1, quick-frozen, just processed fresh meat into the ultra-low-temperature environment, so that it is frozen in a short period of time into the "ice", and then outside the water poured on some water, so that the meat is completely frozen in the ice heap, so that you can do the maximum degree of insurance, if the storage environment is constant, at least can be stored for more than half a year. However, this way of equipment and storage environment requirements are high, only some processing plants, enterprises have the demand and ability to save frozen meat, is not suitable for ordinary people. The refrigerator used by the family, because of the slow freezing speed, even if the pork is frozen into a pile of ice, its freshness is much worse.

2, cooking, raw fresh meat is very difficult to keep for a long time, but if you cook it into a semi-finished product, and then add some permissible preservatives into it, in addition to extending the shelf life, but also to extend its freshness. In the case of some sauced meat, for example, the reason why it is cooked is to extend its shelf life, and some seasonings and additives added during cooking can further preserve the fresh flavor of the fresh meat, but this way is not a permanent solution, and there is nothing much wrong with it in a short period of time.

3, change the environment, if the fresh meat is only a short period of time, then directly sealed up, and then placed in a cool dry place, or low constant temperature environment can be. In earlier years, when there is no refrigerator, is the use of ice insurance, there are some people with wells, the fresh meat sealed in a bag or barrel, and then sunk with a rope tied to the eye of the well to preserve freshness, can extend the freshness of fresh meat. And now are generally low constant temperature state, supermarkets, the kind of display pork lying cabinet, is low constant temperature equipment, fresh meat stored in this environment, can play a role in preserving freshness.