Cold fresh meat, is also called chilled meat, aged meat and icy fresh meat. More accurately, it is named as chilled-aged-meat, which is to be cooled rapidly after slaughtering and strictly in compliance with veterinary quarantine system. The carcass temperature( measured at the center of hind leg) drop down to 0-4°c within 24 hours and will always keep this temperature(0-4°C) in the later procedure of processing, distribution and marketing. Finally, the meat looks moist, feels soft and flexible, taste fresh and tender, because of pre-chilling and strict temperature control within.0-4°C. Chilled meat can be kept seven days at 2-5℃.

It overcomes defects and shortcomings of hot meat and frozen meat in quality.

1. Compared with fresh meat, chilled meat is always under low temperature, so that the majority of the microorganisms is inhibited. In addition, the speed of toxin secreting from Clostridium botlinum. and staphylococcus aureus greatly reduced.

2. Compared with frozen meat, the aging procedure of chilled meat is more fully and juicy leakage is less. Therefore, its taste and nutrition are better than frozen meat.

Chilled meat is under strict control from raw materials quarantine, slaughter, fast cooling (chilling) to boning, packaging, transportation, storage and sale, which can effectively prevent the possibility of the contamination. After slaughtering, the chilled meat maintains low temperature at 0-4℃. In this way, it not only reduces the initial number of bacteria but also improve the quality.

However, fresh meat are always processed in the early morning and soon carried to the market without chilling. Although it is also qualified health inspection after slaughtering, fresh meat will be affected by air, insects, vehicles and packaging, and many other pollution in the later processing and retailing procedure. It is because that the fresh meat with high temperature will be easier for breeding bacteria, which influences the safety of food.