With the rapid development of China’s economy and the continuous improvement of people’s living standards, the Chinese have also undergone significant changes in the consumption of beef products. In particular, the requirements for safety, hygiene and nutrition of fresh beef foods are getting higher and higher. Traditional frozen beef and hot fresh beef have quickly been replaced by high quality, low temperature fresh beef. The fresh market for beef has shown great potential for development, especially in large and medium-sized cities in China. Supermarkets will quickly replace the farmers' markets and become the main channel for the circulation of fresh foods including beef products.
The “China Meat Industry Development Plan†clearly stated that in cities, especially big cities, it is necessary to adapt to the development of small package cooling beef production, and to support the development of uninterrupted “cold chain†logistics in storage, transportation, and sales, and to promote supermarkets as the main Retail terminal product distribution, development of chain operations of meat products.
The processing of chilled beef has a high requirement for environmental sanitation, temperature and processing equipment. Good sanitation, suitable temperature and advanced processing equipment can ensure that the slaughtered beef carcasses are subjected to acid treatment, trimming, peeling, fascia, shredding, dicing, cutting, slicing, ground beef, High quality products after a series of processing such as packaging.
Cold fresh beef products can be divided into the following categories according to market requirements:
1 part of the beef is cut, and the loin, leg beef, etc. are cut and packaged.
2 Ding, silk, strip, sheet products, processing different parts of beef into semi-finished products
3Bone products, such as ribs, cavity bones, beef steaks, etc.
4 Beef stuffing products, after the fat beef and lean beef were mixed into a beef filling (or sausage without sausage) in a certain proportion, the packaging was put on the market.
5 Conditioning fresh beef (fresh beef is diced and sliced ​​after injection, tumbling, and then put on the market. Compared with traditional fresh beef, the quality of fresh beef is brighter, the taste is tenderer, and the shelf life is longer)
From the perspective of the development of beef and food in Europe and the United States, with the development of the domestic economy in the future, the small environment of the beef food industry will gradually improve. Small packaged chilled beef will not be a special term, and it will become products such as bottled water and instant noodles. In the same way, he flew into the homes of ordinary people. (Li Xuehai Ge Shengjun)
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