What is the difference between sour pork and ordinary meat?

Lactic acid is produced in the body due to biochemical reactions after the animal dies. If it is not sufficiently cooled in time, the lactic acid accumulated in the muscle tissue will damage the quality of the meat. Sour meat is placed under strictly controlled refrigeration conditions of 0 to 4°C and relative humidity of 90 for 8 to 24 hours, so that the slaughtered animal carcasses are quickly cooled, and the enzymes in the meat react to decompose part of the protein into amino acids. At the same time, it empties blood and body fluids accounting for 18 to 20% of body weight, thereby reducing the content of harmful substances and making it safer to eat. Its meat is soft and elastic, easy to ripen and easy to rot, with delicate texture and delicious taste.