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Frozen Fresh Meat
The carcass after slaughter is rapidly cooled to 0-4°C within 24 hours, and remains in this temperature range in following processing, circulation, and selling procedures. The meat is “matured” after being pre-cooled to remove the acid, making it visually wet with soft, elastic handfeel and smooth, tender mouthfeel.
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Fresh Meat
Fresh meat refers to the pork that is salable without being frozen. As a traditional way of pork sales in China, it fits with the consumption habits of Chinese consumers. Pigs are slaughtered in the midnight and the pork is released on the market in the early morning. This form of meat has taken the main position in China’s meat market for a long time.
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Frozen Meat
It refers to the meat that undergoes pre-cooling and freezing at a temperature of -18℃ after pigs are slaughtered, with the inner meat temperature below -6°C. The meat can be stored for long in an extremely low temperature. After being frozen, the meat still retains most of the color and fragrance of fresh meat, therefore this form of meat is widely applied.
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Meat Processing
Our product mainly include sausage, preserved meat, meat cubes, meatballs, dumplings, bacon, roasted suckling (adult) pigs, and other deeply-processed cooked food products.
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