Low temperature meat products is relative to the high temperature meat products, is refers to the use of low temperature sterilization of pasteurized meat products is meat center temperature reached 68 to 72 DEG C for 30 min, in theory, such sterilization of pathogenic microorganisms can be completely kill, to ensure the safety of food products, reliable, and to the greatest extent retained the nutritional value of meat products, so it is scientific and reasonable processing methods. In our country, the manufacturers usually in order to increase the safety of low temperature meat products, often artificially increase the sterilization temperature (generally central temperature 75~80), the production of products strictly speaking, should belong to the temperature of meat products. We are generally referred to as low temperature meat products, meat products mostly Western meat products.
Usually in meat products processing in order to achieve a certain period of preservation, the general use of more than 100 degrees Celsius (usually 121 degrees Celsius) of the method of high temperature sterilization.
Compared to meat products of low temperature and high temperature meat products have obvious advantages: it only makes proper denaturalization of protein to obtain higher digestibility and fresh meat palatability; low-temperature sterilization nutrients loss less, for the human body provides higher nutritive components; low temperature meat products processing the raw meat, and a variety of spices, accessories and other kinds of food, resulting in a variety of popular flavor; low temperature meat products is very rich in species, to adapt to the needs of various dietary habits of the population. Low temperature meat products, there are many well-known brands, although the process for hundreds of years to progress, but always maintained a traditional flavor, has a variety of local flavor. Therefore, low temperature meat products are the main trend of future development at home and abroad.
However, the processing characteristics of low temperature meat products decided it in production and sales of some defects also exist: due to the low temperature sterilization, although you can kill all pathogens, but can not kill the spore forming bacteria, therefore on raw meat quality requirement is high, only good quality, pollution-free raw meat to produce qualified low-temperature meat products and strengthen to prevent contamination of each link in the production process; due to the low-temperature sterilization is not complete, ask the sales process by cold storage preservation. Accordingly, the cost increases.
In recent years, China has gradually introduced the processing equipment and processing technology of Western meat products in meat products processing, which greatly improved the technical content and edible value of Chinese meat products, and enriched the product variety.
