Meat processing workshop splitter, boning machine, bone meat separator, cutter, meat grinder, chopper and other machines must work at low temperatures, the specific temperatures are as follows:

Raw meat 0-4 degrees; chopped meat 10-12 degrees; tumbled meat less than or equal to 10 degrees; mixing meat temperature less than or equal to 12 degrees. The temperature of meat stuffing after kneading is less than or equal to 10 degrees; the temperature of meat stuffing after mixing is less than or equal to 12 degrees; the temperature of fresh storage is 0-4 degrees; the temperature of processing workshop is less than or equal to 15 degrees; the temperature of finished product storage is 0-4 degrees; the temperature of quick freezing storage is less than -18 degrees.

The purpose of working at low temperature is to prevent microorganisms from reproducing rapidly, causing damage to the flavor of the product and shortening the shelf life.