Is fresh meat healthy?

Fresh meat, also known as hot air meat, is the most traditional commercial pork. It is slaughtered in the middle of the night and supplied to the market in the morning. Because this kind of meat still keeps a certain body temperature, it is called hot air meat. Hot fresh meat is not cooled. Although it has passed the sanitary inspection after slaughter and processing, it is inevitably polluted by air, insects, means of transport and packaging in the process from processing to retail, and the temperature of meat is high in these processes, and bacteria are easy to multiply, which can not guarantee the edible safety of meat.

Therefore, it needs to be thoroughly cleaned and fully processed before it can be safely eaten.

Chilled meat is always under low temperature control, and the growth of most microorganisms will be inhibited, and the rate of toxin secretion by pathogenic bacteria such as Botox and Staphylococcus aureus will decrease. At the same time, in the process of acid excretion, lactic acid produced in muscle can also inhibit microbial reproduction, making the product safer.

Chilled meat is soft and elastic, and it tastes delicious after sufficient acid discharge. Moreover, in the cold storage process, a large amount of protein can be produced by the action of autolytic enzymes, which has the advantages of less water loss and high nutritional value.