High-grade beef processing

High-grade beef refers to the fast-fattening high-quality beef cattle, which can meet the specific requirements of meat color, marbling and shear force after normal slaughtering, pre-cooling (segmentation) and ripening process.

The price of high-grade beef is higher than that of ordinary beef. at present, the price of imported high-grade beef on the market is 12-25 US dollars / kg.

Under the condition of conventional treatment, in order to meet the specific quality requirements, high-grade beef needs to be ripe at 0-4 ℃ in order to complete the postmortem change of meat, improve the edible quality of meat, and turn it into edible meat with edible quality. Long-term maturity not only increases the consumption of products, reduces the yield of products, but also greatly increases the cost of products and prolongs the production cycle because of energy consumption. Therefore, how to shorten the ripening time of high-grade beef and improve the quality of high-grade beef has become one of the key core technologies restricting the rapid, sustained and efficient development of China's beef industry.

Chilled meat refers to meat whose deep temperature is lowered to above freezing point (0-4 ℃) and stored, circulated and sold within this temperature range. Chilled meat overcomes the shortcomings of poor microbial stability and easy spoilage of hot fresh meat, and avoids the deficiency of nutrient loss and juice exudation of frozen meat, so chilled meat is one of the directional products of China's meat industry in the future.