What is the difference between chilled and fresh meat

The difference between chilled meat and fresh meat lies in the different processing processes, different tastes and tastes, and different degrees of safety. Fresh meat is mostly there"Slaughtered in the early morning and marketed early in the morning"It is very susceptible to spoilage, and the shelf life of fresh pork does not exceed 1 day.

1. The treatment process is different.

Chilled fresh meat is a process of natural cooling of livestock and poultry meat, and then acid discharge is carried out according to strict quarantine standards, and it is divided into meat at low temperatures, and finally sold at the highest level.

Fresh meat is slaughtered and processed in the early hours of the morning, without any cooling treatment, directly transported to various places for sale, so when buying meat, some meat is still hot.

2. The taste is different.

In the process of acid excretion, the pH of the meat has changed, the metabolites in the meat have been decomposed and eliminated, and it has been in a low temperature state, no bacterial infection has not deteriorated, there is no fishy smell, and the macromolecular adenosine triphosphate in the cell is decomposed into umami substance base glycoside IMP (the main component of monosodium glutamate) under the action of enzymes during acid discharge, so that the meat taste is improved and becomes delicious and juicy.

Although fresh meat is also delicious to eat, the longer it is placed, the more the meat will become harder, the more water will be lost, the meat will become woody to eat, and under the action of bacteria, lactic acid will be produced, forming an unpleasant fishy smell.

3. The degree of security is different.

After the slaughtering of chilled meat, the whole process of acid discharge, segmentation, transportation and sales is carried out at low temperature, which avoids bacterial infection and prevents the breeding of bacteria.

After the fresh meat is slaughtered, it will not be cooled down, and the meat is hot when it is easy to breed bacteria, and there is no good protection in the process of transportation and sales, which makes the meat more likely to be infected with bacteria, so in terms of safety, fresh meat is not as good as sour meat.

Who has Shuanghui cold fresh meat ** joined.

Chilled meat"Or cold chain fresh meat, refers to the strict implementation of the quarantine system, slaughtered carcasses quickly cooled and deacidified treatment, fully completed pork"After ripening"stage, the carcass temperature is reduced to zero to 4 degrees Celsius, and the meat is processed, stored, transported and sold at this temperature. On the one hand, cold fresh meat undergoes a relatively full cooling process (when the temperature of the center of the hind leg is lower than 7 degrees Celsius, it is considered to be cooled completely), and it is also the maturation process of the meat (acid removal process), so that the meat becomes soft from stiffness, the water-holding capacity is enhanced, the meat becomes tender, and the taste becomes delicious; On the other hand, the pH value of the meat has decreased, showing a certain acidity, and under the action of the combined cooling temperature, it can effectively inhibit the growth and reproduction of harmful microorganisms in the meat and ensure food safety.

As one of the choices of cold fresh meat for Anyang citizens, Anyang Tianyun Food Processing has built a strict industrial chain quarantine safety system, realizing the traceability of the whole process of inspection and quarantine from the source of pigs, such as slaughtering, quarantine, segmentation and quarantine, cold chain distribution and terminal sales. At the same time, the company has independently created its own brand Yun Dolphin Fresh, and has now developed into a modern sales company with Yun Dolphin Fresh as the leading brand, with fresh and frozen product sales, cold chain logistics, chain terminals, e-commerce and other systems. And build a solid guarantee for consumers' healthy dining table and safe kitchen.

When choosing cold fresh meat, please look for Tianyun Business - Yungu Fresh Cold Fresh Meat Brand.

Chilled fresh meat refers to the carcass of livestock and poultry slaughtered in strict accordance with quarantine standards, the temperature of the carcass (after the center of the leg meat is the measurement point) is reduced to 0 4 within 24 hours, and the acid is discharged in this environment, and then the meat is always kept under the condition of 0 4 in the process of segmentation, packaging, transportation and retail. Cold fresh meat is also known as sour meat, pre-cooled meat. Based on the total number of colonies, the storage period of chilled fresh meat can reach 9 days under 4, 4 days under 10, and 2 days under 15.

The process of cold fresh meat from slaughter to sale takes about 2 days, which is a natural maturation process. During this period, the meat is rigid, destiffened, softened, and matured in an orderly manner at a suitable temperature. After these links, amino acids and peptides are formed, and the taste of the meat becomes delicious, the tenderness is improved, and the texture is soft and elastic.

Chilled meat is not frozen, and there is no need to thaw before use, and there will be no nutrient loss, which overcomes the defects of frozen meat. Due to the formation of the cold chain, lipid oxidation in the chilled meat is inhibited, reducing off-flavors.

Cold fresh meat, also known as cooling meat, fresh meat, refers to the strict implementation of the veterinary quarantine system, the slaughtered carcass of the rapid cooling treatment, so that the carcass temperature (after the leg meat center is cold fresh meat, fresh meat cabinet 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. Developed countries began to promote chilled meat as early as the twenties and thirties of the last century, and among the fresh meat they currently consume, chilled meat has accounted for about 90.

Chilled 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 rate of toxin secretion 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.

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. Because the meat has been pre-cooled and drained before processing, the meat has completed the process of "ripening", so the cold fresh meat looks moist, soft and elastic to the touch, easy to process and taste, the taste is smooth and tender, and the cold fresh meat can be stored for seven days at a temperature of -2-5.

"Chilled meat" is also known as fresh meat, chilled meat. The carcasses of the slaughtered livestock are rapidly cooled to a temperature of 0 to 4 degrees Celsius and maintained throughout circulation and distribution. The chilled fresh meat has undergone a relatively full process of destiffening and acid discharge, with a soft and elastic texture, delicious taste, and the advantages of less juice loss and high nutritional value.

