For a long time, consumers have only been familiar with the concept of fresh meat or frozen meat, while the concept of chilled meat is still unfamiliar. In addition, many people do not understand the nature of chilled meat as well as the quality of this type of meat.

Chilled meat is sold in supermarkets and convenience stores, with prices often 15-30% more expensive than fresh meat. However, the value that comes with its standards is the reason why chilled meat is a modern consumption trend.

What is the difference between chilled meat, frozen meat, and fresh meat?

With chilled meat, the core of the meat must be kept at a temperature of 0-4 degrees Celsius for no more than 24 hours after slaughter to soften the meat and give the best quality. This helps the meat to enter the biochemical ripening stage (aging) by endogenous enzymes in the meat, making the meat softer.

In addition, meat must always be kept within this temperature range throughout the process from slaughtering, cooling, dressing, packaging, transporting and distributing.

Unlike frozen meat, chilled meat will always be soft, moist and elastic. This is a big plus because the meat can be processed immediately, without wasting time on defrosting.

Chilled meat can be stored for 5 days in the refrigerator, helping to keep the meat soft.

Fresh meat (also known as hot meat) is often consumed immediately after slaughter in traditional markets. This process takes place from 12-16 hours at room temperature, causing the quality and hygiene of the meat to decline due to the lack of intervention to inhibit enzyme activity and microbial growth.

"Although I use both fresh and chilled meat, I feel that chilled meat is more hygienic because it is carefully packaged and preserved. Most importantly, I don't need to defrost it like frozen meat products," Hoang Quy (23 years old, student) shared.

What do consumers think about chilled meat?

In the context of food hygiene and safety, which is always a factor that consumers are increasingly concerned about. Chilled meat products meet the needs of cleanliness, freshness, hygiene and safety as well as convenience, and are gaining the trust of consumers.

"The meat is fragrant, delicious, the packaging is clean, and the origin is clear, especially in the current epidemic situation, which will make me feel more secure when choosing safe foods," Minh Chanh (28 years old, office worker), shared his feelings about chilled meat products on the market.

Ms. Thuy Kieu (housewife) said that with strict control of chilled meat at livestock farms and many strict regulations in the processing and production stages, her family is very confident in using this type of meat.

Outstanding advantages

One misconception that consumers have is that meat must have a slimy substance to be delicious. In fact, this slimy part is a sign of microbial growth. In chilled meat products, the surface of the meat is only slightly wet and not slimy.

According to Mr. Nguyen Nhu Tiep, Director of the Department of Agricultural, Forestry and Fishery Product Quality Management, the quality of fresh meat will quickly decrease because it cannot inhibit the activity of microorganisms and enzymes and it is very difficult to control food safety and hygiene.

Master Nguyen Viet Hung, chief representative of the International Livestock Research Institute ILRI, said that the rate of meat contaminated with Salmonella on the market is up to 40%.

At a temperature of 10-45 degrees Celsius and in the outside environment for 4-5 hours, fresh meat may be contaminated with harmful microorganisms both inside and outside the meat. Meanwhile, chilled meat still retains its fresh quality after many days.

Therefore, ensuring that chilled meat is always kept at a temperature of 0-4 degrees Celsius is an important factor in providing consumers with more delicious, safe and quality meat products.

Is the meat sold in supermarkets chilled meat?

Although meat areas are now appearing in many supermarkets and convenience stores, and are packaged and kept cool, it is not necessarily chilled meat.

Specifically, preserving fresh meat at a temperature of 0-4 degrees Celsius makes many people mistakenly think it is chilled meat. There is no guarantee that the core of the meat is maintained at a temperature below 4 degrees Celsius, so the quality and hygiene of the product may be reduced.

In fact, these meat sources are hot meat taken from slaughterhouses, then brought back to be processed, packaged and preserved. Meanwhile, chilled meat requires a strict process right from the first stages.

Who is chilled meat for?

With the obvious advantages of chilled meat, the notion that delicious meat is not clean and clean meat is not necessarily delicious is no longer reasonable.

Although the price is somewhat higher than fresh meat, chilled meat products bring many long-term benefits in terms of nutrition and food hygiene and safety. These are concerns of housewives, in the context of unsafe meat products being sold widely in the market, making it more difficult to choose optimal food for the family.

Chilled meat also meets the clean eating habit, along with the trend of choosing safe food that is becoming more and more popular among young people.

"When preparing soup dishes, chilled meat produces less foam than fresh meat from the market, so I feel more secure when using this type of meat," Gia Huy (23 years old, student) shared.

The emergence and standards of chilled meat meet the needs of modern consumers, contributing to promoting the domestic meat market as well as bringing a safer, more civilized choice to users.

According to Zingnews.vn