What is the difference between chilled and frozen meat, the difference between frozen meat and fresh

The main difference is that the temperature of processing, storage and transportation is different: the processing, storage and transportation temperature of chilled fresh meat is always controlled in the range of 0 4, which ensures the safety and reliability of the meat without affecting the quality and flavor of the meat; Frozen meat, on the other hand, is stored and transported at 18 years of age, and its quality is significantly lower than that of chilled meat. Freezing and freezing of meat can lead to adverse changes in the following five areas:

1) The mechanical extrusion of ice crystals destroys the tissue structure of meat; (2) Freezing and concentration denatures the protein, which causes the destruction of the colloidal properties of muscle protein and reduces the quality of meat; (3) mechanical destruction and colloidal destruction will further cause muscle juice loss; (4) freeze-drying and shrinking; (5) Fat oxidation, etc. Changes in the above five aspects will lead to the deterioration of the nutritional value and eating quality of meat.

The color can be seen.

1. The organizational structure is different.

When fresh pork is frozen, the pressure per unit area generated by the ice crystallization is very high, causing damage and destruction of the tissue structure. At the same time, the compression fibers are assembled. 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.

2. The properties of colloids are different.

Freezing of fresh pork will destroy the colloidal properties of muscle proteins, which will reduce 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.

3. The color of the 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.

The difference between frozen meat and fresh meat is as follows:1. Different definitions:

Fresh meat: Fresh meat refers to "hot fresh meat" that is slaughtered in the early morning and marketed early in the morning, without any cooling process.

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

2. Different edible characteristics:

Fresh meat: Freshly slaughtered meat is cooked immediately, even with first-class cooking techniques, the taste is not delicious, and the meat is tough, not easy to cook and difficult to chew.

Frozen meat: The meat is aged, dry and tasteless, which is called the phenomenon of "dry consumption".

1. Different definitions:

Cold fresh meat, also known as cooled meat, sour meat, chilled meat, to be precise, should be called "cooled sour meat". It refers to the 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 to always maintain the range of fresh meat in the range of 0-4.

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.

2. The advantages are different

Cold 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 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.

Frozen meat: Microorganisms grow and multiply at low temperatures and can be stored for a long time.

Chilled fresh meat and frozen meat are different in the integrity of the world, nutritional value, preservation time, chilled fresh meat is aseptically processed, transported and sold, the safety is higher, the nutritional value is basically retained, but the storage time is only 7 days at most, and the harmful substances of frozen meat are basically inhibited, and the nutrients are also lost, which can be stored for more than 12 months.

1. Security

Chilled meat is aseptically processed, transported and sold in an environment of 0 to 4 degrees Celsius, with high safety, while frozen meat is quick-frozen at minus 18 degrees Celsius to effectively inhibit harmful substances.

2. Nutritional value

Chilled meat and frozen meat are different in terms of nutritional value, because of the special processing process, the nutrients in the pork can be retained to the greatest extent, and the nutrients in the frozen meat are also lost in a large amount at a long time at low temperature.

3. Retention time

Chilled meat can be stored for up to 7 days at a temperature of 0 to 4 degrees Celsius, while frozen meat can be kept at a constant temperature of minus 18 degrees Celsius for more than 12 months.