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Original title: Processing Institute experts explained the yellow feather broiler chicken sub-cold preservation new technology
In early 2020, affected by the outbreak of new crown pneumonia, live poultry sales almost stopped, many enterprises face the live poultry trade to fresh chicken sales change. In order to solve the problem of fresh chicken preservation difficulties, short cycle, February 29, the Chinese Academy of Agricultural Sciences Institute of Agricultural Products Processing, Chinese food processing and equipment chief scientist Zhang Chunxuan researcher guest "new pastoral cloud - rural production world" classroom live room, for the industry to explain the yellow feather chicken sub-cold preservation new technology.
Zhang Chunxuan researcher expounded the new technology of fresh meat sub-frozen preservation in view of the widespread "frozen abuse" of chicken preservation. This technology is more fresh than traditional freezing technology, compared with ice-fresh technology can greatly extend the shelf life (preserving 3 months), can better solve the problem of short shelf life of fresh meat, poor quality of frozen products, high energy consumption.
the live broadcast was well received by the audience. More than 40,000 cooperative and processing enterprise representatives exchanged online, and after the live broadcast, the team and the audience set up a docking group of science and technology enterprises to carry out follow-up guidance services. The live online event is one of a series of public welfare technical training activities organized by the processing institute for industrial technology rescue, hand in hand to fight the "epidemic" and work together to overcome the difficulties.
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