1 Answer These messages are for reference only

• BY Ina Barton 2018-05-06
  The production process of sour meat is more complicated: after the slaughter of animal products, it is cooled in time to reduce the temperature of the meat to 0 ℃ to 4 ℃ within 24 hours, and this will be maintained throughout the subsequent series of processing, distribution and sales The temperature makes it possible to inhibit the activity of enzymes in the meat and the growth and reproduction of most microorganisms. Clostridium botulinum and Staphylococcus aureus no longer secrete toxins. The enzymes in the meat act to decompose some proteins into amino acids and empty Blood and body fluids occupying 18％—20％ to reduce the content of harmful substances
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