Core Viewpoint - The absence of "fatty pork rolls" in the hot pot market is attributed to the inherent characteristics of pork compared to beef, which make it less suitable for thin slicing and quick cooking methods like hot pot [4][10]. Group 1: Characteristics of Meat Rolls - There are two main types of beef rolls: original cut beef rolls, which are pure beef without additives, and restructured meat rolls, which are made from various parts of the animal combined with additives [2][11]. - Original cut meat rolls are preferred for hot pot due to their ability to cook quickly and maintain texture, while pork does not perform well in this regard due to its loose muscle fiber structure [4][6]. Group 2: Comparison of Pork and Beef - Pork's muscle fiber bundles are more loosely arranged than those of beef, making it difficult to slice thinly without falling apart [4][6]. - The tensile strength of pork is lower than that of beef, which affects its ability to maintain shape when sliced thinly [7]. - Beef has a higher content of connective tissue, which contributes to its juiciness and ability to retain moisture compared to pork [7][8]. Group 3: Safety Concerns - Pork is associated with a higher risk of trichinosis due to the presence of Trichinella spiralis, making it less suitable for cooking methods that do not ensure thorough cooking [8][9]. - The recommended cooking temperature for pork to eliminate parasites is higher than what is typically achieved in hot pot cooking [8][9]. Group 4: Market Dynamics - The cost of beef is significantly higher than that of pork, leading to the prevalence of restructured meat products that may use pork or other meats disguised as beef [14][15]. - The use of transglutaminase in restructured meat production has blurred the lines between different types of meat, making it difficult for consumers to discern the actual content [12][13].