Frozen meat is much cheaper than fresh meat, what s the?

Frozen meat is not fresh, the taste is poor, a lot of frozen meat is imported from abroad, foreigners do not like pig trotters, chicken feet and other parts, most of the parts with bones are lost, they do not want meat at a low price to buy a large number of people, and then in the frozen storage method imported into our country for sale, therefore, a large number of frozen meat will make the first decrease. Frozen meat is easier to preserve.

Because most of the frozen meat has a long shelf life, it is not particularly fresh, so it is much cheaper, and many people still choose to buy fresh meat when buying meat.

Frozen meat is cheaper because a lot of frozen meat is stored for a long time and the meat quality is poor. There are even some black-hearted merchants whose frozen meat is rotten meat, dead meat, and expired 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.

Dear, I'm glad to answer for you: How to calculate the profit from selling cold fresh meat in the supermarketAnswer: The calculation formula for the profit from selling cold fresh meat in the supermarket is as follows:

Supermarket Fresh Profit (Sales Price - Purchase Price) * Sales Volume. According to the profit regulations, the gross profit of fresh food in supermarkets should be 25 percent, that is, the purchase price of 10 yuan a pound of pork should be a little more than 7 yuan

Frozen duck, frozen chicken thighs, chicken wings, chicken, chicken feet, frozen pig trotters, pork ribs, etc.

Frozen meat refers to the meat that is slaughtered, pre-cooled, deacidified, and then stored below 18, and the deep meat temperature reaches 6 or less. High-quality frozen meat is generally frozen at 28 to 40 degrees Celsius, and the quality and aroma of the meat are not much different from fresh or chilled meat.

If it is frozen at a lower temperature, the quality and aroma of the meat will vary greatly, which is why most people think that frozen meat is not delicious. However, both methods of frozen meat have a longer shelf life, so they are widely used.

Microbial Influences:

1.At low temperatures, various biochemical reactions are slowed down in the process of microbial metabolism, so the growth and reproduction of microorganisms are gradually slowed down.

2.When the temperature drops below the freezing point, the water in the microorganisms and their surrounding media is frozen, which increases the cytoplasmic viscosity, increases the electrolyte concentration, changes the pH value and colloidal state of the cell, denatures the cell, and the cell membrane is damaged by the mechanical action of freezing, and these changes in the internal and external environment are the direct causes of the obstruction or death of the metabolic activities of microorganisms.

Effect of enzymes: Low temperature does not completely inhibit enzymes, enzymes can still maintain partial activity, so the catalytic effect does not actually stop, but only very slowly. For example, trypsin still has a weak reaction at 30, and lipopase can still cause lipolylysis at 20.

Enzyme activity is generally reduced to a very small amount at 18. Therefore, low-temperature storage can prolong the preservation time of meat.

Because the foreign aquaculture industry is relatively developed, most of them raise one type of domestic animal in a unified manner. And the scale is very large, and it also depends on the region. Different countries have different specialties.

Beef from the Middle East, beef from the Americas, pork from Japan, and Europe as well. So their cost will be very cheap relative to China. Because most of the aquaculture industry in China is farmers or some small groups.

They have too many links, too complicated and too many first-class businesses in the process of breeding, slaughtering, processing and freezing (most foreign countries are mechanized and directly frozen and supplied without much manpower). So it's more expensive.

Moreover, foreigners have limited concepts and abilities for frozen food consumption. The competition is also fierce, so it is cheaper. Moreover, the consumption of this kind of food in China is relatively large and there are many people.

For example, the canteens of various schools and enterprises use a large amount. Therefore, they occupy the inland market with small profits and quick turnover.

Real cold meat is more expensive than ordinary meat, so it is impossible for him to meet the standard cold fresh meat. Supermarkets also have a lot of non-standard products.

Cold fresh meat 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 speed 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.

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 is always 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 right temperature, the carcass completes the process of corpse stiffening, destiffening, softening and maturation in an orderly manner, muscle protein is normally degraded, muscle acid is softened, and the 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 hot and frozen meat is that the production process has to go through multiple strict processes, which requires a lot of energy consumption and high costs.

There are too few original flavors like before, and the pork raised in the countryside is delicious.

It must be the pork killed on the same day that tastes good.

The differences between cold food and fresh meat mainly include texture, taste, nutritional value and shelf life.

Texture and mouthfeel: Frozen foods often produce ice crystals during the freezing process, which can cause changes in the texture and texture of the food. For example, frozen meat may become slightly dry or lose some moisture, resulting in a slightly worse taste.

Nutritional value: There may be some differences in the nutritional value between frozen foods and fresh meat. Frozen foods are usually treated before freezing, such as peeling, dicing, or adding seasonings, which may affect the nutrients in them.

In addition, prolonged freezing may lead to the loss of certain nutrients, such as the loss of vignosin C.

Shelf life: Frozen foods have a longer shelf life compared to fresh meat. Frozen foods can be kept at low temperatures for a long time, while fresh meat needs to be eaten or stored for a shorter period of time.

Although there are some differences between frozen foods and fresh meat, frozen foods are still a convenient and affordable option, especially if food needs to be preserved for a long time or fresh ingredients are not available in certain seasons or regions. When choosing frozen food, it is advisable to check the ingredient list and shelf life of the food and make sure to choose a high-quality product.