Cold meat, also known as modified atmosphere meat and chilled meat. Keep the fresh meat in the range of 0-4℃ during the whole subsequent processing, circulation and sales.

Frozen meat is pre-cooled, deacidified, quick-frozen, and then stored below-18℃, and the deep meat temperature reaches below -6℃.

The advantages are different:

Cold meat: overcomes the shortcomings and defects of hot meat and frozen meat in quality, and is always under low temperature control. In addition, chilled meat has undergone a relatively full ripening process, with soft and elastic texture, less juice loss, good taste and delicious taste.

Frozen meat: microbial growth slows down at low temperature and can be preserved for a long time. Different process parameters

Cold fresh pork: Cold fresh pork is required to be precooled at 0-4℃ until the central temperature reaches 0-4℃, and the environment of 0-4℃ shall be maintained in subsequent transportation and sales.

Frozen pork: Frozen pork should be stored in the freezer at -28℃, and its central temperature should not be higher than-15℃ within 24-48h.

Cold fresh pork: Cold fresh pork should be stored in a cooling room with a relative humidity of 75% ~ 95% and a temperature of-1℃ ~ 4℃.

Frozen pork: Frozen pork should be stored in a frozen storage room with the relative humidity of 95% ~ 100% and the temperature below-18℃, and the temperature fluctuation in the frozen storage room should not exceed 1℃ for one day and night.