What is the difference between frozen meat and raw meat

Hot fresh meat is the meat that is put on the market without any treatment after the slaughter carcass is cleaned. Cold fresh meat is also called chilled meat, sour meat, chilled meat. It means that the carcass of the slaughtered animal is quickly cooled, so that the temperature of the carcass (the center of the leg is measured in the future) is reduced to 0-4 ° C within 24 hours, and it is maintained at 0- Raw meat in the 4 ° C range. Frozen meat refers to meat that is pre-chilled after being slaughtered, and then rapidly frozen below -18 ° C, and the temperature of deep meat reaches below -6 ° C. Frozen meat is not as good in color or flavor as fresh or chilled meat, but has a longer shelf life, so it is still used.

The principle of modified atmosphere packaging:

Replace the air in the packaging box with a certain proportion of mixed fresh-keeping gas, so that the bacteria dormant or slowly grow in a balanced state in this state, to achieve the purpose of inhibiting the growth of bacteria and microorganisms, and to achieve no change in food sensory and taste nutritional value Preservation effect.
The role of CO2: inhibit the growth of aerobic bacteria, 20% to 25% of CO2 can inhibit the growth of aerobic bacteria, too high concentration of CO2 will cause browning of meat due to water-soluble proteins.
The role of high O2:
1. Generate oxygenated myoglobin to make the meat bright red.
2. Inhibit the growth of anaerobic bacteria.