但是阻(zu)礙冷鮮肉(rou)發展(zhan)的因素也有很多，主要方面因素如下(xia)

　　1、是(shi)屠(tu)宰廠(chang)(chang)的屠(tu)宰條(tiao)件還(huan)不(bu)夠成(cheng)熟，并(bing)且屠(tu)宰廠(chang)(chang)定點過多，不(bu)能形(xing)成(cheng)規(gui)模。

　　2、是受(shou)居(ju)民(min)消費水平(ping)的制約(yue)。由于冷(leng)(leng)鮮(xian)肉一(yi)直在冷(leng)(leng)卻鏈(lian)中進行生產銷售，成本高，價格也稍貴，還不能(neng)被消費者普遍接受(shou)。

　　隨著(zhu)人民生(sheng)活水平(ping)的(de)提高(gao)和人們(men)對(dui)食品安全衛生(sheng)的(de)日(ri)益關注，在不久的(de)將來，冷鮮肉將會像在國外一樣，將取代(dai)熱(re)鮮肉和冷凍肉，成為我國城鄉居民生(sheng)肉消費的(de)主流。

　　所以為了(le)能(neng)保(bao)證(zheng)肉質的(de)新鮮和存儲溫(wen)度得到(dao)保(bao)證(zheng)，除了(le)成本(ben)外，存儲和保(bao)鮮成為了(le)各個(ge)商家擔(dan)心的(de)問題(ti)。
 

　　Cold meat, also known as cool meat, ice meat, although some consumers are still more strange, but in the developed countries in Europe and the United States almost do not eat frozen meat or hot meat, and all of the consumption of cold meat, and has been a history of decades. Cold and fresh meat is safe, hygienic, tender and delicious, and easy to cut. It can win the recognition of consumers, especially urban residents.

　　But there are many factors that impede the development of chilled meat. The main factors are as follows

　　1, slaughterhouse slaughtering conditions are not mature enough, and slaughterhouse too many points, can not form a scale.

　　2, it is restricted by the consumption level of the residents. Because chilled meat has been produced and sold in the chilled chain, the cost is high and the price is relatively high.

　　With the improvement of people's living standards and people's increasing attention to food safety and health, in the near future, cold meat, like abroad, will replace hot fresh meat and frozen meat, becoming the mainstream of the consumption of raw meat for urban and rural residents in China.

　　Therefore, in order to ensure the freshness of meat and the storage temperature, besides storing costs, storage and preservation have become a concern for businesses.