Chilled lamb is just slaughtered sheep carcasses, in -20 ℃ under the conditions of rapid cooling treatment, so that the deep carcass temperature within 24 hours down to 0 ~ 4 ℃, and in the subsequent processing, storage, transportation and sales process is always in the meat in the cold chain under the control of the activity of enzymes and the majority of micro-organisms inhibited the growth and reproduction, to ensure that the cold fresh meat safety and hygiene. Moreover, the cold meat undergoes a more adequate process of un-stiffening and ripening, which makes the meat tender and flavorful. At the same time, cold meat in the cooling environment, the surface of the formation of a layer of dry oil film, not only can reduce the evaporation of water inside the meat, so that the meat is soft and juicy, and can prevent the invasion of microorganisms and reproduction, to extend the shelf life of the meat. Cold meat shelf life of up to a week or more. The general shelf life of hot meat is only 1 to 2 days. In addition, after cooling "after cooking", cold meat muscle myofibrillar connection structure will become fragile and break into small pieces, will make the meat tenderness increase, meat quality has been improved.

From the introduction of chilled lamb, it is indeed very suitable for some urgent processing of the store with, such as lamb soup hall. Because chilled lamb is not finalized, it is not suitable for left and right restaurants.

Two, frozen lamb

Sheep by the slaughter of the first low-temperature acid drainage, and then by the rapid freezing to -28 ℃ below, the meat of microorganisms are basically killed, from the bacteriological point of view, when the meat frozen to -18 ℃, the vast majority of the growth and microbial reproduction is inhibited, relatively safe and hygienic. In addition frozen lamb is transported so that its center temperature is below -15℃, then kept in a -18 environment and sold in a frozen state. Frozen lamb can be stored for up to two years if kept well.

Frozen lamb and chilled lamb compared to the nutritional difference is not much, only frozen meat in the consumption of the need to be defrosted, reasonable consumption, the nutritional value of frozen meat is not lower than fresh meat. And frozen lamb can be shaped after processing, suitable for a variety of hotels that need to be rolled, hot pot restaurant use, widely used, but also longer than the preservation of chilled lamb.