Can't Cold fresh meat, also known as chilled meat and fresh water meat, refers to the strict implementation of veterinary quarantine system, and the rapid cooling treatment of the slaughtered carcass, so that the carcass temperature (the center of the later leg meat is the measuring point) is reduced to 0-4 degrees Celsius within 24 hours, and the fresh meat is always kept within 0-4 degrees Celsius in the process of subsequent processing, circulation and sales.