The Truth About Warm, Frozen and Chilled Meat
Warm Meat – obtained from freshly slaughtered animals or poultry usually from the wet markets place, is highly perishable. Without refrigeration, bacteria grow rapidly on warm meat which causes spoilage and food poisoning. Under warm conditions, chemical and biological changes are also accelerated. These result in the rapid deterioration of meat quality. The distribution and handling of warm meat is not conducive to best hygiene. The warm meat does not kept it freshness and eating quality for long.
Frozen Meat – is similarly processed from the freshly slaughtered animals or poultry. The meat is preserved by rapid freezing to colder than 18 degrees Centigrade and is then stored and distributed in frozen form.
Freezing also stops bacterial growth. The complex chemical changes that cause deterioration of the meat, such as rancidity are also slowed down considerably. Freezing meat can therefore preserve the meat in good condition and retain its wholsomeness and quality of the meat for long periods ranging from 6 months to a year depending on the meat. Upon thawing the quality of the meat, it should be acceptable to the consumer as fresh product.
Chilled Meat – is produced from freshly slaughtered animals or poultry and stored under refrigeration without being frozen. In the abattoir, the carcasses are immediately chilled down to the recommended temperature of 0 degrees to 4 degrees Centigrade by rapid-chilling process using advanced refrigeration technology. The chilling temperature is maintained through the subsequent processing, handling, transport storage, distribution and retail.
Cold temperatures keep bacteria from growing. Chilling also slows down quality deterioration due to growth of spoilage bacteria as well as chemical and biological changes. Chilled meat keeps its freshness for 3-5 days in display chiller or home refrigerator. It is convenient to use and can be cut into specific portions to the exact requirements of the user.