What is cool beef?
Consumers do not understand clearly about the two concepts of chilled meat and frozen beef.
Cool meat is meat that, after slaughtering in whole or in half, undergoes a cooling process to ensure that the center of the meat in the thickest part reaches a temperature of 0oC to 4oC within no more than 24 hours after slaughter.
This is the optimal temperature to not generate dangerous bacteria and is also a key feature to distinguish it from deep frozen meat at -12oC in household refrigerators. If at a cool temperature, the meat is still in a flexible state, the surface is moist and elastic, then with frozen meat, at -12oC the meat is frozen, the surface of the meat is dry.
Cool beef “haven’t met” consumers yet?
Often going to the supermarket to buy food for her family, Ms. Nguyen Thi Hoa from 12 Ho Xuan Huong (Hanoi) said that her family often eats cool beef, the quality of this food is very good, compared to meat. Frozen is more expensive but she still chooses.
Hoa added that using this cool beef, consumers feel like it is fresh meat rather than frozen meat, preserving the quality and original taste of fresh beef.
Also choosing to use cool beef in family meals, Ms. Pham Ngoc Ha, from group 29, Dich Vong ward, Cau Giay (Hanoi), said that when cold beef is bought at the supermarket, the family can preserved for over 20 days, the weight of each pack of cool beef is very suitable for use in each meal, so it is very convenient in processing.
Cool beef products are packaged in vacuum sealed packages, so when you buy them, you just need to keep them in the refrigerator of your family’s refrigerator to be able to use them for a long time. Ms. Ha added.
Until now, Vietnamese consumers often have the habit of buying hot meat to use (slaughter meat for immediate consumption), this type of meat is perceived by consumers as fresh meat, but according to warnings from experts , the type of cattle meat that is consumed immediately after slaughter will gradually decrease in quality due to the inability to inhibit the activity of microorganisms and enzymes. This leads to difficulties in controlling food safety and quality, perishable meat and unsafe for users.
According to calculations, the average meat consumption of Vietnamese people reaches nearly 40 kg/person/year; in which, only buffalo and cow meat accounts for about 6-7%. Meanwhile, in the world, buffalo and cow meat consumption accounts for about 25-30% of the total meat consumption.
“Currently, Vietnamese consumers still do not know what is cool meat and what is frozen meat, especially housewives, so the habit of buying hot meat and thinking it is fresh meat is Quality is still selected,” added Ms. Ha.
Fragile information between cool beef and consumers
Our country currently has many enterprises producing cool beef, but the packaging of the product does not clearly state that this is cool beef, so consumers do not know and cannot distinguish which is cool beef and which is not. frozen beef.
Ms. Hoa shared that, at first, when using this cool beef product, she could not distinguish which is cool beef and which is frozen beef, because on the product packaging it is not clearly stated that cool beef, only after being guided by the sales staff at the supermarket, did she know to distinguish between cool beef and frozen meat.
Accordingly, cool beef according to common production processes in the world is the carcass right after slaughter that goes through the cooling process to lower the temperature of the heart of the meat from 0 degrees Celsius to 4 degrees Celsius with the following conditions: controlled in a cool environment, for a certain period of time, then it is filtered.
The process of mixing and packaging must be done in an environment lower than 10 degrees Celsius. All surface contact and equipment must be thoroughly cleaned and disinfected before use. The cooked meat is stored in high quality bags with a low oxygen exchange rate (OTR), which ensures incubation and biological ripening, minimizes oxygen exposure, and minimizes the development of food waste. growth of contaminated bacteria.
Packaged products are stored in a temperature environment below 4 degrees Celsius, 14-20 days to complete the entire incubation process. Next, the entire process of transporting, storing and distributing products is guaranteed to be carried out at temperatures from 0 degrees Celsius to 4 degrees Celsius. With a strictly controlled cooling process, cool meat products have unique features. outstanding quality characteristics, a high level of safety and hygiene with a long shelf life compared to today’s fresh meat or hot meat.
Building criteria for cool beef
According to the Ministry of Agriculture and Rural Development, currently the percentage of buffalo and cow meat consumption in the world accounts for about 25-30%, while this rate in Vietnam is only about 6-7%. This is a huge space for Vietnam to develop the cool beef and buffalo market.
Vietnam has 3 businesses that are applying Australian technology to produce cool beef with a capacity of 300-500 heads/day, but have not yet registered a trademark.
In 2018, Vietnam had a standard on cool meat, but the standards only apply to cool pork, while buffalo and beef meat is currently still in the process of getting draft comments. Because there is no national standard, product registration or labeling is difficult, as a result, the export of this cool beef to other countries is also being frozen.
According to Mr. Nguyen Thanh Thuyen, Deputy Director of Vietnam – Australia Agricultural Trading and Service Co., Ltd., the enterprise has a cool beef processing system according to Australian technology, with a slaughter capacity of about 300 cows/day. , the company’s products have been supplied to the domestic market for 4 years now, but the business has not yet registered the trademark of cool beef.
Therefore, enterprises can only declare products on the level of fresh meat, but cannot declare as cool meat products.
Like Vietnam – Australia Agricultural Trading and Service Co., Ltd., Pacow International Co., Ltd. has also had cool beef products brought to the domestic market for 4 years now, but the product has not been able to be exported, although The enterprise has invested in a processing system to produce chilled meat according to foreign technology.
Chairman of Pacow International Co., Ltd. said that many foreign partners visited the factory and highly appreciated the factory’s production system and quality of beef and asked to be exported, but Pacow did not can be done because the trademark of chilled meat has not been registered.
Mr. Nguyen Nhu Tiep, Director of the Agro-Forestry-Fisheries Quality Management Department (Ministry of Agriculture and Rural Development), said that this is a very suitable time to develop and announce the standard of cool meat, suitable for human consumption. strategic development of the industry and international integration.
The Ministry of Agriculture and Rural Development is finalizing the draft national standard for buffalo and beef meat, which is expected to be issued by the end of the third quarter of this year. Processing cool buffalo and beef meat is the goal towards a transparent business in the management of food safety and hygiene. Therefore, the national standard of cool buffalo and beef meat will contribute to raising the level of the slaughter and meat processing industry in Vietnam, as well as towards the export market.