"Shuanghui cold fresh meat", also known as Shuanghui chilled meat, is a rapid cooling process of livestock bodies slaughtered after strict inspection and quarantine. The deep core temperature of the muscles is 0~7℃, and has been fully processed. The acid removal and maturation process keeps fresh meat at 0-7℃ during subsequent processing, circulation and sales. Shuanghui cold fresh meat pioneered the clenbuterol test and other testing links to conduct online testing one by one to ensure that the products leaving the factory are safe and credible. After acidification and maturity, they are delicious, tender, nutritious and hygienic. It is the meat that best meets scientific requirements and is always between 0 and 0. Processed and stored in an environment of 7℃, the growth of microorganisms is inhibited, and pathogenic bacteria no longer secrete toxins. It has better quality, higher safety factor and richer nutrients than traditional hot fresh meat.
For ordinary fresh meat, the meat temperature is about 40-42℃, microorganisms are easy to breed, the shelf life is short, the meat is tough, difficult to chew, difficult to digest, and difficult to absorb.