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| Study on Reduced the Precooling Loss of Chilled Fresh Pork |
| HUANG Xiaobo;LI Fenghua;MA Meihu |
| 1.Changsha Environmental Protection Vocational Colllege, Changsha 410004, China; 2. Fujian Sumpo Foodstuff Group Co.Ltd, Longyan,364000, China; 3. College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China |
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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.
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2009, Vol. 23 
