What is the difference between cold meat, which is sold in specialty stores all over the street, and cold meat, which is sold by vendors? Why is it called cold meat?

Cold meat, also known as cooled meat, acid-expelled meat, chilled meat, accurately should be called "cooling acid-expelled meat". Refers to the strict implementation of veterinary quarantine system, the carcass of the slaughtered animal rapid cooling treatment, so that the carcass temperature (after the center of the leg meat as a measurement point) within 24 hours down to 0-4 ℃, and in the subsequent processing, circulation and sales process is always maintained within the range of 0-4 ℃ of fresh meat. Because of the pre-cooling of the acid before processing, so that the meat to complete the process of "maturity", so the cold meat looks wet, soft and flexible to the touch, easy to process the flavor, taste smooth and tender, cold meat at -2-5 ℃ temperature can be preserved for seven days.

The main difference between chilled meat and vendor meat is: chilled meat from slaughter to sales are in accordance with the process, the legal way to ensure food safety; vendor meat is just a slaughter license, no disinfection, formal sales channels for sales, may be a problem meat, can not guarantee the quality of meat.