Which is safer, chilled meat or fresh meat?

Cold fresh meat.

Fresh meat is sold directly on the market after being slaughtered without any cooling process. Many people think that such meat is the freshest. In fact, this is not the case. Meat products are very soft and will be contaminated when exposed to high temperatures. Under high conditions, it is easy to be contaminated by bacteria, viruses, etc. in the air, which may pose certain safety risks.

The cold fresh meat sold in supermarkets is strictly implemented in accordance with the veterinary quarantine system. The slaughtered meat is cooled and processed, and the temperature is reduced to 0-4 degrees Celsius within 24 hours. After subsequent processing Cold chain processing is used during transportation, and environmental hygiene requirements are very strict.

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Be sure to buy from regular supermarkets, so that the quality is guaranteed.

Good-quality frozen meat is light yellow in color, with white fat and oil. It does not smell strange or taste sour. It has good elasticity when pressed with your fingers, is not pulpy, and has good stickiness. Strong and no staining. The fat and oil of ball pork have lost their white color, and the meat is white. After defrosting, there is little or no pressure when pressed with fingers, and it feels bulging when pressed with hands. This kind of frozen meat is no longer suitable. Edible pork.

People's Daily Online-Experts suggest that cold meat is the first choice when buying meat