(1) high-temperature cooking sterilization: generally, the sterilization temperature exceeds 100℃, and the sterilization time varies from 10 to 45 minutes. It is a widely used sterilization method in the meat industry at present. After sterilization, it can be stored at room temperature, but it has a great influence on the flavor and taste of meat products. For example, common sauced duck and braised pig's trotters. In addition, packaging materials used for high-temperature cooking and sterilization of meat products must have certain high-temperature resistance.

(2) Low temperature sterilization (pasteurization): Generally, the sterilization temperature is lower than 100℃, and the sterilization time is usually several minutes to ten minutes, which keeps the taste and flavor of meat products well, but some heat-resistant microorganisms remain, so the shelf life is generally short, and it needs to be preserved at low temperature after sterilization. Sausages for low temperature preservation, etc.

(3) Irradiation sterilization: Generally, the irradiation dose is lower than 10kGy, which can maintain the good color, appearance and sense of meat products and has good sterilization effect, such as irradiation sterilization of chicken feet. Radiation sterilized meat products need to be marked near the food name. In addition, whether irradiation sterilization will affect the performance of the outer packaging bag remains to be verified.