(1) The production of chilled meat is often cooled by blower and needs to be carried out in a special cold storage. Keep the warehouse dark, so as not to accelerate the oxidation of fat by light and prevent the invasion of mold and microorganisms. You can install an ultraviolet lamp and irradiate it for 5 hours day and night. Cold-processed meat cannot freeze the carcass. Carcass should be hung or laid on a fish rack, with a distance of 3 ~ 5 cm, and stacking is not allowed. The temperature of the freezer should be protected at -2℃ before loading, 0 ~ 4℃ after loading, 86%-90% relative humidity and 0.655% air humidity.

(2) Two-stage cooling process is adopted. The first stage is cooled to below -20℃ 1.5-2.5h, the second stage is cooled to 0-4℃ 10- 12h, and the dry meat consumption in the second stage is 40% less than that in cooling.

(3) Ultra-fast cooling processing method. It can shorten the processing time of chilled meat and reduce the dry consumption, that is, put the meat in a cooling room below -6℃ for about 4 hours, and when the meat is not frozen and the central temperature drops to about 6℃, raise the temperature to-1℃ and the relative humidity is 90%, which is about 10 hour.