1. Fresh meat refers to traditional animal meat that is slaughtered in the early morning and marketed in the early morning without cooling. The heat generated in the process of carcass rigidity, coupled with the loss of autoimmune function after slaughter, provides conditions for the survival and reproduction of bacteria. Frozen meat refers to animal meat frozen and preserved at a temperature below-18℃ or lower. The growth and reproduction of microorganisms are inhibited.
2. Frozen pork is fresher than hot meat, and hot meat is usually exposed at room temperature and air for more than 6 hours; Generally, frozen pork is frozen immediately about 3 hours after the pig is slaughtered, and then thawed at 1 hour. Frozen pork is usually exposed to normal temperature and air for less than 4 hours.
Frozen meat is more hygienic than hot fresh meat. Fresh meat is exposed to air at room temperature, and microorganisms will grow and multiply with time. However, most microorganisms in frozen meat have stopped growing and "excreted acid" at the temperature of 0℃-4℃, which makes the meat naturally mature and the processed juice delicious.
Preservation method of meat
1. Freezing: This method is the simplest. Many families now have refrigerators. Clean the fresh meat, dry it, pack it in non-toxic plastic bags and put it in the freezer.
2. Soak in light salt water: boil the water and add salt, with the salt water ratio of 1: 60. After the salt water is cooled, it is poured into a container for storing fresh meat. After washing fresh meat, put it in salt water and put it in a cool place, which can be preserved for a period of time.
3. Preserve after scalding in boiling water: cut the fresh meat into thin slices with a thickness of about 1cm, boil with water, scald the meat slices once in boiling water, quickly take them out and cool them, smear a little salt on both sides of the meat slices, then put them into a clean container, seal the mouth of the container with gauze and store them in the dark.