Mold likes to grow in damp places. Because it can adapt to lower temperatures, it is most serious in the high-temperature warehouse of the refrigeration plant. After it grows in the cold storage, the spores fly everywhere, which has a great impact on the quality of meat and eggs, so mold is the main hazard in the cold storage. Unlike pathogenic bacteria, the mold itself is harmless and does not produce toxins, but it seriously damages the appearance of commodities and promotes the mildew and deterioration of meat and eggs. There are three types of mold removal methods: mechanical mold

1. Slaughter Rate: It refers to the percentage of the carcass of livestock and poultry after slaughter to the fasting weight before slaughter.  2. Lean Meat Rate: It refers to the percentage of lean meat (muscle) in the body of livestock and poultry to the body weight of the carcass, which is an important quality indicator reflecting the meat production and carcass quality of livestock and poultry.  3. Carcass Chemical Composition: It refers to protein, fat, minerals and water, etc., their content in the carcass also varies with age.  4. Stunning: The application of physical or chemical methods, in which