What are the benefits of cold meat?

Introduction: Chilled meat follows the basic laws of meat biochemistry. At a suitable temperature, the carcass completes the process of rigor mortis, lysis, softening and maturation in an orderly manner. Muscle proteins are degraded normally, and muscles It removes acidity and softens, and the tenderness is significantly improved, which is very conducive to the digestion and absorption of the human body. So, how to choose cold fresh meat? Which one is more nutritious: cold fresh meat, frozen meat, or hot fresh meat? Below, read the encyclopedia of cold meat knowledge compiled by the topic editor, which comprehensively introduces the nutrition, purchase and other knowledge of cold meat.

Cold fresh meat brands, cold fresh meat knowledge catalog, cold fresh meat introduction, cold fresh meat benefits, cold fresh meat purchasing guide, cold fresh meat brands, cold fresh meat, frozen meat, hot fresh meat comparison, cold fresh meat franchise Conditional cold meat preservation method 1 Introduction to cold meat Chilled meat is also called cooled meat, sour meat, and chilled meat. To be precise, it should be called "cooled sour meat." It refers to the strict implementation of the veterinary quarantine system, rapid cooling of the slaughtered animal carcasses, so that the carcass temperature drops to 0-4℃ within 24 hours, and always maintains the 0-4℃ range during subsequent processing, circulation and sales. Fresh meat inside. Because it has been pre-cooled and acidified before processing, the meat has completed the "maturation" process, so the cold meat looks moister, feels soft and elastic, is easy to taste when processed, and has a smooth and tender texture. The cold meat is - It can be stored for seven days at 2-5℃.

2 Benefits of cold fresh meat: High sensory comfort

Cold fresh meat has a bright color within the specified shelf life, and myoglobin will not brown, which is the same as hot fresh meat , and the meat is softer. Because of its gradual maturation at low temperatures, the accumulation of certain chemical components and various small molecular compounds formed by degradation significantly improves the flavor of cold fresh meat.

The reason why the price of cold fresh meat is higher than that of hot fresh meat and frozen meat is that the production process requires many strict processes, which requires a lot of energy and high costs.

It is difficult to distinguish between qualified and unqualified chilled meat based on appearance alone. There are only subtle differences in color, smell, elasticity, and viscosity. The difference can only be clearly felt after it is made into a dish. : Qualified cold meat is more tender, and the soup is clear and mellow.

High nutritional value

Cold fresh meat follows the basic laws of meat biochemistry. At the appropriate temperature, the carcass can orderly complete rigor mortis, relieve stiffness, softening and maturation. In this process, muscle protein is degraded normally, muscles are excreted and softened, and their tenderness is significantly improved, which is very beneficial to the body's digestion and absorption. And because it is not frozen, there is no need to thaw it before eating, and there will be no loss of nutrients, thus overcoming this nutritional defect of frozen meat.

Frozen meat is the pre-cooling of slaughtered livestock and poultry meat and then quick-frozen below -18℃, so that the deep temperature reaches below -6℃. Although frozen meat has fewer bacteria and is safer to eat, it needs to be thawed before processing, which will lead to the loss of a lot of nutrients. In addition, low temperature also slows down the oxidation rate of lipids in cold fresh meat, reduces the generation of small molecule odors such as aldehydes and ketones, and prevents their adverse effects on human health.

High safety factor

The whole process of chilled fresh meat from raw material quarantine, slaughtering, rapid cooling and segmentation to deboning, packaging, transportation, storage and sales is always under strict supervision to prevent possible contamination occurs. After slaughtering, the product is kept at a low temperature of 0-4℃. This method not only greatly reduces the initial bacterial count, but also significantly improves its hygienic quality because it is kept at a low temperature.

Hot fresh meat is usually slaughtered in the early morning and marketed early in the morning without any cooling treatment. Although it has passed the hygienic inspection after slaughtering and processing, in the process from processing to retail, hot fresh meat is inevitably contaminated by air, insects, transport vehicles and packaging, and the temperature of the meat is relatively high during these processes. Bacteria can easily proliferate in large numbers and the safety of meat cannot be guaranteed.

3 A guide to purchasing cold meat: first look at the color of the meat. If the surface of the meat is smooth and tender, it is qualified cold meat; if the surface is dark and dry, it is unqualified cold meat. Meat. Secondly, look at the fat. If the fat is white, shiny and greasy, it is qualified cold meat; if the fat is dull or gray-green, it is unqualified cold meat.

Second sniff: Smell the smell of meat. If there is no fishy smell and the meat has a pure smell, it is qualified cold meat; if the meat has a slight ammonia smell or sour taste, it is unqualified cold meat. Meat; meat with a pungent fishy smell is spoiled meat.

