Fresh mutton, especially the carcasses just slaughtered, are suitable for temperature and nutrition, and are most suitable for the growth of bacteria. Especially in hot weather and seasons, it will spoil and deteriorate in a few hours under natural conditions, sometimes even before it is sent to the market or sold out and it begins to become discolored and corrupted. Based on this situation, mutton that has just been slaughtered must be cooled or refrigerated in a timely manner whether it is stored for a short period of time or is currently being slaughtered, so that the temperature of the meat can be reduced to below 5 degrees Celsius in time, so as to reduce bacterial contamination and extend the preservation period. China Agricultural Network Editor