In the process of meat food production and processing, there are always two kinds of cooking processes, namely high temperature and high pressure sterilization and low temperature and atmospheric pressure sterilization. Low temperature sterilization of meat foods is good because of the low heating temperature, so various nutrients are well preserved; high temperature sterilization of meat foods due to high heating temperature causes the fibers of the meat to shrink excessively, and the taste is not as good as low temperature sterilization products, but because it kills all bacteria Eliminate the internal causes of corruption and greatly extend the shelf life.