Fresh meat is unprocessed and at room temperature, while chilled meat is cooled to between 0-4°C. Frozen meat is chilled meat further reduced to -18°C or lower. These methods impact the meat's storage, flavor, and texture.
Fresh Meat:
- Definition: Unprocessed meat that hasn't been chilled or frozen.
- Storage: Needs immediate use or refrigeration to prevent spoilage.
- Taste: Often considered to have a superior flavor and texture compared to frozen meat.
Chilled Meat :
- Definition: Fresh meat that has been cooled to a temperature between 0°C and 4°C.
- Storage: Can be stored for a longer period than fresh meat, but still requires refrigeration.
- Taste: Can be more tender and juicy due to the chilling process.
- Packaging: Vacuum-packed chilled meat (VPCM) is a common packaging method that extends storage life and protects against oxidation and dehydration, according to Allana.
Frozen Meat :
- Definition: Chilled meat that has been frozen to -18°C or lower.
- Storage: Can be stored for much longer periods than fresh or chilled meat.
- Taste: Some may perceive a slight loss of flavor and texture compared to fresh or chilled meat due to the freezing process, but flash-freezing can minimize these changes.
- Thawing: Repeated thawing and freezing can compromise meat texture and may affect its overall quality.