Three touches: Touch the meat surface with your hands. If the surface is moist and the cut surface is not sticky, the meat is qualified. If the surface is slightly dry and the cut surface is sticky, the meat is unqualified. Cold fresh meat; meat with an extremely dry surface and severe stickiness on the cut surface is spoiled meat.

Four Presses: Press the surface of the meat. If the concave surface can quickly return to its original shape after pressing, it is qualified cold meat; if the concave surface of the meat recovers slowly or cannot be fully restored after pressing, it is unqualified. cold fresh meat; if the gravure cannot be restored after pressing, it is spoiled meat.

4 Cold fresh meat brands Industry recommended brands Shuanghui SHINEWAY Jinluo JL Yurun Yurun Aisen AISEN Delis Pengcheng Food Qianxi Hezhengda Food CP Gaojin Manor Black Pig This data is provided by cnpp brand " "Provided by the Research Institute" for reference only! 5 Comparison between cold fresh meat, frozen meat, and hot fresh meat. Safety of hot fresh meat, cold fresh meat, and frozen meat. From processing to retail, it is contaminated by air, transportation vehicles, and packaging, and bacteria multiply in large numbers. It is processed, transported and sold aseptically at 0-4°C, and cooled and deacidified for 24-48 hours. It is currently the safest edible meat in the world. The slaughtered poultry and livestock meat is pre-cooled and then quick-frozen at -18°C. The deep temperature reaches below -6°C, and harmful substances are suppressed. The nutrition has not been processed by acid removal, which is not conducive to human body absorption, and the nutritional content is low. Most of the nutrients in the meat are retained and can be fully absorbed by the human body. Ice crystals destroy pork tissue, resulting in a large loss of nutrients. The taste is that the meat is hard, the broth is mixed, and the aroma is weak. Tender, juicy, easy to chew, clear soup and fresh meat. The meat is dry and hard, has a weak flavor and is not tasty enough. The shelf life is half a day or even shorter at room temperature. Store at 0-4℃ for 3-7 days. Below minus 18℃, more than 12 months. Market share 60% 25% 15% 6 Chilled Meat Franchise Conditions Investor Franchise Conditions

Investors should have relevant experience in operating farmers’ markets, fresh meat and frozen products, and have supermarkets in cities above the county level, Farmers' markets and merchants selling fresh meat and frozen products have honest quality and can provide consumers with safe and reliable meat products.

Store conditions

Capital: 100,000-200,000 yuan;

Place: independent front room, 20-40 square meters, can be owned or rented, or Can be sold in supermarket special areas.

7 Cold fresh meat storage methods There are two main ways to store cold fresh meat:

If it is a small amount, it is usually refrigerated or frozen; if it is a large amount, it is usually frozen. .

Refrigerating can usually preserve the meat for 3-5 days without deteriorating the quality of the meat, while freezing can ensure that it does not deteriorate for several months, but as time goes by, the taste of the meat will become worse and worse.

How to preserve cold fresh meat when there is no refrigerator:

1. Wrap the freshly bought raw meat in a wet cloth soaked in vinegar. It can stay fresh for a whole day and night without deterioration

2. Cut the fresh meat into pieces and fry it. It can be stored for a short time

3. Put the prepared mustard noodles and fresh meat on a plate, and then put them in a sealed In a container (such as a pressure cooker), it can be stored for a whole day without the meat spoiling

4. Put the fresh meat into the pressure cooker, steam it over high heat until steam comes out of the exhaust hole, and then close the pressure limit valve end , can be kept for two days and nights

5. Soak the fresh meat in the boiled and cooled pepper salt water and it can be kept fresh for two or three days

6. First cut the pork into about 3-inch squares cube, then apply honey on the pork, then string the meat together and hang it in a ventilated place. It can be stored for a period of time, and the meat will taste more delicious

7. Cook the fresh meat and keep it hot. Put it into the freshly boiled lard and it can be stored for a long time

8. Cut the meat into one centimeter thick slices, blanch it in boiling water, apply an appropriate amount of salt after it cools, and put it into a container. Seal it with gauze and place it in a ventilated and cool place. It can be stored for 15 to 20 days on hot days

9. Spray fresh meat with glucose solution and it can be kept fresh for more than one month

10 . Fresh meat should be wrapped in a double-layer plastic bag or aluminum tissue paper and placed in the freezer of the refrigerator. It can be stored for half a year

11. The shelf life of boxed refrigerated meat is 2 to 3 days before taking it away. Freezing is wrong

12. Frozen meat should be placed in the freezer and kept for 3 months

13. Canned meat should be placed in the refrigerator; meat floss should be stored after opening the can The shelf life is about 10 days, but do not put it in the freezer to prevent the meat quality from deteriorating

14. The cooked meat can be kept fresh for 5 days in the refrigerator and 2~ in the freezer. 3 weeks. It should be sealed when storing. It is best to soak the meat in gravy and freeze it at the same time. Otherwise, the water in the meat will disappear and it will become dry and hard