Fresh Meat – a food safety solution that meets European standards is conquering Vietnamese people! Revealing 5 outstanding benefits, how to distinguish it from frozen meat and the secret to choosing quality meat.
Index
1. What is Chilled Meat?
Chilled Meat is a fresh meat product that goes through a strict temperature control process from slaughter to the consumer:
Phase 1: Cooling the carcass
Immediately after slaughter, the carcass is placed in a specialized cooling system to lower the core temperature of the meat to 0°C – 4°C for 16-24 hours (for pork). This process activates “aging” – when endogenous enzymes break down proteins, making the meat soft and naturally sweet.
Phase 2: Peeling & packaging
Carcasses are only taken out for butchering when room temperature is ≤ 12°C. The packaging, storage and transportation stages are always maintained at 0°C – 4°C to ensure quality.
Core difference: Chilled meat is NOT frozen like frozen meat, but is only deeply frozen to preserve its freshest state.
2. 5 “Golden” Benefits of Eating Chilled Meat
2.1. Outstanding Hygiene and Safety
According to the International Livestock Research Institute (ILRI), up to 40% of traditional fresh meat is contaminated with Salmonella. In contrast, chilled meat, thanks to being maintained at a temperature of 0-4°C throughout the supply chain, is able to effectively inhibit the growth of harmful microorganisms. This strict temperature control not only minimizes the risk of cross-contamination from the external environment but also ensures that the meat meets international food safety standards such as HACCP and ISO, providing absolute peace of mind for consumers.
2.2. Nutrition is kept intact
The process of “biochemical ripening” at low temperatures is an important step forward in meat preservation. Unlike freezing, which can damage cell structures and cause loss of nutrients, this method helps to keep essential proteins, vitamins and minerals intact. At the same time, the meat is naturally tenderized through the action of enzymes, eliminating the need for artificial preservatives while ensuring the highest nutritional value.
2.3. “Peak” Freshness
Chilled meat reaches its ideal state for cooking thanks to a careful preservation process. The meat has a natural bright pink color, not darkened like meat stored in the traditional way. The texture of the meat is firm but still retains elasticity, and the flavor becomes sweeter and richer thanks to the enzyme fermentation process, enhancing the culinary experience of any dish.
2.4. Absolute Convenience
The convenience of chilled meat is undeniable. Meat can be easily stored in the refrigerator at 0-4°C for about 5-7 days without losing quality. When processing, users do not have to wait for defrosting like with frozen meat, saving 1-2 hours of preparation. Moreover, the quality of the meat is always stable, whether used on the first day or the fifth day, it still retains the same delicious softness.
2.5. Environmental Protection
Choosing chilled meat also contributes positively to environmental protection. This preservation method saves 30% of energy compared to maintaining meat at a frozen temperature of -18°C. In addition, because it does not need to be packaged as thickly as frozen products, chilled meat helps reduce the amount of plastic waste, thereby minimizing negative impacts on the environment.
3. Distinguishing between Chilled Meat and Frozen Meat: Don't Get "Mistaken"!
Below is a detailed comparison table between the two types:
| Criteria | Fresh Meat | Frozen Meat |
| Storage temperature | 0°C – 4°C | -18°C or below |
| Status | Soft, not frozen | Freeze, hard |
| Color | Bright, shiny pink | Faded, duller after thawing |
| Surface | Dry, not watery | Wet, leaking when defrosting |
| Expiry | 5-7 days (refrigerate) | 3-12 months (freezer) |
| Nutrition | Keep 95% | Loss of 30-40% vitamins and minerals |
Notes when choosing chilled meat:
Color: Avoid meat that is dark brown or gray – a sign of spoilage.
Smell: Fresh meat has a characteristic smell, not foul or fishy.
Elasticity: Press lightly with your finger, the cool meat will dent and bounce back immediately.
4. Why is Chilled Meat the Future of the Food Industry?
Chilled meat is emerging as an undeniable global trend, as 80% meat markets in developed regions such as the European Union (EU), the United States and Japan are all chilled meat, according to data from the Food and Agriculture Organization of the United Nations (FAO), reflecting the growing preference for this type of food due to its superior quality, high safety and convenience compared to traditional preservation methods.
In Vietnam, the government is playing an important role in promoting this trend by encouraging the application of cooling technology to improve meat quality, clearly recognizing the benefits that chilled meat brings such as ensuring food hygiene and safety and maintaining optimal nutritional value, thereby creating a strong driving force for the domestic food industry to transform to a more modern model.
At the same time, Vietnamese consumers' awareness is also changing in a positive direction, as they are willing to pay 15-20% more to own clean, safe and convenient products, showing increasing concern for health and quality of life, which promises to become the main driving force for demand for chilled meat in the near future.