Abstract：Precooling loss for improving meat quality, and better cost-effectiveness is important. This article study on the effect of precooling loss which be brought by the precooling-workshop temperature, the precooling-workshop humidity and wind speed, and research the appropriate precooling process.
黄小波；厉风华；马美湖. 降低冷鲜肉预冷损耗的研究[J]. 肉类研究, 2009, 23(10): 36-38.
HUANG Xiaobo;LI Fenghua;MA Meihu. Study on Reduced the Precooling Loss of Chilled Fresh Pork. Meat Research, 2009, 23(10): 36-38.
2009, Vol. 23 
