Meat sterilization equipment Why is meat subjected to sterilization?
　　
　　Many people are wondering why meat-based deli products undergo high‑temperature, high‑pressure sterilization. Does this process alter the texture and flavor of the meat? Wouldn’t it be sufficient to simply store the product at room temperature after sterilization?
　　
　　Meat Sterilization Equipment: Why is sterilization necessary for meat?
　　
　　After vacuum packaging, cooking removes air from the pouch but does not eliminate bacteria from meat products. Achieving commercial sterility requires sterilization in hot water or steam at 121°C under high pressure for approximately 30 minutes. When using a retort sterilizer for cooked meats, after-sales technicians from a reputable equipment manufacturer will come to your site to handle installation and commissioning. If subjected to excessive sterilization, the texture of the meat remains virtually unchanged. Of course, following 30 minutes of high‑temperature, high‑pressure sterilization, the product must undergo a cooling process. Once cooled to ambient temperature, it can be stored at room temperature rather than requiring refrigeration, with a shelf life of roughly 1.5 years—long enough to maintain its quality without any noticeable change in taste or texture.
　　
　　Due to a strong emphasis on food hygiene and related concerns, additives are rarely used, which is why sterilization kettles are widely adopted by food manufacturers. This not only reduces the costs of the cold chain but also represents a significant step forward in improving food safety and hygiene.
　　
　　Meat Sterilization Equipment: What Are the Methods for Sterilizing Meat Products?
　　
　　(1) High-temperature cooking for sterilization: Typically, the sterilization temperature exceeds 100°C, and the duration ranges from 10 to 45 minutes. Nowadays, the meat products industry increasingly employs this method. After sterilization, the products can be stored at ambient temperatures; however, this process significantly affects their flavor and texture. Common examples include braised duck and marinated pig’s trotters. Additionally, the packaging materials used for high-temperature‑sterilized meat products must be capable of withstanding such elevated temperatures.
　　
　　(2) Pasteurization: Typically carried out at temperatures below 100°C for a duration of several minutes to about 10 minutes, this process effectively preserves the texture and flavor of meat products. However, some heat‑resistant microorganisms may still remain, resulting in a relatively short shelf life; therefore, post‑pasteurization storage at low temperatures is required—for example, sausages that must be kept refrigerated.
　　
　　(3) Radiation sterilization: The radiation dose is typically below 10 kGy, allowing meat products to retain their desirable color, shape, and sensory qualities while achieving effective microbial inactivation, as seen in irradiated chicken feet. Meat products subjected to irradiation must be labeled near the product name. Furthermore, the impact of radiation sterilization on the performance of external packaging has not yet been fully verified.
　　
　　 Meat sterilization equipment Microwave sterilization of meat products refers to the process by which, after exposure to microwave energy, microorganisms such as bacterial cells and parasitic organisms in the food lose their viability or are killed, with the aim of ensuring that, during a specified storage period, the microbial load remains within the limits permitted by food hygiene regulations, thereby extending the product’s shelf life. The possible mechanisms underlying microwave‑induced microbial inactivation and preservation are as follows: As is well known, like other living cells, bacteria and adult insects consist of a complex matrix composed of water, proteins, carbohydrates, lipids, and inorganic substances.