Quite cold meat, which is part of a product sold under the banner of nanjing chiau food company ltd., has received a large number of orders and consultations on a daily basis since the 2014-10-08 online thumb business site. As a high-quality service provider, we'll be doing the sales and after-sale service of cold meat. I'm so grateful for supporting our clients and our new friends for years. What kind of meat is fresh, cold, frozen pork? Is there a big nutritional gap between them? We often see fresh meat, cold meat, frozen pork, and three different kinds of meat on the market. It is generally believed that frozen pork is not nutritious and of poor taste. So it's better to choose fresh pork at high prices. Cold meat, known as cold meat, means the rapid cooling of post-slaughter livestock, which reduces the temperature of an object to 0-4°c within 24 hours and remains at 0-4°c cooling throughout subsequent processing and distribution. This meat is kept for three days at zero degrees celsius. Reliability: frozen pork, cold meat, hot meat, keeping the right way to process meat. The supermarket operations department must establish a system of standards for the standardization and fine-tuning of the operation of meat, which belongs to its own business, whereby every step of the operation is carried out by a knifeman and recorded in the form of video, photos, ppts, each step of the work, with operating standards, and with the need to ensure a "soft shop" and a cold meat supplier, in order to gradually reduce the human impact of the operation and standardize the cold meat factory. (1) the cold salt water treatment method is commonly used for meat preservation, with about 0. 9% cold salt water, water temperature at around 0°c, impregnated raw material meat for about 15 minutes, chicken for 5-10 minutes and internal organs for 10 minutes. This treatment can result in a sharp drop in the rising temperature of meat in the process of meat separation, preventing the growth of micro-organisms; it can allow meat that forms the juice internally to penetrate with cold salt water, making it more compact and easier to do so. Also, at temperatures around 0°c, the preservation of meat is good, making fat more rigid at low temperatures and making fat less volatile. (2) the cold temperature of the raw material is adjusted to the freezer temperature of the meat, which is approximately -1. 7°c ~0°c。