Luoyang Chuangya Industrial Group Co

d: t: : >That is, when consumers see fresh beef (soft, not frozen) placed in refrigerated cabinets in supermarkets or specialty stores, the veterinary quarantine system is strictly enforced, and the slaughtered beef carcasses are The cooling process is carried out quickly so that the carcass temperature (the center of the hind leg meat is the measuring point) drops to ℃ within an hour, and the fresh meat is always kept within the ℃ range during subsequent processing, circulation and sales. Developed countries began to promote chilled meat as early as the 1920s and 1930s. Among the fresh meat they currently consume, chilled meat already accounts for about %. d: t: : > Advantages d: t: : > It overcomes the shortcomings and defects in the quality of hot fresh beef (hook meat). It is always under low temperature control, and the growth and reproduction of most microorganisms are inhibited. The rate at which pathogenic bacteria such as Clostridium toxin and Staphylococcus aureus sec... [Details]