Twenty thousand tons of central reserve frozen pork will be put on the market on February 21! These knowledge points cannot be missed!

Since the African swine fever last year, the country has released a lot of frozen pork reserves. According to the latest news , 20,000 tons of central reserve frozen pork will be released to the market on February 21! And these points of knowledge about the central reserve of frozen pork cannot be missed!

1. 20,000 tons of central reserve frozen pork will be put on the market on February 21!

On the evening of February 18, 2020, the official website of the Huashang Commodity Reserve Management Center (hereinafter referred to as "Huachu.com") issued a notice on matters related to the auction transaction of frozen pork from the central reserve. 20,000 tons will be auctioned and the transaction time will be 13:00-16:00 on the afternoon of February 21, 2020.

According to the data on the release of central reserve frozen pork in 2020 on the China Reserve Network, this is the seventh batch of central reserve frozen pork released this year, and the cumulative release volume will reach 150,000 tons. At the same time, this is the third batch of frozen pork released from the central reserve since February. Previously, 20,000 tons of frozen pork were put on the market on February 7 and February 14 respectively.

At the press conference of the State Council's Joint Prevention and Control Mechanism for the Novel Coronavirus Pneumonia Epidemic held on February 3, Lian Weiliang, deputy director of the National Development and Reform Commission, said that more effective measures will be taken in the future to ensure the supply of various daily necessities and further increase supply. For example, coordinate with COFCO Group, China National Grain and Oils Corporation, China National Salt Group, etc. to increase the supply of rice, flour, oil, meat and salt, coordinate key frozen food production companies to increase supply, and arrange a certain amount of central reserve frozen pork for release at any time.

2. How many years has the central government’s frozen pork reserves been kept?

1. Definition

Government reserve meat refers to meat products reserved by the government for responding to major natural disasters, public health incidents, animal epidemics or other emergencies that cause abnormal market fluctuations and market regulation.

2. Time

The current batch of frozen meat reserves has been frozen for no more than 7 months . The storage time of government-reserved meat varies from place to place. Chongqing stipulates that the freezing time of reserved meat shall not exceed 7 months, while some places in the country stipulate that it is 9 months. To ensure the quality and safety of reserved frozen meat, the government stores its reserve meat in a cold storage environment at -18°C all year round, and entrusts three public inspection units to conduct three public inspections on the reserve meat before, during and before leaving the warehouse. The inspection results of the frozen pork reserves released this time all met national standards such as "GB/T9959.2-2008 Fresh and Frozen Cut Pork Lean Meat".

3. What is the difference between the frozen pork and fresh pork in the central reserve?

1. There is not much difference between reserve meat and fresh meat. Reserve meat refers to meat products reserved by the country to deal with major natural disasters, public health incidents, animal epidemics or other emergencies that cause abnormal market fluctuations and market regulation.

2. Reserve meat consists of two parts:

(1) Reserved live animals (including live pigs, live cattle, and live sheep);

(2) Reserved frozen meat (including frozen pork, frozen beef, and frozen mutton).

In terms of nutritional value, the nutrition of stored meat is not much different from that of fresh meat, so you can eat it with confidence.

4. What are the advantages of storing frozen pork?

1. In terms of nutrition and flavor, through the action of autolytic enzymes, some sarcoplasmic proteins can be broken down into peptides and amino acids, becoming components of meat extracts. At the same time, ATP breaks down into inosine nucleotides, making the meat tender and juicy with good taste and smell.

2. From the perspective of safety and hygiene, it effectively inhibits the growth of microorganisms and extends the shelf life.

3. In terms of tenderness, after "post-ripening", the connection structure of the myofibrils in the muscle will become fragile and break into small pieces. Its changes will increase the tenderness of the meat.

The market release of central reserve frozen pork means, for consumers, firstly, a greater market supply, secondly, a more reasonable price, and it is less "difficult" to eat. In addition, friends who want to buy can go to local specialized reserve meat sales points, such as supermarkets and markets, etc. to purchase.