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| Humble Opinion on the Quality Difference between Hot Meat and Chilled Meat |
| ZHANG Dequan, HOU Chengli |
| Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China |
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Abstract Fresh meat accounts for over 80% of meat and meat products consumption in China, about 60% of which is hot meat, and less than 30% is chilled meat. Several recent studies have shown that the pre-rigor hot meat is more suitable for stewing, shabu-boiling, frying and other traditional cooking methods in China, while post-rigor chilled meat is more suitable for roasting and grilling methods in Western countries. Hot meat and chilled meat have their respective processing properties as well as advantages and shortcomings. This paper summarizes the latest progress in the research on the quality of hot meat and chilled meat. Next, it suggests that fresh raw meat processing theory, technology, standard and management system suitable for Chinese dietary habits, personalized consumption demands and fine cooking methods should be established in order to provide technical and theoretical support for the ‘customized’ new form of fresh meat production.
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HUANG Chunyang, WANG Lingjuan, WANG Zhe, ZHANG Xinxiao, MA Jingjing, YANG Jing, ZOU Ye, WANG Daoying, XU Weimin. A Review of the Impact of Non-Meat Proteins on Myofibrillar Proteins and Meat Quality[J]. Meat Research, 2023, 37(2): 62-67. |
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2020, Vol. 34 
