How to keep the pork freezer in the supermarket freezer fresh

Usually, the temperature of the pork in the supermarket freezer is lowered to about 0°C to 1°C. The specific requirement is to cool the meat before putting it in the upright freezer : it is mainly used for short-term storage of meat. First, lower the temperature in the freezer to about minus 4°C. After the meat is stored, keep it between -1°C and 0°C. The pork cooling time is 24 hours, and it can be stored for 5 to 7 days. After cooling the meat, a dry film is formed on the surface, which prevents the growth of bacteria, slows down the evaporation of water, and prolongs the storage time.

Freeze most of the water in pork to ice, Freeze Meat: Quick, deep freeze meat. This meat is called frozen meat. Frozen meat is more shelf-stable than chilled meat. The freezing of pork in the supermarket freezer is generally carried out at a temperature below -23°C and stored at about -18°C. In order to improve the quality of frozen meat and restore its original taste and nutritional value after thawing, most freezers currently use the quick-freezing method, that is, the meat is placed in a quick-freezing room at -40°C, and the temperature of the meat is quickly reduced to -18 ℃ below, and then transferred to the refrigerator.

The pork in the supermarket freezer is mainly used to increase the osmotic pressure of the meat through salt, salting method: the storage effect of salting method. It removes part of the water and reduces the oxygen content in the meat, creating environmental conditions conducive to the growth and reproduction of bacteria. However, some bacteria have strong salt tolerance, and salting alone cannot achieve the purpose of temporary storage. Therefore, salting in production is mostly carried out at low temperature, and the salting method is often combined with drying method to make various flavors. of meat products.

Supermarket freezer or freezer, low temperature storage method: low temperature storage method is the refrigeration of meat. One of the most practical ways to store meat and meat products. Under low temperature conditions, especially when the temperature drops to minus 10°C, the moisture in the meat freezes into ice, creating an environment in which bacteria cannot grow and develop. But when the meat is thawed and reconstituted, bacteria start to multiply again due to the increased temperature and oozing juices. Therefore, when using low-temperature storage of meat, it is necessary to maintain a certain low temperature until it is eaten or processed, otherwise the quality of the meat cannot be guaranteed. The refrigeration of pork in supermarket freezers can be divided into two types: chilled meat and frozen meat. Cold storage or freezer, low temperature storage method: low temperature storage method is the refrigeration of meat. One of the most practical ways to store meat and meat products. Under low temperature conditions, especially when the temperature drops to minus 10°C, the moisture in the meat freezes into ice, creating an environment in which bacteria cannot grow and develop. But when the meat is thawed and reconstituted, bacteria start to multiply again due to the increased temperature and oozing juices. Therefore, when the freezer uses low temperature storage of meat, it is necessary to maintain a certain low temperature until it is eaten or processed, otherwise the quality of the meat cannot be guaranteed. Refrigeration of meat can be divided into two types: chilled meat and frozen meat.