What is Cold Fresh Meat? Chilled meat is the meat that is freshly slaughtered and frozen in the freezer.

It's the meat that has just been freshly slaughtered and kept fresh in the refrigerator or refrigerated.

1. Security.

1. Fresh meat: From processing to retail, it is polluted by air, transport vehicles and packaging, and bacteria multiply.

2. Chilled fresh meat: aseptic processing, transportation and sales within 0-4 hours, 24-48 hours of cooling and acid discharge, and it is currently the safest edible meat in the world.

2. Nutrition.

1. Fresh meat: It has not undergone acid removal treatment, which is not conducive to human absorption, and has little nutrient content.

2. Cold fresh meat: most of the nutrients of the meat are retained, which can be fully absorbed by the human body.

3. Taste. 1. Fresh meat: the meat is hard, the broth is mixed, and the fragrance is light.

2. Cold fresh meat: tender and juicy, easy to chew, clear soup, fresh meat.

Fourth, the shelf life:

1. Fresh meat: half a day or even shorter at room temperature.

2. Chilled meat: 0-4 Store for 3-7 days.

Answer: Fresh meat is the kind that is sold now, without any treatment, no cooling, and no freshness. In addition, the cold meat has undergone cooling treatment and various preservation measures, in which case the nutritional content and health content have decreased. Chilled meat is cooled, but the fresh meat is not processed in any way and is slaughtered and sold without any additives.

The difference is in taste, meat quality, and nutrition, and these three points of fresh meat are better.

The difference between chilled meat and fresh meat of the day is that fresh meat of the day is fresh meat that is slaughtered on the same day and directly put on the market, and chilled fresh meat is not fresh meat that is slaughtered on the same day and refrigerated.

Cold fresh meat is also called fresh meat, cooling meat. It refers to the strict implementation of the inspection and quarantine system after slaughtering and rapid cooling treatment, so that the temperature is reduced to 0 4 degrees Celsius within 24 hours, and in the subsequent processing, circulation and sales process has always been maintained in this temperature range of fresh meat compared with 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 cold 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.

Chilled meat does not contain acid, and the fresh meat of the day contains acid.

Difference Between Cold Fresh Meat and Fresh Meat:

1. Differences in production processes. Fresh meat, also known as fresh meat, refers to pork obtained by slaughtering pigs without temperature intervention and cutting them at room temperature. Chilled fresh meat, also known as chilled meat, refers to the pork obtained by slaughtering the pig, cooling it to between 0-4 degrees within 24 hours according to the strict national quarantine standards and removing acid at the same time, and then maintaining a low temperature.

2. Color difference. The color of fresh meat is dark red or red, because it is directly slaughtered and slaughtered and immediately divided and sold pork, so the blood and water in the pork are retained more, and the color is darker, and the cold fresh meat is more ruddy after the blood is discharged, and it is pink or light red.

3. Difference in meat quality. Fresh meat because of the acid removal treatment, so the meat blood water residue is more, the meat is generally hard and solid, press the rebound immediately, the feel is thick and not soft, and the cold fresh meat because of the acid removal of more blood water, the meat quality is relatively soft, the pressure rebound is fast, and the feel is softer.

4. Odor difference. Fresh meat is generally slightly fishy because of more blood and water remains, and you can smell obvious pig smell when you stand next to it, while cold fresh meat is generally not obvious because of the blood and water drained clean, and you can't smell it when you stand next to it.

Chilled meatFresh meat is slaughtered without any cooling processing, directly on the market, many people think that this kind of meat is the freshest, in fact, meat products are very soft and polluted, in the high temperature conditions, easy to be polluted by bacteria and viruses in the air, there will be certain safety hazards.

The cold fresh meat sold in the supermarket is strictly implemented in accordance with the veterinary quarantine system, and the meat after slaughter is cooled and processed, and it is reduced to 0-4 degrees Celsius within 24 hours, and the cold chain treatment is used in the subsequent processing and transportation process, and the environmental health requirements are very strict.

Expansion of capitalMaterial:

Precautions: Be sure to go to a regular supermarket to buy, so the quality is ***.

The frozen meat is pale yellow in color, the fat and fat are white, there is no strange smell on the smell, there is no sour taste when eaten, the elasticity of the fingers is good, it is not rotten, the edge is strong, and there is no stain residue. The fat and oil of the ball pork have lost their white color, the meat is white, and the return force is very small when pressed with the fingers after thawing, or there is almost no afterburner, and the feeling of swelling is given when pressed by hand, so the frozen meat is no longer edible pork.

Relatives answer according to your questions as follows: Chilled fresh meat: also known as cooled meat, sour meat, chilled meat, to be precise, it 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 (the center of the leg meat is the measurement point) within 24 hours to 0 to 4 degrees Celsius, and in the subsequent processing, circulation and sales process to always maintain the range of 0 to 4 degrees Celsius fresh meat. Because the meat has been pre-cooled and discharged before processing, the meat has completed the process of "ripening", so the cold fresh meat looks moist, soft and elastic to the touch, easy to process and tasteful, the taste is smooth and tender, and the cold fresh meat can be stored for seven days at a temperature of minus 2 degrees Celsius to minus 5 degrees Celsius. Fresh meat:

It refers to the slaughter of meat that has not been frozen or otherwise processed. Due to the high temperature of fresh meat, it is highly susceptible to microbial contamination and spoilage, so it is generally believed that the shelf life of fresh meat is not more than one day.