Why is there such a big price gap between fresh meat and frozen meat in the market?

Fresh meat tastes delicious and nutritious, while frozen meat does not taste as fresh in the first place, and nutrients will be lost a lot, so fresh meat will be much higher than frozen meat**.

The differences between frozen meat and fresh meat are as follows:

1. Fresh meat refers to the traditional slaughter in the early morning, early in the morning, and the cavity is not cooled and processed by the cavity of the meat, and the heat generated in the process of stiffening the carcass, coupled with the loss of autoimmune function after slaughter, provides conditions for the survival and reproduction of bacteria. Frozen meat refers to meat that is frozen and preserved at temperatures below -18°C or lower. The growth and reproduction of microorganisms is inhibited.

2. Frozen pork is fresher than hot fresh meat, which is usually exposed to room temperature and air for more than 6 hours; However, frozen pork is generally frozen immediately after slaughter about 3 hours after the pig is slaughtered, and then thawed in 1 hour, and frozen meat is usually exposed to room temperature and air for no more than 4 hours in total.

3. Frozen meat is more hygienic than hot fresh meat, fresh meat is exposed to room temperature air, and over time, microorganisms will grow and multiply, while most of the microorganisms in frozen meat have stopped growing, and refrigerated at a temperature of 0 -4 for "acid discharge", so that the meat has a natural maturation process, and the juice is delicious after processing.

How to preserve meat.

1. Freezing: This method is the simplest, now many families have refrigerators, clean and dry the fresh meat, pack it in a non-toxic plastic bag, and put it in the freezer of the refrigerator.

2. Flooding in light salt water: boil the water, add salt, the ratio of salt water is 1:60, after the salt water is cooled, pour a vessel ready to store fresh meat, after the fresh meat is washed, it is put into the salt water to submerge, and put the utensils in the shade, which can be stored for a period of time.

3. Save after boiling water: cut the fresh meat into slices with a thickness of about 1cm, boil the water, when the water is boiling, put the meat slices in boiling water and scald them again, quickly take them out to cool, smear a small amount of salt on both sides of the meat slices, and then put in a clean vessel, seal the mouth of the utensil with gauze, and store it in the shade.

Dear, I'm glad to answer for you! 1. Inhibit the growth and reproduction of bacteria. Supermarket refrigerated meat is to quickly cool the meat products and refrigerate them in a low temperature environment, in this process, because the temperature is too low, the growth and reproduction of bacteria and other microorganisms are inhibited, and the meat will not deteriorate.

2. The value of lead in nutritionists is high. Supermarket refrigerated meat is not frozen, does not need to be thawed before use, has the advantages of less juice loss and high nutritional value, so the refrigerated meat is tender and juicy when eaten, with rich meat flavor, which is convenient for human digestion and absorption. 3. Reduce odor generation.

Due to the formation of the cold chain, the lipid oxidation in the refrigerated meat is inhibited, and the first dry is good and the odor is reduced. 4. Short shelf life. The freshness of refrigerated meat has a short shelf life, only 3 7 days, and it needs to be transported from the place of production to the sales destination as soon as possible, and if the distance is far, it even needs to be transported by air, therefore, the logistics cost is higher, and it is naturally more expensive.

Summary. The main task of refrigeration is to prevent all kinds of changes in frozen meat in order to achieve the purpose of long-term storage. The change in the quality of frozen meat is not only related to the state of raw meat and the freezing process, but also closely related to the freezing process.

Frozen storage conditions are an important factor in determining the storage period and the quality of frozen meat.

The main task of refrigeration is to prevent all kinds of changes in frozen meat, so as to achieve the purpose of long-term storage. The change in the quality of frozen meat is not only related to the state of raw meat and the lack of freezing process, but also closely related to the freezing process. Frozen storage process conditions are an important factor to determine the storage period and the quality of frozen meat.

1. The principle of refrigeration of foodThe spoilage of food is mainly caused by the biological activities of microorganisms and the biochemical reactions carried out by enzymes in food. Animal foods, such as poultry, livestock, fish, etc., are easily contaminated by bacteria during storage, and bacteria multiply quickly, resulting in food spoilage. However, the quiet reproduction of jujube microorganisms and the exertion of enzyme activity require appropriate temperature and moisture conditions. If the environment is not suitable, microorganisms will stop reproducing or even die, and enzymes will lose their catalytic ability or even be destroyed.

Putting animal food at low temperature can inhibit the reproduction of microorganisms and the action of enzymes on food, and can be stored for a long time without spoilage.