Why does it feel that the meat in the supermarket is better than freshly killed pork, beef and mutton? Why it tastes more delicious? The reason is that the fresh meat in the supermarket is transported from the slaughterhouse after chilling and separated. Now let us share why the fresh meat after slaughter need chilling.
What advantages will the fresh meat after chilling bring?
After the slaughter of live pigs, cattle and sheep is naturally cooled to room temperature, the carcasses are sent to the cooling room to decompose the lactic acid components of pigs, beef and mutton into carbon dioxide, water and alcohol under a certain temperature (always strictly in 0-4 ℃), humidity and wind speed, and then volatilize off. And intracellular molecules under the action of adenosine triphosphate in enzyme decomposition of umami substance base glycosides — IMP (the main component of MSG). The pork, beef and mutton after chilling taste has been greatly improved, and taste fresh. The meat PH value can be changed, and metabolic product is maximum decomposition and discharge, so as to achieve harmless, changed the molecular structure of meat at the same time. It is conducive to the absorption and digestion of the human body.
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Why are the pork, beef and mutton after chilling popular?
First, the pork, beef and mutton after chilling are all extremely fattening high-quality pigs, beef cattle, and mutton sheep. The nutritional value is higher than ordinary meat, and it is soft and juicy, tastes delicious, soft in color, fat but not greasy, lean and not woody, easy to chew, and easy to digest, even if it is eaten raw, its nutrient absorption and utilization by the human body is already high. Secondly, the processing of sour pork, beef and mutton has strong technical force, first-class equipment, a computer automatic control of temperature, humidity and wind speed, strict technological process, advanced processing technology and excellent management.
The meat after chilling is soft and elastic, and the meat quality is relatively delicate. There is no obvious difference in color and meat quality from hot fresh meat and frozen meat. The acidification process of sourdough meat can reduce the content of harmful substances in the meat; the low-temperature production process of sourdough meat can avoid the contamination of meat quality by microorganisms.
Established in 1984, we are a leading professional manufacturer and turnkey solutions suppliers of abattoir equipment, slaughtering equipment, slaughter machine tool, slaughter line, slaughterhouse equipment, meat processing machine for livestock/cattle/cow/horse/camel, sheep/goat, pig/hog and poultry/chicken/broiler/bird/rabbit.
Our company provides a complete set of conveyor lines and slaughter equipment and accessories for different sizes of chilling rooms, and installs and debugs for customers.
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