture is soft and elastic, the juice loss is less, the taste is good, and the taste is delicious. Therefore, the price will naturally be more expensive than ordinary meat.

1.The general market is deserted, this should be a more critical point, in our country, the demand for cold fresh meat is not so big, after all, the farmers' market is everywhere, a lot of slaughtered fresh meat, many consumers still like to choose fresher meat, cold fresh meat is not particularly cold, so the market for cold fresh meat has not been cared for for a long time, only through price reduction. 2.

The general brand effect is poor, many consumers say that they are not familiar with many brands of cold fresh meat, and they see the cold fresh meat in vacuum packaging, and they don't know how long they have put the meat, especially the "zombie meat" that has been spread abroad, which has led to a shadow in the hearts of many consumers, thinking that cold fresh meat is this kind of meat, so it is not good from the heart, so it leads to the ** of cold fresh meat is very cheap.

Meat chilled. than frozen meat. Good.

Summary. Hello dear, I'm glad to answer for you, how profitable is it to sell cold fresh meat? The gross profit of cold fresh meat is between 15% and 20%, according to the daily sales of 800 yuan, the monthly profit is 4,000 yuan, and the annual profit is 50,000 yuan, which is only an estimate of capital protection.

Selling pork is a relatively high profit industry, you look at the farmers' market, supermarkets, pork fresh stores, their business is more hot every day, and there are many people engaged in this industry, indicating that his profits are still relatively high, but there are also certain risks, the first is the risk of pork quality, some pork if simple and unqualified, may be sold The second risk, if the fresh sales are not kept, the first day is not sold, the second day can not be sold. I hope this service can help you, thank you for your consultation, and I wish you all the best!

Hello dear, I'm glad to answer for you, how profitable is it to sell cold fresh meat? The gross profit of cold fresh meat is between 15% and 20%, according to the daily sales of 800 yuan, the monthly profit is 4,000 yuan, and the annual profit is 50,000 yuan, which is only an estimate of capital protection. Selling pork is a relatively high profit industry, you look at the farmers' market, supermarkets, pork fresh stores, their business is more hot every day, and there are many people engaged in this industry, indicating that his profits are still relatively high, but there are also certain risks, the first is the risk of pork quality, some pork if simple and unqualified, may be sold The second risk, if the fresh sales are not kept, the first day is not sold, the second day can not be sold.

How much profit does a pound of cold fresh meat see?

Pro, a pound of profit of about 10% to 15%, net profit is calculated according to their own situation, to a certain amount there is a commission, generally per kg more expensive than the outside 1 yuan, the specific profit mainly depends on the level of each person's business.

How much is the total amount of store opening plus franchise fee?

Pro, investment costs: more than 10,000 yuan. Equipment cost: 50,000 yuan Raw material cost in the early stage: 40,000 yuan Advertising fee: 10,000 yuan Working capital: 10,000 yuan and so on.

Thanks, is it okay to have a store? My daughter-in-law did it alone.

Dear, yes. As long as it meets the requirements, it's fine.

Freshly killed meat is fresher, the taste of meat is better, although cold fresh meat is hidden, but I don't know how long it has been refrigerated, and the freshness is not as good as freshly killed meat, so there is a difference.

Different Tissue Structures When fresh pork is frozen, the pressure per unit area generated by the ice crystallization is high, causing damage and destruction of the tissue structure. At the same time, the fibers are pressed. This tissue destruction caused by ice crystallization is mechanical and irreversible.

When thawing, a large amount of juice is lost, and the tissue structure undergoes irreversible changes.

Different colloidal properties Freezing fresh pork destroys the colloidal properties of muscle proteins, thus reducing the quality of the meat. The reason for the destruction of the colloidal properties of proteins is due to the denaturation of proteins during freezing.

The color of frozen fresh meat is different During the refrigerated storage process, the concentration of pigment substances increases due to the oxidation of heme and the evaporation of surface water, and the color gradually darkens, which is darker than that of fresh pork.

Freshly killed has not undergone any processing, no added water, fresh, authentic taste, and naturally ** is also higher.

The difference between the two is still relatively large:

Chilled meat. Also known as cooled meat, it refers to the strict implementation of the quarantine system, the slaughtered carcass is quickly cooled, so that the temperature is reduced to 0 4 degrees Celsius, and the subsequent processing, circulation and distribution process is always maintained at this temperature of refrigerated fresh meat. Because the cold meat is always kept at a low temperature during transportation and sales, it effectively inhibits the growth and reproduction of microorganisms and prolongs the shelf life.

It takes about two days for the whole process of cold fresh meat from processing to sales, so that the meat is naturally cooked, so the taste is good, the meat is fresh, and it can be cooked directly without thawing, reducing the loss of nutrients when thawing.

Hot fresh meat. The so-called hot fresh meat refers to the meat that is slaughtered in the early morning and marketed in the early morning without any cooling treatment, that is, the fresh meat that we often buy in the general vegetable market. This type of meat is transported and sold at room temperature, and the time required for post-cooking is relatively short.

In addition, it will be polluted in many aspects during transportation and sales, which is conducive to the proliferation of microorganisms and has a short shelf life.

The two have relative advantages and disadvantages, the market is more expensive than cold meat, in fact, the business takes advantage of the buyer's misunderstanding that the fresh nutrition is high, in fact, I personally feel that the quality of cold fresh meat is slightly better in comparison, in general, fresh meat has not undergone any treatment, in the process of transportation and sales, the pollution is more serious, and the safety hazards will be greater, and the cold fresh meat is processed aseptically, and the process of transportation and sale is kept in a low temperature environment, and the safety hazards are lower. Cold fresh meat can reduce the toxins secreted by pathogenic bacteria in a low temperature environment, make the nutrients easier to be absorbed by the human body, and after a full debinding and maturation process, the meat will taste better.

The difference between cold fresh meat and online meat is the difference between cold fresh meat and online meat between cold fresh meat, that is, cold fresh meat is fresh jelly, and the meat that is killed is generally a few days and the meat that is killed is the uncle of the day, so the price will be higher.

The direct difference between chilled meat and freshly killed meat is that freshly killed meat is relatively fresh, while chilled fresh meat is refrigerated and preserved at low temperature, and the natural taste will be worse than that of freshly killed meat.

Summary. Hello: I am glad to serve you pro, cold fresh meat, most of the products sold in supermarkets are cold fresh meat.

In the wet market, private meat is sold without refrigeration. **Gap ratio of cold fresh meat is 2 of 3 of fresh meat ** ratio pro. I hope mine can help you, thank you, have a great day.

In fact, cold fresh meat tastes better, but because of the influence of our Chinese customs, we think that the freshness of the freshly killed meat is relatively fresh, so we all like to buy fresh meat, so ** is relatively rising. I hope mine can help you, thank you, have a great day.

What is the retail price difference between chilled and fresh meat? Why is hot meat more expensive than cold meat?

Hello: I am glad to serve you pro, cold fresh meat, most of the products sold in supermarkets are cold fresh meat. In the wet market, private meat is sold without refrigeration.

**Gap ratio of cold fresh meat is 2 of 3 of fresh meat ** ratio pro. I hope mine can help you, thank you, have a great day. In fact, cold fresh meat tastes better, but because of the influence of our Chinese customs, we think that the freshness of the freshly killed meat is relatively fresh, so we all like to buy fresh meat, so ** is relatively rising.

I hope mine can help you, thank you, have a great day.