1, fresher: pigs enter the quick freezing process within 2 to 3 hours at the earliest after slaughter. After thawing at home for more than 1 hour, the exposure time of meat at room temperature is only about four or five hours. However, fresh meat is usually transported from slaughterhouses at 4 o'clock in the morning and sold at meat stalls, and it will not appear on people's tables until noon at the earliest. The exposure time of meat at room temperature and in the air is more than six hours.
2, better to eat: from the meat quality point of view, fresh meat is sour and has many impurities; Frozen meat is treated with acid before storage, and the water and dirty blood in the body are basically removed, making the meat more delicious. But the refrigerator at home can't keep frozen meat fresh for a long time. Because the temperature of frozen meat is about-18℃, and the refrigeration capacity of household refrigerators is limited, generally only about -4℃, so frozen meat will slowly deteriorate if it is kept in the refrigerator for a long time. Therefore, experts suggest that it is best to eat the frozen meat bought home within one week.
3. Nutrition: Compared with fresh meat, there is little difference in nutrition between frozen meat and fresh meat, but frozen meat needs to be thawed when eaten, and improper thawing method will lead to the loss of nutrients.
It should be reminded that repeated thawing and freezing of frozen meat will destroy the nutrients in it, resulting in the loss of the most nutritious cytoplasmic liquid in the meat with water. As long as it is thawed correctly and eaten as soon as possible, the nutritional value of frozen meat is not lower than that of fresh meat.