Core Viewpoint - The establishment of the "Freshness Quality Evaluation Standard for Household Refrigerators" led by Hisense Refrigerator marks a significant advancement in the refrigerator industry's ability to preserve meat freshness, providing a scientific and quantifiable evaluation system [1][4]. Group 1: Standard Overview - The new standard includes multi-dimensional evaluation methods such as sensory evaluation, weight loss rate, color difference, texture, and key biochemical indicators like Total Volatile Basic Nitrogen (TVB-N) [1][2]. - The standard aims to provide a clear and unified benchmark for measuring refrigerator preservation performance, enhancing consumer trust in product quality [3][4]. Group 2: Technological Innovation - Hisense Refrigerator's vacuum magnetic preservation technology plays a crucial role in the standard's formulation, showcasing its leading position in the vacuum preservation field [3]. - This technology combines a constant temperature and humidity, low pressure, and low oxygen vacuum environment with a specific magnetic field, effectively delaying food oxidation and preserving freshness at a molecular level [3]. Group 3: Practical Implications - Experimental data indicates that beef stored for seven days in Hisense's vacuum refrigerator shows a TVB-N value better than the national first-class fresh meat standard, maintaining excellent texture and color [3]. - The technology also significantly reduces weight loss in perishable fruits like lychee, achieving a weight loss rate that is only one-sixth of that in ordinary refrigerators after seven days [3]. Group 4: Industry Impact - The successful approval and release of the standard signify a new phase of standardization and technological advancement in the meat preservation sector of China's refrigerator industry [4]. - This initiative reflects the responsibility and commitment of Chinese home appliance companies, represented by Hisense, to drive innovation and enhance consumer quality of life [4].

Core Viewpoint - The establishment of the "Freshness Quality Evaluation Standard for Household Refrigerators" marks a significant advancement in the refrigerator industry's ability to preserve meat freshness, transitioning from conceptual promotion to a scientifically validated stage [1][3]. Industry Summary - The new standard fills a gap in consumer understanding of refrigerator preservation capabilities, providing a multi-dimensional evaluation method that includes sensory evaluation, weight loss rate, color difference, texture, and key biochemical indicators such as Total Volatile Basic Nitrogen (TVB-N) [3][5]. - The standardization is seen as a crucial step for the home appliance industry, which is currently facing a pivotal moment of consumption upgrade and technological innovation, guiding high-quality development and meeting consumer expectations for quality living [3][5]. Company Summary - Hisense, as a key drafting unit, has contributed significantly to the standard with its vacuum preservation technology, particularly the newly launched vacuum magnetic field preservation technology [5]. - The vacuum magnetic field preservation technology combines a constant temperature and humidity, low pressure, and low oxygen vacuum environment with a specific magnetic field, effectively delaying food oxidation and preserving freshness at a molecular level [5]. - The successful approval and release of the standard signify a new phase of standardization and technological advancement in the meat preservation sector of China's refrigerator industry, showcasing Hisense's commitment to innovation and consumer upgrade [5].