Consumption tips for low-temperature meat products

Low-temperature meat products refer to the heat processing processes such as steaming, boiling, smoking and roasting under normal pressure, so that the center temperature of the meat products is controlled at 68~72℃, and the meat products need to be stored, transported and sold in a low temperature environment of 0~4℃.
Meat products
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Products such as smoked sausage, smoked ham, bacon, and sauced beef sold in low-temperature cabinets in shopping malls and supermarkets are all low-temperature meat products
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1.
Whenpurchasing low-temperature meat products under strict control , we should try our best to choose regular manufacturers and regular supermarket channels that have the corresponding qualifications for food production and operation
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You should buy low-temperature meat products with intact packaging, clear labels, normal senses, and shelf life.
Avoid buying low-temperature meat products with bulging bags or obvious sticky inner surfaces
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When purchasing, pay attention to whether the product is stored at 0~4℃
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2.
Refrigeration should be timely.
Therelatively mild processing and sterilization conditions of low-temperature meat products can kill the pathogenic microorganisms.
However, because some microorganisms can produce spores and can withstand higher temperatures, there may be some residues in them.
Suitable will grow and reproduce
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Therefore, after buying low-temperature meat products, avoid prolonged exposure at room temperature
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It should be put in the refrigerator for storage as soon as possible, and should be classified, partitioned and packaged and stored separately as far as possible to avoid contact with raw food, cooked food or unpackaged food
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3.
Eat as soon as possible.
Low-temperature meat products purchased should be eaten as soon as possible within the shelf life
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When eating, pay attention to cleanliness and hygiene.
Cutlery, cutting board and tableware should be separated from raw and cooked to avoid cross contamination
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Low-temperature meat products that have not been consumed after opening the package should be sealed in the refrigerator and eaten as soon as possible
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Avoid eating low-temperature meat products with bulging bags or obvious peculiar smell
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