Due to improvements in the slaughtering, transport, and sales environment, it is now possible to sell better quality cold meat. Cold meat, also known as cooling meat, rapidly cools the pork (not frozen) after slaughter, reduces the temperature of the carcass to 0-4°C within 24 hours, and continues to be processed and transported in the future. At 0 to 4 degrees. The characteristics of hot meat Hot meat is the most traditional commercial pork. It is slaughtered in the middle of the night and is served fresh meat in the morning. Because this kind of meat also maintains a certain body temperature, it is called hot meat. Hot meat has a short interval from slaughter to consumption, and its meat is often in a “rigid stateâ€. Cooking with this kind of meat is often not easy to burn, and lack of sap is not conducive to digestion and absorption, which also reduces the nutritional value. If in the summer, the temperature of the meat corpse is high, plus the heat generated by decomposition of glycogen in the meat corpse, the temperature of the meat rises sharply, even up to 40-42°C, providing good conditions for bacterial growth. Produced a bad "meat gas." In the cooking process, how much flavor you add can not make it disappear. In the summer, a few hours after slaughtering, the number of hot-blooded bacteria can reach “uncountable†levels, and when reaching consumers’ hands, they can no longer fully comply with national health standards, and may become a hidden danger of food safety. Hot air meat can only be stored under low temperature conditions (including transportation, sales and storage) in winter. After a relatively long period of time, it enters the “hybrid phase†and produces more amino acids, peptides and other flavor substances. At this time, processed meat products taste It is better, but also easy to digest and absorb. If you are buying hot meat that is in the “rigid phaseâ€, you can store it in the refrigerator for a day at low temperature. After entering the “hybrid phaseâ€, you can eat it better. If you have already created "meat trapping," it is impossible to disappear. Pork with "meat grip" is not identifiable from the outside. When buying hot meat, be sure to smell it first and smell it. Hot meat is best to eat how much, how much to buy. If you buy a lot at a time, you can't eat it and you can only put it in the fridge to make it a frozen meat. Due to the limited cooling capacity of domestic refrigerators, it is often not guaranteed that frozen pork centrals can also meet the requirements for cryogenic storage. This not only does not guarantee the quality of meat, but also wastes energy. Many housewives cut the hot meat they buy into meat, pork, and diced meat in refrigerators for refrigerated or frozen food. In fact, this practice is not desirable. The characteristics of frozen meat Frozen pork is prepared by freezing the slaughtered pork at a temperature below -25°C and then freezing it at -18°C. Under this freezing condition, the bacteria will not multiply, the enzyme activity will be greatly reduced, and the bacteria can be stored for a long time. Because it is sold under frozen conditions, it is called frozen meat, commonly known as "cold meat." When the meat is frozen, the freezer is a “drying box†that easily volatilizes water, resulting in reduced moisture in the meat pieces, shrinkage of the tissues, thickening of the fibers, darkening of the flesh, partial oxidation of the adipose tissue, and freezing and thawing of the pork. During the process, the loss of juice will reduce about 7% of the protein and other nutrients in the meat, and reduce the flavor material. The frozen meat not only has a slightly lower nutritional value, but also has a slightly worse taste. Improper handling may also have unpleasant odors. The frozen meat must wait until it is melted before cooking or processing the bacon, pork, diced and other shapes before cooking. If only a part of the frozen meat is large, the desired part should be removed from it and the other part still allow it to continue freezing, that is, the frozen meat cannot be completely frozen and then frozen again. In order to eat frozen foods that are similar to fresh foods, the frozen meat bought at home should be divided into the freezers below -18°C in the quantity required for each meal. The thawed food should be processed and cooked as soon as possible, and should not be frozen again so as to avoid the loss of water and nutrients in the meat during repeated freezing and thawing. The characteristics of cold meat Due to improvements in the slaughtering, transport, and sales environment, it is now possible to sell better quality cold meat. Cold meat, also known as cooling meat, rapidly cools the pork (not frozen) after slaughter, reduces the carcass temperature to 0-4°C within 24 hours, and then reprocesses and transports it in the future. At 0 to 4 degrees. Because cold meat is always in the cold chain state, it can quickly discharge the heat from the meat (including the deep part of the meat) and forms a dry film on the surface of the body, which slows down the evaporation of the body's moisture, thus preventing the growth and reproduction of microorganisms and prolonging Shelf life. Moreover, lactic acid is produced during glycolysis of cold meat muscles, which inhibits and kills microorganisms in the meat, making the safety and health of cold meat more secure. Cold meat from slaughter to sale takes 2 days of maturation, and after the ripening period, the protein has been broken down into more peptides, amino acids and nucleotides with umami taste, making the meat tender and flexible. Crispy, delicate, fresh, and full of flavor, nutrients are easily digested and absorbed by the body. Since cold meat does not undergo a freezing process and does not need to be thawed, there is no need to worry about the loss of nutrients. In the cold chain, the fat oxidation process is also inhibited, and no ketones, aldehydes, etc., are consumed, and no “flavored gas†occurs. The color of cold meat is no different from fresh hot meat. In the world, cold meat has gradually replaced hot meat and frozen meat, becoming the preferred fresh pork for people. With the choice of cold meat, people should need how much, how much to buy, and process it in time, not to freeze and store again. If you buy a lot and you can't eat it all at once and you want to freeze it in the refrigerator, you'll become frozen meat. Whether it's raw or processed into meat or meat, it no longer has the advantages of cold meat. Smart Funiture Actuator Remote Control
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1,We have various shipping ways for our customers, such as express which including TNT, DHL, FEDEX, UPS, EMS, etc; By air/sea
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2,Normally small orders, it just 5-7 business days to arrive your hand.
3,Other mass quantity, we send them out by sea or by air to sea port or air port to save some shipping freight for our customers. By sea, it may need 15~40days. By air, it may need 5~8days.