但是阻礙冷鮮肉發(fā)展的因素也有很多，主要方面因素如下

　　1、是屠宰廠的屠宰條件還不夠成熟，并且屠宰廠定點過多，不能形成規(guī)模。

　　2、是受居民消費水平的制約。由于冷鮮肉一直在冷卻鏈中進行生產(chǎn)銷售，成本高，價格也稍貴，還不能被消費者普遍接受。

　　隨著人民生活水平的提高和人們對食品安全衛(wèi)生的日益關(guān)注，在不久的將來，冷鮮肉將會像在國外一樣，將取代熱鮮肉和冷凍肉，成為我國城鄉(xiāng)居民生肉消費的主流。

　　所以為了能保證肉質(zhì)的新鮮和存儲溫度得到保證，除了成本外，存儲和保鮮成為了各個商家擔心的問題。
 

　　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.