Low temperature meat products refer to meat products that undergo pasteurization at a lower sterilization temperature compared to high-temperature meat products. The center temperature of the meat product is maintained at 68-72 ℃ for 30 minutes. In theory, this level of sterilization can completely kill pathogenic microorganisms, ensuring the safety and reliability of the product while preserving its nutritional value. Therefore, it is a scientifically reasonable processing method. In China, manufacturers usually artificially increase the sterilization temperature (usually the center temperature is 75-80) to increase the safety of low-temperature meat products. Strictly speaking, the products produced should belong to medium temperature meat products. We generally refer to them as low-temperature meat products, and most Western style meat products belong to low-temperature meat products.
In order to achieve a certain shelf life in meat processing, high-temperature sterilization methods above 100 ℃ (usually 121 ℃) are commonly used.
Compared with high-temperature meat products, low-temperature meat products have obvious advantages: they only moderately denature proteins, thereby achieving higher digestibility, and the meat is fresh, tender, and palatable; Low temperature sterilization results in minimal loss of nutrients, providing the human body with high levels of effective nutrients; The processing of low-temperature meat products allows meat ingredients to be combined with various seasonings, additives, and other types of food, resulting in a variety of popular flavors; There is a wide variety of low-temperature meat products that meet the needs of people with various dietary habits. There are many famous brands in low-temperature meat products, which have maintained their traditional variety flavors for hundreds of years despite continuous technological advancements, becoming specialty products with various local flavors. Therefore, low-temperature meat products are the main trend for future development both domestically and internationally.
        However, the processing characteristics of low-temperature meat products determine that there are also some defects in their production and sales: due to the low sterilization temperature, although it can kill all pathogenic bacteria, it cannot kill bacteria that form spores. Therefore, the quality requirements for raw meat are high. Only high-quality and pollution-free raw meat can produce qualified low-temperature meat products, and efforts should be made to prevent contamination at various stages of the production and processing process; Due to incomplete low-temperature sterilization, refrigeration storage is required during the sales process, resulting in increased costs.
In recent years, China has gradually introduced processing equipment and techniques for Western style meat products, greatly improving the technological content and edible value of Chinese style meat products, and enriching the variety of products.