Thursday, June 25, 2020

Four reasons why frozen meat is better than fresh meat


From a hygienic point of view, the newly slaughtered meat often contains various bacteria, and may even have certain viruses, such as porcine jaundice virus, which is hidden in bone blood and muscle; and the bacteria in frozen meat have been discharged or frozen died.


After the pigs are slaughtered, they enter the quick-freezing process as quickly as 2 to 3 hours. After thawing at home for more than 1 hour, the exposure time of the meat at room temperature is only about 4 or 5 hours, and fresh meat usually comes from the slaughterhouse at 4 o'clock in the morning. It is shipped out and sold on a meat stall. The fastest time to go to the public's table is at noon. The meat is exposed to room temperature and air for more than 6 hours.

More delicious

From the perspective of meat quality, fresh meat has a heavy acidity and juiciness; while frozen meat has been acid-treated before entering the warehouse, the moisture and blood in the meat are basically removed, so the meat taste is more delicious. However, the refrigerator at home does not allow the frozen meat to keep fresh for a long time. Because the temperature of frozen meat is about minus 18 ℃, and the refrigeration capacity of household refrigerators is limited, generally only minus 4 ℃ ~ 5 ℃, frozen meat will continue to deteriorate in the refrigerator for a long time. Therefore, experts suggest that the frozen meat bought home should be eaten in a week (


Compared with fresh meat, frozen meat is not much different in nutrition, but frozen meat needs to be thawed when consumed. As long as it is properly thawed and eaten reasonably, the nutritional value of frozen meat is not lower than that of fresh meat.

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