Local Meat Shop

Hygienic Meat Shop

Warm Meat is obtained from freshly slaughtered animals or poultry.

Chilled Meat is fresh meat produced from freshly slaughtered animals or poultry

The meat is not refrigerated at any stage during the meat handling or at the point of sale

The meat is rapidly chilled down at the peak of freshness. Chill temperatures (kept at below 4°C) are maintained throughout the cold chain system to preserve the freshness, nutritive values and eating quality of the meat.

Meat is highly perishable. Without refrigeration, spoilage and food poisoning bacteria grow rapidly on the warm meat. Chemical and biochemical changes are also accelerated under the warm conditions. These result in rapid deterioration of the meat quality.

Chilled meat has a longer shelf life as cold temperature slows down the growth of harmful bacteria which cause spoilage. Chilling also slows down quality deterioration.

The distribution and handling system for warm meat is not conducive to optimum hygiene. The warm meat does not keep its freshness and eating quality for long.

Chilled meat keeps its freshness for 3 to 5 days in display chillers or home refrigerator. It is convenient to use and can be cut into specific portions to the exact requirements of the user.